Blackberry Caipirinha Recipe
sparkling, fresh lemon juice fresh syrup, muddled blackberry, key cachaca limes, topo rum, chico
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Ingredients
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Cocktail
Method
Cocktail
Prepare glass
Chill an old-fashioned or rocks glass by filling it with ice and set aside while prepping the cocktail.
Muddle blackberries and lime
Discard the ice from the chilled glass. Halve the lime and place both halves (or cut into 4 wedges) in the glass. Add the 6 fresh blackberries and 1/2 fl oz simple syrup. Using a sturdy muddler, gently muddle the blackberries and lime to release juices and oils — about 8–10 firm presses. Avoid pulverizing the seeds too much; the goal is a broken-down fruit and citrus slurry.
Add spirits and citrus
Pour 2 fl oz cachaça and 1/4 fl oz fresh lemon juice into the glass. Give the mixture a quick stir (4–6 strokes) to integrate the spirit with the fruit and syrup.
Add ice and top
Fill the glass with crushed ice to the rim (about 1 cup). Gently top with 2 oz Topo Chico (sparkling mineral water) to add effervescence. Stir once or twice from top to bottom to combine without flattening the bubbles.
Adjust sweetness
Taste and, if a sweeter drink is desired, add up to an additional 1/4 fl oz simple syrup and stir briefly.
Garnish and serve
Garnish with 2 blackberries skewered on a pick and a lime wheel on the rim. Serve immediately with a short straw.