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
  • 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 cachaça
  • 2 ounces red wine (see headnote)
  • Crushed ice

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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.

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Recipe Source

Adapted from McDonnell, bartender at Cantina in San Francisco.

Tested by Jason Wilson and Michael Taylor.

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