In the article I specify Leblon cachaça, a widely available sugarcane spirit from Brazil, for the batida Paulista. If you have access to other brands, feel free to use another or even a young rhum agricole. From The Zenchilada (Fall 2010 issue):
During the Truman administration, Brazil’s ambassador to the United States was Mauricio Nabuco…Margarette de Andrade credits him with this São Paulo cocktail in her 1965 Brazilian Cookery: Traditional and Modern. It’s exactly the kind of drink, made one at a time, that suits small gatherings. The batida (or “beaten” drink) calls for cachaça, a sugarcane spirit from Brazil gaining popularity in the US. A rhum agricole from the French West Indies makes a passable substitute.
Batida PaulistaFor the rest of the article (and the issue), check out The Zenchilada. You may also want to check out the Corn Tassel cocktail, one I made featuring white corn whiskey, orgeat, and Cointreau.
2 oz cachaça (Leblon preferred)
1 tsp egg white
1 Tbl superfine sugar
.5 oz fresh lemon juice (or lime)
Sugar for rimming
Wet the rim of an old fashioned glass with fresh lemon juice and dip in sugar. Combine ingredients in a cocktail shaker with ice cubes and shake hard until blended. Strain into the prepared glass.