Proposed by: Jonathan
Reviewed by: David
This week is our first foray into Rum as the primary spirit. Well technically, it is our first time using Cachaca which is a Brazilian Rum. The drink is the batida de coco and the recipe is
2 ounces Cachaca
3 ounces coconut milk
2 tsps. simple syrup
1 ounce sweetened condensed milk
Mix all of the above (vigorously since it has condensed milk), and serve over ice. Almost any fruit juice can be used in this drink and I read other recipes that blended it with ice to make a frozen drink.
My oldest son, David, had suggested a cocktail using Cachaca. The standard drink using this Rum is the Caipirinha (the national drink of Brazil) but it was too close to last week’s Gimlet. I also was planning on going to the South Carolina coast and with an odd October weekend with highs in the mid 80’s the Pina Colada type drink was appealing. It is a little unfair that my brother would be experiencing much less hospitable weather in Chicago, but I was hoping that he could still find a beach where he could enjoy the drink. We actually violated the virtual cocktail set up and talked by phone and since Chicago had a spate of thunderstorms going through, I gave him a pass on the beach.
There is a mistaken impression that Rum is all distilled from fermented sugarcane juice. That is true for Cachaca and Rhum agricole, but the majority of Rum is made from distilled molasses which is the thick syrup left over after sugarcane juice is filtered and heated to crystalize the sugar. I used Leblon Cachaca which is a beautiful pale grass green and probably too fine of a spirit to adulterate with condensed milk.
The versions we made included the straight coconut, guava and then coconut/pineapple. One of the suggestions in recipes is to add nutmeg or cardamom (either would be good in the simple syrup) to cut the sweetness. That sounds a lot like a Painkiller and seems like a good excuse to go back to the beach the next time the weather is this beautiful.
Here’s David’s Review:
If you can judge a cocktail by your appreciation of its ingredients, this drink was a winner from the start. I love coconut milk (in curries), sweetened condensed milk (in fudge), and simple syrup (anywhere). Though I’ve never tried cachaça, what’s not to like?—A “rum” made with fresh cane syrup, Brazilian, in a tall elegant bottle, all good. Sometimes the sum is less than the whole and sometimes greater. I enjoyed Batida de Coco immensely. Though it was certainly sweeter than I’m used to in a pre-dinner drink—it was as sweet as dessert—this cocktail evoked a sunny beach, an afternoon free of anything like work.
Cachaça is often called Brazilian rum, but it doesn’t taste at all like rum to me, having a much more direct flavor—more like vodka—with an almost tequila-like complexity. The combination of this spirit with so many sweet ingredients doesn’t erase its immediacy, and the clean taste of cachaça does much to balance the weight of ingredients like sweetened condensed milk. Looking at a mixed drink resembling milk is a little disconcerting, I admit. A drink so white promises little complexity. Jonathan advised adding a little nutmeg or cardamom to cut the drink’s sugary heaviness, and that was good advice. It dressed up its appearance as well as moderating its taste. The little spiciness added a great deal. It made me wonder what coffee or some other bitter note might add as well. I may try that later.
I’m not sure I could drink a Batida de Coca every cocktail hour or even once a week—it seems made for moments you see the promise of total relaxation—but as a step out of the usual it seemed especially enjoyable. Sweet without being cloying, dense without being heavy, smooth without being thick, it seemed the perfect escape, a brief trip to Brazil or, at least, to somewhere much warmer and more tranquil than Chicago in October.
David’s take: A fun drink, worth reserving for those times when fun is not only possible but the top priority of the occasion.
Jonathan’s take: This drink is too decadently sweet and rich to drink more than one, but I have to admit that one was delicious.
Next Week (Proposed by David):
I’ve been wanting to return to Rye for a while, and I found a drink that combines many of the ingredients we’ve gathered over the last few weeks, the De La Louisiane. This drink is a combination of Rye, Sweet Vermouth, Absinthe, and Peychaud Bitters. I’m a little worried about finding the three brandied cherries required, but what’s life without a few challenges?