Cachaça's grassy sugarcane bite meets coconut milk and a touch of sugar, shaken hard over ice into a creamy, tropical cooler. It drinks rounder and gentler than a Caipirinha — the spirit's funk softened by coconut's richness, with an optional lime wedge to brighten the edges.
Garnish: Lime Wedge
Shaken · Highball · On the Rocks
add
Add cachaça, coconut milk, and simple syrup to a shaker.
add
Fill the shaker with ice cubes.
shake
Shake well until chilled and combined.
strain
Strain into a highball glass filled with fresh ice.
garnish
Garnish with a lime wedge if desired.
The Batida is Brazilian, and its name — which means "shaken" and doubles as the word for a milkshake — points straight at the technique: the country's sugarcane spirit mixed with sugar and either juice or coconut milk, then shaken or blended over ice. It grew out of beachside custom rather than any one bar, and the record credits no inventor and gives no year it began. Of its many flavors, coconut and passion fruit lead in popularity, with batida de coco treated as the standard form, while richer versions fold in sour cream or condensed milk.