Maira's Red Caipirinha
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A caipirinha with blueberries and crème de cassis that gives it a deep berry colour and a darker, jammy sweetness. The lime keeps it sharp and the cachaça gives it its grassy bite.
Method
Stirred
Glass
highball
Difficulty
Medium
Flavor Profile
Ingredients
Servings:
1
Your bar: 0/5
🌱 Vegan🌾 Gluten-free
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AdInstructions
- Halve the lime from end to end. Cut one half into eight half-moon slices about 3–4 mm thick and place them in the bottom of a sturdy rocks glass, pulp side up.
- Add the blueberries and the sugar (caster sugar, or 15 ml of 2:1 sugar syrup instead).
- Muddle until the juice is fully pressed out and the sugar has dissolved, taking care not to overwork the fruit.
- Scrape the muddled fruit and sugar into the serving glass, ideally a 30 cl highball glass.
- Crack four or five large ice cubes into chunks rather than crushing them, and add them to the serving glass.
- Pour the cachaça into the rocks glass you muddled in and swirl it around to rinse the glass, then pour it into the serving glass.
- Add the crème de cassis.
- Stir well so everything is mixed. Serve with a stirrer and no straws.