Batida de Maracujá
Cachaça shaken with passionfruit and sugar. A Brazilian favourite.
Shaken · Rocks glass · Medium · about 3 minutes · about 16% ABV
Ingredients
- 60 ml Cachaça
- 45 ml Passionfruit pulp
- 15 ml Sugar syrup
- Passionfruit (garnish)
Method
- Pour 60 ml cachaça into the shaker
- Pour 45 ml passionfruit pulp into the shaker
- Pour 15 ml sugar syrup into the shaker
- Add ice
- Shake hard
- Strain
- Garnish
Tip
Shake hard with plenty of ice.
About the Batida de Maracujá
The sour family. Sours are one of the oldest mixed-drink families. Spirit, citrus and sugar go back to the punches British sailors and traders drank in the 1600s and 1700s, and Jerry Thomas printed sour recipes in the first American bartending book in 1862. Egg white came later, for a silky foam. Almost every classic with fresh citrus, from the Daiquiri to the Whiskey Sour, follows this pattern.
Batida de Maracujá FAQ
What's in a Batida de Maracujá?
60 ml cachaça, 45 ml passionfruit pulp, 15 ml sugar syrup, garnished with passionfruit.
How strong is a Batida de Maracujá?
About 16% ABV once mixed with ice, which is 1.9 Australian standard drinks per serve. That is stronger than a glass of wine.
Should I shake or stir a Batida de Maracujá?
Shake it. citrus, juice and cream need shaking to mix properly and gain a light, lively texture.
What glass do you serve a Batida de Maracujá in?
A rocks glass, about 300 ml. Serve it over ice. No rocks glass? Use any short, heavy tumbler.
