23 Apr 2012
Leblon goes down under !
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.