Batida de Limao
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
-
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
- 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!
- This recipe was entered in the contest for Your Best Poolside Cocktail
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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.
Thanks, urbanideas. No, I have never tried one with coconut, but I bet it would be delicious.
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!!!
Thanks, dymyno. I love this drink.
Is there a difference between this and caipirinha?
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.
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...
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.
Abbie is a trusted source on General Cooking.
Oh - this answers the question I posted on your feijoada :-) yummy
You found it already! This is fire water! One is plenty!
I made up a virgin one for the photo using Meyer's lemon, orange and lime juice.
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