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Drinks

Batida de maracuja (passion fruit batida)

Batida de maracuja (passion fruit batida)
Ricardo DeAratanha / Los Angeles Times

FOLLOWING a now-familiar pattern in the spirits world, cachaca, the Brazilian liquor made from sugar cane juice, has made a heady move up the social ladder in recent years. Like those other better-known New World distillates, rum and tequila, cachaca ... Read more

Total time: 10 minutes (if making simple syrup) | Serves 1
  • About 4 passion fruit (to make 1 1/2 ounces passion fruit puree)
  • 1 (14-ounce can) coconut milk (unshaken; to get 3 tablespoons cream)
  • 2 ounces cachaca
  • 2 ounces (1/4 cup) simple syrup

Step 1Cut the passion fruit in half and scrape the pulp and seeds into a wire mesh strainer placed over a bowl. Press down on the pulp to extract the puree. Discard the skin and seeds.

Step 2Open the can of coconut milk and spoon off 3 tablespoons of the cream that's risen to the top. Set aside the remaining milk for another use.

Step 3In a cocktail shaker, combine the passion fruit puree, coconut cream, cachaca and simple syrup. Pour into a 12-ounce glass filled with ice.

Note: From Margot Bull, bartender at Rio Lounge and Grill in Encino. To make simple syrup, combine one-fourth cup water and one-fourth cup sugar in a small pan and simmer until the sugar dissolves.

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