Batida is a working man’s drink in its native Brazil, where it’s often made with fruit and cream. This is a luxe take on that sugar-cane spirit cocktail.
For the puree (enough for 6 servings)
4 avocados
125ml water
Per serving
50ml cachaça
50ml avocado puree (see above)
20ml nut syrup (almond or pistachio)
5ml dry chocolate liqueur
Mint sprig, to garnish
Skin, core and chop the avos. Blend with the water until smooth. Tip into a plastic container (I use a squeezy bottle) and refrigerate.
To make the batida, mix everything in a jug, pour into a tall glass over crushed ice and garnish with mint.
• Richard Woods is head of spirit and cocktail development at Duck & Waffle and Sushisamba, Heron Tower, London EC2.
