Wednesday, June 9th, your hosts Robby Ras and Randy Griggs take a second shot at a chocolatey flavor pairing. On this episode we pair the Brazilian cocktail Batida de Coco with a Laranja Reserva Escuro from Espinosa Premium Cigars.

  • Showtime: 9 pm (ET), 6-09-2021
  • Season: 3
  • Episode: 17

Batida de Coco Cocktail Recipe


  • 1 13.5oz can of coconut milk
  • 1 14oz can of sweet condensed milk
  • 1 cup of cachaça, or any other white rum – Vodka is also ok
  • 1 cup of coconut water or you can just use water, extra liquor, or a combination of both for how sweet and how strong you like.
  • ice
  • 1/4 cup of toasted coconut (optional)


  1. Fill a pitcher with ice, and set aside.
  2. Add the coconut milk, the condensed milk, the coconut water, and the cachaça to a blender and blend until combined and frothy.
  3. Pour the coconut cocktail into the iced pitcher, and sprinkle a little toasted coconut on top.
  4. Serve on toasted coconut rimmed glasses.

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