When I was in the Dominican Republic last month, I drank caipirinhas with every meal I could. I’ve always loved them (more so than mojitos even which is saying a lot because those are one of my favorites), but usually refrained from ordering them for one reason:

I could not, for the life of me, learn how to pronounce that word.

It didn’t matter how many waiters, waitresses or bartenders tried to teach me, it was like in one ear, out the other.

For our Kick Sass Kitchen video though this month though, we decided to embrace the booze (I mean, when don’t we) and bring you three cocktails perfect for Cinco de Mayo, including the un-pronouncable caipirinha, with a pineapple twist.

My favorite part of a caipirinha versus a mojito is the crunchy raw sugar you can usually taste while drinking them.

They’re actually made with different liquors (mojitos use rum, caipirinhas use cachaca) but to me, the most noticeable difference is the cane sugar component.

Since these are pineapple infused and pineapple is pretty sweet itself, you don’t need as much sugar as you would in a normal caipirinha but don’t skimp on it either because its definitely the best part. And you have to use raw cane sugar for its texture component in the drink. Refined sugar will just dissolve too easily.

Since we were crashing Julie’s house in DC a few weekends ago for 3 days of perpetual eating and cherry-blossoming, she’s making a guest appearance in the video.

Of course, we made her get her booze game on too and join in on the fun.

And if you want to see how I learned how to say “caipirinha” (thank god for google pronunciation), Brandy singing (always), Julie being a creeper while muddling and me getting seriously annoyed at the water dispenser design of Julie’s fridge, you can watch the outtakes.

It’s cool, we know you’re only here for that anyway.

Check out Brandy’s cilantro margarita, Julie’s paloma, or, this mango coconut margarita from a few years ago. They’re all excellent ways to get your drink on come May 5th.

Or today, it’s Friday.