THE ART OF CACHAÇA CRAFTING COCKTAILS WITH BRAZIL’S ARTISANAL SPIRIT
Apr 08, 2016
THE ART OF CACHAÇACRAFTING COCKTAILS WITH BRAZIL’S ARTISANAL SPIRIT
First edition © LeblonLeblon.com I Cedilla.com.br
THE ART OF CACHAÇACRAFTING COCKTAILS WITH BRAZIL’S ARTISANAL SPIRIT
Cachaça is a reflection of Brazilian culture – all natural, unique, and authentically down-to-earth, with many different expressions and personalities. Initially created in the 1530s in northeastern Brazil, cachaça is the first spirit of the Americas, predating Caribbean rum by one hundred years.
Made with fresh cane juice, cachaça has a fresh, fruity nose, and plays well in many drinks and cocktails. In this book, we start with Brazil’s national cocktail, the caipirinha, and go from there to simple mixed drinks, creative cocktails, twists on the classics, and finally some party punch recipes. With more than sixty recipes, the Art of Cachaça is a great resource for any cocktail aficionado to get started in creating their own Brazilian art.
Saúde!
Steve LuttmannFounder of Leblon
the art of cachaça...............................1–8
the leblon family..............................9–12
crafting the caipirinha..................13–20
cocktail recipesFresh fruit caipirinhas.................................21–42Keeping it simple.....................................43–50Mixologia.......................................51–68Twist on the classics..................................69–76Cedilla Liqueur de Açai cocktails.....................77–86Parties and punches..................................87–94
index.................................................95
1 the art of cachaça
Created in Brazil in the 1530s, cachaça (ka-SHAH-sa) is the first spirit ever created in the Americas, and is now the third most consumed spirit in the world. The National Spirit of Brazil, cachaça is made from a distillation of fresh sugar cane juice. Unlike rum, which is mostly distilled from molasses, cachaça must be distilled one hundred percent from fresh cane juice. The result is a spirit that does not taste like a rum—the taste retains the qualities of the fresh cane juice, and the nose is closer to a full agave tequila.
WHAT IS CACHAÇA
FRESH CANE
maison leblon’s philosophy is that a great
cachaça is made in the cane field first.
Just like a great French wine, Leblon treats its cane with the utmost respect
and care, ensuring that the final product represents everything that this
fruit has to offer. Leblon’s dedicated team of cane cutters cuts each stalk by
hand with a machete.
3 the art of cachaça
The fresh-cut sugar cane is quickly transported to the distillery, where whole stalks are pressed into fresh sugar cane juice, called caldo de cana.
Unlike other cachaça distilleries, which increase the force of their pressing to maximize juice yield, the Maison Leblon gently presses the cane to extract
only the best-tasting sensorial qualities from the cane stalks.
FRESHLY SQUEEZED
CRAFT DISTILLED
The process of cachaça production is laborious and full of details - a true work of art. Producing artisanal cachaça is at the same time science, art, passion and wisdom. Everything is done very calmly, carefully. Leblon is distilled only once, as opposed to multi-distilled, in order to retain as much of the fresh cane flavor as possible. Like the production of the eau-de-vie for cognac or Scotch whiskies, Leblon’s alambique cachaça is made via the traditional batch method in copper potstills.
5 the art of cachaça
After distillation, the cachaça is transferred to wooden barrels for light resting. The wooden barrels are French oak casks previously used in
France to age XO Cognac. The cachaça rests in the casks for up to six months, polishing the spirit without altering the fruity cane nose.
LIGHTLY RESTED
EXPERTLY BLENDED
After aging, the cachaça is ready for assembly. This requires the combination of the various batches to achieve the final desired cachaça in terms of sensory attributes. Master Distiller Gilles Merlet and Carlos Eduardo Oliveira taste each batch, from which they determine the ideal combination to build a complex, flavorful spirit.
7 the art of cachaça
THE MAISON LEBLON
The Destilaria Maison Leblon is located in Patos de Minas, an agricultural town in the western highlands of Minas
Gerais, the heart of sugar cane country. The Maison Leblon is a fully-integrated craft distillery exclusively
owned by and producing only Leblon Cachaça. Here, Master Distiller Gilles Merlet lends his expertise and
artful touch to the entire process. The result is a cachaça made the old fashioned way, like a fine wine.
LEBLON CACHAÇA
A lively, fruity nose with complex layers of fresh cut sugar cane, spices, and fruits. The spirit warms in the mouth and leaves a gentle sweetness in the middle of the tongue that flowers as it lasts. With an ultra-smooth finish and light to medium body, Leblon mixes well with almost any fruit and couples nicely with a variety of ingredients, including herbs, spices and liqueurs.
9 the art of cachaça
the leblon family 10
RESERVA ESPECIALCombining the flavor of the best tasting cane with the aroma and quality of the finest French oak. This special distillate is aged up to two years in the highest grade new Limousin French oak, then expertly blended. Single batch distilled in alambique potstills. The result is a complex smooth spirit with notes of honey, caramel, and pine nuts.
11 the art of cachaça
CEDILLA liqueur de açaí
Created at the Maison Leblon, each bottle of Cedilla is a maceration
of over 500 hand-picked organic açaí berries in unfiltered alambique cachaça, complimented with native ginger root, orange zest, lime peel, and a splash of fresh cane juice for sweetness. Cedilla has a rich fruity
flavor with complex chocolate, spice, and berry notes. Drink neat, over ice, with soda, or as an accent
to your favorite cocktail.
the leblon family 12
13 the art of cachaça
The National Cocktail of Brazil is the caipirinha [kai-pur-EEN-ya]. Simply muddle fresh lime with sugar, add ice and two ounces of cachaça, shake or stir, and serve. Made like a mojito, tastes like margarita, and can only come from Brazil, the caipirinha has become
a favorite cocktail worldwide.
The ultimate celebration of the Brazilian spirit, the caipirinha is taken to a whole new level with Leblon, with its lively fruity nose
and smooth finish.
CRAFTING THE CAIPIRINHA
crafting the caipirinha 14
slice
sweeten
muddlepour
shake
saúde!
THE LEBLON CAIPIRINHA
Take a good size juicy lime and cut off the two ends. Cut the lime in half length-wise, and cut each half into four wedges. Using your knife, carefully remove the white pith from the inside edge of each wedge.
Drop the wedges into a rocks glass. Add 1 ounce of simple syrup or 2 teaspoons of sugar, preferably superfine sugar.
Crush the limes and sugar for 5-10 seconds with your muddler, being sure to extract most of the lime juice from the limes (don’t over do it, or you’ll extract some bitter elements from the peel).
Fill the glass with crushed or cracked ice to the top. Add 2 ounces of Leblon Cachaça.
To finish, shake in a shaker for 10-20 seconds until the sugar is dissolved, or give the drink a thorough stir with a teaspoon or stirrer for about 10 seconds.
Garnish with a lime wedge or wheel, and serve.
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crafting the caipirinha 16
MUDDLING
Muddling fresh fruits and herbs is the best way to get the full flavor out of the ingredients. Muddlers come in all shapes and sizes (you can even use the back of a spoon), and when it comes to the art of muddling there are a few simple rules that will ensure a perfect cocktail every time. First, always muddle in a sturdy mixing glass or cocktail shaker tin so that you don’t risk chipping the glass. When muddling fruits, steady the mixing glass on your surface with one hand while repeatedly mashing the muddler down onto the fruit with the other. Give your wrist a quarter-turn as you smash down, since the most effective part of muddling is the follow-through. Don’t over-muddle, however, especially with citrus fruits, or you will release too much bitterness from the rind. When muddling herbs, press down lightly with the muddler, and give a few small twists to release the essential oils, taking care not pulverize the delicate leaves.
17 the art of cachaça
SWEETENING
A well balanced cocktail contains the perfect mix of sweet and sour. There are a variety of sweeteners that can be used, from superfine sugar to raw sugar to honey and agave, and even Splenda. Sweeteners can be used in cocktails either in their natural form or as a syrup (also called simple syrup, a bartender staple). To make simple syrup, just dissolve equal parts sugar and water in a sauce pan over low heat. Adding simple syrup when muddling herbs or fruits is a great way to make sure the flavors dissolve evenly throughout the drink. If using granulated sugar, make sure to shake your cocktail vigorously so that all of the sugar dissolves. Or if you want to do like in Brazil, skip the shaker and give yur caipirinha a quick stir in the glass. Then let the sugar dissolve as you sip.
crafting the caipirinha 18
FRESH FRUIT
While the traditional caipirinha recipe uses just limes, you can substitute any fruit or create your own fruit and herb combination. The only rule you need to follow is to always use fresh fruit and herbs for the best tasting cocktails. Quality is critical. The fruit must be juicy, not dry, which would make for a bland drink. Also, depending on how sweet your fruit is, you may not need to add as much sugar as the standard lime caipirinha. Especially popular in Brazil are passion fruit and strawberries, and pineapple, kiwi and tangerine are delicious as well. The sky’s the limit when it comes to crafting new caipirinha creations.
19 the art of cachaça
crafting the caipirinha 20
FRESH FRUIT CAIPIRINHAS
Consider the fruit to be your paint, and the muddler is your brush. Try different fruit and herb combinations, and be creative with your glassware.
2 oz leblon cachaça1/2 a lime, cut into wedges2 tsp superfine sugar or 1 oz simple syrup*
Muddle the lime and sugar in a shaker. Fill the shaker with ice and add Leblon Cachaça. Shake well and serve in a rocks glass. Garnish with a lime wedge.
LEBLON CAIPIRINHA
23 the art of cachaça
* To make simple syrup: Dissolve equal parts sugar and water in a sauce pan over low heat.
2 oz leblon cachaça3 strawberries
3 basil leaves, torn1/4 a lime, cut into wedges2 tsp superfine sugar or
1 oz simple syrup
Muddle the lime, strawberries, basil and sugar in a shaker. Fill the shaker with
ice and add Leblon Cachaça. Shake vigorously. Serve in a rocks glass, and
garnish with a strawberry or basil leaf.
STRAWBERRY BASIL CAIPIRINHA
fresh fruit caipirinhas 24
2 oz leblon cachaça2 oz blood orange juice 1/4 a lime, cut into wedges1 tsp superfine sugar or 1/2 oz simple syrup
Muddle the lime and sugar in a shaker. Fill the shaker with ice. Add Leblon Cachaça and the blood orange juice. Shake vigorously. Serve in a rocks glass, and garnish with an orange twist.
BLOOD ORANGE CAIPIRINHA
25 the art of cachaça
2 oz leblon cachaça4 chunks of pineapple
2 mint leaves, torn2 tsp superfine sugar or
1 oz simple syrup
Muddle the pineapple, mint and sugar in a shaker. Fill the shaker with
ice and add Leblon Cachaça. Shake vigorously. Serve in a rocks glass, and
garnish with a sprig of mint.
PINEAPPLE MINT CAIPIRINHA
fresh fruit caipirinhas 26
1 1/2 oz leblon cachaça1/2 a fig cut into wedges1/4 oz fresh lime juice1/4 oz simple syrupginger ale, to top
Muddle the fig, lime juice and simple syrup in a shaker. Fill the shaker with ice and add Leblon Cachaça. Shake vigorously. Serve in a rocks glass and top with ginger ale.
GINGER FIG CAIPIRINHA
27 the art of cachaça
2 oz leblon cachaça2 thin slices english cucumber 1 lime wedge1/4 inch slice jalapeño3/4 oz agave nectar
Muddle the jalapeño, lime, cucumber and agave in a shaker. Fill the shaker with ice and add Leblon Cachaça. Shake well and serve in a rocks glass. Garnish with a cucumber wheel.
CUCUMBER JALAPEÑO CAIPIRINHA
fresh fruit caipirinhas 28
2 oz leblon cachaça5 kumquats
pinch of grated ginger2 tsp superfine sugar or
1 oz simple syrup
Cut five kumquats in half. Muddle the kumquat halves, ginger, and sugar in a shaker. Fill the shaker with ice and
add Leblon Cachaça. Shake vigorously. Serve in a rocks glass, and garnish
with a kumquat slice.
KUMQUAT GINGER CAIPIRINHA
29 the art of cachaça
1 1/2 oz leblon cachaça1 oz semi sweet white wine5 red grapes1/2 a lime, cut into wedges2 tsp raw brown sugar
Muddle the sugar, grapes and lime in a shaker. Add Leblon Cachaça, wine and ice. Shake vigorously. Serve in a rocks glass, and garnish with 2 grapes.
CAIPIRINHA D’UVA
fresh fruit caipirinhas 30
2 oz leblon cachaça1/4 oz pernod
1 kiwi, peeled and chopped
1 oz apple juice1/4 oz fresh lime juice
1/4 oz simple syrup
Muddle the kiwi and simple syrup in a shaker. Fill the
shaker with ice and add the remaining ingredients. Shake
vigorously, and strain over crushed ice. Garnish
with kiwi slices.
KIWI CAIPIRINHA
31 the art of cachaça
2 oz leblon cachaça4 chunks of watermelon1 tsp superfine sugar or 1/2 oz simple syrup
Muddle the watermelon and sugar in a shaker. Fill the shaker with ice and add Leblon Cachaça. Shake vigorously. Serve in a rocks glass, and garnish with a slice of watermelon.
WATERMELON CAIPIRINHA
fresh fruit caipirinhas 32
2 oz leblon cachaça 2 oz tangerine juice2 slices of fresh tangerine1 tbsp honey
Muddle the tangerine and honey in a shaker. Add Leblon Cachaça, tangerine juice and ice. Shake vigorously and pour into a rocks glass. Garnish with a slice of tangerine.
TANGERINE HONEY CAIPIRINHA
33 the art of cachaça
11/2 oz leblon cachaça1/2 oz mezcal
1/2 oz pineapple juice1/2 oz fresh lime juice
1/2 oz honey syrup* 1/4 oz ginger liqueur
dash of cayenne pepper
Combine all of the ingredients in a shaker. Shake with ice and strain into a
rocks glass over fresh ice. Garnish with a small pinch of cayenne pepper.
SPICY SAMBA CAIPIRINHA
fresh fruit caipirinhas 34
* To make honey syrup: Dissolve equal parts honey and water in a sauce pan over low heat.
2 oz leblon cachaça 6 blackberries 1 oz agave nectar1/4 oz fresh lime juice splash of soda, to top
Muddle the blackberries and agave nectar in a shaker. Fill the shaker with ice and add Leblon Cachaça and lime juice. Shake vigorously. Serve in a rocks glass and top with soda. Garnish with a blackberry.
BLACKBERRY AGAVE CAIPIRINHA
35 the art of cachaça
2 oz leblon cachaça4–5 chunks of melon
1/2 oz fresh lemon juice1/2 oz maple syrup
Muddle the melon and maple syrup in a shaker. Fill the shaker with ice and add
Leblon Cachaça and lemon juice. Shake vigorously, and serve in a rocks glass.
Garnish with a melon ball.
MELON CAIPIRINHA
fresh fruit caipirinhas 36
2 oz leblon cachaça6–8 mixed berries
1/4 a lime, cut into wedges1 tsp superfine sugar or
1/2 oz simple syrup
Muddle the lime, berries and sugar in a shaker. Fill the shaker with ice and add Leblon Cachaça. Shake vigorously, and
serve in a rocks glass.
MIXED BERRY CAIPIRINHA
37 the art of cachaça
2 oz leblon cachaca1 passion fruit2 tsp superfine sugar or 1 oz simple syrup
Cut passion fruit in half. Using a spoon, scoop out the pulp. Muddle the passion fruit pulp and sugar in a shaker. Fill the shaker with ice and add Leblon Cachaça. Shake vigorously, and serve in a rocks glass.
PASSION FRUIT CAIPIRINHA
fresh fruit caipirinhas 38
2 oz leblon cachaça6 raspberries
1/4 a lime, cut into wedges2 tsp superfine sugar or
1 oz simple syrup
Muddle the lime, raspberries and sugar in a shaker. Fill the shaker with
ice and add Leblon Cachaça. Shake vigorously. Serve in a rocks glass, and
garnish with berries on a pick.
RASPBERRY CAIPIRINHA
39 the art of cachaça
1 1/2 oz leblon cachaça3/4 oz ginger liqueur8-10 cranberries1/2 a clementine, cut into wedges1/4 oz simple syrup
Muddle cranberries, clementine and simple syrup in a shaker. Fill the shaker with ice, add Leblon Cachaça and ginger liqueur. Shake well. Serve in a rocks glass, and garnish with a clementine wheel.
BOSSA CAIPIRINHA
fresh fruit caipirinhas 40
2 oz leblon cachaça4 chunks of pineapple1 oz spiced simple syrup*
Muddle pineapple chunks andspiced simple syrup in a shaker. Fill the shaker with ice and add Leblon Cachaça. Shake vigorously. Serve in a rocks glass, and garnish with a star anise.
*To make spiced simple syrup: Combine equal parts raw cane sugar (turbinado) and water. Simmer over low heat with clove, star anise, cinnamon and nutmeg for up to one hour.
SPICED CAIPIRINHA
41 the art of cachaça
1 1/2 oz leblon cachaça1 oz cedilla açai liqueur
8-10 cranberries1 sprig of rosemary
1/2 a lime, cut into wedges1/2 oz simple syrup
Muddle the cranberries, lime, simple syrup and rosemary in
a shaker. Add Leblon Cachaça, Cedilla and ice. Shake well and
serve in a rocks glass.
WINTER CAIPIRINHA
fresh fruit caipirinhas 42
Sometimes the most beautiful art can be very simple. Fruit juice pairs well with cachaça, as does
tonic with twist of lime. Finish with a garnish, and enjoy the art of Brazilian simplicity.
KEEPING IT SIMPLE
1 1/2 oz leblon cachaça2 oz pineapple juice
1 oz cranberry juice*
Combine pineapple juice and Leblon Cachaça in a shaker
with ice. Shake vigorously, and pour into a highball glass. Top with cranberry juice. Garnish
with an orange wedge.
*Substitute cranberry juice with pomegranate juice to create a Leblon
Pomegranate Breeze.
LEBLON BREEZE
45 the art of cachaça
BRAZILIAN LEMONADE 2 oz leblon cachaçalemonade
Fill a highball glass with ice. Add Leblon Cachaça. Top with lemonade, and stir well. Garnish with a lemon wheel.
keeping it simple 46
2 oz leblon cachaça2 wedges of lime
tonic water
Fill a highball glass with ice. Add Leblon Cachaça. Squeeze the lime wedges
and drop them into the glass and fill to the top with tonic
water. Stir well. Garnish with a slice of lime.
47 the art of cachaça
LEBLON TÔNICA
2 oz leblon cachaçafruit juice (or fruit punch)
Combine Leblon Cachaça and your favorite fruit juice or fruit juice combination in a glass with ice. Stir well, and enjoy.
LEBLON & FRUIT JUICE
keeping it simple 48
2 oz cinnamon-infused leblon cachaçaapple cider
Drop 4–5 cinnamon sticks into a bottle of Leblon, and let infuse up to 24 hours. Mix with apple cider, and serve hot or cold. Garnish with a cinnamon stick.
BRAZILIAN CIDER
49 the art of cachaça
LEBLON AND GINGER BEER
2 oz leblon cachaça1 wedge of limeginger beer
Fill a highball glass with ice. Add Leblon Cachaça. Squeeze the lime wedge into the glass and fill to the top with ginger beer. Stir well. Garnish with a slice of lime.
keeping it simple 50
MIXOLOGIA
Van Gogh once said, “Great things are done by a series of small things brought together.” This is particularly true in the world of Mixology, where
bartenders from around the world are adding cachaça to their art.
11/2 oz reserva especial1 oz cedilla açaí liqueur
1/2 oz agave nectar2 dashes angostura bitters
Combine all of the ingredients in a mixing glass with ice. Stir well, and
strain into a coupe glass. Garnish with an orange twist.
BOSSA MANHATTANnew york, usa
53 the art of cachaça
1 1/2 oz leblon cachaça1/2 oz melon liqueur2 oz banana juice4 mint leaves1/2 a kiwi, cut into pieces1/3 oz brown sugar simple syrup
BRIGITTE BARDOT hôtel du louvre — paris, france
In a shaker, muddle kiwi, mint and simple syrup. Fill the shaker with ice, and add Leblon, melon liqueur and banana juice. Shake vigorously and pour into a rocks glass. Garnish with raspberries and an orange twist.
mixologia 54
11/2 oz leblon cachaça1/4 oz elderflower liquor 1 oz fresh pink grapefruit juice 1 oz rooibos tea1/2 oz honey syrup5 basil leaves
Combine all ingredients in a mixing glass with ice. Shake well and double strain into a chilled coupe glass. Squeeze an orange zest on top.
SOUL OF BRAZIL by thomas huhn bar les trois rois — basel, switzerland
55 the art of cachaça
2 oz reserva especial1 oz jerez liqueur
1 oz licor 43
Combine all of the ingredients in a mixing glass with ice. Stir well and strain into a chilled
martini glass. Garnish with an orange twist.
COACHELLAby derivan souza
bar numero — são paulo, brazil
mixologia 56
2 oz leblon cachaça1 oz priprioca syrup
1 oz passion fruit pulp5 mint leaves
1 lemon wheel
Combine all ingredients in a shaker. Add ice and shake vigorously. Serve in a rocks glass.
CAIPIRINHA DE PRIPRIOCA by alex atala
dalva e dito — são paulo, brazil
57 the art of cachaça
1 1/2 oz reserva especial1 oz cedilla açaí liqueur1/4 oz agave nectar2 dashes angostura bitters
Combine all of the ingredients in a mixing glass with ice. Stir well and strain into a rocks glass over fresh ice. Garnish with an orange peel.
THE JINGA by ben scorah the windsor — new york, usa
mixologia 58
2 oz reserva especial2 tsp sugar
2 maraschino cherries1/2 a lime, quartered
dash of fee brothers oldfashioned bitters
Muddle the lime, cherries and sugar in a glass. Add Reserva Especial
and bitters, and stir well with ice. Strain over fresh ice into an Old
Fashioned glass.
BRAZILIAN OLD FASHIONEDby sebastian pires neto
la esquina — rio de janeiro, brazil
59 the art of cachaça
1 1/2 oz leblon cachaça3/4 oz disaronno
3 drops of noilly pratt vermoutha pinch of beet powder
Combine the Leblon and Disaronno in a mixing glass with ice, and stir until chilled. Add vermouth, and strain
into a snifter. Finish with a pinch of beet powder.
CACHAÇA CARAMELIZADAby jean ponce
d.o.m. — são paulo, brazil
mixologia 60
2 oz leblon cachaça1 oz elderflower liqueur 1 oz strawberry liqueur 1 oz passion fruit puree
1/2 a lemon, sliced 1 tbsp sugar
1 large basil leaf
Muddle the lemon, sugar and basil in a shaker. Add the remaining
ingredients and shake well with ice. Strain into a cocktail glass, and
garnish with a lemon twist.
OVER THE RAINBOW skylon — london, uk
61 the art of cachaça
Caipirinhas Page 14
2 oz reserva especial3 dashes peychauds bitters1 dash orange bitters2 tsp super fine sugar1/4 oz absinthe
SÃO PAULO SAZERACnew orleans, usa
Coat the inside of a chilled Old Fashioned glass with absinthe. In a mixing glass, combine Reserva, bitters, and sugar. Stir with ice, and strain into the Old Fashioned glass. Garnish with a lemon twist.
mixologia 62
2 oz reserva especial3/4 oz dolin blanc vermouth
1/2 oz orange liqueur1/4 oz lime juice
Combine all of the ingredients in a mixing glass with ice. Stir well, and
strain into a rocks glass over fresh ice. Garnish with an orange twist.
BRAZILIAN GENTLEMAN london, uk
63 the art of cachaça
1 1/2 oz leblon cachaça2 oz fresh passion fruit puree 1/2 a lime, cut in wedges1 tsp sugar2 drops sriracha saucesmall piece of chili pepper
Muddle lime, chili pepper and sugar in a shaker. Fill the shaker with ice, and add the remaining ingredients. Shake well, and serve in a rocks glass. Garnish with a slice of cucumber and a chili pepper.
MIAMI SPICE mondrian — miami, usa
mixologia 64
PENCIL THIN MUSTACHE by dustin olsoncannibale — calgary, canada and forrest point — brooklyn, usa
1 1/2 oz leblon cachaça3/4 oz fernet-branca1 1/2 oz pineapple juice1/2 oz fresh lime juice1/2 oz mint syrup*
Combine all of the ingredients in a shaker with ice. Shake well and strain over fresh ice into an Old Fashioned glass. Garnish with a sprig of mint, lightly lightly spanked between your hands to release the aroma.
*For the mint syrup, combine 2 cups sugar, 2 cups water, 1/2 tsp salt, and 2 cups of roughly chopped mint leaves in a saucepan. Bring to a light boil and remove from heat when the sugar is dissolved. Let steep for 30 minutes, then strain and allow to cool.
65 the art of cachaça
2 oz reserva especial3/4 oz simple syrup2 dashes walnut bitters2 dashes orange bitters
Combine all of the ingredients in a mixing glass with ice. Stir well, and strain into a rocks glassover one large ice cube. Garnish with a shave of coffee bean and an orange peel.
THE GALE BRASILEIROby john lermayer the regent cocktail club — miami, usa
mixologia 66
BASIADO by tobin ellislas vegas, usa
2 oz leblon cachaça3–4 pieces of lemongrass2 cucumber wheels2 lime wheels3 tsp cane sugara sprig of cilantrococonut espuma,* to top
Muddle everything but the Leblon and coconut espuma in a mixing glass. Add Leblon Cachaça and ice and shake vigorously. Strain over fresh ice into a rocks glass and top with the coconut espuma and fresh lime zest.
*For the coconut espuma, combine equal parts pasteurized egg whites, monin coconut syrup, and Leblon Cachaça in a siphon (or whipped cream dispenser). Charge the siphon with nitrous oxide (N²0) cartridge and refrigerate for 2 hours. Shake bottle vigorously for one to two minutes, tilt dispenser down, and release espuma on the top of the drink.
67 the art of cachaça
2 oz maison leblon reserva especial
1 oz cointreau1 1/2 oz fresh lime juice
Combine all of the ingredients in a shaker with ice. Shake well, and strain into a chilled
martini glass. Garnish with an orange peel.
LARANJA BRASIL barcelona, spain
mixologia 68
TWIST ON THE CLASSICS
Andy Warhol created art by adding his flair to such modern classics as
Marilyn Monroe and the Campbell’s Soup Can. So why not add a twist to a classic
cocktail, and make it Brazilian?
1 1/2 oz leblon cachaça1 oz cointreau1/2 oz fresh lime juice1/2 oz simple syrupsalt, to rim the glass
Combine all of the ingredients in a shaker with ice. Shake vigorously, and pour into a salt-rimmed margarita glass or rocks glass. Garnish with a lime wedge.
BRAZILIAN MARGARITA
71 the art of cachaça
1 1/2 oz leblon cachaça1 oz cointreau1 oz cranberry juice1/2 oz lime juice
Combine all ingredients in a shaker with ice. Shake vigorously, and strain into a martini glass. Garnish with a raspberry and lemon twist.
SÃO PAULO COSMO
twist on the classics 72
1 1/2 oz leblon cachaça1/2 oz southern comfort1/2 oz fresh lime juice1/2 oz simple syrup6 mint leaves, torn
Combine the lime juice, simple syrup and mint leaves in a shaker. Fill the shaker with ice and add Leblon Cachaça and Southern Comfort. Shake vigorously. Strain over crushed ice into a highball glass or julep glass, and garnish with a sprig of mint.
BRAZILIAN JULEP
73 the art of cachaça
2 oz leblon cachaça1 oz orange liqueur
1 oz white cranberry juice1/2 oz lemon juice
Combine all of the ingredients in a shaker with ice. Shake vigorously. Strain into a chilled martini
glass, and garnish with an orange twist.
BRAZILIAN ORANGE COSMO
twist on the classics 74
1 1/2 oz leblon cachaça2 oz orange juice1 oz cranberry juice
Combine Leblon and orange juice in a shaker with ice. Shake vigorously, and pour into a highball glass. Top with cranberry juice. Garnish with an orange slice.
LEBLON MADRAS
75 the art of cachaça
2 oz leblon cachaça2 oz cream of coconut
1 oz whole milk1/4 oz simple syrup
Combine all of the ingredients in a blender with 1 cup of cracked ice and blend until you have a smooth
consistency. Pour into a tall glass, and garnish with toasted coconut.
COCONUT BATIDA
twist on the classics 76
CEDILLA COCKTAILS
Add an accent of the Amazon to your cocktail with Cedilla, a cachaça based Açai Liqueur. An ounce mixed with champagne, two ounces with club
soda, or an ounce artistically floated on top of any cocktail creation adds a
perfect final flourish.
2 oz leblon cachaça1 oz cedilla açai liqueur1/2 a lime, cut into wedges1/2 oz simple syrup
Muddle the lime and simple syrup in a shaker. Fill the shaker with ice and add Leblon Cahaça and Cedilla. Shake vigorously. Serve in a rocks glass, and garnish with a lime wedge.
AÇAI CAIPIRINHA
79 the art of cachaça
2 oz cedilla açaí liqueurclub soda
Add Cedilla to a glass with ice. Fill to the top with club soda and stir well.
Garnish with a lemon wedge.
CEDILLA SPRITZ
cedilla cocktails 80
1 oz cedilla açaí liqueur4 oz sparkling wine
Add Cedilla to a champagne flute or cocktail glass and gently top with chilled sparkling wine. Garnish with a lime or lemon zest.
RIO ROYALE
81 the art of cachaça
1 oz cedilla açaí liqueur1 1/2 oz vodka1/2 oz fresh lime juice4 oz ginger beer
Fill a highball glass with ice. Add Cedilla, vodka and lime juice, and top with ginger beer. Stir well, and garnish with a lime wheel.
MANAUS MULE
cedilla cocktails 82
2 oz leblon cachaça1 oz fresh lime juice
3/4 oz simple syrup1/2 oz cedilla açaí liqueur
1/2 oz egg white (optional)*
Combine all of the ingredients except the Cedilla in a mixing glass and add ice. Shake well and strain into an
ice-filled rocks glass or coupe glass. Garnish with a float of Cedilla on the surface of the drink.
*If using egg white, first dry shake the egg white.
CEDILLA SOUR
83 the art of cachaça
2 oz vodka1 oz cedilla açaí liqueur
1 oz pineapple juice
Combine all of the ingredients in a shaker, fill with ice, and shake vigorously. Pour into a
rocks glass, or strain into a chilled martini glass.
BLAME IT ON RIO
cedilla cocktails 84
1 oz cedilla açaí liqueur2 oz gin1 oz campari
Combine all ingredients in a mixing glass with ice. Stir well and strain into a chilled cocktail glass, or serve on the rocks in a rocks glass. Garnish with a citrus twist.
AMAZONI
85 the art of cachaça
2 oz tequila1 oz cedilla açaí liqueur1 oz lime juice1/2 oz simple syrup
Combine all ingredients in a shaker, fill with ice, and shake vigorously. Pour into a rocks glass, and garnish with a lime zest.
SOUTH OF BAHIA
cedilla cocktails 86
PARTIES AND PUNCHES
It’s party time, and you want to put out some punches or pitchers for your guests. Here are
some easy fun recipes that truly look like “Obras de Arte” (Works of Art)
*All of the recipes in this section can be adapted based on the size of your punch bowl or pitcher. Simply multiply or divide all of the ingredient measurements proportionally.
18 oz leblon cachaça16 oz fresh pink grapefruit juice, double strained9 oz fresh lime juice, double strained7 oz agave nectar 4 oz baijiu liquor1 oz absinthe 1/2 oz maraschino liqueur 15 drops bitter truth decanter bitters small spoon of whole pink peppercorns
Combine all of the ingredients in a punch bowl or pitcher with ice. Stir well, and garnish with grapefruit and lime wheels.
LUMOS PUNCHby orson salicettilumos bar — new york city, usa
89 the art of cachaça
LEBLON POMEGRANATE-CHAMPAGNE PUNCH 1 1/2 cups leblon cachaça
2 bottles chilled brut champagne1 1/4 cups pomegranate juice
1/2 cups simple syrup
Combine the Leblon CachaÇa, champagne, and juice in a punch bowl. Add enough simple syrup to sweeten to taste.
Garnish with lemon wheels and pomegranate seeds, and add a large block of ice.*
*To make ice block, freeze water in a plastic tupperware container overnight. Turn container upside-down, and run warm water over
the bottom of the container until the ice slides out.
parties and punches 90
1 bottle leblon cachaça (750ml)1 1/2 cups cedillia açai liqueur1 1/5 cups fresh lemon juice
1 cup orange juice1/2 cup spicy ginger syrup*
pinch of cilantro leaves3 dashes angostura bitters
Combine all of the ingredients in a punch bowl with a large ice block. Garnish with orange wheels and cilantro leaves.
*To make spicy ginger syrup: Bring 2 tbsp grated ginger, 1/2 cup sugar and 1/2 cup water to a simmer over low heat, and stir until sugar dissolves. Crack 1-3 Thai chili
pepper pods and add to the heated mixture, tasting until you get your desired heat level. Remove pods, strain out any seeds. Chill overnight.
LOST IN BANGKOKby asa scott
louie & chan — new york city, usa
1 bottle leblon cachaça (750ml)4 cups red jacket orchard’s raspberry apple juice1/2 cup fresh lemon juice1/2 cup simple syrupginger ale
Combine the Leblon, juices and simple syrup in a punch bowl with a large ice block. Top with ginger ale, and garnish with raspberries and lemon wheels.
RAZZAPPLEGINGER LEMONADE
91 the art of cachaça
parties and punches 92
93 the art of cachaça
1 1/2 bottles leblon cachaça (750ml each)1/2 cup yellow chartreuse1/4 cup maraschino liqueur1/4 cup simple syrup12 lemons, cut into wedges
Muddle the lemons to extract approximately 3/4 cup of lemon juice. Combine the lemon juice and muddled wedges with all of the ingredients in a punch bowl with an ice block. Stir, and garnish with lemon wheels (optional, add a seasonal fresh herb such as sage leaves).
YELLOW POLKA DOT BIKINIby julie renee williamssleep no more and cocktail kingdom — nyc, usa
2 bottles maison leblon reserva especial(375ml each)
1 cup blackstrap rum1 1/2 cups apple/pear/pecan syrup*
1 1/2 cups fresh lime juice1/2 cup allspice dram
35 dashes black walnut bitters17 dash angostura bitters
Combine all of the ingredients in a punch bowl with a large ice block. Garnish with pear slices, lime wheels and pecans.
*To make the apple/pear/pecan syrup: peel 2 Fiji apples and 2 Bartlett pears, and remove the cores (the softer flesh of the fruits are preferred). Add the apples and
pears to a saucepan with 1 cup of raw pecans, 2 cups of sugar and 2 cups of warm water. Slowly simmer until the sugar is dissolved. Allow to cool in a refrigerator for 30 minutes, then strain the liquid through a large strainer lined with cheese cloth
(or a paper coffee filter).
EVER THE ORCHARDby michael belasco
spigolo — new york city, usa
RECIPES
caipirinhas
Leblon Caipirinha 23Strawberry Basil 24Blood Orange 25Pineapple Mint 26Ginger Fig 27Cucumber Jalapeño 28Kumquat Ginger 29Caipirinha d’uva 30Kiwi 31Watermelon 32Tangerine Honey 33Spicy Samba 34Blackberry Agave 35Melon 36Mixed Berry 37Passion Fruit 38Raspberry 39Bossa Caipirinha 40Spiced Caipirinha 41Winter Caipirinha 42
keeping it simple
Leblon Breeze 45Brazilian Lemonade 46Leblon Tônica 47Leblon and Fruit Juice 48Brazilian Cider 49Leblon and Ginger Beer 50
mixologia
Bossa Manhattan 53Brigitte Bardot 54Soul of Brazil 55
Coachella 56Caipirinha de Priprioca 57The Iinga 58Brazilian Old Fashioned 59Cachaca Caramelizada 60Over the Rainbow 61São Paulo Sazerac 62Brazilian Gentleman 63Miami Spice 64Pencil Thin Mustache 65The Gale Brasileiro 66Basiado 67Laranja Brazil 68
twist on classics
Brazilian Margarita 71São Paulo Cosmo 72Brazilian Julep 73Brazilian Orange Cosmo 74Leblon Madras 75Coconut Batida 76
cedilla cocktails
Açai Caipirinha 79Cedilla Spritz 80Rio Royale 81Manaus Mule 82Cedilla Sour 83Blame it on Rio 84Amazoni 85South of Bahia 86
Lumos Punch 89Leblon Pomegranate-Cham-pagne Punch 90Razzapleginger Lemonade 91Lost in Bangkok 91Yellow Polka Dot Bikini 93Ever the Orchard 93
parties and punches
95 the art of cachaça: index
Photography by Andrew Kist
Destilaria Maison Leblon and Leblon Sugar Cane Fields photography by Carlos Junior and Steve Luttmann
Cocktail Styling by Orson Salicetti
Art Direction by Monica Angel
Editing and Production by Whitney Peak
LEBLON © Cachaça Product of Brazil. Imported by Leblon USA, Manhasset, NY. Alcohol 40% by volume. Please enjoy responsibly.
uncover brazil’s
national spirit through
the art of cachaça.
cachaça (ka-sha-sa) is the
key ingredient to the
popular caipirinha,
brazil’s national cocktail.
learn all about
this noble spirit and how
to use it in various
cocktails, including
the caipirinha.