Batilda paulista (brazilian rum with lemon ju
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | teaspoons | Egg whites |
| 2 | tablespoons | Sugar, superfine |
| 2 | ounces | Cachaca (brazilian rum) |
| 1 | ounce | Lemon juice |
| 4 | Ice cubes | |
| 1 | Lemon slice | |
Directions
1. Combine the egg white and sugar in a mixing glass, and stir with a bar spoon to dissolve the sugar. Add the cachaca, lemon juice and ice cubes. Place a bar shaker on top of the mixing glass and, grasping the glass and shaker firmly together with both hands, shake them vigorously 9 or 10 times. Remove the shaker, place a strainer on top of the glass and pour into a chilled old-fashioned glass. With a sharp knife, slit the lemon slice from the peel just to the center, and use the slit to hold the slice on the rim of the glass.
Adapted from Time-Life Foods of the World - Latin American cooking.
CompuChef conversion by Rick Weissgerber.