Blueberry Caipirinha
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A Caipirinha where muddled blueberries add a darker, jammy fruitiness to the sharp lime and grassy cachaça. Served over cracked ice, so it stays cold and slowly dilutes.
Method
Stirred
Glass
highball
Difficulty
Medium
Flavor Profile
🌱 Vegan🌾 Gluten-free
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- Halve the lime lengthwise, from pole to pole. Cut one half into eight half-moon slices, about 3–4 mm thick, and put them in the bottom of a sturdy rocks glass.
- Add the sugar and muddle.
- Add the blueberries and muddle again, until all the juice is pressed out and the sugar has dissolved.
- Tip the muddled fruit and sugar into a highball glass.
- Pour the cachaça, kept in the freezer, into the glass you muddled in and swirl it around to rinse out what is left. Pour it into the highball glass and stir well.
- Break four or five large ice cubes into chunks rather than crushing them, and add to the glass. Stir, then fill up with more ice.
- Add a stirrer, but no straws.