Batida de Coco

Igor Renovato | Rio de Janeiro

Batida Brazil Cocktail Recipe

In the Batida, one of Brazil’s most beloved drinks, sweetness is an essential, unapologetic component, which is why bartender Igor Renovato incorporated a hint of condensed milk—a contentious ingredient among local bartenders—in his coconut-spiked version.

Nestled on the iconic Rua da Lapa in downtown Rio, Surubar serves liters upon liters of Renovato’s Batida de Coco. The bartender attributes its popularity to the meticulously balanced blend of flavors, which change over time. “The Batida is essentially a pre-batched cocktail, which matures and enhances its flavor after a few days in the fridge, gaining body and intensifying its flavor profile,” he says. “I recommend letting it sit for seven days. But at Surubar, it always disappears much sooner.”

Ingredients

Servings: 4

  • 7 ounces fresh coconut meat, cut into chunks
  • 7 ounces fresh coconut meat, cut into chunks
  • 7 ounces apple juice
  • 7 ounces apple juice
  • 14 ounces coconut milk
  • 14 ounces coconut milk
  • 14 ounces sweetened condensed milk
  • 14 ounces sweetened condensed milk
  • 14 ounces silver cachaça
  • 14 ounces silver cachaça

Directions
  1. Blend everything except for the cachaça in a high-speed blender until the coconut pieces are finely chopped and integrated.
  2. Add the cachaça and mix well.
  3. Bottle the mixture and refrigerate for 7 days before serving.
  4. To serve, pour into a cup.