Sip the Summer: Batida Rosa Bliss Awaits!

Batida Rosa: Refreshing Brazilian Cocktail Recipe & Tips

6/10

SWEET to SOUR
(1-10)

4/10

STRENGTH
(1-10)

159

CALORIES

1.5

STANDARD
DRINKS

Note: these values are approximate and may vary dependent on the ingredients and brands you use.

  • What do you need?

    Ingredients

    • 45 ml Thomas Henry Soda Water
    • 45 ml Cachaça
    • 22.5 ml Pineapple juice
    • 22.5 ml Lemon juice (freshly squeezed)
    • 15 ml Grenadine/pomegranate syrup

    How do I make it?

    Instructions

    • Pour Soda Water into ice-filled glass.
    • Shake Other Ingredients with ice and strain into ice-filled and soda-charged glass.

  • Batida Rosa: Refreshing Brazilian Cocktail Recipe & Tips

More information...

Batida Rosa is a delightful cocktail that embodies the vibrant spirit of Brazilian mixology. This drink is a refreshing blend of flavors that combines the tropical essence of cachaça with the sweetness of pineapple and the tartness of lemon, all beautifully balanced with a splash of grenadine. The cocktail is not only visually appealing, with its lovely pink hue, but it also offers a refreshing taste that is perfect for warm weather or any festive occasion.

The primary ingredient in Batida Rosa is cachaça, a Brazilian spirit made from fermented sugarcane juice. Cachaça is often compared to rum, but it has its own unique flavor profile that is more earthy and grassy. This spirit is the backbone of many Brazilian cocktails, and in Batida Rosa, it provides a robust base that complements the other ingredients. The addition of pineapple juice brings a tropical sweetness that is both refreshing and invigorating, while the freshly squeezed lemon juice adds a zesty brightness that cuts through the sweetness, creating a well-rounded flavor.

Grenadine, a syrup made from pomegranate juice, adds not only sweetness but also a beautiful color to the drink. This ingredient is often used in cocktails to provide a striking visual appeal, and in Batida Rosa, it transforms the drink into a stunning pink shade that is sure to catch the eye. The use of Thomas Henry Soda Water adds a fizzy element that lightens the drink, making it effervescent and easy to sip.

To prepare Batida Rosa, the method is straightforward yet effective. The soda water is poured into an ice-filled glass, creating a refreshing base. The other ingredients—cachaça, pineapple juice, lemon juice, and grenadine—are shaken together with ice to chill and mix them thoroughly. This shaking process not only combines the flavors but also aerates the mixture, enhancing the overall texture of the drink. Once shaken, the mixture is strained into the prepared glass, allowing the effervescence of the soda water to mingle with the vibrant flavors of the cocktail.

With an alcohol content of 10% by volume, Batida Rosa is a moderate drink, making it suitable for casual sipping. It contains approximately 159 calories per serving, which is relatively low compared to many other cocktails, making it a lighter option for those who are mindful of their caloric intake. The drink is classified as having a balanced taste, falling somewhere between sweet and dry-sour, which makes it appealing to a wide range of palates.

Batida Rosa is not just a drink; it’s an experience that transports you to the beaches of Brazil with every sip. It’s perfect for summer gatherings, barbecues, or simply enjoying a relaxing evening on the patio. The cocktail’s vibrant color and refreshing taste make it a favorite among those who appreciate a good mix of sweetness and tartness. Whether you’re a seasoned cocktail enthusiast or a casual drinker, Batida Rosa is sure to impress and delight, making it a must-try for anyone looking to explore the world of cocktails.

Cocktail and Drink Recipe FAQ's

Can I substitute ingredients in a cocktail or drink recipe?

While substitutions can be made, it's important to choose ingredients with similar flavors to maintain the drink's balance.

Can I substitute alcohol brands, or even different alcohol, in a cocktail or drink recipe?

Yes, different brands may have a very similar taste profile, so may still create what the recipe intended. But keep in mind, some brands can also vary significantly in taste, so some may work better than others. Changing the alcohol to a different type (eg. Gin to Vodka) may have undesirable effects. Changing the ratio's of alcohol ingredients in a recipe can also change the taste profile significantly, same as increasing the measures. But invention can sometimes create something better.

Where can I buy cocktail ingredients and equipment?

You can find a liquor store close to you by using our map on our Home page. This will show you all the closest liquor stores. Many liquor stores may also carry basic bar tending equipment like shakers, strainers, jiggers, muddlers, pourers, fruit squeezers/juicers etc. But if they don't you can easily find these online or at a specialized hospitality equipment supplier.

What are the most common cocktail or drink garnishes?

Common garnishes for cocktails include a:

  • mint leaves
  • maraschino cherry
  • pineapple wedge
  • lemon zest
  • lime wedge
  • lemon wedge
  • orange wedge or peel
  • olives
  • banana
  • coffee beans
  • grated chocolate

...and much more. You can also experiment and try new things.

What is the most popular cocktail in the world?

In the US, the Margarita is generally considered the most popular. They are loved for their balance of sweet, sour and salty flavors, and are a great choice for most events. Other very popular cocktails include the Cosmopolitan, Daiquiri, Manhattan, Mojito, Pina Colada, and Espresso Martini.

What was the first cocktail invented and where?

Many agree that the first cocktail ever invented was the Sazerac in the mid-1800s in New Orleans. The Sazerac, a blend of whiskey, absinthe, bitters, and sugar, made it a unique and recognizable cocktail.

How did the name 'cocktails' come to be?

The etymology is believed to have come from a New Orleans apothecary, and inventor, Antoine Amédée Peychaud, who served brandy with his bitters in eggcups in the late 18th century.

The french word for eggcup is coquetier.

The story goes, that it was difficult to pronounce coquetier, was likely mis-pronounced, and quickly the word cocktail caught on as a new word.