Citrus and spice brighten this update on the cachaça-based Batida cocktail.
2 oz. cachaça
1 oz. velvet falernum
1 oz. fresh lemon juice
½ oz. coconut milk
½ oz. simple syrup (1:1)
Tools: shaker, strainer, microplane
Garnish: toasted coconut flakes, grated nutmeg
Combine all of the ingredients in a shaker with ice. Shake, then strain into a glass over crushed ice.
India Stevens, Cinder House, St. Louis
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