How to Make Batidas, Brazilian Spiked Fruit Shakes
Brazil has some noteworthy exports. There are those who consider its soccer team one of the finest things to come out of Brazil. Others will argue for the tendency of comely Brazilian women to use something resembling a length of unwaxed dental floss as swimwear.
JK Grence If you want to sound Brazilian, call a passionfruit batida "Batida de Maracujá".
However, since this is the Last Call column, you can keep Pelé and the bikinis.
The most popular cocktail by far to come out of Brazil is the caipirinha, a simple mix of lime, sugar, and cachaça, rum's less-refined South American cousin. There's another cachaça-based cocktail that's possibly even more delicious than caipirinhas, the batida.
The word "batida" is the Portuguese word for "beat", and it is the Portuguese name for what Americans call a shake. If you order one at a bar in Brazil, you'll get something that will remind you of a fruit daiquiri, but with a little extra attitude from a healthy dose of cachaça.
There are only three basic ingredients to batidas: cachaça, fruit, and a little bit of sugar. Everything gets whizzed in a blender with ice, and poured right into a glass. They're also often served creamy, with luscious sweetened condensed milk added.