Leblon: The Art of Cachaça

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.


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.


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.


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.


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.


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


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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5

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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.


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.


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.



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


* 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


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


garnish with a sprig of mint.

PINEAPPLE MINT CAIPIRINHA


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


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


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


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


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


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


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


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


* 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


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


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


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


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


garnish with berries on a pick.

RASPBERRY CAIPIRINHA


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


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


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


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


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.


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


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


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.


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


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


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


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


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


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


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.


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.


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


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


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


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


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


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


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


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


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


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


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


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


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


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


parties and punches 92


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.

Documents

Leblon: The Art of Cachaça