“You start hearing about the Batida Paulista—cachaça, lime, sugar and ice—in the 1930s,” says cocktail historian Dave Wondrich. “They are batida because they’re ‘beaten’ with ice in a cocktail shaker,” while a Caipirinha is built in a glass. This version adds tropical flavors of coconut and banana.
- 2 ounces cachaça, preferably Avuá Amburana
- 1 ounce Coco Lopez Cream of Coconut
- 1 ounce fresh lime juice
- ½ ounce banana liqueur
- 1 dash Angostura Bitters
Combine ingredients in cocktail shaker. Shake well, and strain into rocks glass with ice.