Wild Berry Caipiriña Recipe

Combine and simmer

In a small saucepan combine 1 cup mixed berries, 1 cup granulated sugar, and 1 cup water. Bring to a gentle simmer over medium heat, stirring occasionally to dissolve sugar. Once simmering, lightly mash the berries with the back of a spoon to release juices and color. Simmer gently for 6–8 minutes until syrup is fragrant and slightly thickened.

Strain and cool

Remove from heat and let sit 5 minutes. Pour the mixture through a fine-mesh sieve or cheesecloth into a heatproof bowl, pressing on solids to extract as much syrup as possible. Discard solids. Let syrup cool to room temperature, then refrigerate until cold. Makes about 1 to 1 1/4 cups syrup. Keep refrigerated up to 7 days.

Prepare the glass and muddle

Cut the whole lime into 6–8 wedges. Place the lime wedges and 6 pieces of extra berries into a sturdy old-fashioned glass or rocks glass. Add the 0.75 oz berry simple syrup. Using a muddler or the handle of a wooden spoon, gently muddle the berries and lime to release juice and oils — do not pulverize into a puree; aim for broken-up fruit and juice.

Add cachaça and ice

Add 2 oz cachaça to the glass. Fill the glass with crushed ice (about 1 cup), then stir vigorously for 10–15 seconds to chill and slightly dilute the drink so flavors integrate.

Finish and garnish

Top with a few fresh whole berries and a mint sprig if using. Optionally express a lime wedge over the top for extra aroma. Serve immediately with a short straw or stirrer.

Batching note (optional)

To make a 4-serving pitcher multiply cachaça to 8 oz, lime to 4 whole, and berry syrup to 3 oz (or 6 oz if you prefer sweeter), muddle limes and berries in a pitcher, add syrup and cachaça, add ice just before serving and stir. Serve over individual glasses with crushed ice.