Each week, we’re showing you how to make one of six Cuban-inspired cocktails from the Bacardi Paladar pop-up restaurant at Cold Tea last month (see last week’s here).
This week, we’re bringing the tropical flavours of coconut to your taste buds with the Cuban Batida. These were served in a coconut, but please: any vehicle in which to transport liquids to your mouth will do.
Cuban Batida
- 2 oz Bacardí 8
- .75 oz coconut cream
- .75 oz condensed milk
- .5 oz orange juice
Method
Blend all ingredients and if you have one, serve in a coconut. And if you feel like it, add grated nutmeg for garnish.
Get more great drink ideas here.
