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ART OF
CACHAA
CRAFTING COCKTAILS
WITH BRAZILS ARTISANAL SPIRIT
THE
ART OF
CACHAA
CRAFTING COCKTAILS
WITH BRAZILS ARTISANAL SPIRIT
Steve Luttmann
Founder of Leblon
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.
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.
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.
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.
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
CEDILLA
liqueur de aa
12
13
14
sweeten
slice
muddle
pour
sade!
shake
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.
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
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
20
LEBLON CAIPIRINHA
2 oz leblon cachaa
1/2 a lime, cut into wedges
2 tsp superfine sugar or
1 oz simple syrup*
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
24
PINEAPPLE MINT
CAIPIRINHA
2 oz leblon cachaa
4 chunks of pineapple
2 mint leaves, torn
2 tsp superfine sugar or
1 oz simple syrup
26
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
28
KUMQUAT GINGER
CAIPIRINHA
2 oz leblon cachaa
5 kumquats
pinch of grated ginger
2 tsp superfine sugar or
1 oz simple syrup
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
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
31
WATERMELON CAIPIRINHA
2 oz leblon cachaa
4 chunks of watermelon
1 tsp superfine sugar or
1/2 oz simple syrup
32
34
MELON CAIPIRINHA
2 oz leblon cachaa
45 chunks of melon
1/2 oz fresh lemon juice
1/2 oz maple syrup
36
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
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
40
SPICED CAIPIRINHA
2 oz leblon cachaa
4 chunks of pineapple
1 oz spiced simple syrup*
41
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
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*
BRAZILIAN LEMONADE
2 oz leblon cachaa
lemonade
keeping it simple
46
LEBLON TNICA
2 oz leblon cachaa
2 wedges of lime
tonic water
keeping it simple
48
BRAZILIAN CIDER
2 oz cinnamon-infused leblon cachaa
apple cider
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
1 oz reserva especial
1 oz cedilla aa liqueur
oz agave nectar
2 dashes angostura bitters
BRIGITTE BARDOT
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
COACHELLA
by derivan souza
bar numero so paulo, brazil
2 oz reserva especial
1 oz jerez liqueur
1 oz licor 43
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
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
mixologia
58
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
mixologia
60
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
61
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
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
MIAMI SPICE
mixologia
64
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*
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
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
LARANJA BRASIL
barcelona, spain
2 oz maison leblon reserva
especial
1 oz cointreau
1 1/2 oz fresh lime juice
mixologia
68
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
SO PAULO COSMO
1 1/2 oz leblon cachaa
1 oz cointreau
1 oz cranberry juice
1/2 oz lime juice
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
74
LEBLON MADRAS
1 1/2 oz leblon cachaa
2 oz orange juice
1 oz cranberry juice
COCONUT BATIDA
2 oz leblon cachaa
2 oz cream of coconut
1 oz whole milk
1/4 oz simple syrup
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
CEDILLA SPRITZ
2 oz cedilla aa liqueur
club soda
cedilla cocktails
80
RIO ROYALE
1 oz cedilla aa liqueur
4 oz sparkling wine
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)*
BLAME IT ON RIO
2 oz vodka
1 oz cedilla aa liqueur
1 oz pineapple juice
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.
SOUTH OF BAHIA
2 oz tequila
1 oz cedilla aa liqueur
1 oz lime juice
1/2 oz simple syrup
cedilla cocktails
86
*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
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
92
93
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
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.