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Cocktail History
The Winter Caipirinha (pronounced kai-pe-REEN-ya) is a creative cold-weather adaptation of Brazil’s national cocktail, the Caipirinha. This modern version, popularized by Leblon Cachaça, stays true to the original’s use of cachaça, simple syrup, and lime but introduces seasonal twists with açai berry liqueur, tart cranberries, and fresh rosemary. These additions bring a unique depth and bitterness to the drink, complementing its natural tartness while giving it a festive flair ideal for winter gatherings.
Cocktail Ingredients
To make this cocktail, you’ll need the following ingredients:
Cachaça: This is a type of rum made in Brazil from sugarcane juice, yeast, and water. I used Kachaça! Premium Cachaça.
Açaí Liqueur: This is a liqueur made with açai berries, sugar, alcohol, and water. I used FAIR Açaí Liqueur.
Simple Syrup: This is a sweetener made with white sugar and water. I used this stovetop recipe.
Lime: This is a small, round, green citrus fruit that’s known for its tangy, acidic juice and aromatic zest.
Cranberries: This is a small red berry native to North America that’s known for its vibrant color and slightly bitter flavor.
Rosemary: This is an aromatic evergreen herb with needle-like leaves and a robust, piney, and slightly peppery flavor.
Bartending Tools
To make this cocktail, you’ll need the following bar tools:
Bar Mat: This is a rubber or silicone mat that’s placed on the bar surface to catch spills, provide grip for glasses and tools, and keep the workspace clean and organized. I used the Highball & Chaser 18×12 Bar Mat.
Paring Knife: This is a small, sharp kitchen knife with a narrow blade that’s used for peeling, trimming, and garnishing. I used the OXO Good Grips 3.5 Inch Paring Knife.
Jigger: This is a small, double-sided measuring tool that’s used to accurately portion spirits and mixers, typically with one side measuring 1 oz and the other 1.5 or 2 oz. I used the Japanese jigger from the A Bar Above 14-Piece Silver Bar Set.
Muddler: This is a tool that’s used to crush or mash ingredients at the bottom of a glass to release their flavors. I used the HQY Stainless Steel Cocktail Muddler.
Bar Spoon: This is a long-handled spoon with a twisted shaft that’s used for stirring, layering, and reaching the bottom of tall cocktail glasses. I used the Barfly Stainless Steel Teardrop Bar Spoon.
Cocktail Pick: This is a small, slender tool that’s used to skewer cocktail garnishes. I used one from the I-MART Stainless Steel Cocktail Pick Set.
Lowball Glass: This is a short, wide glass with a thick base that’s used for serving spirits neat or on the rocks. I used the Libbey The Gats Rocks Glass.
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Tasting Notes
This cocktail has the following flavor profile:
• Appearance: Bright magenta pink color
• Aroma: Rosemary and funky rum notes
• Taste: Tart lime that mingles with slightly bitter açaí and cranberry
• Finish: Signature rum sweetness
Kendall’s Rating: ⭐⭐⭐
Kendall’s Take: “Although the tartness was a little overbearing, this wintry version of the Cachaça-based Caipirinha was still quite tasty. I was really excited to see a use for my açaí berry liqueur too; I bought a bottle a year or two ago now and have never really found a good use for it. Its tangy flavor was a tasty match for the sugarcane rum. The only reason I likely won’t make this again, at least not this way, is because I am not a fan of citrus and berry chunks floating in my drinks. Feeling them on my tongue when I sip the drink takes me out of the moment too much. If the Winter Caipirinha were strained and maybe stretched a little with soda water, I’d make it again.”
Recipe
This cocktail recipe was adapted from Leblon Cachaça, a Brazilian brand of rum.
Winter Caipirinha
The Winter Caipirinha (pronounced kai-pe-REEN-ya) is a modern cocktail of unknown origin that was published by Leblon Cachaça, a Brazilian brand of rum. It's a cold-weather variation of the classic Caipirinha, the official drink of Brazil, and it calls for the original's cachaça, simple syrup, and lime template but pairs them with açai berry liqueur, cranberries, and rosemary, adding a unique bitterness to the already tart drink.
Ingredients
Method
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Cut lime into three slices.
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Add lime slices pulp side up, six cranberries, and one rosemary sprig to a shaker.
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Muddle gently for 5-7 seconds.
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Add cachaça, açaí liqueur, and cubed ice to shaker.
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Shake for 10-20 seconds.
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Pour into a lowball glass.
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Garnish with remaining three cranberries and two rosemary sprigs.
