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

Make a different Cachaça cocktail for the World Cup
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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.

Blame It on Rio

Recipe adapted from Jacob Briars

Yield: 1 cocktail

Prep Time: 5 minutes

Cook Time: N/A

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


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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