30 Nov 2011
Dear Winter, It’s Me Cachaca
While the Northern Hemisphere is enjoying lingering spring-like temperatures, the weather will inevitably begin to cool, and our tastes will tend towards heavier flavors and darker spirits. No spirit seems to suffer from the ‘cool climate curse’ more than cachaÇa. What you may not realize is that Cachaça has a robust character and a liveliness that can bring a unique note to drinks in all seasons, not just summer.
Here are a few of our favorite cocktails from around the country, and across the pond, which showcase the versatility of Leblon as the temperatures begin to drop.
Pistachio ‘Batida’ at the Artesian Bar, Langham Hotel, London
1 1/2 oz Leblon Cachaça
1 oz fresh lime juice
2/3 oz simple syrup
2 barspoons of pistachio gelato
Combine all ingredients in a blender with crushed ice. Blend until
smooth, and pour into a rocks glass. Swizzle with crushed ice, and
garnish with pistachios.
Brazilian Burro at Harry Denton’s Starlight Room, San Francisco, CA
1 1/2 oz Leblon Cachaça
1/2 oz St Germain
1/4 oz Velvet Falernum
1/2 oz fresh lime juice
4 oz ginger beer
4 dashes of Peychaud’s bitters
Combine all ingredients in a highball glass over ice. Stir well, and
garnish with a lime wheel.
Camparinha at the Bitter Bar, Boulder, CO
1 oz Leblon Cachaça
1 oz Campari
1/2 oz gomme syrup
3 lime wedges
1 grapefruit wedge
Muddle the lime, grapefruit with gomme syrup in a shaker. Fill the
shaker with ice and add Leblon CachaÇa and Campari. Shale
vigorously, and pour all into a rocks glass. Garnish with a
grapefruit wedge.
Lower East Cider at Saxon + Parole, New York, NY
1 oz Leblon Cachaça
1 oz Doc’s Hard Cider
1 oz fresh lemon juice
1 oz simple syrup
Dash of free-range egg white
Combine all ingredients in a shaker, begin with a dry-shake
(optional) and then add ice, and shake vigorously. Strain into a
chilled cocktail glass, and garnish with a lemon zest.