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Photo by Dominic AZ Bonucelli
Located in the Jardins neighborhood of São Paulo, Brazil a Gosto takes some creative liberties with traditional Brazilian recipes in the restaurant, but chef Ana Luiza Trajano doesn't mess with tradition for her coconut batida.
2 oz. premium cachaça
2 oz. fresh coconut milk
1 1/3 oz. condensed milk
Finely crushed ice
Glass: dessert wine rimmed with fresh coconut shavings (optional)
Garnish: mint leaf
Place all ingredients in shaker. Shake to blend and pour into glass. Garnish.
Ana Luiza Trajano, Brazil a Gosto, São Paulo, Brazil
Learn more about the fruit batidas of Brazil.
For more on São Paulo's drinks culture, check out "Citizen Cane" in the July/August 2009 issue.