How to Make the Drinks Batida De Abacaxi and Bellini and the History Behind Them

Ever care to know where your favorite drinks came from? Each has its own origin to examine.

For example, Batida de Abacaxi is a pineapple drink from Brazil. Batida is a mixture of Cachaca, the brandy produced from the cane sugar and fruit juices, it goes well with the Brazilian fantasy. There are numerous Batida recipes, but the best come from Salvador in former Bahia. Here, where the Bahians descending from slaves call their candombles, the ancient African Gods of Bantu and Yorubas, to earth, Cachaca plays a significant role. It helps them descend into a state of trance to twirl into the circular dance and only to be a shell for the Gods, which dance, eat, drink and give advice through the body of the medium. To make Batida de Abacaxi you need:

Shaved or crushed ice

2 slices fresh pineapple

½-1 teaspoon brown sugar

5cl (3 tablespoons) Cachaca (can be substituted with corn brandy)

1cl (2 teaspoons) whipping cream

To garnish: 1 pineapple top with its crown leaves

You'll want to fill a tumbler up to a third full with ice. Puree pineapple slices with the brown sugar in the electric mixer. Add Cachaca and cream, mix slowly on a low setting and pour the mixture over the ice. Batida de Abacaxi is decorated with a pineapple top, retaining its crown leaves and then served with a straw. It tastes best on hot days in the afternoon and evenings.

Bellini is a drink from Europe, and more specifically, a champagne cocktail. The famous painter Giovanno Bellini and his greatest pupil Tiziano Vecellio would be surprised and perhaps annoyed to find their names on the menu of Harry's Bar if they were walking through the Calle Villaresso in Venice. Both would only be able to reconcile themselves with the fact that the most famous cocktails in the most famous cocktail bar in the city of the lagoon had been named in their honor. Even if you prefer to drink your champagne neat, you should try one of these cocktails from time to time. To make:

4 ice cubes (ideally)

2cl ( 1 ½ tablespoons) pureed

Peaches

1cl (2 teaspoons) apricot brandy

Champagne

Fill the shaker with ice cubes, add the pureed peaches and apricot brandy, shake briefly, strain the mixture off into a shallow champagne glass and top up with well chilled champagne. The Bellini cocktail is most often had right before dinner.