Anand's Batida Rosa
Illustration generated by AI from the recipe’s glass, ice and garnish — not a photograph of a real pour.
- Method: shake
- Glass: Collins glass
- Ice: Ice
- Garnish: Pineapple wedge
- ABV: 9%
Ingredients
- Soda (club soda) water — 1½ oz (45 ml)
- Cachaça — 1½ oz (45 ml)
- Pineapple juice (fresh pressed) — ¾ oz (22.5 ml)
- Lemon juice (freshly squeezed) — ¾ oz (22.5 ml)
- Grenadine/pomegranate syrup (2:1) — 1½ oz (45 ml)
How to make it
- POUR soda water into ice-filled glass.
- SHAKE other ingredients with ice.
- Strain into ice-filled and soda charged glass.
A tropical cocktail with pineapple and cachaça.
Updated
Same Base
- Ancient Mariner
- Andean Bear
- André Henrique Ferro's Basilico
- Andrew and Chris' Mai Goodness
- Anejo Highball
- Angel's Draft
Same Method
Same Glass
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