Try pairing the three drinks below with a fantastic brunch recipe, like this
Smoked-Salmon Scramble with Dill Griddle Biscuits.
© Tina Rupp
Ah, brunch. People go bonkers for brunch. Say the word “brunch,” and your friends will say things like, “Yeah! Great! Let’s do it!” Unless they have kids, in which case they’ll look sort of morose, because instead of going to brunch with you they’re going to be at a birthday party for five-year-olds. But that’s the human condition: Sunday-morning cocktails, then offspring, and finally death.
Be that as it may, in terms of drink options, folks tend to default to one of three things: a mimosa, usually made with some Minute Maid and a bottle of random sparkling wine that someone brought over six months ago; a Bloody Mary (which I’m not knocking at all); or Champagne. Yet because life is short and the human condition is dire, why not experiment while you still have a chance?
Brunch Cocktail: Batida
This is the other famous cocktail from Brazil, the first being, of course, the lethal-but-oh-so-tasty caipirinha. A batida is generally fruit and/or fruit juice, cachaça (the sugarcane rum that is Brazil’s national spirit), a little sweetened condensed milk, and ice, blended until smooth. Personally, I love the batida de caju served down there, but cashew fruit is almost impossible to get in the US. Another classic, easier to do here, is the batida de morango (strawberries).