Look, I don’t know if you have been to Brazil, but I felt it high time we discuss the best thing to come out of Brazil besides Caetano Veloso – the caipirinha. Though the original caipirinha is a delicious mash of limes and cane sugar, I thought I would add a brunch-appropriate twist, with this Sparkling Raspberry Caipirinha — it’s tart, sweet raspberries so that it can pair perfectly with another of my favorite Brazialian things, this Brazilian French Toast.
Combine raspberries, sugar, and lime in a rocks (lowball) cocktail glass and muddle until the raspberries are totally smashed. Add the cachaça and stir until the sugar is dissolved. Add a few ice cubes then top with a few ounces of chilled brut rosé sparkling wine. Stir and serve immediately.
Make sure you muddle the ingredients until the raspberries are really broken up to get the max flavor. Also, use a heavy duty rocks glass for muddling or, if you want to serve it in a thin-walled cocktail glass, go ahead and make the cocktail in a cocktail shaker then transfer it just before serving.
Food styling and photography by Aida Mollenkamp