Why It Works
- This winter cocktail features pomegranates and limes, which are at their peak in the colder months.
- Cachaça adds an earthy flavor that's boosted by the tannic pomegranate juice.
- Adding the sparkling wine to the cocktail shaker after the drink is chilled, then pouring the entire contents into the serving glass, helps mix the wine into the drink a bit without losing all of the bubbles.
The Caipirinha is a bit like a Daiquiri, except that it uses sugarcane–based cachaça instead of rum, and whole lime pieces instead of just the juice. It's a bold, tangy, and husky drink, even more so when gussied up with ruby-red pomegranate and festive sparkling wine.
- 1 barspoon superfine sugar (1 teaspoon; 4g)
- 10 fresh pomegranate seeds
- 1/2 lime, quartered
- 1/2 ounce pomegranate juice (1 tablespoon; 15mL)
- 2 ounces cachaça, such as Leblon (4 tablespoons; 60mL)
- 3 ounces sparkling wine (6 tablespoons; 90mL)
In the bottom of a mixing glass, add the superfine sugar and pomegranate seeds. Crush the seeds with a muddler to break open. Add lime wedges and muddle 6 times to release their juice. Add pomegranate juice and cachaça and fill glass 2/3 full with ice. Shake until well chilled, about 20 seconds. Add sparkling wine to glass, then pour contents, without straining, into a double rocks glass. Add more fresh ice cubes if desired and serve immediately.
Mixing glass, muddler, double rocks glass