I had a ridiculously filling lunch recently at the Brazilian chain restaurant Porcao, on 26th and Park Avenue in Manhattan. The place is a Churrascaria, which is a traditional way of serving a myriad of different cuts of meat on skewers, where servers come around and carve said meats table side. They keep coming at an alarming rate and before you know it you have a small animal inside you. Not the healthiest way to eat but it sure is tasty. Probably best my friend Jacob - a staunch vegetarian - wasn’t there.
Porçao Caipirinha Cart
Please Don’t Tell
So I was in PDT (Please Don’t Tell) last night, one of my favourite bars in the world, located in Manhattan’s East Village. My favourite bartender Jim Meehan was working the floor as he had a special international guest, Charles Vexenat from London (via Paris. Or maybe it’s the other way around. Anyways). What a pleasure to watch Charles work. He made some wonderful drinks including an Elderflower Pisco Sour with Pimento Dram sprayed over the top and lovely Scotch thingy with chamomile liqueur, peach bitters and Lillet. One of PDT’s main guys, John Deragon had a Cachaca drink called the Pearl Button on the menu. It was made with another un-named brand but that’s ok. I had one anyway. Actually it was Mae de Ouro, but it is a product pushed by ‘Cachaca Dave’ Catania and we love Dave. Very similar to a Tom Collins in terms of refreshment but a lot more complex in flavour it is an absolute ripper of a summer cooler. Here is the recipe. Cheers John . . . .
PEARL BUTTON
2 oz. Cachaca
¾ oz. Lillet Blanc
½ oz. lime juice
Shake and strain over ice into a Collins glass
Top with San Pellegrino Limonata
Garnish with a grapefruit wheel.
Tales of the Cocktail
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.
Welcome to Happy Hour
Welcome to narenandjacobgotoleblonbeach.com and the first online viewing of our pilot, the Happy Hour. This has been a labor of love for over 5 years and in 2007, my drinking partner in crime Jacob Briars and I had an amazing and life changing week in Rio de Janeiro, filming what has become a wonderful snapshot of one of the world’s great cities, Carioca life, local cuisine and all the while uncovering their national spirit – Cachaça.
Leblon beach was the back drop and our landing pad – literally – for a week of Cachaça filled nights and sunny days among soccer mad locals and scantily clad, bronzed bodies on the beach. Not ours of course. Brazil is full of color, character and indeed colorful characters and the Happy Hour proves that at the very least, Cariocas know how to live life to the full.
The time is right for a dedicated cocktail show that spans the globe and teaches everyone – from novices to aficionados – how to make the perfect cocktail. Whether it’s a classic drink whose roots lie in the 18th or 19th centuries, or a modern twist on a classic theme, the Happy Hour is centered around the wonderful, intriguing and often complex world of bars and the sublime cocktails and mixed drinks that are served within their sacred confines.
But this show is about more than just cocktails. It is first and foremost a travel and lifestyle show that simply uses cocktails as an entertaining backdrop. By doing so it encapsulates the history and traditions of each of the world’s great spirits and cocktails. The working subline – Cocktails, Cultures, Characters – sums up the show’s goals perfectly. Sure, it features spirits and cocktails made by experts all over the world, but it is also about the cultures and characters behind them.
We will talk to the people on the ground whose families and towns have been making these drinks for centuries to show how integral these spirits are to their very existence and what they mean to the local people. We will also talk to the world’s experts on each spirit and educate our audience on many of the world’s great drinks.
While the Happy Hour pilot is the cornerstone of this site, we will also be including new footage every month of what this wonderful spirit can offer, how versatile it really is and that there is indeed life beyond the Caipirinha. There will be interviews with Cachaça experts, tips on making great cocktails, travel stories and all sorts of other nonsense, not too dissimilar to what you see in the show itself really.
There’s also a chance for you to get involved by sending in cocktail recipes, share your own cachaça experiences, hit us with questions or just poke fun at us. Either way, get involved and help us spread the word on the wonderful world that is Cachaça.
Big love,
Naren.