Brazilian Passion Fruit Batida

Hello Dear Reader,

It’s Friday night. It’s the summer. It’s cocktail night!

Brazilian Passion Fruit Batida

This is a Batida. The quintessential cocktail from Brazil!

Traditionally this would be made with Brazilian spirit Cachaça but it’s fairly difficult to find this in Scotland! Cachaça is a distilled spirit made from sugarcane, so I decided to substitute it with Rum, which is distilled from sugarcane byproducts.

Passion Fruit Batida – recipe
– 3 passion fruit
– 75ml white rum
– 3 tsp caster sugar
– 4 ice cubes
– Sprig of mint

1) Blend the ingredient in a blender until the ice is crushed. Taste and add more sugar if necessary – this depends on the ripeness and sweetness of the passion fruit.
2) Crush a sprig of mint and add to the mix. Leave to infuse for a few minutes.
3) Strain and serve.

This passion fruit batida is sweet and sour and fruity. It has a killer punch, so don’t drink too many sitting down!

Enjoy!
Vohn
x

P.S. I am entering this into a couple of blogger’s challenges…

Foodie World Cup bloggers challenge run by Chris, as Brazil were playing today (4th July 2014).

Bloggers Around the World Logo

The Vegetable Palette run by Shaheen at A2K – The Seasonal Veg Table. It is now August and Shaheen’s palette for this month is Mellow Yellow, which I think describes passion fruit flesh perfectly.  And, no, I haven’t gone mad and suddenly decided that passion fruit is a vegetable – Shaheen’s challenge is for fruit or veg!

vegetable palette

6 comments

    • I agree it’s great fun to try new cocktails but I’m with you Kristin – not too many at once! 🙂

  1. Ooh sounds lush Vohn. I adore passion fruit which always reminds me of Australia – but then I haven;’t been to Brazil.

    • Thanks Choclette. I’m not a huge fan of passion fruit but I do love it in this drink. Having said that I’ve never eaten it where it grows and I’m sure it is very different from our imported stuff! 😉

  2. I find it harder to get the passion fruit than the cachaça, but if I do get some passion fruits, I would love to try it.

    • I find it so interesting Chris how different things are harder/ easier to source in different parts of Europe.

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