by Jordan Catapano

After making the Little Canary and Ronaldo cocktails for the World Cup, you might be wondering what to do with that left over cachaca…if there is any left that is! This summer I’ve rediscovered how fantastic cachaca tastes (notes of vanilla custard, roasted banana peel, freshly cut grass on a warm summer day) and I’m constantly searching for new and classic recipes to try.

This recipe is traditionally served as a blended drink but if you’re looking for a stronger version (yes please), serve it over crushed ice. And if you don’t have time to wait for the sugar to dissolve, you can always substitute an ounce of Stirrings premade simple syrup to get your drink made quickly.

Batida Abaci
2 ounces Leblon Cachaca
3 ounces pineapple juice
½ teaspoon extra fine sugar
½ fresh lime juice
Freshly chopped pineapple and lime for garnish
* For a little extra sweetness, I ran a lime wedge around the rim of the cup and dipped it in sugar.

Directions: In a martini shaker or measuring pitcher, combine the Leblon Cachaca, pineapple juice, lime juice, and sugar. Stir until the sugar has dissolved. If you’re using simple syrup, no stirring is necessary. Pour the mixture into a cup layered with crushed ice, and fresh pineapple and lime.