Recipe Finder

The Washington Post

Blackberry and Red Wine Caipirinha

Blackberry and Red Wine Caipirinha 4.000

Deb Lindsey for The Washington Post; glassware from The Hour

Spirits May 25, 2011

Because cachaca is so bold and full-flavored, it's a natural for pitcher drinks with lots of fruit ingredients.

Bartender Duggan McDonnell recommends using a big red wine, such as a California cabernet.

Make Ahead: The mixture needs to be refrigerated for 1 hour before serving.


Servings: 4
Ingredients
  • 8 blackberries, plus 4 for garnish
  • 3 limes, cut into quarters
  • 1 orange, cut into quarters or eighths
  • 1 tablespoon turbinado sugar (a pale brown sugar with large crystals)
  • 6 ounces cachaca
  • 2 ounces red wine (see headnote)
  • Crushed ice

Related Recipes

Directions

Muddle the blackberries, limes, orange and sugar in a large pitcher.

Add the cachaca and red wine; stir vigorously for at least 1 minute. Refrigerate for about 1 hour.

When ready to serve, stir again, then pour into wineglasses or old-fashioned glasses filled with crushed ice.


Add it
Rate it

Recipe Source

Adapted from McDonnell, bartender at Cantina in San Francisco.

Tested by Jason Wilson and Michael Taylor.

E-mail questions to the Food Section.

E-mail questions to the Food Section at food@washpost.com.

Avg. Rating (0)

Rate this recipe

Nutritional Facts

Calories per serving: 140


% Daily Values*

Total Fat: 0g 0%

Saturated Fat: 0g 0%

Cholesterol: 0mg 0%

Sodium: 0mg 0%

Total Carbohydrates: 8g 3%

Dietary Fiber: 0g 0%

Sugar: 6g

Protein: 0g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

Post Most lifestyle
Subscribe to The Washington Post