This is my interpretation of a classic style of Brazilian drink. Often these are blended, but variations appear here and there that are on the rocks like this one. I like to use Leblon cachaça at the bar because it’s a multi-distilled, and therefore lighter, product.
Batida Rose Print Me
- 2 oz/60 ml cachaça
- 1 oz/30 ml fresh lemon juice
- 1 oz/30 ml pineapple juice
- .75 oz/22.5 ml real pomegranate grenadine
- .5 oz/15 ml 2:1 simple syrup
- Shake ingredients over cracked ice and strain into a large wine glass filled with fresh ice.
- Top with 3 ounces soda or sparkling mineral water and garnish with a fresh pineapple spear.
Recipe printed courtesy of jeffreymorgenthaler.com
4 Replies to “Batida Rosa”
I’ve just made this and although the taste was wonderful, the color left a lot to be desired: it was much browner than the really beautiful red in your picture.
I did use homemade grenadine, and I suppose that was the culprit. Or maybe the store bought pineapple juice? Any ideas on how to make the color a bit better?
Is the pomegranate grenadine a form of simple syrup? Also, would you recommend the soda or mineral water and why?