Fourth of July

Raspberry Caipirinha with Mint

July  6, 2011
Author Notes

Not long ago the Spouse came home with a bottle of cachaca, which they tell me is to Brazil what Scotch is to Scotland and tequila is to Mexico. We've been smitten with it ever since, and it wasn't much of a stretch to incorporate raspberries into this wonderfully tart, refreshing drink, which is as lovely to sip as it is to look at! —wssmom

  • Serves 2
  • Raspberry puree
  • 4 ounces fresh raspberries
  • For each Caipirinha (makes 2)
  • 1/2 lime, cut into four wedges, use two of the wedges
  • 6-7 large mint leaves
  • 1 1/2 - 2 ounces raspberry puree
  • 1-2 ounces simple syrup, to taste
  • 2 ounces cachaca
  • club soda
  • mint sprig, for garnish
In This Recipe
  1. Raspberry puree
  2. Puree in a blender and put through a sieve to remove the seeds; set aside.
  1. For each Caipirinha (makes 2)
  2. In a rocks glass, muddle together the lime and the mint leaves until nice and juicy and fragrant
  3. Stir in the puree, the simple syrup and the cachaca and taste. If too tart, add some simple syrup; if too sweet, squeeze in some lime. The cachaca should sing through the fruit.
  4. Fill the glass with cracked ice or ice cubes, top with a spritz of club soda and garnish with a mint sprig. Kick back, enjoy and pretend you are in Rio.

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  • Michelle S.
    Michelle S.
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  • wssmom