How To Be a Brazilian by Leblon Cachaça

HOW TO BE A

BRA

ZIL

IAN a guide by founder of leblon steve luttmann

First Edition Â© Leblon Posto 12 Productions

INTRODUCTION when cnn listed the world’s coolest nationalities, who came in first? the brazilians.

But don’t just believe CNN. Their slapdash evidence includes just the obvious: Carnaval, soccer, skimpy swimsuits and a certain waxing technique handy for those that use skimpy swimsuits. Instead, believe me. I’ve lived in Brazil. I’m married to a Brazilian. Since 2005, I’ve run Leblon Cachaça, a company that produces Brazil’s traditional sugar cane liquor (the main ingredient in a caipirinha, that world-famous Brazilian cocktail that CNN somehow forgot to mention). It’s the truth: Brazilians are the coolest.

“How To Be A Brazilian” is my attempt to share the insights I’ve picked up over the past 15 years variously living in Brazil, working with Brazilians, and married to my wife Carolina, a classic Brazilian beauty who will disagree with everything that I write in this book. I cover 10 topics, from O Jeito Brasileiro (the Brazilian Way) to Namorar (Love) to Falar (Speak). These are merely sugges tions you can pick and choose from, not some set of ironclad rules meant to be followed strictly and literally. That would be about as un-Brazilian as it gets. But don’t just take it from me. I’ve also added insights from Brazilian friends of mine, whose ideas about “How To Be A Brazilian” are much more native and nuanced than mine.

So cool, in fact, that I’m an American who aspires to be Brazilian. And it’s not because of Pelé and Gisele Bundchen and Carnaval queens and Rio nightlife and Amazonian superfruits. Instead, it’s how average Brazilians living in average places live their daily lives.

Finally, we end the book with a chapter on something near and dear to my heart—great Brazilian cocktails made with Leblon Cachaça and Cedilla Liqueur de Açai. Diving into Brazilian culture can sometimes be a lot easier with a Leblon Caipirinha or Cedilla Spritz in your hand. I hope you enjoy learning how to be a Brazilian, however far from Leblon Beach you may be.

This is not just a “Latin thing.” Although a certain stress-free attitude and joie de vivre distinguishes Latin cultures, Brazilians are quite different. It’s more about customs, tones, mannerisms, attitudes. Add them together in just the right proportions, a dash of spicy malagueta pepper, and voilà: you have one of the coolest cultures in the world.

Steve Luttmann, Founder of Leblon

TABLE OF

CONTENTS

CHAPTER PAGE o jeito brasileiro (the braz ilian way).........................4 falar (speak).................................................................8 praia (the beach)......................................................... 12 futebol (soccer)......................................................... 16 comer (eat)................................................................. 20 paquerar/namorar (flirt/love)............................... 25 mĂşsica (music)............................................................. 29 samba.......................................................................... 32 comemorar (celebrate)............................................. 34 cachaĂ§a and the caipirinha....................................... 37

O JEITO BRASILEIRO

the brazilian way

*oh ZHAY-toe bra-zee-LAY-ro

it’s not your looks that make you brazilian. In fact, Brazilians will tell you their passport is the most counterfeited in the world because pretty much anyone can pass for a Brazilian.

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MÁRCIO: Brazilians have a sunny disposition. We have boundless optimism and tons of energy to play and love. We leave the future for tomorrow…and just enjoy life today. We know everything is going to be fine, because we know that God is Brazilian.

Like many things Brazilians say, it’s unclear there’s any truth to the counter feiting claim, but it’s become conventional wisdom so let’s go with it. On the other hand, it is certainly true that based on physical looks alone, anyone could indeed pass as Brazilian, since the country is formed by descendants not just of African slaves, indigenous tribes and Portuguese settlers, but of huge populations of immigrants from Spain, Italy and Japan and more recently Korea, Bolivia and even Haiti. They’ve all blended together to display just about every shade of skin and facial feature known to humankind.

GUILHERME: Being Brazilian is not so much a nationality as a way to live. Jeito is a feeling of alegria (joy) and felicidade (happiness). Brazilians might not live in the richest nation in the world and may have their problems, but their happiness and joy for life is something that THEY control. They party in the streets, drink to their hearts content, eat until they are full, love like there is no tomorrow. And everyone is welcome to join the party.

”

You do need to figure out whether a kiss or a hug—spoken or actual—is appropriate. Between men, except perhaps when both are openly gay, it’s always abraço. Between a man and a woman or two women, who are friends, relatives or lovers, it’s always beijo. Business associates go with abraço instead of beijo to be safe.

What is the jeito brasileiro? It means there’s always a smile, a beijo [BAY-zho, kiss] or two on the cheek to say hello or goodbye to friends, and often even a “Nice to meet you” to strangers. Phone conversations (and these days, online chats) always begin with a warm “Tudo bem?” [too-do-BENG?, “How are you?”] and end with a verbal embrace (“Abraço!” [ah-BRA-so, “Hug!”]) or kiss (beijo). It may be hard for outsiders to imagine that two Brazilian men who are just business associates might end their phone conversations by saying “Hugs!” to each other, but that’s precisely what happens.

Public displays of affection are accepted and encouraged in Brazil, so greeting and bidding farewell with hugs and kisses generally follow the same rules as above. If a greeting calls for kisses on the cheek, there’s another thorny issue: how many? In São Paulo, it’s just one. In Rio, it’s two, first right then left. In the southern state of Rio Grande do Sul, it’s three. Everywhere else, it’s… who knows? But don’t worry if you mess

this up and there’s an awkward nose bump as one person moves away and the other goes in for more. This happens between Brazilians everywhere all the time.

what you

It typically involves shortcuts and creative consider approaches designed “making plans” to evade the stifling is what a bureaucracies—big and small, public and brazilian might private —that pervade consider Brazilian society. These shortcuts and “opening up brazilian maneuvers are referred the possibility informality is to as jeitinhos [zhayhardly limited of plans.” CHEEN-yos]. They’re to greetings initially frustrating to and farewells. law-abiding foreigners, but at least they’re It pervades the public’s relationship done with a smile and a pat on the with celebrities. For example, Brazil is back, so it’s hard to be mad for too long. the only country in the world where the players on the national soccer team are known by their nicknames: “Pelé” scheduling meetings and for Edison Arantes do Nascimento, social encounters in “Bebeto” for José Roberto Gama de brazil can also be a bit Oliveira, etc. frustrating for us “System A” types from northern climes. In the big But it’s not just athletes. Even presidents cities like Rio and São Paulo, you quickly go by first names or nicknames. The learn that scheduling a 3pm meeting man born Luiz Inácio da Silva, president is just a placeholder. On the off chance of Brazil from 2003 through 2010, is that the meeting is confirmed and looks referred to as “Lula” so pervasively in like it will actually happen as scheduled, Brazil that seeing him called “President go ahead and show up at 3pm—but make da Silva” in foreign newspapers seems sure to bring a book or charged laptop. quite absurd. Dilma [Jeel-ma] Rousseff, Around 4pm, people may start to show Brazil’s current president—the first up, complaining about the traffic. woman to hold the job—is universally referred to by her first name. It’s also worth noting that, like in so many other cultures, a handshake agreement means little when closing brazilians’ style of a deal. In fact, one of the things I’ve problem solving—equal grown to appreciate about our own parts nice and rule- stodgy American business culture is bending—is certainly that when people say they’re going a “system d” approach. to do something, they quite often do.

with pretty much no social repercussions and sometimes not even an apology. It’s easy and understandable to be mad about this at first, but eventually you learn to go with the flow, and even begin to realize the benefits of not having to be on time for anything ever. It’s very relaxing!

In Brazil, they sometimes do…just three months and thousands of dollars of legal fees later. Making social plans can be just as tricky, although they do not require the assistance of attorneys. If on Thursday you make a plan to meet a friend for drinks on Friday, that plan will need to be confirmed again the next day, perhaps twice. This is not either side’s fault, it’s simply that what you consider “making plans” is what a Brazilian might consider “opening up the possibility of plans.” It’s quite common for a Brazilian to make conflicting plans with several different people and then have to decide which one(s) to actually go ahead with. Of course, if the plans are with other Brazilians, they’ll understand. But you might not. And, like in some parts of the world, Brazilians do not adhere to punctuality. Plans to meet a group of friends at a bar at 8pm means you can show up at 10pm and be considered on time. If you’re just meeting one other person, it’s not nearly as extreme. But then again, those plans can also disappear at the last minute,

BRASILEIRO EXÓTICO Unleash your Jeitinho Brasileiro and discover your favorite combination! Simply combine 2 oz Leblon Cachaça with 4 oz of your favorite fruit juice. Try Leblon and pineapple juice, Leblon and pomegranate juice, Leblon and passionfruit juice…an exotic yet simple drink that will transport you to the beaches of Rio for the evening.

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DANIELLE: The Jeitinho Brasileiro is very well known among other cultures and that's one of the reasons gringos (foreigners) love Brazilians. It translates to our friendliness, to our warmth, to the way we deal with our problems positively (most of the time), always finding the solutions or “short cuts” to get into people's hearts. Brazilian culture is also very open, honest and direct.

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FALAR

speak

*fah-LAH

brazilian portuguese is beautiful, which is something of a miracle considering how guttural and spare the same language sounds across the Atlantic in Portugal, where it originated. Not that Portuguese is ugly in Portugal (I have too many friends from Lisbon to say that publicly), but it is certainly not flowing, mellifluous, musical, romantic, playful—words that easily describe the sounds that emerge from Brazilian mouths.

BRAZILIAN KEY WORDS & PHRASES Abraço (ah-BRA-so): hug Amar (ah-MAR): to love Barracas (bah-HA-cahs): stands that serve beach-goers with chairs, beach umbrellas and drinks Beijo (BAY-zho): kiss

That’s largely attributable to the influences of African slaves and indigenous tribes, along with probably a host of other factors a linguist (or Wikipedia) could tell you about. Yet, oddly, people who hear it for the first time often think it is Russian or some Slavic language. Go figure.

Bunda (BOON-da): butt

You’ve already heard about beijo and abraço, two vital words that take on much more meaning when spoken in Portuguese. But before we move on to the other stuff, there’s something we need to get out of the way: pronunciation.

Carioca (kare-ee-OH-ka): a native of Rio de Janeiro

Cachaça (ka-SHA-sa): Brazil's national spirit distilled from sugar cane Caipirinha (kai-pur-EEN-ya): Brazil's national cocktail made with cachaça and muddled lime

Chinelos (shee-NELL-ohs): flip-flops Churrasco (shoe-HAS-co): barbecue

let’s start with the hardest part: a nasal sound that’s practically impossible for non- natives to replicate that annoyingly pops up into just about every sentence. You hear it every time a word contains –am or –an (as in amar, to love) or whenever you see an ã or an õ (as in irmão, which means brother). The sound can be approximated by holding your nose as you pronounce it, but that’s not an ideal tactic for ongoing conversation. (It is quite easy to do when you have a cold, but infecting yourself to improve your accent is also probably not worth it.)

E aí? (ee ah-EE?): Literally “And there?” as in “What’s going on there?”

Take “Copacabana,” one of the words most often spoken by tourists in Rio de Janeiro, since it is the name of both the neighborhood and beach frequented by foreigners. See that “-an” in there toward the end? When a Brazilian says, “Let’s go to Copacabana” (which they are unlikely to do,

Jinga (ZHEEN-ga): a spontaneous way of behaving (or to play soccer)

Feijoada [fay-zho-AH-da]: a classic black bean and pork stew considered the national dish of Brazil Futebol (foo-chee-BAUW): soccer Irmão (err-MOU): brother Jeito (ZHAY-toe): a certain way of doing things

Namorar (nah-more-RAHR): to hang out with your boyfriend or girlfriend, or to “go steady”

considering Ipanema and Leblon are so much nicer, but I digress), the word sounds something like this: co-pah-ca-BUUUUUUHHHHHHH-na. The other things you need to learn are far easier— as long as you can remember them: 1. “r” at the beginning of a word or “rr” in the middle of a word is pronounced like an “h” 2. A final “l” is pronounced like a “w”. 3. “ti” (anywhere in a word) and “-te” or “-t” (at the end) are pronounced “chee”, and, following the same pattern, “di”, “-de” and “-d” are pronounced -djee. This isn’t true everywhere in Brazil, but is widespread and so much fun to say so you might as well adopt it.*

ok, now the fun stuff.

Here are just a few of the very useful words that you’ll hear all the time: Tudo bem? [TOO-doo BENG?] Literally “All well” and more loosely “How are you?” This may be the most commonly spoken phrase in the country. You pretty much have to ask it every time to initiate a conversation. The correct response is “Tudo!” Then you respond “Tudo bem com você?” or “All well with you?” Once the other person answers “Tudo!” your conversation can finally begin. E aí? [ee ah-EE?] Literally “and there?” as in “what’s going on there?” wherein “there” can really be inside the person’s head, but really more of a “What’s up?” It’s very informal. Nem me fala [neng me FAH-la] Literally, “don’t even tell me,” but with a meaning closer to “I know where you’re coming from.”

*ask a Brazilian friend to say "Bed Bath & Beyond." It goes something like this: Bed-jee Bat-chee ee Be-yon-jee.

Que isso? [kay EE-soh?] Literally “What is this?” but actually meaning something like “No way” or even “I can’t believe that guy did that.” For added fun, you can stretch it out to express extreme surprise, as in Que isssssssssssssso? Saudade [sow-DAH-djee] No literal translation, but the word means something like “longing” and used alone means, more or less, “I miss you.” Brazilians love to talk about how the feeling of saudade is impossible to translate and representative of their warmth and emotion toward others. Jabuticaba [zha-boo-chee-CAH-ba] This is a delicious Brazilian fruit that is highly seasonal, goes bad quickly, and thus is almost impossible to export. Why would you want to know such a word? Because it is so fun to pronounce, and it will amaze your Brazilian friends that you know it.

BRAZILIAN KEY WORDS & PHRASES Nem me fala (neng me FAH-la): literally, “Don’t even tell me,” but with a meaning closer to “I know where you’re coming from” Paquerar (pa-KAY-rahr): quite literally “to flirt” Pelada (peh-LAH-da): naked; also an nformal game of pickup soccer Por favor (poor fah-VOR): please Que isso? (kay EE-soh?): literally “What is this?” but actually meaning something like “No way” or even “I can’t believe that guy did that” Que linda (key LIN-dah): “How beautiful” Quero (KARE-oh): I want Reveillon (hey-VAY-lon): New Year’s Eve Rodízio (ho-DHEE-zee-oh): a rotation of meats served one at a time hot off the grill Sambódromo (sam-BOdroh-mo): a stadium just for samba processions Saudade (sow-DAH-djee): no literal translation, but the word means something like “longing” and used alone means, more or less, “I miss you”

BLAME IT ON RIO If you have any problems mastering the sometimes unnatural Portuguese pronunciation, loosen your tongue the Brazilian way, with a smooth, chilled shot of Leblon.

Sunga (ZOON-ga): the Brazilian-cut bathing suit for men AKA “Speedo” Tranquila (tran-KEEL-ah): calm Tudo bem? (TOO-doo BENG?): literally “All well” and more loosely “How are you”

2 oz chilled Leblon Cachaça

Vamos (VAH-mose): “Let's go”

Serve with a lime wedge dipped in sugar.

PRAIA

beach

*PRY-yah

rio de janeiro is a city ringed by beaches—or, perhaps more accurately, rio de janeiro is beaches that ring a city. Beaches define Rio, so much so that three straight days of rain on a holiday weekend is considered not just depressing, but downright apocalyptic. It’s so beach-oriented that it’s not unusual to be on the sand—or at least next to it—several times on the same day, even on a weekday: a run along the shore in the morning, a dip in the water after work, and a gathering with your friends in the evening.

To be a true Brazilian—specifically a Carioca [kare-ee- OH-ka], a native of Rio de Janeiro—it’s not enough to go to the beach and act like you might in Miami or southern California or (definitely not) Nantucket. You need to “do the beach,” Brazilian style. In other words, the beach is not a place. It’s an activity. let’s start with what to wear. women, wear an american-cut bikini at your own risk. Brazilians think covering so much of your rear side is absurd. If you hear someone snickering behind your (fully covered) behind, you’re right to be paranoid: they’re probably talking about you. The problem is that the Brazilian cut takes some getting used to: chances are the last time you showed so much skin to the world you were a toddler. By the way, it’s no coincidence that Brazilians call American-style bikini bottoms fraldas [FRAUW-das, diapers].

chances are the last time you showed so much skin to the world you were a toddler.

It helps to look around. Sure, plenty of Brazilian women’s bodies were seemingly designed to reveal 95% of their bunda [BOON-da, butt] and show off their hips just so. But don’t be fooled: plenty of Brazilians are far from perfect too. Yet they wear the bikinis anyway, with a unique sense of Brazilian “beach confidence” that comes from a culture more comfortable with sex and bodies than back where you come from (see: Prynne, Hester). Luckily, there’s an out that will allow you to ease into revealing yourself. If you don’t happen to have that Brazilian “beach confidence” yet, the good news is that Brazilian women always carry a canga [kan-ga]. This Brazilian sarong can be wrapped around your torso any-which-way, and it conveniently doubles as a compact beach blanket. the male equivalent to the brazilian-cut bikini is the sunga [ZOON-ga]. If you happen to be a swimmer, or at least swam on the swim team during your childhood summers, you’re well acquainted with a Speedo, but you probably don’t wear one to the beach. I could explain how a sunga is cut differently and is much more attractive than a Speedo, but I’d be wasting my breath. But you’re lucky, guys, that with the influence of surfing, more and more Brazilians are wearing surf trunks on the beach. And some sungas are being cut more like shorts these days as well, so maybe you’ll get up the nerve. I have, although it’s not the prettiest sight. And of course, only when I’m in Brazil. for footwear, there’s only one thing everyone does wear: havaianas, the by-far-most-popular brand of chinelos [sheeNELL-ohs, flip-flops]. Originally, Havaianas were the downscale footwear that only the poor and youthful wore. That has changed in the past 10 years, thanks to a brilliant marketing campaign that led fashionistas

around the world to pop on Havaianas as an essential fashion accessory. Everyone followed their lead. And not just in Brazil—now you can buy Havaianas just about anywhere. aside from your canga and havaianas, you don’t need to bring much to the beach. In Rio (as well as in many other parts of Brazil) there’s an entire industry devoted to taking care of your needs. It is centered around barracas [bah-HA-cahs], stands that serves beach-goers with chairs, beach umbrellas and drinks (caipirinhas!) along nearby stretches of sand, somehow managing to keep a tab for you all day if you wish. Meanwhile, any number of vendors will be coming by, hawking sunglasses and bikinis, food and drinks. The most traditional choices include: Biscoitos Globo (basically cheese puffs without the cheese made from manioc flour and available in either salty or sweet varieties), matte gelado (sweet iced tea made with the herb matte and lime juice, poured from really cool stainless steel tanks), sorvete Kibon (the national ice cream brand), and of course, ice-cold caipirinhas.

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MÁRCIO: In Rio, being in good shape has a lot more to do with looks than with health. It's to be competitive in the market of love and flirting. This is all very much connected to the beach. We work out for the beach, so we look good in the sungas and bikinis. The beach is not really a laid back place. It’s a huge gym! We can run on the soft sand, swim in the ocean and do several sets of push-ups, chin-ups and dips. That way we would feel more confident among our peers at our spot by Posto 12 (a par ticularly fashionable stretch of Leblon).

BRAZILIAN LEMONADE

(Batida de Limão Siciliano)

Before there was the caipirinha, Brazilians drank their cachaça in Batidas de Limão. The traditional recipe uses the classic lime; however, given the popularity of lemonade in the US, we've adapted this recipe accordingly. What better way to kick back on the beach than with a refreshing Brazilian Lemonade?

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2 oz Leblon Cachaça Lemonade Pour Leblon Cachaça in a highball glass filled with ice. Top with lemonade and stir well. If you are feeling particularly adventurous, try adding a fresh herb like mint, cilantro, or basil.

FUTEBOL

soccer

*foo-chee-BAUW

when it comes to sports, it’s all about futebol [foo-chee-BAUW], what we call soccer and what Brazilians call “The Beautiful Game.” And nobody plays it more beautifully than the Brazilians, with their spontaneous jinga [ZHEEN-ga] style of footwork, passing and play. Want a quick lesson? Just search on YouTube for video montages of former stars like Garrincha or Pelé or current phenomenon Neymar.

are common game-end results, and even 0-0 is frequent enough that there is actually a term for it: oxo [OH-show], derived from what the scoreboard looks like at the end: 0 x 0. If you’re a baseball fan, of course, this argument is a non-starter. Think about how exciting it is to see a pitcher go into the bottom of the ninth with a 1-0 lead and a no-hitter. For fans of other sports, picking up the ebb and flow of the game won’t be immediate, but will pay off: as with any other art form, er, I mean sport, it takes some time to learn the flow of the game.

As a North American fan of baseball, basketball, “American” football and ice hockey, you may not feel the need for another sport to follow or play. But with the World Cup coming up in Brazil in 2014, it’s time that you become a serious futebol fan.

nothing, however, is more important than picking a team to follow. The easiest choices—the teams with the most rabid national followings—are probably Flamengo (from Rio) and Corinthians (from São Paulo), with Santos (named for its home, Brazil’s biggest port) a sentimental third. It’s Pelé’s former

So, what does that involve? first, some information. Forget what you know about “baseball season” or “hockey season.” Futebol brasileiro lasts all year long, with a chaotic schedule of overlapping tour naments and championships played on state, national, continent-wide and international levels. As a result, there are games pretty much every Wednesday and Sunday all year.

“

GUILHERME: The term Jogo Bonito (ZHO-go bo-NEE-to, “Beautiful Game”) is what separates Brazilian futebol from the rest of the world. Brazilian players take pride in adding extra flair to their steps, juking and dribbling around opponents much like a dance. Brazilians are so passionate about the sport because to them, it’s a lot more than just a sport. It is not A game, it’s THE game. Brazilians like to think they do many things well, but when it comes to futebol, they are the best, no doubt about it. Second place is just as good (or bad) as last place.

then, some appreciation.

In the very few parts of the world where soccer is not a major sport (like the United States, Cuba and, er, Antarctica?), people often call soccer “boring.” Usually they cite the lack of scoring—1-0 or 2-1

”

even the most avid boston red sox or los angeles lakers fan will admit: there’s no crowd quite like a brazilian soccer crowd.

team and the current team of the Brazil’s biggest young star, Neymar. If you want to be a bit less obvious, try Palmeiras in São Paulo (especially if you look good in green), Vasco in Rio or one of the big teams from Belo Horizonte or Porto Alegre.

of course, when you visit brazil, you need to see a game live. There are two ways to do it. First, just open your eyes. You can barely spend a day in any Brazilian city, town or village without walking past an informal game (or pelada— peh-LAH-da), whether it be on the beach, in an urban playground or in a cow pasture with crooked wooden goalposts.

When choosing a team I suggest using self-interest: if you are dating a Brazilian, for example, you should strongly consider adopting your “father-in-law’s” team. (Yes, even if you’re just dating, he’s your father-in-law, or sogro). Or if you have a buddy who is a particularly passionate fan, it can’t hurt the friendship to join forces.

Second, and preferable, is to go to a professional game. Please don’t be concerned about violence in big-city stadiums: incidents are drastically down in recent years. But be warned, if you do sit in the arquibancada [ahr-kee-buhnKA-da, grandstand] things can get a little wild. That’s where the torcidas [tor-SEE-dahs, fan clubs] sit, and by

“sit” I mean “stand and sing and chant the whole damn time, accompanied by a constant samba drumbeat.” At that point even the most avid Boston Red Sox or Los Angeles Lakers fan will admit: there’s no crowd quite like a Brazilian soccer crowd.

AOX SPRITZ

finally, a piece of advice for those who really cannot be bothered: just pretend to be bothered. It’s not worth it to say “I don’t really like soccer.” That’s like going to Rio and saying “I don’t like the beach.” You don’t have to like beaches in general, just like them in Rio. You don’t have to like soccer in general, just like it in Brazil. It won’t be hard.

Kick up your futebol skills with a boost of antioxidant-rich açai. 2 oz Cedilla Açai Liqueur club soda Add Cedilla to a glass with ice. Fill to the top with club soda and stir well. Garnish with a lime wedge or twist.

COMER

eat

*koh-MARE

brazil is a vast country with an incredible array of regional traditions, but there are certain customs that brazilians from the amazon to the southern mountains recognize, like feijoada, the black bean and pork stew that has become known as the Brazilian national dish. But my favorite is churrasco [shoe-HASco], or barbecue, and all the stuff that traditionally goes along with it—before, during and after.

Brazilian churrascarias [shoe-hahs-caHEE-as, Brazilian steakhouse] are popping up all over the Northern Hemisphere. However, there’s something very Brazilian about making a home-cooked meal because the Brazilian barbecue is basically a three to four hour ritual. It starts with the lighting of the grill, the making of the caipirinhas, and some simple snacks, such as whole olives, fresh small slices of bread with olive oil, and pão de queijo [POW jee KAY-zhoo], a delicious Brazilian cheesebread. Once the grill is ready, the informal wave of meat courses begin. And when I say informal, I mean just that—we’re talking a few hours of grilling, sometimes one meat at a time, and sampling the particular meat right when it comes off the grill. It’s a really fun process, usually followed by a nap right at your host’s home.

pâo de queijo [POW jee KAY-zhoo]

Pão de queijo are essentially crispy buns that range in size from a gumball to a dinner roll and contain a chewy cheeselike center. The secret ingredients are polvilho azedo, a sour tapioca flour, and queijo minas, Brazil’s unique white cheese originally from Minas Gerais, the Brazilian equivalent to Iowa. There are certainly more complicated recipes out there, but here’s a simple way to make pão de queijo. You’ll need a blender or whisk and a mini-muffin pan, and an oven pre-heated to 400°F (roughly 200°C). Mix the following ingredients in a blender: 2 cups finely grated parmesan cheese 2 large eggs 2 cups sour tapioca starch 1 cup whole milk ⅓ cup extra virgin olive oil ½ tsp salt Pour the liquid into the mini-muffin pan(s), up to the top, and bake for 15 minutes at 400°F or until lightly brown. Enjoy!

Here’s a sample of some of the meats that I enjoy for my churrascos: PICANHA [pee-KAH-nya, “Tri-Tip Beef Cut”] Picanha is the most popular churrasco cut in Brazil. It is not an American cut, so you have to go to your butcher with a special request for a “tri-tip cut of beef, trimmed to ¼-½".” Also called the culotte, this cut is triangular in size, with a beautiful fat cap that imparts some delicious flavor. Simply salt (preferably with rock salt), grill, and enjoy! FRALDINHA [frau-JEEN-ya, flank steak] Named after the diminutive of fralda, or flap, the fraldinha is the exact same cut as the flank or skirt steak. It’s nice and juicy with a robust flavor—simply salt, grill, and slice into strips.

rodízio [ho-DHEE-zee-oh]

Fresh Brazilian sausages (linguiça portuguesa, lin-GWEE-sa FRES-ca) are usually the “starter meat,” as they serve to “prime the fire” as their luscious juices drip into the charcoal below. Finding this sausage outside of Brazil is somewhat challenging, but it’s easy enough to substitute it for Italian or another of fresh sausage.

ALCATRA [al-CA-tra, rump or top sirloin steak] A special cut of top sirloin, Alcatra is the third cut of meat in the typical churrasco. It’s tender and picks up a lot of the wood charcoal flavor. FRANGO COM BACON [FRANG-go com BAY-con, “Chicken wrapped in Bacon”] You can use any cut of chicken, but I recommend chicken legs. Simply season with salt, oregano, and some garlic powder, wrap a slice of bacon around the chicken and grill.

After enjoying the sausages, you can start your rodízio, a rotation of meats served one at a time hot off the grill. They can vary from beef and pork to chicken (and chicken hearts) to lamb or even fish. In a churrascaria, the grilled meats are served tableside by waiters who slice the meat off sword-like skewers. If you’re not equipped with a sword, it’s fine to put the meat directly on the grill, and serve family style.

ABACAXI [ab-ba-cai-SHE, pineapple] Simply slice the wheels of fresh pineapple and dip both sides into a mixture of cinnamon and sugar, and place on the grill. Maravilha! [mar-ah-VEEL-ya, “Marvelous!”] You can also try filet mignon, chicken hearts, chicken thighs, salmon, shrimp, pork tenderloin—whatever you like to throw on a grill.

You don’t have to worry about what people like and don’t like. With your at-home rodízio, there will be something for everyone.

farofa [fah-OH-fah]

vinaigrette [vi-nah-GRET-chee]

Farofa is perhaps the most Brazilian of Brazilian side dishes. Made by toasting manioc flour with butter and other various ingredients, farofa is a great complement to meat, and everything else on the plate. Stuffing is probably the closest equivalent we have to farofa in the US, but it’s really not even that close at all. If you can't get the proper manioc flour (google Yoki brand or look it up on amigofoods.com), my Brazilian ex-pat friends have taught me a decent substitute: unseasoned bread crumbs.

Another key side dish to your churrasco is Brazilian vinaigrette, which is kind of like a salsa or relish to go along with the grilled meat and farofa, or on some fresh crusty bread. Like farofa, this is an accompaniment to go along with everything else, whether it’s a bite of meat, mixed in with the rice or whatever. It provides a cool contrast and a bit of acidity to the juicy meat and the crispy farofa.

2 cups manioc flour 5 slices of bacon cut into very small pieces 1 small onion, diced 2 garlic cloves 4 tbsp butter Simply sauté the bacon, onion, and garlic in butter for 5 minutes on medium heat. Then turn down the heat, add the manioc flour, and stir until slightly brown and crispy for about 5 more minutes.

Just take the ingredients listed below, combine them in a bowl, and put in the mixture in the refrigerator to marinate and meld for at least 30 minutes. Só Isso! [so EEE-so, “That’s It!”]. 1 small onion, finely diced 2 roma tomatoes, deseeded and finely diced 1 green bell pepper, finely diced ¼ cup of extra virgin olive oil ¼ cup red wine vinegar ½ cup water ¼ cup chopped fresh Italian parsley ¼ tsp salt

Now don’t make the mistake of eating the farofa directly—it will taste like sand, and your guests will be confused. Farofa is an accompaniment to everything else, particularly the grilled meats, which you dip into the farofa, giving it a simple crusty coating, and eat.

couve refogado [KO-vee hey-foe-GAH-do]

arroz brasileiro [ah-HOSZ bra-zi-LEY-roh]

Couve refogado is sautéed collard greens, which definitely makes an indispensible side dish to the whole churrasco experi ence. It’s delicious, and as an added bonus, it’s certainly healthy. It’s best made with collard greens, although I find that kale works just as well. For ingredients, you'll need:

Making rice in Brazil is, for many donas de casa (housewives), a true act of love. It’s all about the refoga, the sautéing of the onions and garlic first, then toasting the dried rice itself in the pan before it’s boiled. The process (and the aroma) stokes the anticipation, and its really easy to make Brazilian-style rice.

~20 full leaves of fresh collard greens 4 tbsp of extra virgin olive oil 8 cloves of garlic, finely minced salt to taste

3 cups white rice (long grain, like Carolina’s brand) 6 cups hot water ½ of a medium onion 8 cloves garlic 2 tbsp vegetable oil (preferably olive oil) salt to taste

Wash the collard greens, cut off the stems, and then roll them into a tight bundled cigar shape. Then cut the leaves into really thin ribbons, almost spaghetti-like. In a medium to large non-stick frying pan, sauté the minced garlic in the olive oil, and then stir in the collard greens over medium heat for about 5 minutes. They’re ready to serve when they turn a bright green in color and start to soften. Salt to taste.

Dice the onion and mince the garlic, and sauté for 3 minutes in a medium sauce pan. Add the dry rice and sauté for another 3 minutes or so. Add the water, stir, and bring to a boil. Turn down the heat to low, cover, and let the rice cook for about 15 minutes. When done, salt to taste. Serve, or if the rest of the meal is not ready, keep the dish covered until the time comes. Fluff with a fork immediately before serving.

PAQUERAR & NAMORAR

flirt & love

*pa-kay-RAHR nah-more-RAHR

you may have heard that soccer is the brazilian national sport, but that’s not really true. the national sport is love.

If you’re already in a serious relationship, you might have a lot to gain from making your relationship more “Brazilian.” If you’re single, you can certainly learn a lot from the way Brazilians flirt and hook up and hang out. And if you’re single and hoping to mix it up with a Brazilian, you better learn to play by their rules. Or at least know the rules so you can know when you’re breaking them. To make things easier, let’s break this into two parts: before and after you are coupled up. I’ll categorize everything prior to the official relationship as paquerar, quite literally “to flirt,” and everything after namorar, which means “to be in a relationship with.” Sort of. If I were an economist, I’d say that the market for kissing in Brazil is much more efficient than the market just about anywhere else. That’s because there’s no shame at all in letting someone know that you are attracted to them. (Just like there’s no shame in hugging friends, or telling people you miss them, or wearing skimpy bathing suits. Sensing a pattern?)

“

MÁRCIO: “Pegação” is the typical way a romantic relationship starts in Rio. It is every single guys’ job to constantly be looking to pegar (pick up) a girl. Real Carioca guys are always alert for opportunities. My favorite place used to be the beach. The technique is simple. Just spot a girl who is a alone (WARNING: look out for a big pair of Havaianas by her side, the boyfriend may be in the water!!!). Then ask her to watch your stuff while you go for a quick swim. Upon return from the water the conversation starts...

”

in the united states, only the most aggressive men approach women they don’t know in public places—even a bar. And even then, creeps excluded, it’s usually with a certain amount of fumbling.

In Brazil, it’s much simpler. Like someone? Talk to them. You’ll be surprised by how frequently men approach a woman and whisper in her ear. These men must be incredible suave, you’ll think. But if you’re a woman, you know clever lines are the exception. Brazilians, you see, simply know there’s no embarrassment in liking someone. Why should there be?

There’s also no reason to be embarrassed if you’re rejected. Instead, you should consider trying again. Some women will almost never give you the time of day on attempt number one. That’s too easy. And women: please realize that if you ignore a Brazilian man, they will almost certainly be back, maybe within seconds. Now, let’s talk a bit about kissing. Not that beijo you give to a friend, but actual making out. Here’s the thing: in many (though not all) Brazilian circles, making out in public is more or less the equivalent of getting someone’s number. If you meet someone, and you like them, and you’re at a place where it’s appropriate, you kiss them. You might see them again, you might not. A few other notes: don’t play games by waiting days to call. In Brazil it’s the next day, at the latest. Also, in Brazil there’s no formal “dating” culture. Meeting someone in a bar and then asking them to dinner is fine, but you can just as easily make informal plans to meet—even with a group of friends. one thing is more formal though: there’s none of this gradually becoming a couple, with gradations from “We’re seeing each other” to “We’re dating” to “He’s my boyfriend.” In Brazil, you are expected to formalize the couple status. And the way you get there is not to initiate a “Let’s talk about our relationship” conversation, full of awkward pauses. It’s this: “Quer namorar?” [ker nah-mo-RAR?] That’s “Wanna be my boyfriend/girlfriend?” (The appropriate responses are “Quero” (“Yes,” preferable) or “Não quero” (“No.”))

If the answer is yes you’ve entered a whole new phase. You are namorando. And yes, that’s a verb. There’s no real equivalent in English, although a 1950s semi-equivalent might be “going steady.” Sure, you

in brazil, it’s much simpler. like someone? talk to them. there’s no shame at all in letting someone know that you are attracted to them.

can be someone’s namorado (boyfriend) or namorada (girlfriend), but that’s passive. To do it the Brazilian way, you have to namorar. So just how does one namorar? First of all, physical contact is paramount. There may be times when it is less appropriate to be touching or caressing or kissing your partner, but there is virtually no time when it is inappropriate. This is important in private, but just as important in public, and sometimes to an extent that seems exaggerated to outsiders, leading to what American journalist and former São Paulo resident Seth Kugel has called the “get a room culture.” For example, many couples—and again, we’re not talking about teenagers here—will simply start making out as they wait in line for a movie or even as they sit with a group of friends at a restaurant. Kugel recently wrote an op-ed piece in Brazil’s biggest newspaper describing how he deals with this issue when dating a Brazilian. He will never be Brazilian enough to be so touchy-feely in public, he says, but he has solved the problem through a method he calls the braço brasileiro or “Brazilian arm.” He dedicates one arm to be Brazilian—constantly on the move to caress and touch his partner. The rest of his body, including his brain, remain American.

RIO ROYALE Nothing is better to namorar with than an enticing Rio Royale. 1 oz Cedilla Açai Liqueur 4 oz prosecco or sparkling wine In a champagne flute, pour in Cedilla, and gently top with prosecco or other sparkling wine.

“

DANIELLE: Namorar is a big part of the relationship. When I want to namorar with my husband I say “Let’s cuddle a little?” Namorar can be hugging, kissing, touching but it doesn’t need to end with sex or making out in public. It’s more like a form of expressing your love using bodily expression. Brazilians love calling their loved ones amor (love), neguinha or neguinho (literally “little black one” but having nothing to do with race), meu doce (sweety), meu bem (dear), gatinha (kitten, but really meaning, “babe”), or just creating their personal pet names!

”

MĂ&#x161;SICA

music

*MOO-zee-kah

when it comes to brazilian music, you probably think of bossa nova or samba, and that’s about it. Understandable, as both are unique and very successful Brazilian exports. However, Brazilian music is extremely diverse, from the urban sound of funk [FUHNkee] to the frenzied Bahian party music called axé [ah-SHAY] to the country music genres sertanejo and forró, and the ubiquitous catch-all M.P.B. [emmie-pay-BAY], which stands for Música Popular Brasileira. What is most interesting about Brazilian music is the multiple influences and fusions found across categories, just like Brazilian culture itself. For example, you’ll also hear rock, folk, country, electronic, and rap (pronounced HA-pee!), but they each have a distinct local flavor to them, and always play back uniquely Brazilian.

Of course, I can’t resist to adding some important names that I particularly love, and believe you should get acquainted with in your quest to be a Brazilian: João Gilberto—Miles Davis once said, “João Gilberto could read a newspaper and sound good.” In the late 1950’s with “Chega de Saudade,” Joāo and his friends invented a new musical movement—bossa nova—a relaxed adaptation of samba with no percussion, smooth classic jazz overtones, and heavy doses of sensuality (it came for Rio, so what would you expect?). Bebel Gilberto—The daughter of João Gilberto and his second wife, singer Miúcha, Bebel brings bossa nova into

the modern age, with a combination of new age sounds and subtle dance music beats. Gabriel O Pensador—A native of Rio, he brings all sorts of influences to his rap-like music, from funk and disco to jazz, bossa nova, and reggae. He may be a bit old school, but his music is timeless. Bossacucanova—this is the fun-makesyou-want-to-dance band. They’re all about modern bossa nova with catchy electronic beats and fun-loving vocals. Adriana Calcanhoto—Her songs are considered MPB i.e. Brazilian Pop Music. To me, she’s a bit more folkinspired than typical MPB, but with those classic Brazilian rhythms in the background. Eliane Elias—Eliane is a classic jazz pianist, vocalist and songwriter from Sāo Paulo. Her musical style is very diverse, from hard core jazz and classical piano to covering bossa nova classics and even some classic rock. Criolo—Recently selected as “Best New Artist” by MTV Brazil, Criolo has an interesting voice that combines Brazilian rhythms with samba, soul, funk, rock and hip-hop to create some very original music. Renato Godá—You feel the weight of every word coming out of Renato's gravely cool voice. Think of him as: Brazil meets a French caberet from Eastern Europe with a touch of Memphis blues. He’s also my wife's cousin!

If you're searching for the perfect music to play for your Brazilian Festinha (festCHEEN-ya, little party get-together), I’ve put together a three-hour playlist you can listen to on Spotify (sharemyplaylists.com/hotbab), or you can pick and choose from the playlist below. The first part of the playlist is a bit tranquila (tran-QUEEL-a, calm), building to a more up-tempo party at the end. This will pair great with your afternoon or evening barbecue.

29. Gabriel O Pensador, “2345MEIA78” 30. Lenine, “Jack Soul Brasileiro” 31. Seu Jorge, “Carolina” 32. Criolo, “Não Existe Amor Em SP” 33. Marcelo D2, “Desabafo/Deixa Eu Dizer” 34. Sergio Mendes, “Mas Que Nada” 35. Michel Telo Pitbull, “Ai Se Eu Te Pego (If I Get Ya)—Worldwide Remix” 36. Banda Black Rio, “Maria Fumaça” 37. Marcelinho Da Lua & Seu Jorge, “Cotidiano (Buzzina Remix)” 38. Barao Vermelho, “Bete Balanço” 39. Gilberto Gil, “Toda Menina Baiana” 40. Claudio Zoli, “Férias” 41. CYZ, “Eu Tenho Pena” 42. DJ Ze Pedro, “Vou Deitar E Rolar— Quaquaraquaqua” 43. Emicida, “Eu Gosto Dela” 44. Charlie Brown JR., “Ela Vai Voltar (Todos Os Defeitos De Uma Mulher Perfeita)” 45. Titãs, “O Mundo É Bão, Sebastião” 46. Helião, “Periferia / Sample: Fim De Semana No Parque” 47. Gaby Amarantos, “Xirley”

1. Baden Powell, “Samba Triste” 2. Céu, “Malemolência” 3. Bebel Gilberto, “Samba Da Bencao” 4. Bossaucaova, “Bom Dia Rio (Posto 6)” 5. Maria Rita, “Agora Só Falta Você” 6. Vanessa Da Mata, “Boa Sorte” 7. Novos Baianos, “Preta Pretinha” 8. Astrud Gilberto, “The Gentle Rain— RJD2 Remix” 9. Adriana Calcanhotto, “Devolva-Me (Ao Vivo)” 10. Tribalistas, “Já Sei Namorar— 2004 Digital Remaster” 11. Caetano Veloso, “Come As You Are” 12. The Ipanemas, “San Roque” 13. Seu Jorge, “Tropicália (Mario C 2011 Remix)” 14. Antonio Carlos Jobim, “Águas De Março” 15. David Byrne, “Dreamworld: Marco de Canaveses” 16. Marisa Monte, “Beija Eu” 17. Mart'nália, “Cabide” 18. Seu Jorge, “Rebel Rebel” 19. Stan Getz, “Desafinado” 20. Elis Regina, “Madalena” 21. Martinho Da Vila, “Canta Canta, Minha Gente” 22. Gal Costa, “A Rã” 23. Eliane Elias, “Take Five” 24. Mallu Magalhães, “Sambinha Bom” 25. Teresa Cristina, “Meu Mundo É Hoje (Eu Sou Assim)” 26. Cláudia Leitte, “Famosa (Billionaire)” 27. Domenico+2, “Aeroporto 77” 28. Claudinho & Buchecha, “Só Love”

BOSSA TÔNICA What drink pairs with the enchanting sounds of Brazil? Try an easy-to-make, yet oh-so-smooth Bossa Tônica. 2 oz Leblon Cachaça 2-5 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.

SAMBA samba is the quintessential brazilian dance, deeply rooted in African tradition but practiced by all Brazilians regardless of color. It is mesmerizing to watch. The trouble comes when you go from spectator to participant: it can be a bit challenging for us non-natives. Even many of my Brazilian friends have trouble perfecting their samba moves, and often just say, “Segura no Carão,” which means to just smile and shake your hips.

The allure of the samba is that it is an embodiment of Brazilian history, culture and philosophy. The deep percussion rhythms evolved from African roots brought to Brazil via slavery. That, coupled with the tie between Samba and the most important time of the year (Carnaval), makes the dance a lot more

than shaking your hips or moving your feet. Because everyone is enthralled by how easy and hypnotic the dancers make the moves seem, the only way to samba correctly is to do it with confidence and happiness. The number one rule is: Don’t be stiff!! Feel the beat, follow the rhythm, dance like there is no one watching, and yet, do it because you want to be the center of attention! To learn the real Samba, I recommend finding a real instructor (or, should the opportunity arise, a Brazilian girlfriend or boyfriend). There are tons of samba instruction videos on the web, such as “How To Samba” by Michele Bastos on Howcast.com. She goes from beginner to advanced over 27 videos, but breaks it down into simple manageable parts.

While the samba is by far the biggest dancing export of Brazil, there are many other different dances just as popular in Brazilian culture. First, capoeira, which many people call a Brazilian martial art, is much more of a dance: it is always done to the beat of a drum, the strum of a berimbau, and the chanting and clapping of participants and observers alike. There is also forró [faw-HAW], which is a sensual Brazilian version of country dancing and most associated with the Festa Junina, a popular June festival. There are various dance steps to forró, both as a line dance as well as partner dancing. Most recently, dancing sertanejo [ser-ta-NAY-zho], an even closer relative to American country music, has really taken off, especially recently with Michel Telo’s “Ai, Se Eu Te Pego!” which has become a worldwide hit.

SAMBA SANGRIA

Throw a spontaneous samba party with your friends. Get the night started with a punchbowl or pitcher of Samba Sangria! 1 bottle Leblon Cachaça 1 bottle Cedilla Açai Liqueur 2½ cups lemon juice 2½ cups simple syrup 1½ liters soda water Combine all ingredients in a punch bowl. Add ice, and garnish with lemon wheels.

COMEMORAR

celebrate

*koh-mem-oh-RAHR

what image comes to mind when you think about brazilian carnaval? Women in glitzy, feathery, extraordinarily revealing costumes shimmying to samba rhythms? A massive street party with a band playing to huge crowds from the top of a large truck equipped with deafening speakers? A formal but raucous costume ball? A caipirinha-fueled beach party? You’re right.

For centuries, Carnaval has taken countless forms around the world. But all the celebrations are a chance to let loose, dance, eat, drink, and shed society’s strictures for just a few days before Lent begins. In Brazil, that means an all-out celebration of life. if you go to brazil to celebrate carnaval, you’ll have to make a very important decision: which carnaval? Rio hosts the most famous celebration. For decades it focused around the samba “schools” that parade through the Sambadrome (a stadium just for samba processions!) in astonishing costumes on elaborate floats. But now there’s also a massive carnaval de rua, a street Carnaval, where free-for-all parties take over blocks or entire neighborhoods. Another top choice is Salvador, which has long been a street party. Here, axé music substitutes for samba and things tend to get more down and dirty than in Rio. (Yes, I’m referring to sex, sometimes in public.) But a third alternative is to go to a more traditional, small town carnaval, where the music is old school marchinhas. (That’s not to say there’s no dancing or drinking or kissing strangers involved.)

The key thing to remember is: you have to let loose. There will be no “I don’t know how to dance to this” malarkey, there will be no dieting, and there will be no shyness of any kind.

In Brazil, there are many occasions for celebrating, from public and religious holidays to “bridge days,” which are the days that allow for a long weekend when a holiday falls on a Tuesday or Thursday. Some of the most important celebrations (both official and unofficial) include: REVEILLON (NEW YEAR’S EVE) Dec 31, make sure to dress in all white to bring peace and good luck for the year CARNAVAL Multi-day festival in Feb/Mar marking the beginning of Lent, and of course involving lots of celebrating DIA DO BEIJO (KISSING DAY) Apr 13, go ahead and go for the “kissing record” DIA DOS NAMORADOS Jun 12, Brazilian Valentine’s Day—spend quality time with those you love INTERNATIONAL CACHAÇA DAY Jun 12, what better way to celebrate than with a Leblon Caipirinha? BIKINI DAY Jul 5, better head to the beach! BRAZIL INDEPENDENCE DAY Sep 7, show your Brazilian pride—or just your Brazilian enthusiasm—as you celebrate the country’s independence FEIJOADA SATURDAYS Every Saturday, gather your friends and family and celebrate with a big feijoada lunch SAMBA SUNDAYS Sundays are days of samba where Brazilians go to samba dance clubs, bars and live music venues to listen to samba music

reveillon [hey-VAY-lon, New Year’s Eve] is another event laden with traditions. Up and down the coast of Brazil, people put on their whites and head to the ocean, where they give an offering to the goddess of water, Yemanja. To get into the spirit, prepare a sacrificial boat laden with flowers, candles and jewelry, and push it out to sea.

For Brazilians more so than North Americans, Reveillon is considered a family holiday. It’s common in Brazil to go to a family dinner, pass the virada [veer-ah-dah, the stroke of midnight] with your relatives, then head to the party or the beach or the streets.

there will be no “i don’t know how to dance to this,” there will be no dieting, and there will be no shyness of any kind.

LEBLON CAIPIRINHAS PARTY PUNCH Whatever the occasion, whether you're celebrating life, friendship, or just throwing a Brazilian-style party, all you need is two ingredients—and remember to keep the punch bowl full! 2 bottles Leblon Caipirinhas Mix 1 bottle Leblon Cachaça Combine Caipirinhas Mix and Leblon in a punch bowl. Add ice, and garnish with lime wheels.

then, of course, there’s your birthday. Brazilians are not modest about throwing birthday parties, especially for themselves. For adults, this is an important night to go out and party with friends; for a child (or baby) this means an elaborate party complete with a photographer and entertainment, lasting well into the night. They sing “Happy Birthday” to the same familiar tune, but the translation is different. It goes: Parabéns pra você, Nessa data querida, Muitas felicidades, Muitos anos de vida. (“Congratulations to you, on this beloved date. (May you have) much happiness, and a long life.”)

CACHAÇA AND THE CAIPIRINHA brazil’s national spirit & cocktail

cachaça is the first spirit of the americas, pre-dating the creation of rum by more than one hundred years.

you won’t be surprised to know that I consider cachaça [ka-SHAH-sa], the sugar cane liquor we produce with great care at Leblon, one of Brazil’s two greatest inventions. (The caipirinha [kai-pur-EEN-ya] the cocktail made with cachaça, fruit, sugar and ice, is the other one.)

But it’s not just me. The world has gotten to know cachaça over the last decade, and the caipirinha can now be found (often in bastardized form, but still) being mixed in bars and clubs and anywhere else people celebrate around the world. For those of you who aren't as intimately familiar with cachaça, you may be surprised to learn that cachaça is actually the third most consumed spirit in the world (after vodka and soju) and the first spirit of the Americas. Historians date the initial creation of cachaça between 1532 and 1550 in Brazil, predating the date of creation of rum (1651 in Barbados) by more than one

hundred years. The national spirit of Brazil, cachaça can also only come from Brazil. Fittingly, the national cocktail of Brazil is the caipirinha, which is made with muddled lime, sugar and cachaça, served on the rocks in a rocks glass. People often ask the difference between rum and cachaça. Most brands imported to the US have to label their cachaça exports as “Brazilian rum,” but there’s a major difference: rum is distilled from molasses and other sugar byproducts, whereas cachaça is distilled from pure sugar cane juice, which lends itself to a flavor that’s more fresh and fruity than rum’s spicy cooked flavor. as you might expect, there are thousands of producers of cachaça— often referred to as pinga, the most common of its many nicknames. They range from large industrial manufacturers that produce a cheap, inferior

MAISON LEBLON Most Cachaรงa brands are either mass-produced or sub-contracted third party productions. At Leblon, we own our exclusive craft distillery, the Maison Leblon in Minas Gerais, and therefore manage and control every single minute detail in the making of our Cachaรงa. Please come visit us in Patos de Minas for a distillery tour.

Seven-Time Gold Winner The San Francisco World Spirits Competition 2006, 2007, 2008, 2009, 2010, 2011, 2012

our approach is not

product which has given cachaça a bit of a bad name, to tiny companies that produce fine cachaça aged in barrels made from fancy-sounding Brazilian woods like jequitibá [zhe-kee-chee-BAH], which are perfect for sipping.

rocket-science— it’s making a cachaça the old fashioned way, like a fine wine. if you

Many view cachaça as a low-quality distillate, infamous for a serious alcohol bite and “cry for mercy” headaches. At Leblon, our goal has always been to make the best, most pure cachaça possible, and to show the world how amazing cachaça (and Brazil) can be.

put the raw materials and ingredients on a pedestal, good things happen.

The nose is lively and fruity; the taste is complex; and the finish is nice and smooth. If you put the raw materials and ingredients on a pedestal, good things happen. And good news: you won’t get a headache with Leblon!

Our approach is not rocket-science— it’s making a cachaça the old fashioned way, like a fine wine. Our distillery, the Maison Leblon, sits in the heart of sugar cane country, Minas Gerais. We grow and cut all our cane ourselves by hand, using only the juicy core of the stalks. No roots. No leaves. We immediately rush the cane to our distillery, where the cane is quickly pressed to extract the fresh cane juice, without over-pressing the bitters from the cane skin. We then complete a clean and proper fermentation, converting all the sugars to alcohols in a tightly controlled environment—just like a fine Bordeaux wine. This vinho de cana (“sugar cane wine”) is then single batch-distilled in our copper alambique potstills— the same stills used to make cognac or scotch.

it’s true that cachaça is mostly known as the base of the caipirinha, a fantastic cocktail. however, when you have a good solid spirit, it tastes good neat, on the rocks, or mixed in with your favorite mixer. I personally love Leblon Cachaça with tonic water and a twist of lime—something we call the “Naked Caipirinha.” Or try it with your favorite fruit juice, and a sprig of hortelā (mint). Give one of your favorite cocktails a Brazilian twist, swapping Leblon for the tequila for a “Brazilian Margarita,” or substitute Leblon for the vodka for a “Sāo Paulo Cosmopolitan.”

Then the spirit is placed in ex-Cognac French oak casks and aged up to six months, blended, filtered and bottled.

THE “PERFECT CAIPIRINHA” 1. Take a good size juicy lime and cut off the ends. Cut the lime in half length-wise, remove the pith. 2. Cut one of the lime halves into 4 wedges (or wheels, which some people find more attractive), and drop the wedges or wheels into a rocks glass. 3. Add 1 oz of simple syrup or 2 tsp sugar, preferably superfine sugar. 4. Crush the limes for 15-30 seconds, being sure to extract most of the lime juice from the limes (don’t overdo it, or it will extract some bitter elements from the peel). Fill the rocks glass with crushed or cracked ice to the top. Add 2 oz of Leblon Cachaça. 5. To finish, give the drink a stir with a teaspoon or a stirrer for about 15 sec. Garnish with a lime and serve.

sweeten

slice

muddle saúde!

pour

the caipirinha evolved in the late 1950’s from the Batida de Limāo, the traditional way to drink cachaça with fresh lime juice and sugar served in a pitcher family- style. The catalyst for the newfangled caipirinha in Brazil was the advent of freezers in the 1950’s, making ice readily available, as well as the wide-spread growth of cheap cachaça.

It’s not clear if the caipirinha started in Rio de Janeiro or Santos, Sāo Paulo’s beachside city renowned for soccer great Pelé. But it’s clear that it started on the Brazilian beaches, and not the countryside (caipirinha is the diminutive of caipira, or “country,” translating literally to little country girl or drink). there are some important tips to making a top rate magnificent caipirinha. First, the quality of the limes is critical. They must be juicy, not dry, which would make a very bland drink. Second, make sure your sweetener dissolves in your cocktail, and doesn’t sit on the bottom of the glass. And lastly, just like a good martini requires a top rate vodka or gin, same holds true for a good caipirinha. now, just a warning: even as cachaça has become beloved across the world, a certain sector of Brazilian society—the kind that frequents fancy nightclubs and has an ingrained bias that “what is foreign is better,” has popularized substituting vodka for

cachaça. This could not be more ironic, of course, since mixologists often shun vodka as the least flavorful of liquors. These drinks were initially referred to as caipiroskas, but they became known as caipirinhas de vodka. Now they’re just vodka caipirinhas. We consider this an affront to civilization. Therefore, we launched a Salve A Caipirinha (Save The Caipirinha) movement in Brazil. There’s nothing more sad than Brazil’s national cocktail being invaded by the Russians. Que é isso?! one thing people don’t realize: you can substitute any kind of fruit for the limes. Especially popular in Brazil are passion fruit and strawberries, and I’d tack on pineapple, kiwi, tangerines, and green grapes as great alternatives as well. Aside from passion fruit (by far my favorite, especially the juicy maracujá passion fruit from Brazil), all the others have the added advantage of being sweet, thus not requiring as much added sugar as the standard lime caipirinha.

Note that these rather standard alterna tive fruits are substitutions, not additions, to lime (of course, you can add some lime for a bit of acidity—people tend to go both ways here). But the sky’s the limit when it comes to creating newfangled caipirinhas, especially in more upscale spots. I’m not sure who first thought of making one with strawberry and basil, but I’m glad they did. Here are a few more of our favorites:

FRESH FRUIT CAIPIRINH MIXED BERRY CAIPIRINHA

CAIPIRINHA D’UVA

2 oz Leblon Cachaça 6–8 mixed berries ¼ a lime, cut into wedges 1 tsp superfine sugar or 1 oz simple syrup

1 oz Leblon Cachaça 8 green grapes (or red) 1½ oz dry white wine ¾ oz simple syrup ¾ oz lemon juice

Muddle the lime, berries and sugar in a shaker. Fill the shaker with ice and add Leblon Cachaça. Shake vigorously. Serve in a rocks glass. Garnish with a blackberry.

Muddle the grapes and simple syrup in a shaker. Fill the shaker with ice and add Leblon Cachaça, wine, and lemon juice. Shake vigorously. Serve in a rocks glass. Garnish with grapes.

STRAWBERRY & BASIL CAIPIRINHA 2 oz Leblon Cachaça 3 strawberries 3 basil leaves, torn ¼ a lime, cut into wedges 2 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. Garnish with a strawberry.

HAS TANGERINE & HONEY CAIPIRINHA 2 ½ oz Leblon Cachaça 2 slices of fresh tangerine 2 ½ oz tangerine juice 1 tbsp honey Muddle the tangerine and honey in a shaker. Fill the shaker with ice and add Leblon Cachaça. Shake vigorously. Serve in a rocks glass. Garnish with a slice of tangerine.

THE AÇAI CAIPIRINHA

PINEAPPLE & MINT CAIPIRINHA

2 oz Leblon Cachaça 1 oz Cedilla Açai Liqueur ½ a lime, cut into wedges ½ oz simple syrup

2 oz Leblon Cachaça 4 chunks of pineapple 2 mint leaves, torn 2 tsp superfine sugar or 1 oz simple syrup

Muddle the lime and simple syrup in a shaker. Fill the shaker with ice and add Leblon Cachaça and Cedilla. Shake vigorously. Serve in a rocks glass. Garnish with a lime wheel.

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. Garnish with a pineapple wedge.

COCONUT BATIDA 1 oz Leblon Cachaça 2 oz cream of coconut 2 oz condensed milk ½ oz simple syrup, or to taste 1 cup cracked ice Combine all of the ingredients in a blender and blend until smooth. Serve in a highball glass, and garnish with toasted coconut.

THE CEDILLA BATIDA 2 oz Cedilla Açai Liqueur 2 oz Sambazon açai juice or ¼ cup blueberries 2 oz condensed milk 1 oz Leblon Cachaça 1 cup cracked ice Combine all of the ingredients in a blender and blend until smooth. Serve in a highball glass, and garnish with a small flower.

BATIDAS

CHOCOLATE BANANA BATIDA*

batidas [ba-chee-dahs] are the ideal refreshment for hot days and warm nights. They are frozen drinks, so they are close Latin cousins to the frozen margarita. In Brazil, they can be served with and without alcohol and made with any kind of fruit. Coconut is certainly the most popular, with maracujá [mara-coo-JAH, passion fruit] a close second. Batidas follow a simple formula of cachaça + fresh fruit or fruit juice + condensed milk + ice, and are usually prepared in a blender and served in a highball glass.

2 oz Leblon Cachaça 1 oz cream of coconut 1 oz condensed milk 1 tsp Nutella ½ a large, ripe banana 1 cup cracked ice Combine all of the ingredients in a blender and blend until smooth. Serve in a highball glass, and garnish with shaved chocolate. *not pictured

OTHER LEBLON COCKTAILS beyond the caipirinha and batida, the sky is the limit with a little creativity and a good quality alambique cachaça. Substitute Leblon for the base spirit in your favorite cocktail, such as a margarita, mojito, or martini. Here are some of our favorites created by bartenders from around the world to get you started.

BASIADO by Tobin Ellis 2 oz Leblon Cachaça 3-4 pieces of lemongrass 2 cucumber wheels 2 lime wheels 3 tsp cane sugar a sprig of cilantro coconut espuma,* to top Muddle everything but the Leblon Cachaça and coconut espuma in a mixing glass. Add Leblon Cachaça and ice and shake vigorously. Double 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 whip cream dispenser). Charge the siphon with nitrous oxide (N² 0) 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.

CAIPIRINHA DE PRIPRIOCA

by Alex Atala

2 oz Leblon Cachaça 1 oz priprioca syrup 1 oz passion fruit pulp 5 mint leaves 1 lemon wheel Combine all of the ingredients in a rocks glass with ice and stir well. Serve with a straw.

ABACAXI RICACO* by Jacob Briars

3 oz Leblon Cachaça 2 oz pineapple puree 1 oz lime juice 1 oz simple syrup dash of bitters dash of nutmeg Fill a shaker with ice and add Leblon Cachaça, pineapple puree, lime juice, simple syrup, and bitters. Shake well and serve in a hollowed out pineapple. Garnish with a dash of nutmeg. *A twist on the classic drink found in David Embury’s famous cocktail book of 1948.

BREAKFAST IN LEBLON by Junior Merino

1 ½ oz Leblon Cachaça 1 oz ginger liqueur 1 oz fresh-squeezed pink grapefruit juice ½ oz orange liqueur ¾ oz lime juice ¾ oz egg white ¼ oz simple syrup orange, for garnish Combine all of the ingredients in a shaker with ice and shake well. Strain into a martini glass and garnish with an orange twist.

BRAZILIAN PRESIDENTE

by Tony Conigliaro

2 oz Leblon Cachaça ½ oz sweet vermouth ¼ oz fig liqueur dash Grenadine Syrup Combine all the ingredients in a mixing glass with ice and stir about 20 times. Fine strain into a chilled martini glass, and garnish with an orange twist.

PÊSSEGO PITCHER by Naren Young

3 oz Leblon Cachaça 2 oz Lillet Blanc 2 oz peach liqueur 4 oz peach nectar 1 oz fresh lemon juice 6 oz Champagne Fill half the pitcher with ice and add the ingredients. Stir well. Garnish with slices of fresh peach and other seasonal fruit.

GINGER BLAZER by Aisha Sharpe

2 oz Leblon Cachaça 6 thyme sprigs 1 ½ oz apple juice ¾ oz simple syrup ½ oz fresh lemon juice a slice of fresh ginger or a dash of ginger liqueur Muddle the thyme, ginger, and simple syrup in a shaker. Add ice, apple juice, lemon juice, and Leblon Cachaça. Shake well and strain into a rocks glass over fresh ice.

RESERVA ESPECIAL In 2011, we introduced Reserva Especial, a special edition aged Cachaça from the Maison Leblon. This special distillate is aged for two years in the highest grade new Limousin French oak and blended by Master Distiller Gilles Merlet. Like Leblon, it is single batch distilled in alambique potstills. The sensory result is different than any Cachaça you have ever tasted: a complex smooth taste with notes of Honey, Doce de Leite, and Pine Nuts. The product was awarded Best Cachaça and Double Gold award at the 2012 San Francisco Global Spirits Competition, and tastes great neat, and truly spectacular with a cube of ice, some chocolate, and a Brazilian cigar. Or try it in an Old Fashioned instead of the bourbon— tastes fantástico.

BRAZILIAN OLD FASHIONED by Chris Hudnall

2 oz Reserva Especial 1 raw sugar cube 2 dashes Angostura Bitters 1 dash of orange bitters splash of soda water In a rocks glass, soak the sugar cube in bitters and add splash of soda water. Add Reserva Especial and stir. Garnish with a rosemary sprig and orange zest.

THE JINGA

by Ben Scorah 1 ½ oz Reserva Especial 1 oz Cedilla Açai Liqueur ¼ oz agave nectar 2 dashes Angostura Bitters Combine all of the ingredients in a glass with ice. Stir well, and strain into a rocks glass over fresh ice. Garnish with an orange slice.

THE GALE BRASILEIRO by John Lermeyer

2 oz Reserva Especial ¾ oz simple syrup 2 dashes walnut bitters 2 dashes orange bitters Combine all of the ingredients in a mixing glass with ice. Shake, and strain into a rocks glass over one large ice cube. Garnish with a shave of coffee bean and an orange peel.

CEDILLA LIQUEUR DE Aร AI A new member to our Leblon family is Cedilla, a Liqueur de Aรงai created at the Maison Leblon by Gilles Merlet. It is a maceration of over 500 pure, organic aรงai berries in unfiltered alambique cachaรงa, complimented with native Brazilian ginger root, orange zest, and lime peel, and a splash of fresh cane juice for sweetness. Add Cedilla to club soda for a delicious Cedilla Spritz, or to a sparkling wine for a Rio Royale. Or add a floater to your favorite cocktail, such as a margarita, mojito, or caipirinha (of course) to give it color, flavor, and an accent of the Amazon! Learn more at cedilla.com.br

THE RIO ROYALE 1 oz Cedilla Aรงai Liqueur 4 oz prosecco or sparkling wine In a champagne flute, pour in Cedilla, and gently top with prosecco or other sparkling wine. Garnish with a lime zest.

SOUTH OF BAHIA

CEDILLA SPRITZ

2 oz tequila 1 oz Cedilla Açai Liqueur 1 oz lime juice ½ oz simple syrup

2 oz Cedilla Açai Liqueur club soda

Combine all ingredients in a mixing glass, fill with ice, and shake vigorously. Strain into a chilled martini glass, and garnish with a lime twist.

Add Cedilla to a glass with ice. Fill to the top with club soda and stir well. Garnish with a lemon or lime twist.

THE SÃO PAULO SOUR 2 oz bourbon 1 ½ oz fresh lemon juice 1 oz simple syrup ½ oz Cedilla Açai Liqueur ½ 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. Garnish with a float of Cedilla on the surface of the drink.

SAĂ&#x161;DE! cheers!

*sah-OOH-jee

LEBLON © Cachaça (Brazilian Rum) Product of Brazil. 57 40% by volume. Please Enjoy Responsibly. Imported by Leblon USA, Manhasset, NY. Alcohol