Batida Recipe: Cachaça, Passion Fruit and Coconut

Ingredients

1½ oz cachaçae.g. Ypióca · Leblon · Sagatiba · Velho Barreiro · Pitú
1 oz passion fruit pulp or passion fruit nectar if pulp is unavailable
1 oz canned coconut milk
½ oz sweetened condensed milk more or less to taste
¼ oz lime juice

Garnish: None, or a passion fruit half · Ice: Crushed ice

Method

Add cachaça, passion fruit pulp, coconut milk, condensed milk and lime juice to a shaker.
Stir briefly to dissolve the condensed milk.
Fill with ice and shake hard for 12 to 15 seconds.
Strain into a rocks glass filled with crushed ice.

Watch it made

Batida

Taste

Tart tropical passion fruit and creamy coconut with a caramel sweetness from the condensed milk and a grassy, sugarcane warmth from the cachaça. Rich, smooth and fairly light.

History and origin

"Batida" comes from the Portuguese verb "bater", to beat or shake, and describes both the method and a whole family of Brazilian drinks. A batida is cachaça shaken or blended with fruit juice or pulp and sugar, and often with sweetened condensed milk or coconut milk for a creamy texture.

Batidas are sold at beach kiosks, street bars and parties all over Brazil, and there are countless flavours, including batida de coco (coconut), de maracujá (passion fruit) and de amendoim (peanut). There is no single inventor; the drink grew out of everyday Brazilian drinking culture. The version here combines two favourite flavours, passion fruit and coconut.

Bartender tips

Shake the coconut milk can well before opening; the cream separates from the water.
Adjust the condensed milk to the ripeness of your passion fruit: sour fruit needs a little more.
For a party, blend all ingredients with ice to make a frozen batida.

Variations

Batida de Coco: Cachaça with coconut milk, condensed milk and sugar, without fruit.
Batida de Maracujá: Cachaça, passion fruit and sugar or condensed milk, without coconut.