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THE

ART OF
CACHAÇA

CRAFTING COCKTAILS
WITH BRAZIL’S ARTISANAL SPIRIT

THE
ART OF
CACHAÇA

CRAFTING COCKTAILS
WITH BRAZIL’S ARTISANAL SPIRIT

First edition © Leblon
Leblon.com I Cedilla.com.br

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

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

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1 the art of cachaça .

Unlike rum. . The result is a spirit that does not taste like a rum— the taste retains the qualities of the fresh cane juice.WHAT IS CACHAÇA Created in Brazil in the 1530s. The National Spirit of Brazil. cachaça is made from a distillation of fresh sugar cane juice. and is now the third most consumed spirit in the world. which is mostly distilled from molasses. and the nose is closer to a full agave tequila. cachaça must be distilled one hundred percent from fresh cane juice. cachaça (ka-SHAH-sa) is the first spirit ever created in the Americas.

Just like a great French wine. Leblon’s dedicated team of cane cutters cuts each stalk by hand with a machete.FRESH CANE maison leblon’s philosophy is that a great cachaça is made in the cane field first. ensuring that the final product represents everything that this fruit has to offer. 3 the art of cachaça . Leblon treats its cane with the utmost respect and care.

which increase the force of their pressing to maximize juice yield. where whole stalks are pressed into fresh sugar cane juice. . Unlike other cachaça distilleries. the Maison Leblon gently presses the cane to extract only the best-tasting sensorial qualities from the cane stalks.FRESHLY SQUEEZED The fresh-cut sugar cane is quickly transported to the distillery. called caldo de cana.

as opposed to multidistilled.CRAFT DISTILLED The process of cachaça production is laborious and full of details . passion and wisdom. art. Like the production of the eau-de-vie for cognac or Scotch whiskies. Everything is done very calmly. 5 the art of cachaça .a true work of art. Leblon’s alambique cachaça is made via the traditional batch method in copper potstills. Producing artisanal cachaça is at the same time science. carefully. in order to retain as much of the fresh cane flavor as possible. Leblon is distilled only once.

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

flavorful spirit. from which they determine the ideal combination to build a complex. the cachaça is ready for assembly. 7 the art of cachaça .EXPERTLY BLENDED After aging. Master Distiller Gilles Merlet and Carlos Eduardo Oliveira taste each batch. This requires the combination of the various batches to achieve the final desired cachaça in terms of sensory attributes.

. Master Distiller Gilles Merlet lends his expertise and artful touch to the entire process. like a fine wine.THE MAISON LEBLON The Destilaria Maison Leblon is located in Patos de Minas. The result is a cachaça made the old fashioned way. the heart of sugar cane country. Here. an agricultural town in the western highlands of Minas Gerais. The Maison Leblon is a fully-integrated craft distillery exclusively owned by and producing only Leblon Cachaça.

and fruits. fruity nose with complex layers of fresh cut sugar cane.LEBLON CACHAÇA A lively. Leblon mixes well with almost any fruit and couples nicely with a variety of ingredients. spices and liqueurs. including herbs. 9 the art of cachaça . With an ultra-smooth finish and light to medium body. The spirit warms in the mouth and leaves a gentle sweetness in the middle of the tongue that flowers as it lasts. spices.

the leblon family 10 .

The result is a complex smooth spirit with notes of honey.RESERVA ESPECIAL Combining the flavor of the best tasting cane with the aroma and quality of the finest French oak. 11 the art of cachaça . This special distillate is aged up to two years in the highest grade new Limousin French oak. then expertly blended. and pine nuts. Single batch distilled in alambique potstills. caramel.

and a splash of fresh cane juice for sweetness. or as an accent to your favorite cocktail. orange zest. Cedilla has a rich fruity flavor with complex chocolate. with soda.CEDILLA liqueur de açaí Created at the Maison Leblon. over ice. lime peel. the leblon family 12 . spice. each bottle of Cedilla is a maceration of over 500 hand-picked organic açaí berries in unfiltered alambique cachaça. complimented with native ginger root. and berry notes. Drink neat.

13 the art of cachaça .

and serve. add ice and two ounces of cachaça. with its lively fruity nose and smooth finish. The ultimate celebration of the Brazilian spirit.CRAFTING THE CAIPIRINHA The National Cocktail of Brazil is the caipirinha [kai-pur-EEN-ya]. tastes like margarita. shake or stir. Made like a mojito. Simply muddle fresh lime with sugar. crafting the caipirinha 14 . the caipirinha is taken to a whole new level with Leblon. and can only come from Brazil. the caipirinha has become a favorite cocktail worldwide.

sweeten slice muddle pour saúde! shake .

6 Garnish with a lime wedge or wheel. Using your knife. 2 Drop the wedges into a rocks glass. preferably superfine sugar.THE LEBLON CAIPIRINHA 1 Take a good size juicy lime and cut off the two ends. Cut the lime in half length-wise. or give the drink a thorough stir with a teaspoon or stirrer for about 10 seconds. and serve. 4 Fill the glass with crushed or cracked ice to the top. 5 To finish. or you’ll extract some bitter elements from the peel). carefully remove the white pith from the inside edge of each wedge. Add 1 ounce of simple syrup or 2 teaspoons of sugar. and cut each half into four wedges. being sure to extract most of the lime juice from the limes (don’t over do it. crafting the caipirinha 16 . shake in a shaker for 10-20 seconds until the sugar is dissolved. Add 2 ounces of Leblon Cachaça. 3 Crush the limes and sugar for 5-10 seconds with your muddler.

since the most effective part of muddling is the follow-through. When muddling herbs. and when it comes to the art of muddling there are a few simple rules that will ensure a perfect cocktail every time. always muddle in a sturdy mixing glass or cocktail shaker tin so that you don’t risk chipping the glass. Don’t over-muddle. When muddling fruits. or you will release too much bitterness from the rind. First. Muddlers come in all shapes and sizes (you can even use the back of a spoon). and give a few small twists to release the essential oils. especially with citrus fruits. taking care not pulverize the delicate leaves. steady the mixing glass on your surface with one hand while repeatedly mashing the muddler down onto the fruit with the other. press down lightly with the muddler.MUDDLING Muddling fresh fruits and herbs is the best way to get the full flavor out of the ingredients. Give your wrist a quarter-turn as you smash down. however. 17 the art of cachaça .

skip the shaker and give yur caipirinha a quick stir in the glass. make sure to shake your cocktail vigorously so that all of the sugar dissolves. Adding simple syrup when muddling herbs or fruits is a great way to make sure the flavors dissolve evenly throughout the drink. a bartender staple). from superfine sugar to raw sugar to honey and agave. and even Splenda. To make simple syrup. Or if you want to do like in Brazil. If using granulated sugar. just dissolve equal parts sugar and water in a sauce pan over low heat. Sweeteners can be used in cocktails either in their natural form or as a syrup (also called simple syrup. crafting the caipirinha 18 .SWEETENING A well balanced cocktail contains the perfect mix of sweet and sour. Then let the sugar dissolve as you sip. There are a variety of sweeteners that can be used.

which would make for a bland drink. The sky’s the limit when it comes to crafting new caipirinha creations. not dry. you may not need to add as much sugar as the standard lime caipirinha. you can substitute any fruit or create your own fruit and herb combination. depending on how sweet your fruit is. The fruit must be juicy. Also.FRESH FRUIT While the traditional caipirinha recipe uses just limes. Especially popular in Brazil are passion fruit and strawberries. 19 the art of cachaça . kiwi and tangerine are delicious as well. and pineapple. Quality is critical. The only rule you need to follow is to always use fresh fruit and herbs for the best tasting cocktails.

crafting the caipirinha 20 .

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and the muddler is your brush. and be creative with your glassware. . Try different fruit and herb combinations.FRESH FRUIT CAIPIRINHAS Consider the fruit to be your paint.

Fill the shaker with ice and add Leblon Cachaça. Shake well and serve in a rocks glass. * To make simple syrup: Dissolve equal parts sugar and water in a sauce pan over low heat. 23 the art of cachaça .LEBLON CAIPIRINHA 2 oz leblon cachaça 1/2 a lime. Garnish with a lime wedge. cut into wedges 2 tsp superfine sugar or 1 oz simple syrup* Muddle the lime and sugar in a shaker.

cut into wedges 2 tsp superfine sugar or 1 oz simple syrup Muddle the lime.STRAWBERRY BASIL CAIPIRINHA 2 oz leblon cachaça 3 strawberries 3 basil leaves. fresh fruit caipirinhas 24 . Fill the shaker with ice and add Leblon Cachaça. torn 1/4 a lime. strawberries. basil and sugar in a shaker. Serve in a rocks glass. and garnish with a strawberry or basil leaf. Shake vigorously.

and garnish with an orange twist. 25 the art of cachaça . cut into wedges 1 tsp superfine sugar or 1/2 oz simple syrup Muddle the lime and sugar in a shaker. Shake vigorously. Add Leblon Cachaça and the blood orange juice. Fill the shaker with ice. Serve in a rocks glass.BLOOD ORANGE CAIPIRINHA 2 oz leblon cachaça 2 oz blood orange juice 1/4 a lime.

fresh fruit caipirinhas 26 . Fill the shaker with ice and add Leblon Cachaça.PINEAPPLE MINT CAIPIRINHA 2 oz leblon cachaça 4 chunks of pineapple 2 mint leaves. mint and sugar in a shaker. torn 2 tsp superfine sugar or 1 oz simple syrup Muddle the pineapple. Serve in a rocks glass. Shake vigorously. and garnish with a sprig of mint.

GINGER FIG CAIPIRINHA 1 1/2 oz leblon cachaça 1/2 a fig cut into wedges 1/4 oz fresh lime juice 1/4 oz simple syrup ginger ale. Fill the shaker with ice and add Leblon Cachaça. Shake vigorously. Serve in a rocks glass and top with ginger ale. lime juice and simple syrup in a shaker. 27 the art of cachaça . to top Muddle the fig.

lime. Shake well and serve in a rocks glass. Fill the shaker with ice and add Leblon Cachaça. Garnish with a cucumber wheel. fresh fruit caipirinhas 28 . cucumber and agave in a shaker.CUCUMBER JALAPEÑO CAIPIRINHA 2 oz leblon cachaça 2 thin slices english cucumber 1 lime wedge 1/4 inch slice jalapeño 3/4 oz agave nectar Muddle the jalapeño.

Shake vigorously. ginger. and garnish with a kumquat slice.KUMQUAT GINGER CAIPIRINHA 2 oz leblon cachaça 5 kumquats pinch of grated ginger 2 tsp superfine sugar or 1 oz simple syrup Cut five kumquats in half. Fill the shaker with ice and add Leblon Cachaça. Serve in a rocks glass. Muddle the kumquat halves. and sugar in a shaker. 29 the art of cachaça .

fresh fruit caipirinhas 30 . wine and ice.CAIPIRINHA D’UVA 1 1/2 oz leblon cachaça 1 oz semi sweet white wine 5 red grapes 1/2 a lime. cut into wedges 2 tsp raw brown sugar Muddle the sugar. Shake vigorously. Add Leblon Cachaça. and garnish with 2 grapes. Serve in a rocks glass. grapes and lime in a shaker.

peeled and chopped 1 oz apple juice 1/4 oz fresh lime juice 1/4 oz simple syrup Muddle the kiwi and simple syrup in a shaker. Shake vigorously. 31 the art of cachaça . Fill the shaker with ice and add the remaining ingredients.KIWI CAIPIRINHA 2 oz leblon cachaça 1/4 oz pernod 1 kiwi. and strain over crushed ice. Garnish with kiwi slices.

Serve in a rocks glass. Fill the shaker with ice and add Leblon Cachaça. fresh fruit caipirinhas 32 . and garnish with a slice of watermelon.WATERMELON CAIPIRINHA 2 oz leblon cachaça 4 chunks of watermelon 1 tsp superfine sugar or 1/2 oz simple syrup Muddle the watermelon and sugar in a shaker. Shake vigorously.

TANGERINE HONEY CAIPIRINHA 2 oz leblon cachaça 2 oz tangerine juice 2 slices of fresh tangerine 1 tbsp honey Muddle the tangerine and honey in a shaker. Garnish with a slice of tangerine. tangerine juice and ice. 33 the art of cachaça . Shake vigorously and pour into a rocks glass. Add Leblon Cachaça.

Garnish with a small pinch of cayenne pepper. Shake with ice and strain into a rocks glass over fresh ice. fresh fruit caipirinhas 34 . * To make honey syrup: Dissolve equal parts honey and water in a sauce pan over low heat.SPICY SAMBA CAIPIRINHA 11/2 oz leblon cachaça 1/2 oz mezcal 1/2 oz pineapple juice 1/2 oz fresh lime juice 1/2 oz honey syrup* 1/4 oz ginger liqueur dash of cayenne pepper Combine all of the ingredients in a shaker.

Fill the shaker with ice and add Leblon Cachaça and lime juice.BLACKBERRY AGAVE CAIPIRINHA 2 oz leblon cachaça 6 blackberries 1 oz agave nectar 1/4 oz fresh lime juice splash of soda. Garnish with a blackberry. to top Muddle the blackberries and agave nectar in a shaker. Shake vigorously. Serve in a rocks glass and top with soda. 35 the art of cachaça .

MELON CAIPIRINHA 2 oz leblon cachaça 4–5 chunks of melon 1/2 oz fresh lemon juice 1/2 oz maple syrup Muddle the melon and maple syrup in a shaker. and serve in a rocks glass. Shake vigorously. fresh fruit caipirinhas 36 . Garnish with a melon ball. Fill the shaker with ice and add Leblon Cachaça and lemon juice.

37 the art of cachaça . cut into wedges 1 tsp superfine sugar or 1/2 oz simple syrup Muddle the lime.MIXED BERRY CAIPIRINHA 2 oz leblon cachaça 6–8 mixed berries 1/4 a lime. and serve in a rocks glass. Fill the shaker with ice and add Leblon Cachaça. berries and sugar in a shaker. Shake vigorously.

PASSION FRUIT CAIPIRINHA 2 oz leblon cachaca 1 passion fruit 2 tsp superfine sugar or 1 oz simple syrup Cut passion fruit in half. Using a spoon. scoop out the pulp. Muddle the passion fruit pulp and sugar in a shaker. fresh fruit caipirinhas 38 . Fill the shaker with ice and add Leblon Cachaça. and serve in a rocks glass. Shake vigorously.

raspberries and sugar in a shaker. Serve in a rocks glass. 39 the art of cachaça . cut into wedges 2 tsp superfine sugar or 1 oz simple syrup Muddle the lime. Shake vigorously.RASPBERRY CAIPIRINHA 2 oz leblon cachaça 6 raspberries 1/4 a lime. Fill the shaker with ice and add Leblon Cachaça. and garnish with berries on a pick.

add Leblon Cachaça and ginger liqueur. fresh fruit caipirinhas 40 .BOSSA CAIPIRINHA 1 1/2 oz leblon cachaça 3/4 oz ginger liqueur 8-10 cranberries 1/2 a clementine. Shake well. Serve in a rocks glass. and garnish with a clementine wheel. Fill the shaker with ice. cut into wedges 1/4 oz simple syrup Muddle cranberries. clementine and simple syrup in a shaker.

Shake vigorously. star anise. Serve in a rocks glass.SPICED CAIPIRINHA 2 oz leblon cachaça 4 chunks of pineapple 1 oz spiced simple syrup* Muddle pineapple chunks and spiced simple syrup in a shaker. 41 the art of cachaça . and garnish with a star anise. cinnamon and nutmeg for up to one hour. *To make spiced simple syrup: Combine equal parts raw cane sugar (turbinado) and water. Simmer over low heat with clove. Fill the shaker with ice and add Leblon Cachaça.

cut into wedges 1/2 oz simple syrup Muddle the cranberries. Add Leblon Cachaça. Shake well and serve in a rocks glass. simple syrup and rosemary in a shaker. Cedilla and ice. fresh fruit caipirinhas 42 . lime.WINTER CAIPIRINHA 1 1/2 oz leblon cachaça 1 oz cedilla açai liqueur 8-10 cranberries 1 sprig of rosemary 1/2 a lime.

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

and pour into a highball glass. Top with cranberry juice.LEBLON BREEZE 1 1/2 oz leblon cachaça 2 oz pineapple juice 1 oz cranberry juice* Combine pineapple juice and Leblon Cachaça in a shaker with ice. *Substitute cranberry juice with pomegranate juice to create a Leblon Pomegranate Breeze. Shake vigorously. 45 the art of cachaça . Garnish with an orange wedge.

and stir well.BRAZILIAN LEMONADE 2 oz leblon cachaça lemonade Fill a highball glass with ice. Garnish with a lemon wheel. Top with lemonade. keeping it simple 46 . Add Leblon Cachaça.

47 the art of cachaça .LEBLON TÔNICA 2 oz leblon cachaça 2 wedges of lime tonic water Fill a highball glass with ice. Add Leblon Cachaça. Stir well. Garnish with a slice of lime. Squeeze the lime wedges and drop them into the glass and fill to the top with tonic water.

Stir well. keeping it simple 48 . and enjoy.LEBLON & FRUIT JUICE 2 oz leblon cachaça fruit juice (or fruit punch) Combine Leblon Cachaça and your favorite fruit juice or fruit juice combination in a glass with ice.

Mix with apple cider.BRAZILIAN CIDER 2 oz cinnamon-infused leblon cachaça apple cider Drop 4–5 cinnamon sticks into a bottle of Leblon. 49 the art of cachaça . Garnish with a cinnamon stick. and let infuse up to 24 hours. and serve hot or cold.

Stir well. Squeeze the lime wedge into the glass and fill to the top with ginger beer. keeping it simple 50 . Add Leblon Cachaça. Garnish with a slice of lime.LEBLON AND GINGER BEER 2 oz leblon cachaça 1 wedge of lime ginger beer Fill a highball glass with ice.

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where bartenders from around the world are adding cachaça to their art. “Great things are done by a series of small things brought together. .MIXOLOGIA Van Gogh once said.” This is particularly true in the world of Mixology.

Garnish with an orange twist. usa 1½ oz reserva especial 1 oz cedilla açaí liqueur ½ oz agave nectar 2 dashes angostura bitters Combine all of the ingredients in a mixing glass with ice. 53 the art of cachaça . Stir well.BOSSA MANHATTAN new york. and strain into a coupe glass.

Shake vigorously and pour into a rocks glass. france 1 1/2 oz leblon cachaça 1/2 oz melon liqueur 2 oz banana juice 4 mint leaves 1/2 a kiwi. muddle kiwi. Garnish with raspberries and an orange twist. mixologia 54 . melon liqueur and banana juice. Fill the shaker with ice. mint and simple syrup.BRIGITTE BARDOT hôtel du louvre — paris. and add Leblon. cut into pieces 1/3 oz brown sugar simple syrup In a shaker.

switzerland 11/2 oz leblon cachaça 1/4 oz elderflower liquor 1 oz fresh pink grapefruit juice 1 oz rooibos tea 1/2 oz honey syrup 5 basil leaves Combine all ingredients in a mixing glass with ice. 55 the art of cachaça . Squeeze an orange zest on top.SOUL OF BRAZIL by thomas huhn bar les trois rois — basel. Shake well and double strain into a chilled coupe glass.

COACHELLA by derivan souza bar numero — são paulo. Garnish with an orange twist. Stir well and strain into a chilled martini glass. brazil 2 oz reserva especial 1 oz jerez liqueur 1 oz licor 43 Combine all of the ingredients in a mixing glass with ice. mixologia 56 .

Add ice and shake vigorously.CAIPIRINHA DE PRIPRIOCA by alex atala dalva e dito — são paulo. brazil 2 oz leblon cachaça 1 oz priprioca syrup 1 oz passion fruit pulp 5 mint leaves 1 lemon wheel Combine all ingredients in a shaker. Serve in a rocks glass. 57 the art of cachaça .

usa 1 1/2 oz reserva especial 1 oz cedilla açaí liqueur 1/4 oz 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. mixologia 58 . Garnish with an orange peel.THE JINGA by ben scorah the windsor — new york.

brazil 2 oz reserva especial 2 tsp sugar 2 maraschino cherries ½ a lime. and stir well with ice.BRAZILIAN OLD FASHIONED by sebastian pires neto la esquina — rio de janeiro. quartered dash of fee brothers old fashioned bitters Muddle the lime. 59 the art of cachaça . Add Reserva Especial and bitters. cherries and sugar in a glass. Strain over fresh ice into an Old Fashioned glass.

o.m. Finish with a pinch of beet powder. mixologia 60 . and strain into a snifter.CACHAÇA CARAMELIZADA by jean ponce d. — são paulo. and stir until chilled. Add vermouth. brazil 1 1/2 oz leblon cachaça 3/4 oz disaronno 3 drops of noilly pratt vermouth a pinch of beet powder Combine the Leblon and Disaronno in a mixing glass with ice.

uk 2 oz leblon cachaça 1 oz elderflower liqueur 1 oz strawberry liqueur 1 oz passion fruit puree 1/2 a lemon. 61 the art of cachaça . Strain into a cocktail glass. sugar and basil in a shaker. and garnish with a lemon twist. sliced 1 tbsp sugar 1 large basil leaf Muddle the lemon. Add the remaining ingredients and shake well with ice.OVER THE RAINBOW skylon — london.

Stir with ice. In a mixing glass. bitters. combine Reserva. and strain into the Old Fashioned glass. and sugar. mixologia 62 Caipirinhas Page 14 . Garnish with a lemon twist. usa 2 oz reserva especial 3 dashes peychauds bitters 1 dash orange bitters 2 tsp super fine sugar ¼ oz absinthe Coat the inside of a chilled Old Fashioned glass with absinthe.SÃO PAULO SAZERAC new orleans.

63 the art of cachaça . Garnish with an orange twist.BRAZILIAN GENTLEMAN london. Stir well. uk 2 oz reserva especial 3/4 oz dolin blanc vermouth 1/2 oz orange liqueur 1/4 oz lime juice Combine all of the ingredients in a mixing glass with ice. and strain into a rocks glass over fresh ice.

cut in wedges 1 tsp sugar 2 drops sriracha sauce small piece of chili pepper Muddle lime. Garnish with a slice of cucumber and a chili pepper. mixologia 64 . usa 1 1/2 oz leblon cachaça 2 oz fresh passion fruit puree 1/2 a lime. chili pepper and sugar in a shaker. Shake well. and serve in a rocks glass.MIAMI SPICE mondrian — miami. and add the remaining ingredients. Fill the shaker with ice.

Bring to a light boil and remove from heat when the sugar is dissolved. Shake well and strain over fresh ice into an Old Fashioned glass. combine 2 cups sugar. canada and  forrest point — brooklyn. Garnish with a sprig of mint. 2 cups water. then strain and allow to cool. 1/2 tsp salt. lightly lightly spanked between your hands to release the aroma. 65 the art of cachaça . and 2 cups of roughly chopped mint leaves in a saucepan. usa 1 1/2 oz leblon cachaça 3/4 oz fernet-branca 1 1/2 oz pineapple juice 1/2 oz fresh lime juice 1/2 oz mint syrup* Combine all of the ingredients in a shaker with ice. *For the mint syrup. Let steep for 30 minutes.PENCIL THIN MUSTACHE by dustin olson cannibale — calgary.

and strain into a rocks glass over one large ice cube. Stir well.THE GALE BRASILEIRO by john lermayer the regent cocktail club — miami. usa 2 oz reserva especial 3/4 oz simple syrup 2 dashes walnut bitters 2 dashes orange bitters Combine all of the ingredients in a mixing glass with ice. mixologia 66 . Garnish with a shave of coffee bean and an orange peel.

Shake bottle vigorously for one to two minutes.BASIADO by tobin ellis las vegas. tilt dispenser down. Add Leblon Cachaça and ice and shake vigorously. *For the coconut espuma. 67 the art of cachaça . and Leblon Cachaça in a siphon (or whipped cream dispenser). monin coconut syrup. combine equal parts pasteurized egg whites. usa 2 oz leblon cachaça 3–4 pieces of lemongrass 2 cucumber wheels 2 lime wheels 3 tsp cane sugar a sprig of cilantro coconut espuma. Strain over fresh ice into a rocks glass and top with the coconut espuma and fresh lime zest.* to top Muddle everything but the Leblon and coconut espuma in a mixing glass. and release espuma on the top of the drink. Charge the siphon with nitrous oxide (N²0) cartridge and refrigerate for 2 hours.

Garnish with an orange peel.LARANJA BRASIL barcelona. and strain into a chilled martini glass. mixologia 68 . Shake well. spain 2 oz maison leblon reserva especial 1 oz cointreau 1 1/2 oz fresh lime juice Combine all of the ingredients in a shaker with ice.

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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 1 1/2 oz leblon cachaça 1 oz cointreau 1/2 oz fresh lime juice 1/2 oz simple syrup salt. Shake vigorously. 71 the art of cachaça . and pour into a salt-rimmed margarita glass or rocks glass. to rim the glass Combine all of the ingredients in a shaker with ice. Garnish with a lime wedge.

Shake vigorously.SÃO PAULO COSMO 1 1/2 oz leblon cachaça 1 oz cointreau 1 oz cranberry juice 1/2 oz lime juice Combine all ingredients in a shaker with ice. and strain into a martini glass. twist on the classics 72 . Garnish with a raspberry and lemon twist.

Shake vigorously. Fill the shaker with ice and add Leblon Cachaça and Southern Comfort.BRAZILIAN JULEP 1 1/2 oz leblon cachaça 1/2 oz southern comfort 1/2 oz fresh lime juice 1/2 oz simple syrup 6 mint leaves. simple syrup and mint leaves in a shaker. torn Combine the lime juice. and garnish with a sprig of mint. Strain over crushed ice into a highball glass or julep glass. 73 the art of cachaça .

BRAZILIAN ORANGE COSMO 2 oz leblon cachaça 1 oz orange liqueur 1 oz white cranberry juice 1/2 oz lemon juice Combine all of the ingredients in a shaker with ice. Shake vigorously. Strain into a chilled martini glass. twist on the classics 74 . and garnish with an orange twist.

and pour into a highball glass. Top with cranberry juice. Garnish with an orange slice. Shake vigorously.LEBLON MADRAS 1 1/2 oz leblon cachaça 2 oz orange juice 1 oz cranberry juice Combine Leblon and orange juice in a shaker with ice. 75 the art of cachaça .

and garnish with toasted coconut. twist on the classics 76 .COCONUT BATIDA 2 oz leblon cachaça 2 oz cream of coconut 1 oz whole milk 1/4 oz 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.

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. two ounces with club soda. An ounce mixed with champagne. a cachaça based Açai Liqueur.CEDILLA COCKTAILS Add an accent of the Amazon to your cocktail with Cedilla. or an ounce artistically floated on top of any cocktail creation adds a perfect final flourish.

79 the art of cachaça . Serve in a rocks glass. cut into wedges 1/2 oz simple syrup Muddle the lime and simple syrup in a shaker. Fill the shaker with ice and add Leblon Cahaça and Cedilla. Shake vigorously.AÇAI CAIPIRINHA 2 oz leblon cachaça 1 oz cedilla açai liqueur 1/2 a lime. and garnish with a lime wedge.

Garnish with a lemon wedge. Fill to the top with club soda and stir well.CEDILLA SPRITZ 2 oz cedilla açaí liqueur club soda Add Cedilla to a glass with ice. cedilla cocktails 80 .

81 the art of cachaça . Garnish with a lime or lemon zest.RIO ROYALE 1 oz cedilla açaí liqueur 4 oz sparkling wine Add Cedilla to a champagne flute or cocktail glass and gently top with chilled sparkling wine.

MANAUS MULE 1 oz cedilla açaí liqueur 1 1/2 oz vodka 1/2 oz fresh lime juice 4 oz ginger beer Fill a highball glass with ice. and garnish with a lime wheel. and top with ginger beer. Stir well. Add Cedilla. vodka and lime juice. cedilla cocktails 82 .

*If using egg white. 83 the art of cachaça .CEDILLA SOUR 2 oz leblon cachaça 1 oz fresh lime juice 3/4 oz simple syrup 1/2 oz cedilla açaí liqueur 1/2 oz egg white (optional)* Combine all of the ingredients except the Cedilla in a mixing glass and add ice. first dry shake the egg white. Garnish with a float of Cedilla on the surface of the drink. Shake well and strain into an ice-filled rocks glass or coupe glass.

cedilla cocktails 84 . and shake vigorously. Pour into a rocks glass. fill with ice.BLAME IT ON RIO 2 oz vodka 1 oz cedilla açaí liqueur 1 oz pineapple juice Combine all of the ingredients in a shaker. or strain into a chilled martini glass.

Garnish with a citrus twist.AMAZONI 1 oz cedilla açaí liqueur 2 oz gin 1 oz campari Combine all ingredients in a mixing glass with ice. or serve on the rocks in a rocks glass. 85 the art of cachaça . Stir well and strain into a chilled cocktail glass.

and shake vigorously. cedilla cocktails 86 . fill with ice. and garnish with a lime zest.SOUTH OF BAHIA 2 oz tequila 1 oz cedilla açaí liqueur 1 oz lime juice 1/2 oz simple syrup Combine all ingredients in a shaker. Pour into a rocks glass.

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. 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 measurements proportionally.PARTIES AND PUNCHES It’s party time. and you want to put out some punches or pitchers for your guests.

and garnish with grapefruit and lime wheels.LUMOS PUNCH by orson salicetti lumos bar — new york city. Stir well. double strained 9 oz fresh lime juice. 89 the art of cachaça . double strained 7 oz agave nectar  4 oz baijiu liquor 1 oz absinthe  1/2 oz maraschino liqueur  15 drops bitter truth decanter bitters   small spoon of whole pink peppercorns Combine all of the ingredients in a punch bowl or pitcher with ice. usa 18 oz leblon cachaça 16 oz fresh pink grapefruit juice.

LEBLON POMEGRANATE-CHAMPAGNE PUNCH 1 1/2 cups leblon cachaça 2 bottles chilled brut champagne 1 1/4 cups pomegranate juice 1/2 cups simple syrup Combine the Leblon CachaÇa. parties and punches 90 . and add a large block of ice. and juice in a punch bowl. champagne. and run warm water over the bottom of the container until the ice slides out. freeze water in a plastic tupperware container overnight. Garnish with lemon wheels and pomegranate seeds.* *To make ice block. Add enough simple syrup to sweeten to taste. Turn container upside-down.

tasting until you get your desired heat level. Chill overnight. LOST IN BANGKOK by asa scott louie & chan — new york city. Crack 1-3 Thai chili pepper pods and add to the heated mixture. usa 1 bottle leblon cachaça (750ml) 1 1/2 cups cedillia açai liqueur 1 1/5 cups fresh lemon juice 1 cup orange juice 1/2 cup spicy ginger syrup* pinch of cilantro leaves 3 dashes angostura bitters Combine all of the ingredients in a punch bowl with a large ice block.RAZZAPPLEGINGER LEMONADE 1 bottle leblon cachaça (750ml) 4 cups red jacket orchard’s raspberry apple juice 1/2 cup fresh lemon juice 1/2 cup simple syrup ginger ale Combine the Leblon. 1/2 cup sugar and 1/2 cup water to a simmer over low heat. and stir until sugar dissolves. Top with ginger ale. strain out any seeds. Garnish with orange wheels and cilantro leaves. and garnish with raspberries and lemon wheels. 91 the art of cachaça . *To make spicy ginger syrup: Bring 2 tbsp grated ginger. juices and simple syrup in a punch bowl with a large ice block. Remove pods.

parties and punches 92 .

93 the art of cachaça .

YELLOW POLKA DOT BIKINI

by julie renee williams
sleep no more and cocktail kingdom — nyc, usa
1 1/2 bottles leblon cachaça (750ml each)
1/2 cup yellow chartreuse
1/4 cup maraschino liqueur
1/4 cup simple syrup
12 lemons, cut into wedges

Muddle the lemons to extract approximately 3/4 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
2 bottles maison leblon reserva especial
(375ml each)
1 cup blackstrap rum
1 1/2 cups apple/pear/pecan syrup*
1 1/2 cups fresh lime juice
1/2 cup allspice dram 
35 dashes black walnut bitters
17 dash 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

Açai 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

95

the art of cachaça: index

parties and punches
Lumos Punch 89
Leblon Pomegranate-Champagne Punch 90
Razzapleginger Lemonade
91
Lost in Bangkok 91
Yellow Polka Dot Bikini 93
Ever the Orchard 93

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
LEBLON © Cachaça Product of Brazil. Imported by Leblon USA, Manhasset, NY.
Alcohol 40% by volume. Please enjoy responsibly.

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including the caipirinha. cachaça (ka-sha-sa) is the key ingredient to the popular caipirinha. . brazil’s national cocktail. learn all about this noble spirit and how to use it in various cocktails.uncover brazil’s national spirit through the art of cachaça.