THE

ART OF
CACHAA

CRAFTING COCKTAILS
WITH BRAZILS ARTISANAL SPIRIT

THE
ART OF
CACHAA

CRAFTING COCKTAILS
WITH BRAZILS ARTISANAL SPIRIT

First edition Leblon

Leblon.com I Cedilla.com.br

Cachaa 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, cachaa is
the first spirit of the Americas, predating
Caribbean rum by one hundred years.
Made with fresh cane juice, cachaa has
a fresh, fruity nose, and plays well in
many drinks and cocktails. In this book,
we start with Brazils 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 Cachaa is a great
resource for any cocktail aficionado
to get started in creating their own
Brazilian art.
Sade!

Steve Luttmann
Founder of Leblon

the art of cachaa...............................18

the leblon family..............................912
crafting the caipirinha..................1320
cocktail recipes
Fresh fruit caipirinhas.................................2142
Keeping it simple.....................................4350
Mixologia.......................................5168
Twist on the classics..................................6976
Cedilla Liqueur de Aai cocktails.....................7786
Parties and punches..................................8794
index.................................................95

the art of cachaa

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

FRESH CANE
maison leblons
philosophy is that a great
cachaa is made in the
cane field first.

Just like a great French wine, Leblon

treats its cane with the utmost respect
and care, ensuring that the final
product represents everything that this
fruit has to offer. Leblons dedicated
team of cane cutters cuts each stalk by
hand with a machete.

the art of cachaa

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

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

the art of cachaa

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

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

the art of cachaa

THE MAISON LEBLON

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

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

the art of cachaa

the leblon family

10

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

11

the art of cachaa

CEDILLA

liqueur de aa

Created at the Maison Leblon, each

bottle of Cedilla is a maceration
of over 500 hand-picked organic
aa berries in unfiltered alambique
cachaa, complimented with native
ginger root, orange zest, lime peel,
and a splash of fresh cane juice for
sweetness. Cedilla has a rich fruity
flavor with complex chocolate,
spice, and berry notes. Drink neat,
over ice, with soda, or as an accent
to your favorite cocktail.

the leblon family

12

13

the art of cachaa

CRAFTING THE CAIPIRINHA

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

crafting the caipirinha

14

sweeten
slice

muddle

pour

sade!

shake

THE LEBLON CAIPIRINHA

Take a good size juicy lime and cut off the two ends. Cut the
lime in half length-wise, and cut each half into four wedges.
Using your knife, carefully remove the white pith from the inside
edge of each wedge.

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

Crush the limes and sugar for 5-10 seconds with your muddler,
being sure to extract most of the lime juice from the limes (dont
over do it, or youll extract some bitter elements from the peel).

Fill the glass with crushed or cracked ice to the top. Add 2
ounces of Leblon Cachaa.

To finish, shake in a shaker for 10-20 seconds until the sugar is

dissolved, or give the drink a thorough stir with a teaspoon or
stirrer for about 10 seconds.

Garnish with a lime wedge or wheel, and serve.

crafting the caipirinha

16

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

17

the art of cachaa

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

18

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

19

the art of cachaa

crafting the caipirinha

20

FRESH FRUIT CAIPIRINHAS

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

LEBLON CAIPIRINHA
2 oz leblon cachaa
1/2 a lime, cut into wedges
2 tsp superfine sugar or
1 oz simple syrup*

Muddle the lime and sugar in a shaker.

Fill the shaker with ice and add Leblon
Cachaa. Shake well and serve in a rocks
glass. Garnish with a lime wedge.

* To make simple syrup: Dissolve equal parts sugar and

water in a sauce pan over low heat.

23 the art of cachaa

STRAWBERRY BASIL
CAIPIRINHA
2 oz leblon cachaa
3 strawberries
3 basil leaves, torn
1/4 a lime, cut into wedges
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 Cachaa. Shake
vigorously. Serve in a rocks glass, and
garnish with a strawberry or basil leaf.
fresh fruit caipirinhas

24

BLOOD ORANGE CAIPIRINHA

2 oz leblon cachaa
2 oz blood orange juice
1/4 a lime, cut into wedges
1 tsp superfine sugar or
1/2 oz simple syrup

Muddle the lime and sugar in a shaker.

Fill the shaker with ice. Add Leblon
Cachaa and the blood orange juice.
Shake vigorously. Serve in a rocks glass,
and garnish with an orange twist.
25 the art of cachaa

PINEAPPLE MINT
CAIPIRINHA
2 oz leblon cachaa
4 chunks of pineapple
2 mint leaves, torn
2 tsp superfine sugar or
1 oz simple syrup

Muddle the pineapple, mint and

sugar in a shaker. Fill the shaker with
ice and add Leblon Cachaa. Shake
vigorously. Serve in a rocks glass, and
garnish with a sprig of mint.

fresh fruit caipirinhas

26

GINGER FIG CAIPIRINHA

1 1/2 oz leblon cachaa
1/2 a fig cut into wedges
1/4 oz fresh lime juice
1/4 oz simple syrup
ginger ale, to top

Muddle the fig, lime juice and simple

syrup in a shaker. Fill the shaker with
ice and add Leblon Cachaa. Shake
vigorously. Serve in a rocks glass and
top with ginger ale.

27 the art of cachaa

CUCUMBER JALAPEO
CAIPIRINHA
2 oz leblon cachaa
2 thin slices english cucumber
1 lime wedge
1/4 inch slice jalapeo
3/4 oz agave nectar

Muddle the jalapeo, lime, cucumber and

agave in a shaker. Fill the shaker with ice and
add Leblon Cachaa. Shake well and serve in
a rocks glass. Garnish with a cucumber wheel.

fresh fruit caipirinhas

28

KUMQUAT GINGER
CAIPIRINHA
2 oz leblon cachaa
5 kumquats
pinch of grated ginger
2 tsp superfine sugar or
1 oz simple syrup

Cut five kumquats in half. Muddle the

kumquat halves, ginger, and sugar in
a shaker. Fill the shaker with ice and
add Leblon Cachaa. Shake vigorously.
Serve in a rocks glass, and garnish
with a kumquat slice.
29 the art of cachaa

CAIPIRINHA DUVA
1 1/2 oz leblon cachaa
1 oz semi sweet white wine
5 red grapes
1/2 a lime, cut into wedges
2 tsp raw brown sugar

Muddle the sugar, grapes and lime in a

shaker. Add Leblon Cachaa, wine and
ice. Shake vigorously. Serve in a rocks
glass, and garnish with 2 grapes.

fresh fruit caipirinhas

30

KIWI CAIPIRINHA
2 oz leblon cachaa
1/4 oz pernod
1 kiwi, 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. Fill the
shaker with ice and add the
remaining ingredients. Shake
vigorously, and strain over
crushed ice. Garnish
with kiwi slices.

31

the art of cachaa

WATERMELON CAIPIRINHA
2 oz leblon cachaa
4 chunks of watermelon
1 tsp superfine sugar or
1/2 oz simple syrup

Muddle the watermelon and sugar in a

shaker. Fill the shaker with ice and add
Leblon Cachaa. Shake vigorously. Serve
in a rocks glass, and garnish with a slice
of watermelon.
fresh fruit caipirinhas

32

TANGERINE HONEY CAIPIRINHA

2 oz leblon cachaa
2 oz tangerine juice
2 slices of fresh tangerine
1 tbsp honey

Muddle the tangerine and honey in a

shaker. Add Leblon Cachaa, tangerine
juice and ice. Shake vigorously and
pour into a rocks glass. Garnish with
a slice of tangerine.

33 the art of cachaa

SPICY SAMBA CAIPIRINHA

11/2 oz leblon cachaa
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. Shake with ice and strain into a
rocks glass over fresh ice. Garnish with a
small pinch of cayenne pepper.
* To make honey syrup: Dissolve equal parts honey
and water in a sauce pan over low heat.

fresh fruit caipirinhas

34

BLACKBERRY AGAVE CAIPIRINHA

2 oz leblon cachaa
6 blackberries
1 oz agave nectar
1/4 oz fresh lime juice
splash of soda, to top

Muddle the blackberries and agave nectar in a

shaker. Fill the shaker with ice and add Leblon
Cachaa and lime juice. Shake vigorously.
Serve in a rocks glass and top with soda.
Garnish with a blackberry.

35 the art of cachaa

MELON CAIPIRINHA
2 oz leblon cachaa
45 chunks of melon
1/2 oz fresh lemon juice
1/2 oz maple syrup

Muddle the melon and maple syrup in a

shaker. Fill the shaker with ice and add
Leblon Cachaa and lemon juice. Shake
vigorously, and serve in a rocks glass.
Garnish with a melon ball.

fresh fruit caipirinhas

36

MIXED BERRY CAIPIRINHA

2 oz leblon cachaa
68 mixed berries
1/4 a lime, cut into wedges
1 tsp superfine sugar or
1/2 oz simple syrup

Muddle the lime, berries and sugar in a

shaker. Fill the shaker with ice and add
Leblon Cachaa. Shake vigorously, and
serve in a rocks glass.

37 the art of cachaa

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. Fill the
shaker with ice and add Leblon Cachaa.
Shake vigorously, and serve in a rocks glass.

fresh fruit caipirinhas

38

RASPBERRY CAIPIRINHA
2 oz leblon cachaa
6 raspberries
1/4 a lime, cut into wedges
2 tsp superfine sugar or
1 oz simple syrup

Muddle the lime, raspberries and

sugar in a shaker. Fill the shaker with
ice and add Leblon Cachaa. Shake
vigorously. Serve in a rocks glass, and
garnish with berries on a pick.

39 the art of cachaa

BOSSA CAIPIRINHA
1 1/2 oz leblon cachaa
3/4 oz ginger liqueur
8-10 cranberries
1/2 a clementine, cut into wedges
1/4 oz simple syrup

Muddle cranberries, clementine and simple

syrup in a shaker. Fill the shaker with ice,
add Leblon Cachaa and ginger liqueur.
Shake well. Serve in a rocks glass, and
garnish with a clementine wheel.

fresh fruit caipirinhas

40

SPICED CAIPIRINHA
2 oz leblon cachaa
4 chunks of pineapple
1 oz spiced simple syrup*

Muddle pineapple chunks and

spiced simple syrup in a shaker. Fill the shaker
with ice and add Leblon Cachaa. Shake
vigorously. Serve in a rocks glass, and garnish
with a star anise.
*To make spiced simple syrup: Combine equal parts
raw cane sugar (turbinado) and water. Simmer
over low heat with clove, star anise, cinnamon and
nutmeg for up to one hour.

41

the art of cachaa

WINTER CAIPIRINHA
1 1/2 oz leblon cachaa
1 oz cedilla aai liqueur
8-10 cranberries
1 sprig of rosemary
1/2 a lime, cut into wedges
1/2 oz simple syrup

Muddle the cranberries, lime,

simple syrup and rosemary in
a shaker. Add Leblon Cachaa,
Cedilla and ice. Shake well and
serve in a rocks glass.

fresh fruit caipirinhas

42

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

LEBLON BREEZE
1 1/2 oz leblon cachaa
2 oz pineapple juice
1 oz cranberry juice*

Combine pineapple juice and

Leblon Cachaa in a shaker
with ice. Shake vigorously, and
pour into a highball glass. Top
with cranberry juice. Garnish
with an orange wedge.
*Substitute cranberry juice with
pomegranate juice to create a Leblon
Pomegranate Breeze.

45 the art of cachaa

BRAZILIAN LEMONADE
2 oz leblon cachaa
lemonade

Fill a highball glass with ice.

Add Leblon Cachaa. Top with
lemonade, and stir well. Garnish
with a lemon wheel.

keeping it simple

46

LEBLON TNICA
2 oz leblon cachaa
2 wedges of lime
tonic water

Fill a highball glass with

ice. Add Leblon Cachaa.
Squeeze the lime wedges
and drop them into the glass
and fill to the top with tonic
water. Stir well. Garnish
with a slice of lime.

47 the art of cachaa

LEBLON & FRUIT JUICE

2 oz leblon cachaa
fruit juice (or fruit punch)

Combine Leblon Cachaa and your

favorite fruit juice or fruit juice
combination in a glass with ice. Stir well,
and enjoy.

keeping it simple

48

BRAZILIAN CIDER
2 oz cinnamon-infused leblon cachaa
apple cider

Drop 45 cinnamon sticks into a bottle of Leblon, and let

infuse up to 24 hours. Mix with apple cider, and serve hot
or cold. Garnish with a cinnamon stick.

49 the art of cachaa

LEBLON AND GINGER BEER

2 oz leblon cachaa
1 wedge of lime
ginger beer

Fill a highball glass with ice.

Add Leblon Cachaa. Squeeze
the lime wedge into the glass
and fill to the top with ginger
beer. Stir well. Garnish with a
slice of lime.
keeping it simple

50

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

BOSSA MANHATTAN

new york, usa

1 oz reserva especial
1 oz cedilla aa liqueur
oz agave nectar
2 dashes angostura bitters

Combine all of the ingredients in a

mixing glass with ice. Stir well, and
strain into a coupe glass. Garnish
with an orange twist.

53 the art of cachaa

BRIGITTE BARDOT

htel du louvre paris, france

1 1/2 oz leblon cachaa
1/2 oz melon liqueur
2 oz banana juice
4 mint leaves
1/2 a kiwi, cut into pieces
1/3 oz brown sugar simple syrup

In a shaker, muddle kiwi, mint

and simple syrup. Fill the shaker
with ice, and add Leblon, melon
liqueur and banana juice. Shake
vigorously and pour into a rocks
glass. Garnish with raspberries
and an orange twist.

mixologia

54

SOUL OF BRAZIL

by thomas huhn
bar les trois rois basel, switzerland
11/2 oz leblon cachaa
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. Shake well and double strain into
a chilled coupe glass. Squeeze an orange
zest on top.

55 the art of cachaa

COACHELLA

by derivan souza
bar numero so paulo, brazil
2 oz reserva especial
1 oz jerez liqueur
1 oz licor 43

Combine all of the ingredients in a mixing

glass with ice. Stir well and strain into a chilled
martini glass. Garnish with an orange twist.

mixologia

56

CAIPIRINHA DE PRIPRIOCA

by alex atala
dalva e dito so paulo, brazil
2 oz leblon cachaa
1 oz priprioca syrup
1 oz passion fruit pulp
5 mint leaves
1 lemon wheel

Combine all ingredients in a shaker. Add ice

and shake vigorously. Serve in a rocks glass.

57 the art of cachaa

THE JINGA

by ben scorah
the windsor new york, usa
1 1/2 oz reserva especial
1 oz cedilla aa 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. Garnish with an orange peel.

mixologia

58

BRAZILIAN OLD FASHIONED

by sebastian pires neto

la esquina rio de janeiro, brazil
2 oz reserva especial
2 tsp sugar
2 maraschino cherries
a lime, quartered
dash of fee brothers old
fashioned bitters

Muddle the lime, cherries and

sugar in a glass. Add Reserva Especial
and bitters, and stir well with ice.
Strain over fresh ice into an Old
Fashioned glass.

59 the art of cachaa

CACHAA CARAMELIZADA

by jean ponce
d.o.m. so paulo, brazil
1 1/2 oz leblon cachaa
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, and stir until chilled. Add vermouth, and strain
into a snifter. Finish with a pinch of beet powder.

mixologia

60

OVER THE RAINBOW

skylon london, uk
2 oz leblon cachaa
1 oz elderflower liqueur
1 oz strawberry liqueur
1 oz passion fruit puree
1/2 a lemon, sliced
1 tbsp sugar
1 large basil leaf

Muddle the lemon, sugar and basil

in a shaker. Add the remaining
ingredients and shake well with
ice. Strain into a cocktail glass, and
garnish with a lemon twist.

61

the art of cachaa

SO PAULO SAZERAC
new orleans, usa

2 oz reserva especial
3 dashes peychauds bitters
1 dash orange bitters
2 tsp super fine sugar
oz absinthe

Coat the inside of a chilled Old

Fashioned glass with absinthe.
In a mixing glass, combine
Reserva, bitters, and sugar. Stir
with ice, and strain into the
Old Fashioned glass. Garnish
with a lemon twist.

mixologia
62
Caipirinhas Page 14

BRAZILIAN GENTLEMAN
london, 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. Stir well, and
strain into a rocks glass over fresh ice.
Garnish with an orange twist.
63 the art of cachaa

MIAMI SPICE

mondrian miami, usa

1 1/2 oz leblon cachaa
2 oz fresh passion fruit
puree
1/2 a lime, cut in wedges
1 tsp sugar
2 drops sriracha sauce
small piece of chili pepper

Muddle lime, chili pepper and sugar in

a shaker. Fill the shaker with ice, and
add the remaining ingredients. Shake
well, and serve in a rocks glass. Garnish
with a slice of cucumber and a chili
pepper.

mixologia

64

PENCIL THIN MUSTACHE

by dustin olson
cannibale calgary, canada and
forrest point brooklyn, usa
1 1/2 oz leblon cachaa
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. Shake well and strain
over fresh ice into an Old Fashioned
glass. Garnish with a sprig of mint,
lightly lightly spanked between your
hands to release the aroma.
*For the mint syrup, combine 2 cups sugar, 2 cups
water, 1/2 tsp salt, and 2 cups of roughly chopped
mint leaves in a saucepan. Bring to a light boil and
remove from heat when the sugar is dissolved. Let
steep for 30 minutes, then strain and allow to cool.

65 the art of cachaa

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

mixologia

66

BASIADO

by tobin ellis
las vegas, usa
2 oz leblon cachaa
34 pieces of lemongrass
2 cucumber wheels
2 lime wheels
3 tsp cane sugar
a sprig of cilantro
coconut espuma,* to top

Muddle everything but the Leblon and coconut espuma in a mixing

glass. Add Leblon Cachaa and ice and shake vigorously. Strain over
fresh ice into a rocks glass and top with the coconut espuma and fresh
lime zest.
*For the coconut espuma, combine equal parts pasteurized egg whites, monin
coconut syrup, and Leblon Cachaa in a siphon (or whipped cream dispenser).
Charge the siphon with nitrous oxide (N0) cartridge and refrigerate for 2 hours.
Shake bottle vigorously for one to two minutes, tilt dispenser down, and release
espuma on the top of the drink.

67 the art of cachaa

LARANJA BRASIL

barcelona, 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. Shake well, and strain into a chilled
martini glass. Garnish with an orange peel.

mixologia

68

TWIST ON THE CLASSICS

Andy Warhol created art by adding
his flair to such modern classics as
Marilyn Monroe and the Campbells Soup
Can. So why not add a twist to a classic
cocktail, and make it Brazilian?

BRAZILIAN MARGARITA
1 1/2 oz leblon cachaa
1 oz cointreau
1/2 oz fresh lime juice
1/2 oz simple syrup
salt, to rim the glass

Combine all of the ingredients in a shaker with ice. Shake

vigorously, and pour into a salt-rimmed margarita glass or
rocks glass. Garnish with a lime wedge.
71

the art of cachaa

SO PAULO COSMO
1 1/2 oz leblon cachaa
1 oz cointreau
1 oz cranberry juice
1/2 oz lime juice

Combine all ingredients in a shaker with

ice. Shake vigorously, and strain into a
martini glass. Garnish with a raspberry
and lemon twist.

twist on the classics

72

BRAZILIAN JULEP
1 1/2 oz leblon cachaa
1/2 oz southern comfort
1/2 oz fresh lime juice
1/2 oz simple syrup
6 mint leaves, torn

Combine the lime juice, simple

syrup and mint leaves in a shaker. Fill
the shaker with ice and add Leblon
Cachaa and Southern Comfort. Shake
vigorously. Strain over crushed ice into a
highball glass or julep glass, and garnish
with a sprig of mint.
73 the art of cachaa

BRAZILIAN ORANGE COSMO

2 oz leblon cachaa
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, and garnish with an orange twist.

twist on the classics

74

LEBLON MADRAS
1 1/2 oz leblon cachaa
2 oz orange juice
1 oz cranberry juice

Combine Leblon and orange juice in a

shaker with ice. Shake vigorously, and pour
into a highball glass. Top with cranberry
juice. Garnish with an orange slice.

75 the art of cachaa

COCONUT BATIDA
2 oz leblon cachaa
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,
and garnish with toasted coconut.

twist on the classics

76

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

AAI CAIPIRINHA
2 oz leblon cachaa
1 oz cedilla aai liqueur
1/2 a lime, 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 Cahaa
and Cedilla. Shake vigorously.
Serve in a rocks glass, and
garnish with a lime wedge.

79 the art of cachaa

CEDILLA SPRITZ
2 oz cedilla aa liqueur
club soda

Add Cedilla to a glass with ice. Fill to

the top with club soda and stir well.
Garnish with a lemon wedge.

cedilla cocktails

80

RIO ROYALE
1 oz cedilla aa liqueur
4 oz sparkling wine

Add Cedilla to a champagne flute or

cocktail glass and gently top with chilled
sparkling wine. Garnish with a lime
or lemon zest.
81

the art of cachaa

MANAUS MULE
1 oz cedilla aa liqueur
1 1/2 oz vodka
1/2 oz fresh lime juice
4 oz ginger beer

Fill a highball glass with ice. Add Cedilla, vodka and lime juice, and
top with ginger beer. Stir well, and garnish with a lime wheel.

cedilla cocktails

82

CEDILLA SOUR
2 oz leblon cachaa
1 oz fresh lime juice
3/4 oz simple syrup
1/2 oz cedilla aa liqueur
1/2 oz egg white (optional)*

Combine all of the ingredients except the Cedilla in a

mixing glass and add ice. Shake well and strain into an
ice-filled rocks glass or coupe glass. Garnish with a float
of Cedilla on the surface of the drink.
*If using egg white, first dry shake the egg white.

83 the art of cachaa

BLAME IT ON RIO
2 oz vodka
1 oz cedilla aa liqueur
1 oz pineapple juice

Combine all of the ingredients in a shaker,

fill with ice, and shake vigorously. Pour into a
rocks glass, or strain into a chilled martini glass.

cedilla cocktails

84

AMAZONI
1 oz cedilla aa liqueur
2 oz gin
1 oz campari

Combine all ingredients in a mixing glass with ice. Stir well and
strain into a chilled cocktail glass, or serve on the rocks in a rocks
glass. Garnish with a citrus twist.

85 the art of cachaa

SOUTH OF BAHIA
2 oz tequila
1 oz cedilla aa liqueur
1 oz lime juice
1/2 oz simple syrup

Combine all ingredients in a shaker, fill with ice, and

shake vigorously. Pour into a rocks glass, and garnish with
a lime zest.

cedilla cocktails

86

PARTIES AND PUNCHES

Its party time, and you want to put out some
punches or pitchers for your guests. Here are
some easy fun recipes that truly look like Obras
de Arte (Works of Art)

*All of the recipes in this section can be adapted based on the size of your punch bowl
or pitcher. Simply multiply or divide all of the ingredient measurements proportionally.

LUMOS PUNCH

by orson salicetti
lumos bar new york city, usa
18 oz leblon cachaa
16 oz fresh pink grapefruit juice,
double strained
9 oz fresh lime juice, double
strained
7 oz agave nectar
4 ozbaijiu liquor
1oz 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. Stir well, and garnish with
grapefruit and lime wheels.

89 the art of cachaa

LEBLON POMEGRANATE-CHAMPAGNE PUNCH

1 1/2 cups leblon cachaa
2 bottles chilled brut champagne
1 1/4 cups pomegranate juice
1/2 cups simple syrup

Combine the Leblon Cachaa, champagne, and juice in a

punch bowl. Add enough simple syrup to sweeten to taste.
Garnish with lemon wheels and pomegranate seeds, and
add a large block of ice.*
*To make ice block, freeze water in a plastic tupperware container
overnight. Turn container upside-down, and run warm water over
the bottom of the container until the ice slides out.

parties and punches

90

RAZZAPPLEGINGER LEMONADE
1 bottle leblon cachaa (750ml)
4 cups red jacket orchards raspberry apple juice
1/2 cup fresh lemon juice
1/2 cup simple syrup
ginger ale

Combine the Leblon, juices and simple syrup in a punch bowl with a
large ice block. Top with ginger ale, and garnish with raspberries and
lemon wheels.

LOST IN BANGKOK

by asa scott
louie & chan new york city, usa
1 bottle leblon cachaa (750ml)
1 1/2 cups cedillia aai 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.
Garnish with orange wheels and cilantro leaves.
*To make spicy ginger syrup: Bring 2 tbsp grated ginger, 1/2 cup sugar and 1/2 cup
water to a simmer over low heat, and stir until sugar dissolves. Crack 1-3 Thai chili
pepper pods and add to the heated mixture, tasting until you get your desired heat
level. Remove pods, strain out any seeds. Chill overnight.

91

the art of cachaa

parties and punches

92

93

the art of cachaa

YELLOW POLKA DOT BIKINI

by julie renee williams

sleep no more and cocktail kingdom nyc, usa
1 1/2 bottles leblon cachaa (750ml each)
1/2 cup yellow chartreuse
1/4 cupmaraschino 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 Jalapeo 28
Kumquat Ginger 29
Caipirinha duva 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
So 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
So 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 Tnica 47
Leblon and Fruit Juice 48
Brazilian Cider 49
Leblon and Ginger Beer 50

Aai 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 cachaa: 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 Cachaa Product of Brazil. Imported by Leblon USA, Manhasset, NY.
Alcohol 40% by volume. Please enjoy responsibly.

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