This is a Quickie that you can have when your friends come over.

Perfect for a backyard barbecue or party at the beach.

Now it’s your turn to create your own quickie, and win a round trip ticket to Brazil with a Batida tour in Rio. Just click here to enter.

For his Cane Trophy cocktail, Felix wanted to create a short drink, open to many tastes. “I have never tried the combination of pomegranate and vanilla bean before, but in this case together with the other ingredients and the smooth character of Cachaca Leblon it worked very well.”

Here is Felix’s Leblon Granate recipe:

1/4 pomegranate

1/2 vanilla bean

1cl Monin sugar cane syrup

1cl Grand Marnier

2cl Orangejuice

4cl Leblon Cachaca

Garnish: Pineapple, Mint Leave, Cocktail Cherry, pomegranate twist

Bartenders from all over Switzerland and from some of the best bars in the country came out to compete, such as Simplon in Zurich, Hotel Beau Rivages in Lausanne, and the Mandarin Oriental, Geneva.

Guests enjoyed a variety of cocktail from Caipirinhas to Columbian Exchanges, showcasing the versatility of Leblon.

In the final roundof the Euro Cup, Spain emerged victorious!

We recommend a Quickie from Monica, your personal Mixologista.

Grab some friends, warm up your muddler, and let the fireworks begin…

Frozen cocktails are a perfect opportunity to blend simplicity and imagination. If you’ve never had aBatida you don’t know what you’re missing!

Batidas (pronounced Ba-chee-dah) are the ideal refreshment for hot days and warm nights. However, no matter what season it is, one sip will transport you to sunny Leblon Beach.

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, but this is one cocktail where creativity can really be unleashed.

And in the spirit of creativity, Leblon officially announces BatidaFEST 2012: We are looking for the most unique, inspired and tasty Batida recipes, and the bartender or home mixologist who creates the most innovatively delicious Batida will walk away with a round trip ticket to Brazil and a Batida tour in Rio (or $1000 cash prize).

Be inspired by the original and let imagination take you away. Enter your mind-blowing Batida atFacebook.com/LeblonCachaca by Liking us, and submitting a recipe (with a photo or video is even better!) on our Wall. Please include the subject line “BatidaFEST,” as well as your name and where you’re from. The contest is open to anyone age 21+. Your recipe must contain either Leblon Cachaça,Cedilla Liqueur de Açai, or both, and there are no limits to the number of entries per person. The deadline for entry is July 13th and judging will take place on July 18th for a panel of guest judges in NYC.

To get you started, here is the recipe for our signature Açai Batida.

Açai Batida

2 oz Cedilla Açai Liqueur
2 oz Sambazon açai juice
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.

For contest questions, contact whitney@leblon.com, and let the BatidaFEST begin!

It’s Purple. It’s Green. And It’s Sublime.

The Green is Leblon Natural Cane Cachaça made from stalks of fresh green cane from Minas Gerais, Brazil. We gently press our cane at the Maison Leblon in Patos de Minas, carefully fermenting the liquid ‘vinho’ to retain the delicious aroma and flavor, followed by a small batch single distillation in copper alambique potstills. Our Cachaça is then rested in French Oak casks up to six months, and then expertly blended by Gilles Merlet, creating a spirit with complexity, body, and layers of flavor.

The Purple is Cedilla Liqueur de Açai made from organic Açai berries from the Amazon region and macerated in our fresh Alambique Cachaça from the Maison Leblon. Our Açai is grown at the Sambazon plantation, and the berries are expertly macerated by the Maison Leblon and then blended with native Brazilian spices. Each bottle of Cedilla is made with over 500 Açai berries, resulting in a beautiful purple color and rich fruity flavor.

The Sub-Lime is combining the Green and Purple with muddled Limes to create a delicious Açai Caipirinha. And it’s simple: just take 4 to 5 juicy wedges of lime, place in a rocks glass and muddle with ½ ounce of agave nectar (or alternatively, ½ ounce of simple syrup or 1 tsp of superfine sugar). Add 2 ounces of Leblon and 1 ounce of Cedilla, fill the rocks glass with ice and shake or stir thoroughly. Garnish with a lime wheel or wedge. And Enjoy!

The Açai Caipirinha is a simple-to-make fresh cocktail from one of the coolest places on the planet: Brazil. Try this at home, at the bar, or at any celebration, and we promise that you and your friends will have a new favorite cocktail for the season…

Saude!

The Açai Caipirinha

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

In a mixing glass, muddle the limes and agave nectar. Add Cedilla Açai Liqueur and Leblon Cachaça. Fill with ice, shake well and pour contents into a rocks glass. Garnish with a lime wedge.

Beginning in May, Macy’s launched a series of Brazilian events at stores around the country to celebrate the culture, art and beauty of Brazil. The “year of Brazil” kicked-off with a preview on May 15 at the world-famous flagship store at Herald Square, followed by events in Miami and LA.  Events featured a Carnival-inspired celebration with fashion, food, music, dance and art of Brazil…and of course Leblon Cachaça.

From the Bossa Nova and Samba to Capoeira, Macy’s Herald Square set the stage for internationally acclaimed musicians Bebel Gilberto and Sergio Mendes, Globo TV’s famous telenovela stars, Fiorella Mattheis and Raphael Viana, and pop music sensation Fiuk, bringing the spirit of Brazilian culture to life.

Guests also enjoyed delicious Leblon Fresh Fruit Caipirinhas and Brazilian Lemonade with Cedilla Açai Liquor.

We are very happy to announce Leblon Cachaça’s launch in Australia this past February. Following the launch, our Professor de Cachaça Jacob Briars went Down Under to host a series of Leblon master classes for leading Australian bartenders, showcasing the best Leblon cocktails from Brasil and around the world. It was a very successful visit, with Australian bartenders eager to get their hands on an artisanal alambique cachaça for the first time. The access to fresh fruits, eagerness of bartenders to try new things, and of course the very Brasilian climate make Australia a great new market.

In the last decade Australia has given birth to perhaps the best and most innovative cocktail scene in the world, with some very talented bartenders in Sydney, Melbourne, Brisbane and around the country. Here are a couple of our favorite cocktails from a few of the country’s best new bars:

São Conrado Canvas bar team, Brisbane

Brisbane is Australia’s tropical capital, with a booming bar scene and a great array of bartenders, many of whom now tend bar at Canvas Lounge, one of the most awarded new bars in the country. The ‘São Conrado’ is a fresh, zesty spin on classic Tiki-style drinks, with a refreshing sweet and sour character and a lovely burst of Leblon Cachaça.

45 mls (1 1/2 oz) Leblon Cachaça
20 mls (2/3 oz) fresh lemon juice
30 mls (1 oz) fresh pineapple juice
30 mls (1 oz) spiced pineapple syrup
10 mls (1/3 oz) dark rum to float
Mint sprig to garnish

In a Cocktail shaker, combine all ingredients except the rum and mint with ice, and shake vigorously. Strain into a large rocks glass fill with cubed ice, then add a ‘cap’ of crushed ice. Float dark rum on the surface of the drink, and garnish with a mint sprig.

Terra Astuto Andrew Cameron, Canvas, Brisbane

40 mls (1 1/3 oz) Leblon Cachaça
20 mls (2/3 oz) Cynar
15 mls (1/2 oz) Yerba Matē and Perella syrup
1/2 a passionfruit
Pork crackling (optional garnish)

Combine the passion fruit flesh, Leblon, Cynar and syrup in a mixing glass, add ice, and stir well. Strain over a large ice cube into a rocks glass, and garnish with pork crackling.

Cristo Martinez Jeremy Shipley and Kass Hill, Hinky Dinks, Sydney 

Hinky Dinks is a new and very popular cocktail bar in Sydney’s Darlinghurst, a small bar that references the golden age of cocktail drinking in 1950s America. The ‘Cristo Martinez’ is a twist on the classic Martinez cocktail, the forerunner of today’s Martini, and is a quick, delicious cocktail that showcases the versatility of Leblon Cachaça.

45 mls (1 1/2 oz) Leblon Cachaça

15 mls (1/2 oz) Martini Rosso vermouth
10 mls (1/3 oz) St Germain elderflower liqueur
5 mls(1/6 oz) maraschino liqueur
2 dashes of peach bitters

Combine all of the ingredients in a mixing glass, fill with ice, and stir well for 20 seconds. Strain into a chilled martini or cocktail glass, and garnish with a lemon zest.

Let the Games Begin!

Many of you have participated in our grassroots campaign to have Cachaça recognized in the United States as a distinct spirit of Brazil. Starting with the Declaration of Cachaça Independenceat the Tales of the Cocktail in New Orleans in July 2009, we have been working hard to educate and mobilize support to‘Legalize Cachaça!’ Driven by our grassroots organization – C.R.N.V.L. (Consumers for the Repeal of Needlessly Vague Labeling Laws!) – many of you have participated in our ralliesand have signed our petition to ‘Legalize Cachaça’, which was proudly presented to Mr. John Manfreda at the U.S. Government Authority, the T.T.B.

As a result of your support, the U.S. government has agreed to begin proceedings to allow the recognition of Cachaça as both ‘Cachaça’ and as a distinctive product of Brazil. In return, the Brazilian government has agreed to recognize both Tennessee Whiskey and Bourbon as distinctive products of the United States. This week, U.S Trade Representative Ron Kirk and Brazilian Minister of Development, Industry, and Foreign Trade Fernando Pimentel exchanged the official letters that launch the process of formal recognition.

In addition to your support, this is the result of a lot of hard work and persistence from people behind the scenes, including John Manfreda and his team at the TTB; Carlos Lima, Tony Haynes and the Institute of Brazilian Cachaça; and government officials at the USTR and the Brazilian equivalent, the MRE. In particular, many of our customers and distributors wrote directly to the TTB, which was very helpful in getting the TTB’s attention and support.

This is a big step in our mission for people around the world to recognize the greatness of Brazil’s national spirit, Cachaça. Made from fresh sugar cane, and not molasses, Cachaça is truly something special. Distilled in a single batch alambique potstill and polished in XO Cognac casks, Leblon Cachaça is even more special.

So to celebrate the ‘Legalize Cachaça’ news (as well as Leblon’s winning of the ‘Best Cachaça’ and two Double Gold medals at last month’s 2012 San Francisco Global Spirits Awards), we are hosting this week ‘Legalize Cachaça’ Happy Hours at these dates, times, and locations:

New York: Lani Kai – Friday April 13, 6-8pm
Miami: Novecento - Thursday April 12, 6-8pm
Chicago: Union Sushi - Thursday April 12, 6-8pm
Philadelphia: Alma de Cuba – Friday April 13, 7-9pm
Rio de Janeiro: Fasano – Friday April 13, 6-9pm
São Paulo: Mocotó – Friday April 13, 6-9pm | Mani – Friday April 13, 6-9pm

Delicious Leblon Caipirinhas will be served, including celebratory special Leblon Açai Caipirinhas made with Leblon and Cedilla (a cachaça-based liqueur infused with açai berries and made by the Maison Leblon) in the US, and shots of Reserva Especial in Brazil.

Please visit our Facebook Page and Website for announcements of other ‘Legalize Cachaça’ parties around the country and around the world.

Taking the Double Gold – Twice!

We are proud to announce that Leblon Cachaça has once again won the Best Cachaça and Double Gold award at the 2012 San Francisco Global Spirits Competition!

What is even more exciting this year is that we have won two Double Gold awards: one for our Leblon Cachaça, and the other for our new Maison Leblon – Reserva Especial, a special limited edited Aged Cachaça that we recently introduced in Brazil!

We are extremely honored to receive this recognition, as we know the San Francisco Global Spirits Competition is no joke. Conducted over 3 days in March 2012, the judging is based on ablind process by a panel of spirits experts from noted restaurants and hotels, well–known spirits journalists from major media, spirits buyers for large purveyors, and spirits consultants. Leading the event judging are Anthony Dias Blue and Tony Abou-Ganim, with 34 top tasters including Patricia Richards, Audrey Saunders, Derek Brown, and H. Ehrmann. Over 1,215 products from 61 countries are evaluated, including Cachaça as its own separate category.

For Leblon Cachaça, this is our 7th consecutive year to win a Gold award, and the 6th time Leblon has won the Double Gold honors. To win a Double Gold medal, panelists must rate the product at its highest level – unanimously. And remember, this is a blind tasting! As such, this is truly a special award for anyone to receive and we are truly honored.

In addition, we received a very special honor this year by winning both the ‘Top Cachaça’ and a second ‘Double Gold’ award for a new member to our Leblon family – Maison Leblon Reserva Especial.

To say the least, ‘Reserva Especial’ is a very unique product – and we’re glad somebody has taken notice. This special distillate is aged for two years in the highest grade new Limousin French oak and expertly blended by 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. Tastes great neat, and truly spectacular with a cube of ice, some chocolate, and a Brazilian cigar.

Maison Leblon Reserva Especial is currently available only in Brazil, and will be introduced shortly in limited editions to select markets outside of Brazil (please be patient – now that we won this award, we’re trying our best to get the product to your markets as soon as possible).

We want to thank everyone who made these awards possible. Clearly, the big winners are the team at the Maison Leblon in Patos de Minas who created these wonderful products. We want to thank Gilles Merlet and Carlos Eduardo Oliveira, and we want to especially thank Helen Fonseca, our cellar master who not only managed the aging process of Reserva Especial, but also designed Reserva Especial’s label (click here to see it). Helen is a talented artist and calligrapher, and we thank her for the wonderful handcrafted design!

And of course, we again thank you, both for reading this announcement, as well as continuing to support our mission to create and enjoy truly great alambique Cachaças – a Brazilian treasure that the world is now starting to understand and enjoy.

Um abraço grande para todos,

Steve Luttmann

You can now discover her official video “Aí Então” on Youtube. The video features the couple Mônica da Silva and Chad Alger with a self-styled music called “indie nova”.

Go to www.monicadasilva.com for more information about her new album “Brasilissima”.

The album is also available on iTunes.

As a Brazilian American singer, Mônica Da Silva grew up between the USA and Belem, Brazil. Featured on national and international commercials and TV shows such as MTV, CBS andE!, she is an up-and-coming artist known for her original sound, which is a mix of Bossa Nova, World Music and Indie Pop.

Mônica has recently been nominated for an International Brazilian Press Award in the US in two categories: Best Brazilian Female Vocalist and Best Album, and she is the Editor’s Choice Artist in the Brazilian radio show Connect Brazil.

Check out Mônica’s website to find out more about her newest album “Brasilissima”, which has been called ‘irresistible’ and ‘inspired.’ And discover her new songs just below :

Aí Então

Push Me Away

Whether performing the songs of her brother Caetano Veloso, elevating the works of Brazil’s new composers, or seeking out unknown poets of the countryside, Bethania’s voice carries words and enraptures the listener in such a way that puts her in a league of her own.

Leblon was there showing support for the Rhythm Foundation, a non-profit cultural organization founded in 1988 with the goal of increasing international awareness through live music.

For your own Fashion Portuguese Bash, try our Strawberry Caipirinha.

The Strawberry Caipirinha

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.

You can submit your recipe on our Facebook wall (with a photo if possible) or through Twitter by RT “Show off your mixology skills and create your own Leblon cocktail!”  #secretingredient and a link to your recipe!

This season the secret ingredient is Cinnamon! Feel free to create some funky cocktails recipes! Happy Muddling.

The PDT Cocktail Book, Jim Meehan and Chris Gall, 2011

Jim Meehan is one of the most talented bar-keeps around, and a wonderful writer too. His new PDT Cocktail Book features complete sections on stocking a bar, as well as signature PDT recipes, enduring classics, and even a how-to for making the famed Crif Dogs served at the bar

Brazilian Tea Punch

2 oz Sencha Green Tea-infused Leblon Cachaça*

1 barspoon of lemongrass syrup*

1 lime disc (silver-dollar sized twist cut off the side of a lime)

Squeeze the lime disc on both sides to get all the oil from the peel, and juice from the flesh, into a chilled Rocks glass. Add infused Leblon and syrup, and fill with crushed or ‘cobbled’ ice, and swizzle or stir well. Add more ice, and serve.

Green Tea-infused Leblon Cachaça

1 750ml bottle Leblon Cachaça

1 oz green tea

Combine together for 20 minutes, fine-strain and bottle the infused Leblon.

Lemongrass Syrup

32 oz simple syrup

8 oz chopped lemongrass

Combine all in a saucepan, bring to a boil, and simmer for 10 minutes, stirring occasionally. Stand for 10 minutes, strain and bottle, and refrigerate until needed.

Cocktails and Amuse Bouches, Daniel Boulud, 2011

Daniel in New York City has long been recognized as one of the country’s best restaurants, but few people know the restaurant also has a wonderful bar program led by the talented Xavier Herit. his is a book of real beauty, with gorgeous photography and inspiring flavors. In a cute touch, the recipes are seperated into those for ‘Him’ and Her’. Drinks for the gentlemen tend to be serious and boozy, and for the ladies, expect lots of floral garnishes and champagne.

Try the decadent and delicious Batida de Coco and Kaffir - a beautiful South East Asian twist on Brazil’s other national drink:

Batida de Coco and Kaffir

2 oz Oolong Tea-infused Leblon Cachaça*

1 oz coconut milk

3/4 oz simple syrup

1/2 oz fresh lime juice
1 kaffir lime leaf

In a shaker, combine liquid ingredients with ice. Shake vigorously and strain into an ice-filled rocks glass. Garnish with kaffir lime leaf.

Oolong Tea-infused Leblon Cachaça

1L bottle Leblon Cachaça

2 bags coconut oolong tea
10 kaffir lime leaves
Combine together for 4 hours in a covered container at room temperature, fine-strain and bottle the infused Leblon.

The Ritz Paris: Mixing Drinks, Colin Field, 2010

Head Barman Colin Field, from The Hemingway Bar at the ritz Paris has recently published his second book, full of traditional cocktails from the Ritz, and many modern drinks of his own, each with a whimsical story behind the drink’s creation.

Until you fly, try Colin’s unique and delicious New Age Caipirinha:

New Age Caipirinha

1 1/2 oz Leblon Cachaça

1 oz fresh lime juice

2 teaspoons of fine white sugar

6 ice cubes

Blend all the ingredients together, and pour into a Old Fashioned glass.

And of course here is the recipe for those who wants to try it at home… tonight!

The Beetroot Blood Mix

1 1/2 oz Leblon
1 oz beet juice
1 oz lemon juice
1/2 oz simple syrup
1/2 oz blue curacao
Dash of free range egg whire

Shake and strain into an ice filled Rocks glass.

Have your own “crystallized night” at home with Pineapple Mint Caipirinhas.

The Pineapple Mint Caipirinha

2 oz Leblon Cachaça

4 chunks of pineapple
2 mint leaves, torn
1 oz simple syrup

Muddle the pineapple, mint and sugar in a shaker. Fill the shaker with ice and add Leblon Cachaça. Shake vigorously. Serve in a rocks glass. Garnish with a pineapple wedge.

Whether you decide to enjoy your Brigadeiros here in Brazil or anywhere else in the world, our friends at My Sweet Brigadeiro make some of the most authentic tasting Brazilian treats you can find.

If you are inspired to try to make your own Brigadeiros at home, follow us in this sweet journey to experience another one of the reasons we love Brazil.

Lemon Caipirinha Brigadeiro

1 tablespoon butter

1 (14 oz) can condensed milk

1 tablespoon Leblon Cachaça

lemon and lime zest

granulated sugar

In a medium saucepan over medium-low heat, combine butter, Leblon Cachaça and condensed milk. Cook the mixture until it thickens enough to show the pan bottom during stirring (it will be firm enough to stay together and not spread), about 15 minutes. Turn off the heat and add the lime and lemon zest. Stir vigorously. Pour into a dish and let cool to room temperature.

Lightly grease your hands with butter and take small amounts of candy and form into 1 1/2 inch balls.

Roll them on sugar and lemon zest and place it into small paper cups.

Try these easy-to-make cocktails at home, sure to keep you warm through the fall.

After the premiere, guests including Patrick Dempsey, Cindy Crawford, Matthew McConaughey and his wife Camila Alves, Vanessa Hudgens, Kate Beckinsale, and Neil Patrick Harris streamed out of the theater for an after-party on a closed-down Hollywood Boulevard and enjoyed Leblon fresh fruit Caipirinhas.

Try these cocktails for an “Iris party” at home

The Leblon Caipirinha

2 oz Leblon Cachaça

2 tsp. superfine sugar

1/2 lime, cut into wedges

Muddle the lime and sugar in a shaker. Fill the shaker with ice and add Leblon Cachaça. Shake vigorously and serve in a rocks glass. Garnish with a lime wheel or sugar cane stick.

The Strawberry Basil Caipirinha

2 oz. Leblon Cachaça

3 Strawberries

3 Basil leaves – torn

1/4 Lime

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.

The Brazil Foundation‘s Ninth Annual Gala took place this past Monday at the New York Public Library. Many notable figures attended the event to support the Brazil Foundation’s efforts to improve the quality of life in communities all over Brazil. The Gala was a huge success, but in true Brazilian fashion the night did not end there. The after-party was held at the soon-to-open Hôtel Americano, where delicious fresh fruit Leblon cocktails were enjoyed by guests, including Lorenzo Martone, Andrea Dellal, Luciana Curtis, Jessica Hart, Luisa Moraes and soccer player Ronaldo, which kept the party going late into the night.

Try the cocktails served during the event, and have your own Brazilian bash:

The Leblon Caipirinha 

2 oz Leblon Cachaça

2 tsp. superfine sugar

1/2 lime, cut into wedges

Muddle the lime and sugar in a shaker. Fill the shaker with ice and add Leblon Cachaça. Shake vigorously and serve in a rocks glass. Garnish with a lime wheel or sugar cane stick.

The Blackberry Ginger Caipirinha

2 oz Leblon Cachaça

3-4 blackberries

2 tsp. superfine sugar

1/4 lime

A pinch of grated ginger

Muddle the blackberries, lime ginger 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.

The French Caipi

1 1/2 oz Leblon Cachaça

1 1/2 oz grapefruit juice

3/4 oz St. Germain

soda, to top

Leblon Cachaça, St. Germain, and grapefruit juice in a shaker. Add ice, shake well and pour into a rocks glass. Stir in soda, and garnish with a grapefruit slice.

The Vitalidade Martini

1 1/2 oz Leblon Cachaça

1 oz pineapple juice

1 oz Vita Coco

1/2 oz lime juice

1/2 oz simple syrup

Combine all ingredients in a shaker. Add ice, shake well, and strain into a martini glass or a rocks glass over fresh ice. Garnish with an edible flower.

Afro:Baile recently released two new albums, and we’re happy to share free song downloads from our friends at the label.

Free Download: “Made in Brazil”

Artist: Micheline Cardoso
Album: Cascadura Samba
Release Date: July 12th 2011
Label: Afro:Baile Records
Artist Web

Free Download: “Sandalia de Prata – O Pescador”

Artist: DJ Seduce
Album: Brazil:Sambossica 3
Release March 24th 2011
Label: Afro:Baile Records
Artist Web

In the end our judges were unanimous in their top 3, with Jason narrowly edging out Justin Burdt of El Charro in Lafayette, and Todd McKean of Walnut Creek’s Sasa. Jason served up a richly flavoured drink using the flavours of North East Brazil – pineapple and allspice – and inspired by fictional Brasilian detective Inspector Espinosa, who solves mysteries in books devoted to the unique Brasilian culture.

-Professor de Cachaça

Jason’s Winning Recipe
‘Inspector Espinosa’
1 1/2 oz Leblon Cachaça
3/4 oz VSOP Cognac
3/4 os freshly squeezed lime juice
1 oz home-made pineapple syrup
1 barspoon of St Elizabeth Allspice Dram
1/2 oz egg white

Dry shake without ice for 30 seconds, then add ice and shake quickly. Strain into a chilled Cocktail glass, and finish with a stenciled question mark, using home-made vanilla bitters.

As someone who now makes their living from encouraging people all over the world to ‘drink better’ I’m a little chastened to admit that what first attracted me to cachaça was its price. Working in my first serious cocktail bar, we were always on the lookout for drinks that were cheap but effective, and no spirit fitted this bill like this strange, exotic liquor from this strange and exotic country, enjoyed in the Caiprinha, the national drink of Brasil.

The Caipirinha was both familiar and foreign. It had all the elements that make the Daiquiri and the Margarita so successful, that wonderful balance between sweet, sour and strong but it delivered these together with a rustic, slightly wild flavour that was missing from the more polished and widely known classics.

Like many drinkers and bartenders, I had cachaça pigeon-holed as a sort of rough and ready spirit, good for strong drinks, but not really a spirit for polite society. And yes, it’s true that there are many cachacas coming out of Brasil that are made quickly and sold cheaply. But the same is true of gin, vodka, tequila and in fact all spirits.

Just as we have seen the rise of quality, artisinal spirits among gin, vodka, tequila, so we are seeing the rise of artisanal, crafted cachaças like Leblon that deserve to be held in the same regard as great spirits from around the world.

In early 2007, I was lucky enough to visit Brasil with a dear friend Naren Young, a celebrated bartender and writer. You can see footage of our visit on this site, though much of it is not for the faint-hearted. This trip opened my eyes both to the Brasilian passion for cachaça, for the Caipirinha, and for life in general, even in the face of adversity. I also saw first-hand the craft that goes in to making each batch of Leblon Cachaça, and why I truly believe it to be one of the very finest spirits
made anywhere in the world.

What has always fascinated me about spirits and cocktails, about from the obvious pleasure of enjoying them with friends, is that they give a small window into the culture of a people and the context of a country. The history of cachaça and the Caipirinha mirrors, in its own small way, the spirit of Brasil itself. Born out of the uniquely fertile Brasilian soil, and out of the utter misery of the slave trade, like Brasil itself cachaca has struggled to shake off the shackles of the past. But now, like the wonderful country, cachaça and the Caipirinha are becoming celebrated around the world.

Cachaça is a uniquely national spirit perhaps matched only by tequila. It is drunk all over the country, by all classes, both in cocktails and on its own. In the Caipirinha we have a drink that can be made anywhere, and yet transports us instantly, at least in our imagination, to Brasil and our vision of that Brasilian spirit.

The Caipirinha is a wonderful drink that deserves to be both made well and enjoyed widely, and we hope these pages will show you just how easy the Caipirinha is to make and enjoy.

But we’ll also show that to think of the cachaça as ‘just’ for the Caipirinha is to limit a versatile and wonderful spirit. Just as tequila is no longer ‘just’ for Margaritas, across Brasil, North America and around the globe, bartenders are using cachaça in new and delightful ways. We’ll make it our job both to research these new applications fully, and then report on where and when to find them so you can enjoy great Leblon cocktails in bars, restaurants, clubs and on beaches around the world.

Saude.

-Professor de Cachaça, Jacob Briars

Leblon Cachaca was a proud participant of the most important art show in the United States, a cultural and social highlight for the Americas: Art Basel Miami Beach.
The first day, Ornare hosted the créme-de-la-créme of designers and architects in its fourth annual Tastemakers Showcase. Ornare’s showroom displayed projects of 21 distinguished architects, designers and builders. Ornare’s guests had a spectacular time tasting the well known Brazilian drink: Leblon Caipirinhas.
Our fun didn’t stop there……During the week Graffiti Gone Global (GGG) launched its fourth consecutive year with an exhibition of street and graffiti art powered by Sushi Samba and Leblon Cachaca.
We didn’t forget the magazine’s fans! Art Basel selected the top American and international art periodicals and ARTE!Brasileiros launched its first International Bilingual Edition. To celebrate this achievement there’s nothing better than a good Leblon Caipirinha, right?!
And sure, we can’t talk about Art Basel and don’t mention Littlest sister! Littlest sister is a fragment of the explosive satellite art fair phenomena; exploring the “booth” as a venue to exhibit and sell art. Art Basel Miami Beach finds her baby sibling at Spinello Gallery!!

The 6’6″ Stand-Up Comic talks about Leblon Caipirinhas from the stage during his performances and invites his audience to visit him in the Las Vegas Hilton’s Tempo Lounge for photographs, autographs and a refreshing Leblon Caipirinha.

White Light, Pink Heat
1.75 oz Leblon Cachaça
0.75 oz Velvet Falernum
0.75 oz Peachcello
1 oz pink peppercorn simple syrup
1 oz Key lime Juice
1 egg white
Dry shake all ingredients well, add Ice, shake, strain into cocktail coupe, top with rosé champagne.

Even if you don’t live in Philly, you can try Andres’ cocktail for yourself…

Leblon Basil & Kiwi Caipirinha

2 oz Leblon Cachaca
1/2 Kiwi
3 basil leaves
1/2 oz lime juice
1 oz honey

Muddle kiwi, basil, lime juice, and honey together in the bottom of a shaker.
Add Leblon and fill shaker with ice. Shake and serve on the rocks.
Garnish with a kiwi slice.

As the first-ever Cachaça Master competition, Leblon was deemed the best tasting among 18 other brands, encompassing both aged and non-aged spirits. We are ecstatic to receive the Best of Class award, because the IWSC is one of the oldest and most revered independent spirits competitions in the world. Entries are judged blindly and then undergo vigorous technical analysis to assure their quality when purchased by consumers.

“We are honored to have received these two prestigious awards,” said Gilles Merlet, Master Distiller, Leblon.” At Leblon, we have dedicated ourselves to elevating the quality and the overall experience of Cachaça, Brazil’s noble spirit. We are proud that our efforts have been recognized by these respected U.K. organizations. The fact that Cachaça was given its own award category by The Spirits Business Magazine really shows its irrefutable popularity. Moreover, it’s here to stay.”

Leblon also earned the “Best in Class” at the Rum Experience International Tasting Competition in London. Leblon is soaring high above the competition in every category, which is why Leblon fittingly won the “Rising Star Growth Brand” Award by the Beverage Information Group and “Best Cachaça” with a Double Gold Medal Award at the 2010 San Francisco World Spirits Competition, its fifth Gold Medal win to date.

]]> http://lebloncachaca.com/leblon-wins-cachaca-master-2010-best-of-class-iwsc-awards/feed/ 0 http://lebloncachaca.com/tales-of-the-cocktail-spirited-dinners-2010/ http://lebloncachaca.com/tales-of-the-cocktail-spirited-dinners-2010/#comments Fri, 30 Jul 2010 17:23:09 +0000 matthew http://www.lebloncachaca.com/?p=334 On Thursday, July 22nd, Leblon had the honor to be featured at 25 Spirited Dinners at the Tales of the Cocktail in New Orleans, LA. Each dinner took place at a top restaurant in New Orleans. World-renowned mixologists worked with the chefs to create and pair a custom Leblon Cocktail with a specific course at each dinner. To say the least, the diversity and creativity of the cocktails were amazing!

In total, over 25 recipes were created by Tad Carducci, Paul Tanguay, Allan Katz, Kimberly Patton-Bragg, Charlotte Voisey, Nick Nemeth, Gaston Martinez, Audrey Saunders, Eric Alperin, Phil Ward, Lynette Marrerro, Ted Breaux, Chris Hannah, Todd Appel, Guillaume Lamy, Brooks Reitz, Leo Robitschek, Blair Reynolds, Allen Katz, Todd Richman, Gina Chersevani, Paul Clarke, Jeffrey Morganthaler, Jerry Thompson, Elayne Duke, Philip Duff, Simon Ford, Jamie Gordon, Chris Patino, Father & Son duo Jeffrey and Jonathan Pogash, Jim Ryan, Gardner Dunn, Yuri Kato, Tal Nadari, Rob Cooper, Ted Haigh, Kristen Amann, Rhiannon Enlil, John Lermayer, Patricia Richards, and Darby Kelly.

Here are a few recipes to try at home:

Broussard’s Cocktail by Nick Nemeth The Maison Jerry Cocktail 30ml Leblon Cachaça 30 mL Sailor Jerry spiced rum 15 mL fresh lime juice 15 mL simple syrup 30 mL Egg whites 6 Raspberries 10 Black peppercorns Method: Shake ingredients over ice, and fine-strain into a chilled coupe. Finish with brulee of Angostura Aromatic bitters.
Jackson Cocktail by Paul Clarke, Jeffrey Morganthaler, & Jeremy Thompson Third Course Cocktail 1 1/2 oz Leblon cachaça 3/4 oz Fresh lime juice 3/4 oz Pineapple gum syrup 1/2 oz Egg white 1/4 oz Luxardo amaretto 1 tsp Apricot preserves Method: Shake and serve in a cocktail glass.
Mike’s On The Avenue Cocktail by Jim Ryan & Bompass & Parrn Tony’s Coconut Batida 1 oz Leblon cachaça 2 oz Coco Lopez Coconut Cream 1 oz Half & half 1/4 oz Simple syrup Toasted coconut garnish Method: Stir together in a glass. Add toasted coconut for garnish
Restaurant August Cocktail by Rob Cooper & Ted Haigh Common Man’s Reviver 2 oz Leblon cachaça 3/4 oz St-Germain elderflower liqueur 1 oz Lemon juice 1/4 oz Herbsaint Original Top with tonic water Method: Serve with spoon so recipient can stir.

Click here to see more recipes you can try at home!

NY Locations

Empire Room – 350 5th St.
Caliente Cab Gramercy – 488 3rd Ave.
Macondo – 157 East Houston St.

LA Locations

Ciudad- 445 South Figueroa Street
Casa – 350 S Grand Ave

Fresh lime, teased with sweetness, smashed with ice
and doused in Brasil’s Finest Cachaça

Fill a highball or pint glass with ice
Add 2 ounces of Leblon Cachaça
1 ounce of sour mix or 2 squeezes of fresh lime juice
Fill to the top with lemon-lime soda
Stir Well
Enjoy



Fellow Brazilian Alessandra said “I feel like I’m in Brazil!”
while drinking the strawberry basil caipirinha!

The Leblonettes Samba danced, poured freshly made Leblon Caipirinhas, and gave all the guests Leblon Bonfim Wish Ribbons for goodluck. All the models and guests were eager to know where they could get their hands on more Leblon to make their own Caipirinhas at home!

We were excited and honored to be among the best chefs, wine connoisseurs, and mixologists.

Founder Steve Luttmann and Leblon enthusiast Jaime Keller hard at work in Aspen!

The Bar Magic boys were working their magic, shaking up our Leblon Basiado Caipirinha at Jimmys in Aspen at the Food & Wine after-party. It was definitely a fun filled weekend we will never forget!

Everyone at the Aspen Food & Wine Classic went crazy over our Leblon Basiado cocktails!

Try out our new favorite Caipirinha using the recipe below:

Leblon Basiado Caipirinha Recipe

Ingredients:

2 oz. Leblon Cachaça, 3-4 lemongrass, 2 cucumber wheels, 2 lime wheels, 3 tsp cane sugar, large pinch of cilantro, and coconut espuma

*Coconut Espuma

1/3 Leblon Cachaça
1/3 Coconut Syrup
1/3 egg whites

Preparation:

1. Muddle lemongrass
2. Fill with ice, add Leblon
3. Shake & fine strain over fresh ice cubes
4. Top with coconut espuma

Baja Café: Deerfield Beach, FL

Bocabar: Somerset, Bristol

Canvas at Hilton: Sao Paulo, Brasil

Felix: New York City

Forneria: Rio de Janeiro, Brasil

Gigalum: London, UK

Harbor Beach Marriott Resort & Spa: Fort Lauderdale, FL

Harry’s Bar: San Francisco, Caipi-Mosas for all morning games

Ipanema Grill: Seattle, Wa

Jack Dempsey’s: New York City

Jerry Remy’s Sport Bar and Grill: Boston, Ma

Jobi: Rio de Janeiro, Brasil

Kukui: Oxfordshire, Oxford

La Parrilla: San Francisco

Legends: New York City

Lobby Bar at Tivole Hotel: Sao Paulo, Brasil

Loca Luna: Atlanta, GA

Navy Beach: Montauk, NY

Novecento: Brickell, Miami, Coral Gables, FL

Patio Bar & Grill: Deerfield Beach, FL

Scuderia: New York City

Squat Bar: Sao Paulo, Brasil

Sushi Samba: New York, Miami, Chicago, Las Vegas

The Crimson Lounge @ Tommy Doyle’s: Cambridge, MA

Urban Golf: London, UK

Via dei Mille: New York City

Vox Populi: Boston, MA

Wake Up Paris: Paris, France

Warwick Hotel: Paris, France

Team USBG AND THE FROZEN LEBLONS participated this year in the 10th Annual Chicago Polar Plunge at North Avenue Beach. The Polar Plunge event benefits The Special Olympics of Chicago and Leblon made a donation on behalf of the USBG Chicago chapter. After racing into the freezing water participants warmed up their bones with a much needed Leblon hot toddy!

]]> http://lebloncachaca.com/manhattan-magazines-annual-chefs-night-out/feed/ 0 http://lebloncachaca.com/tales-of-the-cocktail-2009-usbg-caipirinha-competition/ http://lebloncachaca.com/tales-of-the-cocktail-2009-usbg-caipirinha-competition/#comments Mon, 20 Jul 2009 21:41:17 +0000 matthew http://www.lebloncachaca.com/?p=117

At the 2009 Tales of the Cocktail in New Orleans, Leblon Cachaça held a USBG Caipirinha Competition. The United States Bartenders Guild had 18 bartenders from 9 cities represent their chapter to compete for the top prize and a golden muddler to bring back to the winning city.

This years competition was hosted by The Modern Mixologist, Tony Abou-Ganim, and was judged by Naren Young (New York Cities BoBo Restaurant), Junior Merino (The Liquid Chef), and Francine Cohen (Editor of Food and Beverage Journal, media partner for the National USBG Caipirinha competition). Winners this year were Peoples Choice: Tad Carducci (The Tippling Brothers) and Judges Choice: USBG Las Vegas Chapter which was composed of Tobin Ellis and Andrew Pollard.

Mindy Kucan
Rose Bud

1 1/2 oz. Leblon Cachaça
1 1/2 oz. coconut water
1 bar spoon rose jam
1/4 oz. lime juice
2 strawberries – quartered

In a mixing glass muddle strawberries with rose
jam. Add liquid ingredients and shake. Double
strain through a Julep and tea strainer. Garnish with
a candied edible rose and an Innocent Chocolate
cube.

Bill Norris
The Liberdade

2 oz. Leblon Cachaça
1 oz. yuzu juice
1 oz. fresh cucumber, preferably Japanese or
English, peeled and cut into chunks
1/2 oz. fresh ginger, peeled and sliced
1/2 oz. green tea syrup

In a mixing glass, muddle cucumber, ginger and
green tea syrup. Add yuzo juice and Cachaça.
hake with ice and double strain into chilled
cocktail glass or coupe. Garnish with thinly shaved
cucumber slice floated on drink.

Cristiana Delucca
The Za-Za

2 oz. Leblon Cachaça
1/2 of a lime, quartered
3/4 oz. blackberry puree
1/2-1 barspoon superfine sugar
pinch fresh grated ginger
1/2 oz. ginger liquer
Soda

Muddle the first three ingredients in a bar glass.
Add the ginger, cachaça, ginger liqueur and ice.
Shake well and double strain over crushed ice into
highball glass and top with soda. Garnish with
blackberries that have been dusted with superfine
sugar and placed on a skewer with a lime wheel in
between them.

Tim Lacey
Sekt and dying in high society

1 1/4 oz. Leblon Cachaça
1/2 of a pear, cubed (preferably anjou)
3/4 oz. lemon juice
1/4 oz. agave nectar
1/2 barspoon rose water
Sparkling Riesling

Edible rose petal dusted with superfine sugar
In a mixing glass combine pear, lemon juice and
agave nectar. Muddle. Add rosewater and Leblon.
Shake and strain over ice. Fill with sparkling
Riesling. Roll gently to mix. Garnish with rose
petal.

Nate Newbrough
The Razzmajazz

2 oz. Leblon Cachaça
6 raspberries
1 oz. jasmine tea syrup
1 slice cucumber (seedless)
white soda
club soda

Muddle 6 Raspberries with 1 oz. of Jasmine tea
syrup in metal shaker. Add 2 oz. Leblon Cachaça
and ice to shaker and shake. Strain contents of
shaker into a tall cocktail glass filled with ice. Place
slice of Cucumber on top of ice in glass and fill
glass with a press (half club soda and half 7-Up)
poured over the slice of cucumber. To get full
experience make sure cucumber stays on top of
your ice so you get it’s aromatics while you drink.

Mathias Simonis
The Redemption

2 oz. Leblon Cachaça
1/2 small lime sliced
1 tbsp. sugar
6-7 large mint leaves
1 oz. Earl Grey infused vermouth
1 oz. passion fruit juice
Jamaican ginger beer

Muddle lime, sugar, and mint leaves in a shaker.
Add Leblon Cachaça, vermouth and juice and
shake well. Serve over ice in 12 oz. cocktail glass
topped with a touch of Jamaican ginger beer.
Garnish with a mint sprig.

Maksym Pazuniak
The Exuma

2 oz. Leblon Cachaça
1 tbsp. Madagascar bourbon pure vanilla sugar
1/2 oz. absinthe
1/2 Meyer Lemon, quartered
1 egg white
1 pinch Maldon Sea Salt
Star anise

Muddle Meyer lemon, pure vanilla sugar, and sea
salt in mixing glass until sugar is dissolved and
lemon is fully juiced. add absinthe and muddle
quickly to incorporate. Add Leblon Cachaça
and shake briefly. Double strain into another
mixing glass. Add egg white, and dry-shake for
1 minute. Add ice, shake and strain into cocktail
glass. Garnish with one “star” of star anise.

Tad Carducci – Winning cocktail
Masalarinha
A fragrant, Indian-Inspired Caipirinha.

2 oz. Leblon Cachaça
3 quarters lime
1/2 oz. honey
1 2” inch peel of grapefruit
1 1” inch cube of fresh pineapple
1/4 tsp. garam masala powder
1/4 tsp. turmeric for color
Muddle lime, pineapple and honey. Add additional
ingredients and ice. Shake and serve over ice.

Chris Stanley
Ipanema Beachcomber

2 oz. Leblon Cachaça
1/2 oz. cinnamon syrup (homemade)
2 tsp. agave nectar
1/8 fresh pink grapefruit, quartered w/ center pith &
ends removed
3 cubes (1”): fresh Pineapple
1 dash Angostura Orange bitters or honey-tangerine
bitters
1 drop: Pastis (Herbsaint)

Combine syrup, nectar, bitters, pineapple and
grapefruit in a mixing glass & muddle. Add
remaining ingredients with plenty of ice & shake
well. Strain into a highball glass half-filled with
cracked ice. Garnish with a sugarcane stick & a
long twist of fresh Grapefruit.

Tobin Ellis – Winning cocktail
São Paulo flip

1 1/2 oz. Leblon Cachaça
1/2 tsp. apricot & fig preserves
1/2 oz. elderflower liqueur
1 1/2 oz. apricot nectar
2 dashes Peychaud bitters
Lemon Espuma*
Fresh hand charged seltzer

Combine all ingredients in mixing glass. Add
ice, shake and then strain. Top with 3/8” Lemon
Espuma. Sprinkle with dash of cardamom dust.
Etch rosetta pattern with Apricot Coulis.

Lemon Espuma:
In Dessert Whip add 4 oz. fresh lemon juice, 4 oz.
pure cane syrup, 4 oz. egg white. Charge mixture
with 1 NO2, shake and chill.

Andrew Pollard – Winning cocktail
El calor del Brasil

2 oz. Leblon Cachaça
1oz. lime basil simple syrup
1/2 oz. fresh tangerine puree
6 fresh pineapple chunks
1 julienned jalapeno slice

Muddle together the pineapple and jalapeno with
the lime basil syrup and tangerine puree. Next ,
add Leblon Cachaça, shake and double strain over
fresh ice. Garnish with a Pineapple Spear, Basil
Sprig and Fresh Cracked Black Pepper.

Danny Valdez
Esmeralda

2 oz. Leblon Cachaça
1/4 oz. allspice dram/liquor
4 pitted cherries (bing or similar)
2 dashes of Angostura bitters
1/4 oz. rich simple syrup
Fresh cherry

Muddle cherries, simple syrup. allspice dram and
bitters in mixing glass; add Cachaça, top with ice.
shake. pour into old fashioned glass. Garnish with a
cherry.

Trudy Thomas
Brazilian Streetcar

1 1/2 oz. Leblon Cachaça
1/2 oz. ginger liqueur
4 cubes of fresh watermelon
2 key limes pressed
1 oz. hibiscus syrup
1 oz. pineapple juice
cracked pink peppercorns
Pineapple leaf and edible hibiscus flower

In a mixing glass muddle the watermelon cubes
into a puree, press two key limes and add hibiscus
syrup, pineapple juice, ginger liqueur and Leblon
Cachaça add ice and shake vigorously. Strain over
ice in a tall glass, top with a quick grind of pink
peppercorns. Garnish with a pineapple leaf and
edible hibiscus flower.

Cory Jansen
Espirito Brasileiro
(Brazilian Spirit)

1 1/2 oz. Leblon Cachaça
1/2 lime
1/2 oz. simple syrup
2 dashes Angostura bitters
1 oz. pineapple juice
Muddle lime quartered with the simple syrup and
bitters, add the Leblon and pineapple juice and
shake. Then strain into a martini glass rimmed with
a cinnamon, sugar, and dried orange zest mixture
and garnish with a pineapple wedge.

Victoria D’Amato
Tales du Brasil

2 oz. Leblon Cachaça
1/2 oz. pineapple vodka
1- 1” round of fresh pineapple, grilled and cut in 1”
cubes
2 oz. praline syrup
3 oz. fresh pineapple juice
candied pecans & a pineapple leaf

In a blender, add the pinepple cubes. Blend for
30 seconds to get the pieces broken down. Add
the remaining ingredients. Add ice. Blend until
a “smoothie” consistancy forms. Pour into a
hurricane glass. Take 2 pecans and dip them in the syrup, Place on drink.

Chase Williamson
Spicy Caipirinha

2 oz. Leblon Cachaça
3 quartered limes
4 mangos cut to similar size and shape of limes
1-3 dashes of cayenne
1 pinch salt
1 1/2 bar spoons coarse salt

Muddle limes and sugar in the bottom of a mixing
glass. Add cayenne, salted mangos, Leblon and
ice. Shake vigorously to release more flavor from
the mangos. Pour entire contents of the drink into
highball glass. There is a lot fruit in this drink so do
not add too much ice.

Pablo Moix
Rockaway Smash

1 1/2 oz. Leblon Cachaça
8-10 mint leaves
2 lemon wedges
2 lime wedges
3 pineapple chunks
1 oz. Pimm’s #1
3/4 oz. simple syrup

In a pint mixing glass, add mint leaves, lemon,
lime, and pineapple. Then hand press, add spirit and
mixers. Fill glass with ice, and shake vigorously for
6 seconds. Strain over fresh ice in a old fashioned
glass. Garnish with a pineapple leaf, mint sprig, and
lemon peel.

Matthew Eggleston
The Desert Caipirinha

2 oz. Leblon Cachaça
1/2 oz. walnut liqueur
1/2 oz. fresh orange juice
1 oz. condensed milk
3 dates
1/2 lime – cubed
1 tsp. natural cane sugar

Muddle dates, lime, and natural cane sugar. Add 2
oz. Leblon Cachaça, walnut liqueur, orange juice,
and condensed milk. Shake well in Boston shaker
and loosely strain contents over fresh ice in a
highball glass. Garnish with micro-planed orange
zest.

Celebrity mixologists will be part of the judging team at each location:

Jay Law – Miami Florida
Naren Young – New York
Patricia Richards – Las Vegas
Debbie Peek – Chicago

Stay tuned for the Northern Florida Muddle. Shake. Pour and then the two winners will battle it out for Florida’s top bartender!

Merriman’s Foam is a creative cocktail that uses fresh and simple ingredients such as fresh squeezed lime juice, home made simple syrup and some unique ingredients such as xantham gum for a creative and innovative foam.

The foam is made in a canister (like for dessert):

24 oz. fresh squeezed lime juice
8 oz. home made simple syrup
1 teaspoon of xantham gum
Use the Co2 of 2 cartridges to make the foam

To make the drink, pour 1.5 oz of Leblon Cachaça over ice. Fill with foam and stir.

The most awarded Brazilian bartender, Rogerio Rabbit, who finished 3rd last year at this same competition, came to the 2008 edition with a Leblon recipe. Rabbit has created the cocktail menus for great bars in São Paulo, such as Café Journal and Banana Café.

Rabbit went through the first round, finishing first of his group, with a Leblon cocktail.

The Brazilian Soul of Marie

4cl Leblon Cachaça
2cl Marie Brizard Anisette
1cl Marie Brizard limoncini
8 Pieces fresh white grapes
5 Fresh basil leaves

On the 2nd and last day of the challenge, the final 8 competitors went to Chateau du Taillan, outside Bordeaux. The 2nd round worked on a “mystery ingredient box” basis, where competitors had to demonstrate creativity and flexibility on a short length of time. The goal was to create one cocktail in no more than 7 minutes with the ingredients from the box. Rabbit won against Maxime Hoerth, from the George V Hotel in Paris, Maxime who also choose Leblon as main ingredient on his original recipe on the 1st round.

On the 3rd round and Ultimate Final, the last 4 bartenders had a larger “mystery box” and this time the goal was to create 3 different cocktails within 10 minutes with a previous 5 minute set up.

The final result of last years competition was:
Gold Award: José Abarullo, Venezuela
Silver Award, Rogerio Rabbit, Brazil
Bronze Award, Jan Schaefer, Germany
4th place: Kolodziej Bartlomiej, Poland

Cocktail Highlights:

Sao Paulo Iced Tea

2 oz Leblon Cachaca
1 oz Absolut Peach Vodka
1 oz Gin
1/2 oz Cointreau
1/2 oz Lemon Juice
1/2 oz Lime Juice
1/2 oz Simple Syrup

Shake all ingredients with ice, strain into a tall glass with ice and top with soda. Garnish with a sprig of mint.

*Drink photo courtesy of RumDood.com

Cherry Crush

2oz Leblon cachaça

1/2 oz lime juice
1/2 oz grapefruit juice
1/2 oz vanilla syrup
1 dash grapefruit bitters
1 dash grenadine

Shake all but grenadine with ice and strain into a crushed-ice laden rocks glass. Drizzle on the grenadine.

MADE BY: Tiare from A Mountain of Crushed Ice

The Shaven Yak’s Belly

2 oz leblon cachaça
1 oz maraschino liqueur
3 dashes Angostura bitters

Swizzle with lots of crushed ice and add a yak comb for garnish.

MADE BY Blair from Trader Tiki

Ginger and Green

2 oz Leblon cachaça
1 oz of your favorite white rum
.5 oz Chartreuse
2 dashes absinthe
ginger beer, to top

Build over ice in a festive glass.

MADE BY Rick from Kaiser Penguin

The Red Baron

1 1/2oz Leblon cachaça
1 1/4oz Plymouth sloe gin
3/4oz egg white
3/4oz lemon juice
2t Campari
1/4 oz simple syrup
dashes grapefruit bitters

Shake with a plethora of crushed ice for at least 30 seconds.

MADE BY Jay from Oh Gosh!

Thanks for the Leblon! With no fresh fruit here in the desert, we’ve been quite inventive and came up with a few new drinks:

Mortar-Shell Muddle

Commando Caipirinha

Machine Gun Mojito

Bolo Knife Breeze

I’ll send you the recipes later. Gotta run. I think enemy forces are trying to run off with my muddler!

Bristol Farms

Columbus Wines & Spirits

Haskell’s

Cellars Wine & Spirits

Hi-Time

Wine House

Red Carpet

Surdyk’s

France 44

Foodland

Mel & Rose

John & Pete

Bevmax

Vintage Grape

Trainos Wine

Grand Wine Cellar

Gotham Wines

Garnet Wine

Wittys Wine

Laurenti Wines

Liquor Outlet Wine Cellars

Busa Wine and Spirits

Sherry-Lehmann

15055 Inwood Rd.
Addison, TX 75001
972-239-5891

5709 W. Lovers Ln.
Dallas, TX 75209
214-352-4161

6312 LaVista Drive
Dallas, TX 75214
214-821-6294

400 Medallion Center
Dallas, TX 75206
214-692-7609

#1 Highland Park Village
Dallas, TX 75205
214-528-2041

8123 Preston Road
Dallas, TX 75225
214-361-6697

6805 W. NW Highway
Dallas, TX 75225
214-368-4162

3888 Oak Lawn, Suite 101
Dallas, TX 75219
214-520-0645

1600 Storey Lane
Dallas, TX 75225
214-902-8573

3905 State Hwy. 121
The Colony, TX 75056
972-668-7111

4000 Paige Road
The Colony, TX 75056
972-624-5520

4881 Lawther Drive
Dallas, TX 75214
214-348-1160

8007 Walnut Hill Lane
Dallas, TX 75231
214-361-0929

1600 W. NW Highway
Dallas, TX 75220
972-556-0637

10222 N. Stemmons Frwy.
214-350-0061

10967 Stemmons Freeway
Dallas, TX 75220
972-556-0641

15065 Inwood Rd.
Addison, TX 75001
972-239-6150

1632 Storey Lane
Dallas. TX 75220
214-902-2297

3901 State Highway 121
The Colony TX, 75056
972-668-7111

5301 State Highway
The Colony TX, 75056
972-624-9121

7510 E. NW Highway
Dallas, TX 75238
214-341-0323

1604 W. NW Highway
Dallas, TX 75220
972-556-0054

2275 W. NW Highway
Dallas, TX 75220
214-366-1277

10969 N. Stemmons Fwy.
Dallas, TX 75220
972-556-0645

3720 Walnut Hill Ln., #101
Dallas, TX 75229
214-351-2925

Big Daddy’s Fort Worth

1451 Eastchase Pkwy
Fort Worth, TX 76120
(817) 265-0114

6808 Randol Mill Rd
Fort Worth, TX 76120
(817) 429-1936

6005 W Pioneer Pkwy
Arlington, TX 76013
(817) 451-4313

Sigel’s

5757 Greenville Avenue
Dallas, TX 75206
(214) 739-4012

3209 N. Fitzhugh
Dallas, TX 75204
(214) 635-3162

Chilly Mart

2335 E. Interstate 30
Rockwall, TX 75087
(972) 771-4127

5636 Lemmon Avenue
Dallas, TX 75209
(214) 352-2291

909 Abrams Road (Buckingham)
Richardson, TX 75081
(972) 480-8484

6750 Abrams Road (at Skillman)
(214) 343-4399
Dallas, TX 75231

540 Centennial Richardson
Richardson, TX 75081
(972) 699-3999

1441 W Mockingbird Ln. (between Harry Hines & I-35)
Dallas, TX 75247
(214) 637-3615

Oasis

538 Centennial
Richardson, TX 75081
(972) 705-9800

2325 E. Interstate 30 (Rockwall)
Rockwall, TX 75087

Goody Goody Liquor

103 HWY 423
Little Elm, TX, 75068
(469) 362-5557

104 North Stemmons Frwy
Lake Dallas, TX, 75065
(214) 765-6877

1950 FM 407
Highland Village, TX, 75077
(214) 765-6876

5285 Hwy 121
The Colony, TX, 75056
(214) 765-6875

14851 Inwood Road
Addison, TX, 75001
(214) 765-6874

10301 Harry Hines Blvd
Dallas, TX, 75220
(214) 765-6870

7124 Greenville Ave
Dallas, TX, 75231
(214) 765-6871

2937 Greenville Ave
Dallas, TX, 75206
(214) 765-6872

7610 Greenville Ave
Dallas, TX, 75231
(214) 765-6873

3316 Oak Lawn Ave
Dallas, TX, 75219
(214) 765-6878

France 44
4351 France Ave S
Minneapolis, MN 55410
(612) 925-3252

Wine House
2311 Cotner Avenue
Los Angeles, CA 90064
800-626-9463 x260

Red Carpet
400 E Glenoaks Blvd
Glendale, CA 91207
(818) 247-5544

Mel & Rose
8344 Melrose Ave
Los Angeles, CA 90069
(323) 655-5557

John & Pete
621 N. La Cienega Blvd
West Hollywood, CA 90069
(310) 657-3080

A guest list of 450 of Orlando’s “young, industry, trendy and influential” guests, as put by Sarah Ehrlich, Leblon’s Florida Regional Manager, included such guests as Professional Wake Boarder Parks Bonifay, Chris Kirkpatrick from N’Sync, Leblon Owner Gerry Schwitzer, and radio personalities Tiffany Martin from Real Radio 104.1 and Mel Taylor from 101.1 WJRR.

Everyone had an amazing time being entertained by not only samba dancers and capoeira performers, but also by the opportunity to sample 8 different cocktail recipes submitted by some of Orlando’s most prestigious venues.

Our Virtual Mixology Challenge Finalists were:
Quinn from Tempanos
Sean from Samba Room
Scott from the Rosen Center Hotel
Christian from Latin Quarter
Brianna from Club 23 on Church Street
Pat from Howl at the Moon on International Drive

Finally, our winners:
Jeremy from Luma on Park
Jessica from CityWalks’ Rising Star

All finalists were awarded Leblon gift bags and our 2 winners, Jessica and Jeremy, will each enjoy an all-expense paid weekend trip for two to South Beach’s Shore Club.

All guests left the evening with an amazing swag bag which included a Leblon muddler, Leblon CD, 200ml bottle of Leblon, necklace, and brochure heading over to Club 23, which later hosted the Leblon after party. The event was a tremendous success and the cocktails were a hit!

The evening starts out with a prix fixe dinner from one of Chicago’s best culinary talents, chef Cary Taylor. This is one of the best meals and deals in an elegant environment.

The fun does not end until your taste buds have been tantalized, your mind has been stimulated, your thirst quenched and your feet ache.

The wind is blowing, the ghosts are scaring and DJ Love at the Drawing Room is mixing up some tasty Halloween cocktails. In the famed Gold Coast neighborhood of Chicago we find ourselves mesmerized by these hauntingly delicious cocktails. One in particular is the Pumpkin Caipirinha and the recipe is as simple as a witch’s brew of eyes, tongues, lizard tails and a dash of cobwebs…. seriously here it is;

1 ½ oz. Leblon Cachaca
½ Lime
½ oz. agave nectar
1 ½ oz. Pumpkin Puree
½ oz. Canton

Cut lime and place in a shaker with agave nectar and muddle. Add crushed ice, Leblon Cachaça, pumpkin puree and Canton in the shaker. Shake well and garnish with nutmeg, pumpkin flesh twist and lime wheel.

Although this cocktail will not promise to turn your worst enemy into a warlock it will send your taste buds on an evocative tour of Halloweens past.

In order to prepare for Halloween, Leblon recently held a cocktail challenge in the birthplace of this spooky celebration, Salem Massachusetts. Salem’s best Bartender’s met on September 30th to shake it out at Rockafellas and the results were delicious! The “Gato Negro” by Justin Edward Philbrook from 62 on Wharf won best of show narrowly beating out the “Original Sin” by Kimberly Ann Phillips from Rockafellas. Kimberly’s Original Sin was served in a hollowed out apple and captured the essence of Fall and the attention of everyone at the event. Honorable mentions were earned by David “Murph” Murphy from Finz Salem for his “Smashing Apples” creation, Marie MacIsaac from Rockafellas for her “Black Widow-tini”, Matthew Sullivan from Rockafellas for his “Mango Lantern”, and Adam Gerhart from Fresh Taste of Asia for his “Vampirinha”. Happy Halloween!

We were invited to be part of the 10th Annual Tasting Benefit that was produced by Project by Project. The event brought in over 700 guests and restaurants such as Bouley, Chanterelle, Morimoto, Matsuri, and Ringo who served specialty items (each one unique and equally as delicious) throughout the night. With the theme this year naturally geared towards politics our friend Junior Merino served up two cocktails throughout the evening: The Caipi-Bama and the McCaipirinha. One cocktail representing the Blue States and one cocktail representing the Red States. Lets just say there were more Caipi-bamas being sipped throughout the evening then McCaipirinhas. We wonder if this is any indication of how the polls will turn out this year.

We called up Junior Merino, our friend and famed bar chef, to help on the realization of this exciting new summer venture. Junior came up with a mouth watering Frozen Caip on a stick; here it is:

LEBLON-LYCHEE POPSICLE
1 1/2 oz. Leblon Cachaça
4 oz. coconut water
a pinch of coconut shavings
1 oz. simple syrup
3/4 oz. fresh lemon juice
1 oz. Boiron Lychee Puree

Mix all ingredients in a mixing glass. Pour into your favorite popsicle mold (Bed Bath & Beyond sells a few) you could add pomegranate seeds for a cool effect.

To make a batch of popsicles simply multiply the ingredients by the number that you wish to make. Put in the freezer and enjoy.

How did you come up with the name, Blood & Samba?

The name and the drink Blood & Samba is a riff on the classic Blood & Sand cocktail. The original Blood & Sand was made with equal parts scotch, cherry heering, sweet vermouth, and orange juice. I traded out the scotch for cachaça, and voila! The Blood & Samba was born! It’s a great way to get people to try cachaça if they’ve never had it before, and I love having people try out new cocktail experiences!

What is Cherry Heering?

Cherry Heering is a cherry liqueur made in Denmark. They’ve been using the same wonderful recipe for their cherry liqueur since 1818.

Why did you choose Leblon for this cocktail?

As for why I chose Leblon, let me stress that I feel that you can’t have a quality cocktail without starting with quality ingredients. For example, this is why I always use freshly squeezed lemon juice with simple syrup instead of sweet-n-sour mix. To put it simply, Leblon is by far the best cachaça available to me here in St. Louis! That’s why it makes such a delicious Blood & Samba!

I have just returned from the annual Tales of the Cocktail event in New Orleans held from July 16-20 in the searing heat of the Crescent City. The event is the best event of its kind in the world and also attracts the biggest name bartenders, owners, managers, authors, consultants, liquor companies and all sorts of other cocktail geeks. For anyone serious about this wonderful drinks industry, then this is a must attend week. Put next years date in your diary now: July 8-12.

In between countless inspiring seminars and events, I had the pleasure of getting some face time with Jared Brown and Anistatia Miller, two cocktail historians and true industry legends to learn some fascinating insights into Cachaca. Why do they know so much about Cachaca? Well if it involves anything alcoholic, then they probably know virtually everything about it. You see they’ve just released a wonderful book on the history (and future) of Cachaca called The Soul of Brasil.

They’re research – as always – is exhaustive – and they’ve dug up many unknown facts and artifacts for us all to learn from. It’s not much to look at; in fact I’ll be honest in saying the small amount of pictures that are present are terrible. But it is packed full of great information and it is an indispensable tool for anyone fascinated by this great spirit.

I also had the chance to get them on camera at the historic Muriel’s Bar and Restaurant in the heart of the famous French Quarter and share a few yarns and (overly sweet) drinks (not made by any of us of course) about Cachaca in general. I thank you both for your precious time. Click here to see the full interview.

For more information about these walking drinks encyclopedia, log on their website: www.martiniplace.com

This year in Aspen, Leblon teamed up with the Children’s Health Foundation to raise money for children at “Greenalicious”. This CHF charity event was held at the Belly Up, Aspen’s premiere music venue. CHF brought in 400 VIP’s from the “A” list and it was a great success. The caipirinhas were flowing like a huge river of slushy, yummy watermelon, and smiles abounded. Five-star tapas from famous chefs like Michael Nischan wowed the crowd as well.

On the main stage, a very cool cover band, The Hollywood Stones, cranked out some dead-on covers of Mick and the gang. The crowd was in full tilt party mode and singing “Hey, you, get off my cloud!!” at the top of their lungs. I think even Ivanka Trump joined in when she and Flo Fulton from J Mendel weren’t sipping their Leblon caipirinhas! Definitely coming back for another year in 2009!

One thing is for sure: nobody seems to manage economic crises and scandals better than
the Brazilians. Throughout history, Brazilians have managed through with a smile and
laughter, keeping a positive attitude and muddling their way through. Now, growing 5%
per year, Brazilians really have something to smile about.

In these times of duress, it’s important to balance the bad with the good, and take a
page from the Brazilians and create some good of our own. Let’s take a time-out. Let’s
give ourselves a break. Let’s put down the Blackberry, turn off the computer, and put
away the cell phone. Let’s get together with friends, put on some nice music, and enjoy
a Caipirinha. Vamos desligar – juntos!

The Pomegranate Frost Caipirinha
1 oz. Leblon Cachaça
1 oz. Pomegranate
4 drops Rosewater
A splash of Champagne

Pour the Leblon, pomegranate juice and rosewater into a shaker filled with ice. Shake well and strain into a champagne flute. Top with champagne.

Leanne Shear and Tracey Toomey met behind the bar many years ago, and amidst the craziness of the “scene” in Manhattan and the Hamptons, managed to co-author the novel The Perfect Manhattan, released by Random House in 2005. These days, instead of slinging drinks to pay the bills, they’re writing and business partners: their second book, Cocktail Therapy, was released by Simon and Schuster’s Spotlight Entertainment division in August. Branded as bar psychologists and experts in human behavior—not to mention mixologists—they also freelance for several magazines and newspapers including Glamour, Life & Style, Runner’s World, Item, the Huffington Post, and Hamptons.

Starting with the Bouley Test Kitchen in New York and including top restaurants in the Hamptons, Washington D.C., Houston, Boston, San Francisco and Phoenix, Leblon Cachaça and innovative cocktails created with this super-premium entry from Brazil have been the muse for many of the nation’s leading chefs. From Duck Breast with Farro and Lucques Olives to Prime Ribeye Steak with Lime Chimichurri and Charred Asparagus , menu items are finding delicious new accompaniments in Leblon cocktails.

Patty Unterman, who writes for the San Francisco Examiner, attended a pairing at Jardiniere in San Francisco and wrote the following, “At Jardiniere the other night, I ate a four-course meal accompanied by different cachaça cocktails. While I don’t recommend this under any circumstances, I did discover a divine cachaça aperitif that went perfectly with Jardiniere’s scallop and cherry tomato ceviche.” At Tabaq Bistro in Washington, D.C., Executive Chef Daniel Labbone and mixologist Omer Buyukbayrak created a spectacular menu featuring indigenous Brazilian dishes and new Leblon cocktail creations that stretched the definition of caipirinha. A Brazilian Julep (Leblon cachaça, Southern Comfort, lime juice, simple syrup, mint leave torn) was paired with a Brazilian Moqueca a Baiana, a seafood stew of red snapper, onions, garlic, tomato, cilantro, chili pepper, and a blend of palm oil and coconut milk. Art Smith, chef for Oprah Winfrey and new owner/operator of Table in Chicago worked with Leblon and Bar Chef Albert Trummer to create a great evening of foods and cocktails, pairing a Bar Chef Caipirinha with Summer Lobster Gazpacho with Avocado Cake and Cachaça Crema.

Other dinners have included Della Femina in the Hamptons, Polo’s Signature in Houston, Sibling Rivalry in Boston and Elements in Phoenix.

Click here to view the Menus*

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Tyler’s First Caipirinha That He Made For Us:

Muddle two Tangerine segments with one tablespoon of Honey. Add ice, 1.5 ounces Guava Juice (Goiabada!), 1 ounce of Heavy Cream, and 2.5 ounces of LEBLON. add a splash of Cointreau (use the good stuff – no triple sec!). Shake well. Strain. And serve in a chilled Martini glass.

Tyler’s Second Caipirinha Caipirinha That He Made For Us:

Muddle three strawberries with 1.5 ounces of Sugar. Add ice, 0.5 ounces of Coconut Cream, 1 ounce of Heavy Cream, and 2.5 ounces of LEBLON. add a splash of Grand Marnier (Grandma!). Shake well. Strain and serve up in a chilled Martini Glass.

drop two tears in the glass
stir with bitters
2.5 oz of leblon
twist of lemon

drink slowly while thinking of snow in the mountains

Cachaça Colada

1 3/4 oz Leblon Cachaça
1 oz Pineapple Juice
1 oz Pina Colada mix
Fresh muddled limes and a splash of simple syrup

Chambord Caipirinha

1 3/4 oz Leblon Cachaça
1/2 oz Chambord
Fresh muddled limes and sugar
Splash simple syrup

Both served on the rocks