American bartender Dale DeGroff is for sure one of the big names according to many cocktail enthusiasts. Not only behind the bar, but also as an author of numerous books – a circumstance that finally has earned him worldwide tribute. This goes as far as considering him to be the “King of Cocktail”. An honorary name he also uses for himself on his website. It is his shaker in which today’s recipe was born.
I myself came upon the Caipirissima de Uva while browsing through the chapter about Batidas in the book “Cocktailian – Das Handbuch der Bar”, where the authors refer to DeGroff’s “The Craft of Cocktail” from 2002 as the origin of the recipe. The drink is, as can easily be recognized by its name, a close relative to the Caipirinha Cocktail (Caipirissimas are basically Caipirinhas in which the Cachaca is replaced by rum), which features the very interesting addition of fresh blue grapes. The drink is completely poured into the glass from the shaker whithout straining (in the classic style of a Batida), where it unfolds its really stunning character. Visually as well as in terms of taste: this recipe is a real scoop!
Usually I opt for a tumbler, but you can also serve it Tiki style since the drink can’t deny a certain Caribbean exoticism and because of the addition of ice, the volume of the finished cocktail is a little increased, so a Tiki mug will work. But enough of this: this cocktail speaks for itself!
6 cl Jamaican Rum (an ester-heavy rum like the Hampden Estate works wonderful here!)
5-6 seedless black grapes
2 bar spoons of white cane sugar
Preparation: Remove ends and the white stem from the lime and cut it into small pieces. Add to the shaker together with the grapes and the sugar and press with a muddler. Finally add the rum, fill with ice and shake vigorously. Pour the entire content of the shaker into your chilled glass without straining.
Glass: Tumbler (possibly Tiki Tumbler, see photo)
Buying sources: Jamaican Rum can be found in well-stocked supermarkets or at specialized retailers.