Her Name is Rio, And She Ain't a Caipirinha

Make a different Cachaça cocktail for the World Cup

I'm a World Cup fan (go USA!), and so like the rest of the world, I'll be thinking about Brazil for the next month.

And I'm a caipirinha fan, too.

The beloved ubiquitous drink made with cachaça, muddled lime and sugar is a classic. It's an incredibly versatile spirit, similar to a rhum agricole and it benefits from thinking outside the lime-juice box.

Its slightly sour, herbal and bracing bite makes it a natural candidate for mixing with herbs and fresh vegetables.

For a drink that takes advantage of these qualities, I turned to my pal Jacob Briars, a drinks educator and trainer for Bacardi. He's been to Brazil a lot and knows his way around cachaça. His Blame it On Rio is more savory than a caiprinha, with a bit of spice from jalapeño and a dash of sea salt.

Recipe adapted from Jacob Briars

Blame It On Rio
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Learn to make this cachaça cocktail.
Prep Time
Cook Time
Total time: 5 minutes
  • 2 ounces cachaça
  • 1 ounce freshly squeezed lime juice
  • 1 ounce simple syrup (1 part water to 1 part sugar, boiled until the sugar dissolves)
  • 2 cucumber slices
  • 2 jalapeño slices
  • 1 pinch sea salt
  • Cucumber slice to garnish
  • Jalapeño slice to garnish
  1. Combine all of the ingredients in a cocktail shaker, and shake vigorously. Strain into an ice-filled rocks glass, and garnish with a cucumber and jalapeño slice. Serve.
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