Caipirinha Recipes

Açai Berry Caipirinha with Cedilla

I love açaí and if there is one thing that I miss most about Brazil, is waking up in the morning and having a nice cold bowl of açai with guaraná syrup and granola. In this article, I’m going to be showing you how to prepare the perfect açaí berry caipirinha with a little help from an amazing Brazilian liqueur called Cedilla. Since many of you may not have the slightest idea of what açaí is, I’ll begin with a quick lesson.

What is açaí?

The fruit, commonly known as açaí berry is a small, round, black-purple drupe about 1 inch (25 mm) in circumference, similar in appearance to a grape, but smaller and with less pulp. Global demand for the fruit has expanded rapidly in recent years, and açaí is now cultivated for that purpose primarily. It is the main source of income for many families in the Amazon Delta and it also constitutes up to 42% of the total food intake by weight in that region.

In large Brazilian cities, like Rio de Janeiro,  açaí is especially popular with those who enjoy working out. The reason why is because açaí is basically a calorie bomb, which provides your body with huge amounts of energy. The Amazonian Indians usually consume it, before going on hunts or other activities that require intense physical work.

Cedilla açaí liqueur

Made from Açai, Cedilla is a macerated fruit liqueur created at the Maison Leblon in Minas Gerais, Brazil. It’s made up of hand-picked Sambazon Açai berries from the Amazon region in Brazil, macerated, and blended with Cachaça. The result is a rich fruity flavor with complex chocolate, spice, and berry notes.

The recipe

So now that you know all about the ingredients, let’s get to the best part.

Acai Caipirinha with Cedilla


  • 60 ml Cachaça (2 oz.)
  • 30 ml Cedilla (1 oz.)
  • 15 ml Simple syrup (1/2 oz.)
  • 6 wedges Lime
  • Ice (crushed)


  • Muddle the lime and the syrup.
  • Pour in the ice, the Cachaça and Cedilla.
  • Shake the ingredients, then pour the mixture back into the rocks glass. Enjoy!