Blackberry Caipirnha Recipe
Recipe information
Make Blackberry Caipirnha in just 15m. fresh blackberry, cachaca rum, simple syrup, muddled key limes, topo chico
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Ingredients
Cocktail
Cocktail
1. Make simple syrup (if you don't have it ready)
Combine 1 cup granulated sugar and 1 cup water in a small saucepan. Heat gently over medium, stirring until sugar dissolves. Remove from heat and cool to room temperature. Store in refrigerator. (Makes about 1 cup.)
2. Optional: Make quick blackberry syrup
Place 1/2 cup fresh blackberries and 1/4 cup prepared simple syrup in a small saucepan. Warm over low heat and mash berries with the back of a spoon until they release color, 2–3 minutes. Strain through a fine mesh sieve, pressing solids to extract as much syrup as possible. Cool. This yields ~1/3–1/2 cup blackberry simple syrup. Use 0.5 oz in the cocktail and reserve extra for another drink.
3. Muddle fruit
In a rocks glass or short mixing glass, add 6 fresh blackberries and the 3 key lime wedges. Add 0.5 oz prepared simple syrup (or 0.5 oz blackberry syrup if using). Using a muddler, press and twist firmly to crush the berries and limes until the mixture is fragrant and releases juice and color (about 20–30 seconds). Avoid over-muddling the lime pith to keep bitterness minimal.
4. Build the drink
Add 2 oz cachaça and 0.5 oz freshly squeezed key lime juice to the muddled fruit. Fill the glass about three-quarters with crushed ice (about 1 cup). Stir vigorously for 10–15 seconds to chill and dilute slightly, integrating the fruit and spirit.
5. Top and finish
Top with 2 oz Topo Chico (or sparkling mineral water). Gently fold once to combine, leaving some fizziness. If desired, add 1–2 large ice cubes to slow dilution.
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