The Art of Cachaça - European edition

THE ART OF CACHAÇA

CRAFTING COCKTAILS WITH BRAZIL’S ARTISANAL SPIRIT

Leblon.com

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 Luttmann Founder of LEBLON®

the art of cachaça...............................1–8 the leblon® family..............................9–12 crafting the caipirinha..................13–20 cocktail recipes Fresh fruit caipirinhas...................................21–42 Keeping it simple.......................................43–50 Mixologia....................................... 51–68 Twist on the classics...................................69–76 CEDILLA® Liqueur de Açaí cocktails.................77–86 Parties and punches....................................87–94 index.................................................95

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the art of cachaรงa

WHAT IS CACHAÇA Created in Brazil in the 1530s, cachaça (ka-SHA-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.

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.

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FRESHLY SQUEEZED 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 cachaรงa 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.

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 multidistilled, 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.

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LIGHTLY RESTED After distillation, the cachaรงa is transferred to wooden barrels for light resting. The wooden barrels are French oak casks previously used in France to age XO Cognac. The cachaรงa rests in the casks for up to six months, polishing the spirit without altering the fruity cane nose.

EXPERTLY BLENDED After aging, the cachaรงa is ready for assembly. This requires the combination of the various batches to achieve the final desired cachaรงa 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.

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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 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.

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the leblon family

10

RESERVA ESPECIAL Combining 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.

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the art of cachaรงa

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

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CRAFTING THE CAIPIRINHA The National Cocktail of Brazil is the caipirinha [kai-pur-EEN-ya]. Simply muddle fresh lime with sugar, add ice and LEBLON® 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

14

sweeten

slice

muddle

pour

saĂşde!

shake

THE LEBLON® CAIPIRINHA

1

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.

2

Drop the wedges into a rocks glass. Add 1 ounce of simple syrup or 2 teaspoons of sugar, preferably superfine sugar.

3

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).

4

Fill the glass with crushed or cracked ice to the top. Add 45 ml of LEBLON® Cachaça.

5

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.

6

Garnish with a lime wedge or wheel, and serve.

crafting the caipirinha

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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.

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SWEETENERS A well balanced cocktail contains the perfect mix of sweet and sour. There are a variety of sweeteners that can be used, from superfine sugar to raw sugar to honey and agave, and even Splenda.

Sweeteners can be used in cocktails either in their natural form or as a syrup (also called simple syrup, a bartender staple). To make simple syrup, just dissolve equal parts sugar and water in a sauce pan over low heat. Adding simple syrup when muddling herbs or fruits is a great way to make sure the flavors dissolve evenly throughout the drink. If using granulated sugar, make sure to shake your cocktail vigorously so that all of the sugar dissolves. Or if you want to do like in Brazil, skip the shaker and give yur caipirinha a quick stir in the glass. Then let the sugar dissolve as you sip. crafting the caipirinha

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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.

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crafting the caipirinha

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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.

LEBLON® CAIPIRINHA ml leblon® cachaça 1/2 a lime, cut into wedges 2 tsp superfine sugar or 30 ml simple syrup* 45

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.

* To make simple syrup: Dissolve equal parts sugar and water in a sauce pan over low heat.

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STRAWBERRY BASIL CAIPIRINHA 45 ml leblon® cachaça 3 strawberries 3 basil leaves, torn

1/4 a lime, cut into wedges 2 tsp superfine sugar or 30 ml 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. fresh fruit caipirinhas

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BLOOD ORANGE CAIPIRINHA ml leblon® cachaça 60 ml blood orange juice 45

1/4 a lime, cut into wedges 1 tsp superfine sugar or 15 ml 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.

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PINEAPPLE MINT CAIPIRINHA ml leblon® cachaça chunks of pineapple 2 mint leaves, torn 2 tsp superfine sugar or 15 ml simple syrup 45

4

Muddle the pineapple, mint and sugar in a shaker. Fill the shaker with ice and add LEBLON® Cachaça.

Shake vigorously. Serve in a rocks glass, and garnish with a sprig of mint.

fresh fruit caipirinhas

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GINGER FIG CAIPIRINHA 45 ml leblon® cachaça

1/2 a fig cut into wedges

10 ml fresh lime juice 10 ml simple syrup

ginger 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.

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CUCUMBER JALAPEÑO CAIPIRINHA 45 ml leblon® cachaça 2 thin slices english cucumber 1 lime wedge

1/4 inch slice jalapeño 20 ml 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.

fresh fruit caipirinhas

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KUMQUAT GINGER CAIPIRINHA 45 ml leblon® cachaça 5 kumquats

pinch of grated ginger 2 tsp superfine sugar or 30 ml 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.

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CAIPIRINHA D’UVA 45 ml leblon® cachaça 30 ml semi sweet white wine 5 red grapes 1/2 a lime, cut into wedges 2 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.

fresh fruit caipirinhas

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KIWI CAIPIRINHA 45 ml leblon® cachaça 10 ml pernod

1 kiwi, peeled and chopped 30 ml apple juice 10 ml fresh lime juice 10 ml 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.

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WATERMELON CAIPIRINHA 45 ml leblon® cachaça 4 chunks of watermelon

1 tsp superfine sugar or 30 ml 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. fresh fruit caipirinhas

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TANGERINE HONEY CAIPIRINHA 45 ml leblon® cachaça 60 ml tangerine juice 2 slices of fresh tangerine

1 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.

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SPICY SAMBA CAIPIRINHA 45 ml leblonŽ cachaça 15

ml mezcal

15 ml pineapple juice 15 ml fresh lime juice 15 ml honey syrup* 10 ml 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. * To make honey syrup: Dissolve equal parts honey and water in a sauce pan over low heat.

fresh fruit caipirinhas

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BLACKBERRY AGAVE CAIPIRINHA 45 ml leblon® cachaça 6 blackberries 30 ml agave nectar 10 ml 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.

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MELON CAIPIRINHA 45 ml leblon® cachaça 4–5 chunks of melon 15 ml fresh lemon juice 15 ml 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.

fresh fruit caipirinhas

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MIXED BERRY CAIPIRINHA 45 ml leblon® cachaça 6–8 mixed berries

1/4 a lime, cut into wedges 1 tsp superfine sugar or 30 ml 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.

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PASSION FRUIT CAIPIRINHA 45 ml leblon® cachaca

1 passion fruit

2 tsp superfine sugar or 30 ml 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.

fresh fruit caipirinhas

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RASPBERRY CAIPIRINHA 45 ml leblon® cachaça 6 raspberries 1/4 a lime, cut into wedges 2 tsp superfine sugar or 30 ml simple syrup

Muddle the lime, raspberries and sugar in a shaker. Fill the shaker with ice and add LEBLON® Cachaça.

Shake vigorously. Serve in a rocks glass, and garnish with berries on a pick.

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BOSSA CAIPIRINHA 45 ml leblon® cachaça 20 ml ginger liqueur 8-10 cranberries 1/2 a clementine, cut into wedges 10 ml 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.

fresh fruit caipirinhas

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SPICED CAIPIRINHA 45 ml leblon® cachaça

4 chunks of pineapple

30 ml spiced simple syrup*

Muddle pineapple chunks and spiced 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.

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the art of cachaça

WINTER CAIPIRINHA 45 ml leblon® cachaça 20 ml cedilla® açai liqueur 8-10 cranberries

1 sprig of rosemary 1/2 a lime, cut into wedges 15 ml 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.

fresh fruit caipirinhas

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KEEPING IT SIMPLE Sometimes the most beautiful art can be very simple. Fruit juice pairs well with cachaรงa, as does tonic with twist of lime. Finish with a garnish, and enjoy the art of Brazilian simplicity.

LEBLON® BREEZE 45 ml leblon® cachaça 60 ml pineapple juice 30 ml 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.

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BRAZILIAN LEMONADE 45 ml leblon® cachaça

lemonade

Fill a highball glass with ice. Add LEBLON® Cachaça. Top with lemonade, and stir well. Garnish with a lemon wheel.

keeping it simple

46

LEBLON® TÔNICA 45 ml leblon® cachaça

2 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.

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LEBLON® & FRUIT JUICE 45 ml leblon® cachaça

fruit 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.

keeping it simple

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BRAZILIAN CIDER 45 ml cinnamon-infused leblon® cachaça apple 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.

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LEBLON® AND GINGER BEER 45 ml leblon® cachaça

1 wedge of lime ginger beer

Fill a highball glass with ice.

Add LEBLON® Cachaça.

Squeeze the lime wedge into the glass and fill to the top with ginger beer. Stir well.

Garnish with a slice of lime. keeping it simple

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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 LEBLON® cachaça to their art.

BOSSA MANHATTAN

new york, usa

45 ml reserva especial 30 ml cedilla® açaí liqueur 15 ml agave nectar

2 dashes orange 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.

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BRIGITTE BARDOT

hôtel du louvre — paris, france 45 ml leblon® cachaça 15 ml melon liqueur 60 ml banana juice

4 mint leaves 1/2 a kiwi, cut into pieces 10 ml brown sugar simple syrup

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

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SOUL OF BRAZIL

by thomas huhn bar les trois rois — basel, switzerland 45 ml leblon® cachaça 10 ml elderflower liquor 30 ml fresh pink grapefruit juice 30 ml rooibos tea 15 ml honey syrup

5 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.

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COACHELLA

by derivan souza bar numero — são paulo, brazil 45 ml reserva especial 25 ml jerez liqueur 25 ml 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.

mixologia

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CAIPIRINHA DE PRIPRIOCA

by alex atala dalva e dito — são paulo, brazil 45 ml leblon® cachaça 30 ml priprioca syrup 30 ml passion fruit pulp

5 mint leaves 1 lemon wheel

Combine all ingredients in a shaker. Add ice and shake vigorously. Serve in a rocks glass.

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THE JINGA

by ben scorah the windsor — new york, usa 45 ml reserva especial 30 ml cedilla® açaí liqueur 10 ml agave nectar

2 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.

mixologia

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BRAZILIAN OLD FASHIONED

by sebastian pires neto la esquina — rio de janeiro, brazil 45 ml reserva especial

2 tsp sugar 2 maraschino cherries ½ a lime, quartered dash of fee brothers old fashioned 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.

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MARTINHO

by marco de la roche leblon global mixologist 45 ml reserva especial 30 ml cynar 30 ml luxardo

dash angostura bitters

Combine all the ingredients in a shaker with ice.

Shake well, and strain into a chilled martini glass.

Garnish with a lemon twist.

mixologia

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OVER THE RAINBOW

skylon — london, uk 45 ml leblon® cachaça 30 ml elderflower liqueur 30 ml strawberry liqueur 30 ml 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.

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SĂƒO PAULO SAZERAC new orleans, usa

45 ml reserva especial

3 dashes peychauds bitters 1 dash orange bitters 2 tsp super fine sugar 10 ml absinthe

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

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BRAZILIAN GENTLEMAN london, uk

45 ml reserva especial 25 ml dolin blanc vermouth 10 ml orange liqueur 10 ml part 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.

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MIAMI SPICE

mondrian — miami, usa 45 ml leblon® cachaça 60 ml fresh passion fruit puree

1/2 a lime, cut in wedges 1 tsp sugar 2 drops sriracha sauce small 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.

mixologia

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PENCIL THIN MUSTACHE

by dustin olson cannibale — calgary, canada and forrest point — brooklyn, usa 45 ml leblon® cachaça 25 ml fernet-branca 45 ml pineapple juice 15 ml fresh lime juice 15 ml 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.

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THE GALE BRASILEIRO

by john lermayer the regent cocktail club — miami, usa 45 ml reserva especial 25 ml simple syrup

2 dashes walnut bitters 2 dashes orange bitters

Combine all of the ingredients in a mixing glass with ice. Stir well, and strain into a rocks glass over one large ice cube. Garnish with a shave of coffee bean and an orange peel.

mixologia

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BASIADO

by tobin ellis las vegas, usa 45 ml 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® 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.

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LARANJA BRASIL

barcelona, spain 45 ml reserva especial 30 ml cointreau 45 ml 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.

mixologia

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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?

BRAZILIAN MARGARITA 45 ml leblon® cachaça 30 ml cointreau 15 ml fresh lime juice 15 ml simple syrup

salt, 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.

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SÃO PAULO COSMO 45 ml leblon® cachaça 30 ml cointreau 30 ml cranberry juice 15 ml 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.

twist on the classics

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BRAZILIAN JULEP 45 ml leblon® cachaça 15 ml southern comfort 15 ml fresh lime juice 15 ml simple syrup

6 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.

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BRAZILIAN ORANGE COSMO 45 ml leblonŽ cachaça 30 ml orange liqueur 30 ml white cranberry juice 15 ml 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.

twist on the classics

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LEBLON® MADRAS 45 ml leblon® cachaça 60 ml orange juice 30 ml 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.

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COCONUT BATIDA 45 ml leblonŽ cachaça 60 ml cream of coconut 30 ml whole milk 10 ml 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.

twist on the classics

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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.

AÇAÍ CAIPIRINHA 45 ml leblon® cachaça 30 ml cedilla® açai liqueur

1/2 a lime, cut into wedges

15 ml 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, and garnish with a lime wedge.

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CEDILLA SPRITZ 45 ml cedilla® açaí liqueur

club soda

Add CEDILLA® to a glass with ice. Fill to the top with club soda and stir well.

Garnish with a lemon wedge.

cedilla cocktails

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RIO ROYALE 30 ml cedilla® açaí liqueur 120 ml 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.

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MANAUS MULE 30 ml cedilla® açaí liqueur 40 ml vodka 15 ml fresh lime juice 120 ml 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.

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CEDILLA SOUR 45 ml leblon® cachaça 30 ml fresh lime juice 20 ml simple syrup 15 ml cedilla açaí liqueur 15 ml 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.

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BLAME IT ON RIO 45 ml vodka 30 ml cedilla® açaí liqueur 30 ml 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.

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AMAZONI 30 ml cedilla® açaí liqueur 45 ml gin 30 ml 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.

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SOUTH OF BAHIA 30 ml cedilla® açaí liqueur 45 ml tequila 30 ml lime juice 15 ml 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.

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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 measures proportionally.

LUMOS PUNCH

by orson salicetti lumos bar — new york city, usa 3 parts leblon® cachaça 2 parts fresh pink grapefruit juice,

double strained 1 ½ parts fresh lime juice, double strained 1 part agave nectar ½ part baijiu liquor 1/8 part absinthe 1/8 part maraschino liqueur 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.

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LEBLON POMEGRANATE-CHAMPAGNE PUNCH 1 ½ parts leblon® cachaça 6 parts chilled brut champagne 1 part pomegranate juice 1/2 part 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.

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RAZZAPPLEGINGER LEMONADE parts leblon® cachaça parts red jacket orchard’s raspberry apple juice parts fresh lemon juice parts simple syrup ginger ale 3 4 1/2 1/2

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.

LOST IN BANGKOK

by asa scott louie & chan — new york city, usa 3 parts leblon® cachaça 1 1/2 parts cedillia® açai liqueur 1 1/4 parts fresh lemon juice

1 part orange juice 1/2 parts spicy ginger syrup* pinch of cilantro leaves 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.

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YELLOW POLKA DOT BIKINI

by julie renee williams sleep no more and cocktail kingdom — nyc, usa 12 parts leblon® cachaça 1 part yellow chartreuse 1 part maraschino liqueur 1 part cup simple syrup 8 lemons, cut into wedges

Muddle the lemons to extract approximately 1/2 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).

EVER THE ORCHARD

by michael belasco spigolo — new york city, usa 3 parts reserva especial 1 part blackstrap rum 1 1/2 parts apple/pear/pecan syrup* 1 1/2 parts fresh lime juice 1/2 parts allspice dram

black walnut bitters 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).

RECIPES caipirinhas LEBLON® Caipirinha 23 Strawberry Basil 24 Blood Orange 25 Pineapple Mint 26 Ginger Fig 27 Cucumber Jalapeño 28 Kumquat Ginger 29 Caipirinha d’uva 30 Kiwi 31 Watermelon 32 Tangerine Honey 33 Spicy Samba 34 Blackberry Agave 35 Melon 36 Mixed Berry 37 Passion Fruit 38 Raspberry 39 Bossa Caipirinha 40 Spiced Caipirinha 41 Winter Caipirinha 42

Coachella 56 Caipirinha de Priprioca 57 The Iinga 58 Brazilian Old Fashioned 59 Cachaca Caramelizada 60 Over the Rainbow 61 São Paulo Sazerac 62 Brazilian Gentleman 63 Miami Spice 64 Pencil Thin Mustache 65 The Gale Brasileiro 66 Basiado 67 Laranja Brazil 68 twist on classics Brazilian Margarita 71 São Paulo Cosmo 72 Brazilian Julep 73 Brazilian Orange Cosmo 74 LEBLON® Madras 75 Coconut Batida 76

keeping it simple

cedilla cocktails

LEBLON® Breeze 45 Brazilian Lemonade 46 LEBLON® Tônica 47 LEBLON® and Fruit Juice 48 Brazilian Cider 49 LEBLON® and Ginger Beer 50

Açaí Caipirinha 79 CEDILLA®Spritz 80 Rio Royale 81 Manaus Mule 82 CEDILLA® Sour 83 Blame it on Rio 84 Amazoni 85 South of Bahia 86

mixologia Bossa Manhattan 53 Brigitte Bardot 54 Soul of Brazil 55

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LEBLON® Pomegranate-Champagne Punch 90 Razzapleginger Lemonade 91 Lost in Bangkok 91 Yellow Polka Dot Bikini 93 Ever the Orchard 93

parties and punches Lumos Punch 89

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 ©2017 LEBLON AND ITS TRADE DRESS ARE TRADEMARKS. DRINK RESPONSIBLY.