Cachaça: kah/SHAH/sah
Caipirinha: ky/pah/REE/nyah

The Caipirinha? Think of it as Brazil's answer to the Mojito, except with cachaça instead of rum. There's also a vodka version called a Caipiroska, but that's another post.

The Caipirinha, Brazil's national cocktail, is made with Cachaça, (also known as pinga, or caninha) which is Brazil's very popular distilled alcoholic beverage. Originally concocted as a cure for the Spanish flu, the original drink started out with lime, garlic and honey. Someone along the way had the wherewithal to remove the garlic and toss in a few ice cubes and the Caipirinha was born.

I took the basics and added a blackberry brandy float and blackberries, because I can never leave well enough alone ... and I had gorgeous, giant Driscoll's blackberries.


1-1/2 Oz. Velho Barreiro Cachaça
1/2 Cup Fresh Blackberries
(frozen berries may be substituted in the off-season)
1/2 Oz. Blackberry Brandy
4 Lime Quarters
2 Tsp. Sugar

Garnish: Fresh Blackberries, Lime Wedge

Tools: Mixing Glass, Muddler

Glass: Rocks

Muddle the blackberries, lime & sugar in the bottom of a mixing glass.
Add ice, pour in the Cachaça, stir or shake to chill.
Pour (or strain through a mesh strainer if you want to remove pulp and seeds, I personally like mine unstrained) into your chilled, ice filled glass.
Float the blackberry brandy on top, garnish and serve.

International Cachaça Day is either  June 12th or September 13th (or both!) National Blackberry Day is September 12th.

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