Batida Paulista from The Zenchilada

The newest issue of The Zenchilada is out with two articles by yours truly. One is on using raw eggs in drinks and the other about Lancaster-style beet pickled eggs (there’s an egg theme at work for the entire issue). I’m pleased to have worked one more with photographer Douglas Dalay for the pickled egg shots. He’s the one who captured this fireball while barman Martin Cate made punch at the 2010 Tiki Oasis.

The cocktail article has three drinks; a batida Paulista, a golden fizz, and a fantastic smoky drink from New Orleans bartender Danny Valdez called “That Night a Forest Grew…” with Del Maguey Chichicapa mezcal, a brace of hot sauces, and Pedro Ximenez sherry.

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 Paulista

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.

For 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.