Blackberry Caipirinha


I had a pint of beautiful blackberries looking up at me the other day. They seemed to say, “Well now that you’ve got us, what are you going to do with us?” I guess I could have baked them in a cobbler or pie, but I wanted to celebrate their fresh, raw, juiciness. Half of them have a future date with some vanilla ice cream but the others made their way into the bottom of my mixing glass with some cachaça and lime. If you’ve been reading the Ruby Spoon from the beginning, you’ll remember the original Caipirinha was my second post and I have posted variations of them ever since. This blackberry version is right at home among the rest. The blackberries give it a beautiful purple color and add a nice, berry sweetness to the Caipirinha. The double muddling is because I wanted the drink to have the blackberry juices and flavor but not the seeds. Nobody wants to smile at your friends after “Cheers!” only to display a row of seeds lodged in your pearly whites!

inspired by: Cherry Caipirinha
makes: 1 drink

1/2 a lime, cut into fourths
7 or 8 blackberries
1 ounce simply syrup
1 ounce cachaça


Fill a rocks glass with ice to chill. In the bottom of a mixing glass, muddle the blackberries with the simple syrup. Strain the berry liquid into a new mixing glass. Muddle the limes with the blackberry liquid. Dump the ice from the rocks glass into the mixing glass and add the cachaça. Shake until cold and pour into the chilled rocks glass. Add more ice if needed.


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