Back of Happy Hour: Blackberry and Cabernet Caipirinha After being inspired by San Francisco Cocktail Week, I've decided that this Summer, I'm going to experiment with different spirits and mixers. First up is the Brazilian sugarcane rum known as cachaça. The caipirinha is the classic cocktail that features cachaça. Normally it consists of muddled lime and sugar, but this recipe takes a sangria-like approach to the drink and combines the potent rum with red wine, fresh citrus juice, and smashed blackberries. The final concoction is punchy, flavorful, and wildly fruity. Be careful though: while this caipirinha is perfect for sipping on a warm afternoon, it's a deceptively potent cocktail. Enjoy one too many and you may end up passed out on the couch. The straightforward recipe is ideal for a party because it's easy to double (or triple as I did) the batch. It requires at least one hour of chill time, so mix it well before your event begins. Check out the recipe and . Blackberry and Cabernet Caipirinha From Duggan McDonnell of Cantina Ingredients24 blackberries 4 ounces simple syrup 12 ounces cachaça (potent Brazilian sugarcane spirit) 4 ounces Cabernet Sauvignon 8 ounces fresh orange juice 2 ounces fresh lime juice Ice 6 lime wheels and 6 orange wheels Directions In a pitcher, muddle 12 of the blackberries with the simple syrup. Add the cachaça, Cabernet, and the orange and lime juices and refrigerate until chilled, at least 1 hour. Stir well and strain the drink into ice-filled white wine glasses. Garnish with the remaining 12 blackberries and the lime and orange wheels. Makes 6 drinks. Information Category Drinks, Cocktails Cuisine South American View 11 Photos › Photo 1 Photo 2 Photo 3 Photo 4 Photo 5 Photo 6 Photo 7 Photo 8 Photo 9 Photo 10 Photo 11 Comments Leilanic1 8 years this looks so refreshing and perfect for entertaining! shoneyjoe 8 years I worry about strong drinks that have a colored base, as they make the most atrocious stains when they, um, reappear. I have horrible memories of snakebites in England, which contained a shot of blackcurrant syrup, thus ensuring that regurgitation made a lasting and devastating impression. I love extra-strong gin and tonics, and traditional caipirinhas (as I've commented before). But I don't know if I'm brave enough to serve anything red that's more potent than a good port.