Cocktail Friday: Blackberry “Caipirinha”

I learned a valuable lesson working on this recipe.

Rum hits me pretty goddamn hard.

I’ve got quite a bit of a low tolerance level, but I’m usually good for one to one and a half drinks. Not so with this sucker. Halfway through, and I was all, “Woah.”

No telling if it’s because of the brand of rum or just rum itself, but lesson learned.

My dad introduced me to caipirinhas a few years ago, when my parents and I were lounging out by their pool. He brought out this delicious looking cocktail with muddled limes, simple syrup, and rum, and I (mistakenly) said, “Oooh! Did you make mojitos?”

He GLARED at me.

“Mojitos are for pendejos, Jennifer. This is a caipirinha. It’s better than a mojito.”

The caipirinhas my dad makes are not the traditional Brazilian version. Mostly because it’s not easy to find Brazilian cachaça in Pennsylvania. So we use rum. Bacardi, of course. Because PUERTO RICO.

Blackberry Caipirinha

  • 2 oz. White Rum
  • 1-2 oz. Simple Syrup (to taste)
  • 1 oz Lime Juice
  • 6 Fresh Blackberries
  • Crushed Ice

Squeeze lime juice into a rocks glass. Add fresh berries and simple syrup. Crush with a muddler or the back of a spoon a few times to break up the berries. Add rum. Fill glass with ice. Stir and serve.

Because Daddy says mojitos are for pendejos. (But I’ll still probably make one soon.)