Blackberry and Cabernet Caipirinha
Adapted from Duggan McDonnell
A culturally confused cocktail, to say the least, this drink combines elements of Sangría and the Caipirinha, then adds a twist. It’s one of the most popular drinks at Cantina in San Francisco.
What to buy: Cachaça, a sugarcane-derived spirit with a 500-year history, can be found at most well-stocked liquor stores.
Use a well-balanced, affordable Cabernet Sauvignon that will not overwhelm the other flavors in this cocktail.
- 1 cup blackberries
- 2 medium limes, quartered
- 6 ounces cachaça
- 2 ounces Cabernet Sauvignon
- 1 1/2 ounces freshly squeezed lime juice (from about 3 medium limes)
- 2 ounces freshly squeezed orange juice (from about 1/2 medium orange)
- 4 ounces Rich Simple Syrup
- 2 ounces cranberry juice
- Lime and orange wheels, for garnish
1Combine the blackberries and quartered limes in a large pitcher and muddle until well crushed.
2Add the cachaça, Cabernet, lime juice, orange juice, simple syrup, cranberry juice, and some ice and stir to chill thoroughly. Garnish with lime and orange wheels and serve.
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