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: 10%
Ingredients
- Thomas Henry Soda Water — 1½ oz (45 ml)
- Novo Fogo Silver cachaça — 1½ oz (45 ml)
- Pineapple juice (fresh pressed) — ¾ oz (22.5 ml)
- Lemon juice (freshly squeezed) — ¾ oz (22.5 ml)
- Giffard Grenadine syrup — ½ oz (15 ml)
How to make it
- POUR soda water into ice-filled glass.
- SHAKE other ingredients with ice and strain into ice-filled and soda charged glass.
A cocktail with pineapple and cachaça.
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