Recipe For Blackberry and Cabernet Caipirinha
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

Blackberry and Cabernet Caipirinha


  1. 24 blackberries
  2. 4 ounces simple syrup
  3. 12 ounces cachaça (potent Brazilian sugarcane spirit)
  4. 4 ounces Cabernet Sauvignon
  5. 8 ounces fresh orange juice
  6. 2 ounces fresh lime juice
  7. Ice
  8. 6 lime wheels and 6 orange wheels


  1. In a pitcher, muddle 12 of the blackberries with the simple syrup.
  2. Add the cachaça, Cabernet, and the orange and lime juices and refrigerate until chilled, at least 1 hour.
  3. 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.

Average ( votes):
this looks so refreshing and perfect for entertaining!
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.
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