Batida Rosa

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El Vaquero • Eugene, ORWhen a Brazilian soccer team stopped in to El Vaquero for caipirinhas one night, bartender Jeffrey Morgenthaler came up with this drink to tempt them away from his declining supply of limes.Plus: 5 Fantastic Cachaças

By
Jeffrey Morgenthaler
Jeffrey Morgenthaler
Jeffrey Morgenthaler is an award-winning bartender and author of two drink books: "The Bar Book" (2014) and "Drinking Distilled: A User's Manual" (2018). Before opening Pacific Standard, his bar and restaurant at Portland, Oregon's KEX Hotel, he ran the renowned beverage program at Clyde Common and the highly celebrated basement bar Pepe Le Moko.
Food & Wine's Editorial Guidelines
Updated on June 24, 2021
Batida Rosa
Photo: © Wendell T. Webber
Yield:
1 drink
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Ingredients

  • Ice

  • 2 ounces cachaça (potent Brazilian sugarcane spirit)

  • 1 ounce pineapple juice

  • 1 ounce fresh lemon juice

  • 3/4 ounce grenadine, preferably homemade

  • 1/2 ounce Simple Syrup

  • 3 ounces chilled club soda

  • 1 pineapple spear

Directions

  1. Fill a cocktail shaker with ice. Add the cachaça, pineapple juice, lemon juice, grenadine and Simple Syrup. Shake well and strain into a large ice-filled red wine glass. Stir in the club soda and garnish with the pineapple spear.

Originally appeared: November 2008

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