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Batida de Limao

Name: Batida de Limao
Yield: Serves 1
Cuisine: Caribbean
Ingredients: 2 ounces fresh squeezed lime juice (can have some lemon and orange juice mixed in); 2 ounces cachaca (or white rum); 1 teaspoon organic cane sugar, to taste; 1/2 cup crushed ice; lime slice as garnish; two lemon verbena or basil leaves

by: Sagegreen

January 1, 2011

1 Rating

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Author Notes

My best friend Iara, from Porto Alegre introduced me to this drink while we were in graduate school. This is the very simple way she made it. —Sagegreen

Serves 1

Ingredients

2 ounces fresh squeezed lime juice (can have some lemon and orange juice mixed in)
2 ounces cachaca (or white rum)
1 teaspoon organic cane sugar, to taste
¹/₂ cup crushed ice
lime slice as garnish
two lemon verbena or basil leaves

In This Recipe

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Directions

Add the first four ingredients to a shaker. Muddle in an optional herbal leaf. Shake well. Pour into a glass and garnish with fresh lime or lemon and an herbal leaf. Saúde!

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urbanideas
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11 Reviews

urbanideas July 12, 2011

This is indeed a batida. A Caipirinha which I also love is not "batida" which means shaken. They are both amazing. Having you tried a coconut batida? Love them too.

Author Comment

Sagegreen July 12, 2011

Thanks, urbanideas. No, I have never tried one with coconut, but I bet it would be delicious.

dymnyno January 6, 2011

I am a huge rum fan!! I think that I have had this in the caribbean and it was called te' punch.. Rum and lime is a perfect combo!!!

Author Comment

Sagegreen January 6, 2011

Thanks, dymyno. I love this drink.

Hummusit January 6, 2011

Is there a difference between this and caipirinha?

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Sagegreen January 6, 2011

You know, Hummusit, I don't know. This is what my friend Iara called our drink. If I find out something, I will get back to you....but am off to a baking course up in Vermont.

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Sagegreen January 6, 2011

I found one article that talks about the fuzzy interesting origins of both drinks, but with no firm facts:
http://www.dc.mre.gov.br/imagens-e-textos/revistaing13-mat19.pdf

Author Comment

Sagegreen January 6, 2011

So it appears that the batida came first, regionally associated with Brazil while the 'caipira' himself, inhabitant of the interior of Brazil, traditionally associated with the regions of Minas Gerais and São Paulo.

aargersi January 1, 2011

Oh - this answers the question I posted on your feijoada :-) yummy

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Sagegreen January 1, 2011

You found it already! This is fire water! One is plenty!

Author Comment

Sagegreen January 1, 2011

I made up a virgin one for the photo using Meyer's lemon, orange and lime juice.

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11 Reviews