Cocktail Corner
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THE LEBLON CAIPIRINHA
2 oz. Leblon Cachaça
3 Lime Slices
2 tsp. Sugar
Place lime slices in a shaker and add sugar. Muddle well. Fill the shaker with ice and Leblon Cachaça. Shake vigorously, pour into a rocks glass and garnish with a slice of lime. (1 packet of Splenda or Equal can be used in place of the sugar)
2 oz. Leblon Cachaça
3 Lime Slices
2 tsp. Sugar
Place lime slices in a shaker and add sugar. Muddle well. Fill the shaker with ice and Leblon Cachaça. Shake vigorously, pour into a rocks glass and garnish with a slice of lime. (1 packet of Splenda or Equal can be used in place of the sugar)
BERRY CAIPIRINHA
2 oz. Leblon Cachaça
6 Blackberries (any berries will work)
¼ Lime-sliced
1 tsp. Sugar
Place blackberries with sliced lime in a shaker and muddle well. Fill with ice and add Leblon Cachaça and the sugar. Shake vigorously and pour into a pilsner glass.
2 oz. Leblon Cachaça
6 Blackberries (any berries will work)
¼ Lime-sliced
1 tsp. Sugar
Place blackberries with sliced lime in a shaker and muddle well. Fill with ice and add Leblon Cachaça and the sugar. Shake vigorously and pour into a pilsner glass.
PINEAPPLE & MINT CAIPIRINHA
2 oz. Leblon Cachaça
1 Lime Slice
4 Chunks of ripe pineapple
1 tsp. Superfine Sugar
5 Mint leaves - torn
Muddle lime slice, pineapple chunks, mint leaves and sugar in a shaker. Add Leblon Cachaça and plenty of ice. Shake vigorously and pour into a rocks glass. Garnish with a wedge of pineapple.
2 oz. Leblon Cachaça
1 Lime Slice
4 Chunks of ripe pineapple
1 tsp. Superfine Sugar
5 Mint leaves - torn
Muddle lime slice, pineapple chunks, mint leaves and sugar in a shaker. Add Leblon Cachaça and plenty of ice. Shake vigorously and pour into a rocks glass. Garnish with a wedge of pineapple.
JADE RIVER
2 oz. Leblon Cachaça
¼ oz. Pernod
1 oz. apple juice
¼ oz. fresh lime juice
¼ oz. simple syrup
1 kiwi - peeled and chopped
Muddle kiwi and simple syrup in a shaker. Shake hard with remaining ingredients and strain over crushed ice. Garnish with kiwi slices.
2 oz. Leblon Cachaça
¼ oz. Pernod
1 oz. apple juice
¼ oz. fresh lime juice
¼ oz. simple syrup
1 kiwi - peeled and chopped
Muddle kiwi and simple syrup in a shaker. Shake hard with remaining ingredients and strain over crushed ice. Garnish with kiwi slices.
KIKI
1½ oz. Leblon Cachaça
½ oz. Grand Marnier
½ oz. Campari
1 oz. tangerine juice
2 oz. apple juice
Shake and strain ingredients into a chilled cocktail glass. Garnish with an edible orchid.
1½ oz. Leblon Cachaça
½ oz. Grand Marnier
½ oz. Campari
1 oz. tangerine juice
2 oz. apple juice
Shake and strain ingredients into a chilled cocktail glass. Garnish with an edible orchid.
HONEY MULE
2 oz. Leblon Cachaça
½ oz. fresh lime juice
½ oz. honey syrup
Ginger beer - to top
Pour the ingredients over ice in a highball glass. Top with ginger beer and stir well. Garnish with lime wheels in the drink.
2 oz. Leblon Cachaça
½ oz. fresh lime juice
½ oz. honey syrup
Ginger beer - to top
Pour the ingredients over ice in a highball glass. Top with ginger beer and stir well. Garnish with lime wheels in the drink.
AMAZONIA
2 oz. Leblon Cachaça
½ oz. St. Germain elderflower cordial
2 oz. white cranberry juice
¼ oz. fresh lime juice
4 basil leaves
Champagne - to top
Shake all ingredients except the champagne very hard. Strain over ice into a highball glass. Splash with Champagne and stir.
2 oz. Leblon Cachaça
½ oz. St. Germain elderflower cordial
2 oz. white cranberry juice
¼ oz. fresh lime juice
4 basil leaves
Champagne - to top
Shake all ingredients except the champagne very hard. Strain over ice into a highball glass. Splash with Champagne and stir.
TIGER ROUGE
1 ½ oz. Leblon Cachaça
½ oz. Limoncello
½ oz. Chambord
3 oz. pineapple juice
½ oz. lemon juice
6 raspberries
4 basil leaves
½ tsp. balsamic vinegar
Muddle basil and raspberries in a shaker. Shake hard with remaining ingredients. Strain over ice into a highball glass. Garnish with a basil leaf, a raspberry and a few drops of balsamic vinegar.
1 ½ oz. Leblon Cachaça
½ oz. Limoncello
½ oz. Chambord
3 oz. pineapple juice
½ oz. lemon juice
6 raspberries
4 basil leaves
½ tsp. balsamic vinegar
Muddle basil and raspberries in a shaker. Shake hard with remaining ingredients. Strain over ice into a highball glass. Garnish with a basil leaf, a raspberry and a few drops of balsamic vinegar.
SUNDAY CAIPIRINHA
2 oz. Leblon Cachaça
½ oz. triple sec
8 lime chunks
1 tsp. orange marmalade
Muddle lime and marmalade in a shaker. Shake with remaining ingredients and pour into a large tumbler.
2 oz. Leblon Cachaça
½ oz. triple sec
8 lime chunks
1 tsp. orange marmalade
Muddle lime and marmalade in a shaker. Shake with remaining ingredients and pour into a large tumbler.
FUNKY DIVA
1 ½ oz. Leblon Cachaça
½ oz. Aperol
½ oz. Grand Marnier
Dash of simple syrup
½ blood orange - cut into chunks
Champagne - to top
Muddle blood orange and simple syrup. Shake with all the ingredients except Champagne. Pour into a tall glass and top with Champagne.
1 ½ oz. Leblon Cachaça
½ oz. Aperol
½ oz. Grand Marnier
Dash of simple syrup
½ blood orange - cut into chunks
Champagne - to top
Muddle blood orange and simple syrup. Shake with all the ingredients except Champagne. Pour into a tall glass and top with Champagne.
BLOODY CARIOCA
2 oz. Leblon Cachaça
5 oz. tomato juice
½ oz. lemon juice
Tbsp. Worcestershire sauce
Pinch each of: celery salt, cracked pepper, cayenne pepper, nutmeg and onion powder
Shake all the ingredients on ice and pour into a highball rimmed with paprika. Stir well and garnish with slice of cucumber.
2 oz. Leblon Cachaça
5 oz. tomato juice
½ oz. lemon juice
Tbsp. Worcestershire sauce
Pinch each of: celery salt, cracked pepper, cayenne pepper, nutmeg and onion powder
Shake all the ingredients on ice and pour into a highball rimmed with paprika. Stir well and garnish with slice of cucumber.
CHILI MAMA
2 oz. Leblon Cachaça
½ oz. lime juice
Dash of simple syrup
½ cup chopped watermelon
1 stem of cilantro
½ small chili
Muddle the chili, cilantro, watermelon and simple syrup. Shake hard with remaining ingredients. Strain over ice into a highball glass. Garnish with a stem of cilantro and two watermelon balls.
2 oz. Leblon Cachaça
½ oz. lime juice
Dash of simple syrup
½ cup chopped watermelon
1 stem of cilantro
½ small chili
Muddle the chili, cilantro, watermelon and simple syrup. Shake hard with remaining ingredients. Strain over ice into a highball glass. Garnish with a stem of cilantro and two watermelon balls.
TROPIC CANA
2 oz. Leblon Cachaça
½ oz. Amaretto
2 oz. pineapple juice
2 oz. guava nectar
½ oz. fresh lime juice
Pinch of ground cinnamon
Shake the ingredients hard and strain over ice into a highball glass. Garnish with a pineapple spear.
2 oz. Leblon Cachaça
½ oz. Amaretto
2 oz. pineapple juice
2 oz. guava nectar
½ oz. fresh lime juice
Pinch of ground cinnamon
Shake the ingredients hard and strain over ice into a highball glass. Garnish with a pineapple spear.
FAR EAST
2 oz. Leblon Cachaça
1 oz. sake
2 oz. lychee puree
½ oz. lemon juice
½ oz. vanilla & lemongrass & chili
Small pieces of lemongrass & chili
Champagne - to top
Muddle chili and lemongrass in a shaker. Shake with remaining ingredients except Champagne. Strain over ice into a highball glass. Top with Champagne and stir well. Garnish with lemongrass straws.
2 oz. Leblon Cachaça
1 oz. sake
2 oz. lychee puree
½ oz. lemon juice
½ oz. vanilla & lemongrass & chili
Small pieces of lemongrass & chili
Champagne - to top
Muddle chili and lemongrass in a shaker. Shake with remaining ingredients except Champagne. Strain over ice into a highball glass. Top with Champagne and stir well. Garnish with lemongrass straws.
LEBLON FRESCA
2 oz. Leblon Cachaça
½ oz. Cointreau
2 oz. fresh squeezed apple juice
1 oz. fresh squeezed beet juice
Small piece of ginger
Muddle the ginger in a shaker. Shake with remaining ingredients. Strain over ice into a highball glass. Garnish with fresh apple slices.
2 oz. Leblon Cachaça
½ oz. Cointreau
2 oz. fresh squeezed apple juice
1 oz. fresh squeezed beet juice
Small piece of ginger
Muddle the ginger in a shaker. Shake with remaining ingredients. Strain over ice into a highball glass. Garnish with fresh apple slices.
RUBY DIAMOND
2 oz. Leblon Cachaça
2 oz. lychee puree
½ oz. lime juice
Dash of simple syrup
1 tbsp. pomegranate seeds
6 mint leaves
Muddle mint and pomegranate in a shaker. Shake with remaining ingredients. Strain into a chilled cocktail glass. Garnish with pomegranate seeds
2 oz. Leblon Cachaça
2 oz. lychee puree
½ oz. lime juice
Dash of simple syrup
1 tbsp. pomegranate seeds
6 mint leaves
Muddle mint and pomegranate in a shaker. Shake with remaining ingredients. Strain into a chilled cocktail glass. Garnish with pomegranate seeds
CAIPIRINHA de UVA
2 oz. Leblon Cachaça
1 oz. semi sweet white wine
½ lime - cut into rough chunks
5 red grapes
2 tsp. raw brown sugar
Muddle sugar, grapes and limes in a large tumbler. Add Leblon Cachaça, wine and cracked ice. Stir well and fill remaining glass with cracked ice. Garnish with 2 grapes.
2 oz. Leblon Cachaça
1 oz. semi sweet white wine
½ lime - cut into rough chunks
5 red grapes
2 tsp. raw brown sugar
Muddle sugar, grapes and limes in a large tumbler. Add Leblon Cachaça, wine and cracked ice. Stir well and fill remaining glass with cracked ice. Garnish with 2 grapes.
SNOWFLAKE
2 oz. Leblon Cachaça
2 oz. coconut milk
2 oz. canned lychee syrup
1 tsp. simple syrup
Pour all the ingredients into a shaker with ice. Shake vigorously. Strain into a martini glass.
2 oz. Leblon Cachaça
2 oz. coconut milk
2 oz. canned lychee syrup
1 tsp. simple syrup
Pour all the ingredients into a shaker with ice. Shake vigorously. Strain into a martini glass.
SPICED PEAR CAIPIRINHA
2 oz. Leblon Cachaça
2 oz. pear nectar
½ fresh lemon
½ tsp. simple syrup
Small piece of ginger
Pinch of nutmeg
Pinch of ground cinnamon
Glass - Martini
Fresh squeeze the juice of 1/2 a lemon. Muddle ginger and lemon in a shaker. Pour simple syrup, nutmeg, ground cinnamon, and pear nectar into the shaker. Fill the shaker with ice and add Leblon Cachaça. Shake vigorously. Strain into a chilled martini glass. Garnish with a pinch of nutmeg.
2 oz. Leblon Cachaça
2 oz. pear nectar
½ fresh lemon
½ tsp. simple syrup
Small piece of ginger
Pinch of nutmeg
Pinch of ground cinnamon
Glass - Martini
Fresh squeeze the juice of 1/2 a lemon. Muddle ginger and lemon in a shaker. Pour simple syrup, nutmeg, ground cinnamon, and pear nectar into the shaker. Fill the shaker with ice and add Leblon Cachaça. Shake vigorously. Strain into a chilled martini glass. Garnish with a pinch of nutmeg.
POMEGRANATE FROST
1 oz. Leblon Cachaça
1 oz. pomegranate juice
4 drops of rosewater
Champagne
Glass - Champagne Flute
Pour pomegranate juice and rose water into a shaker. Fill the shaker with ice and add Leblon Cachaça. Shake vigorously. Strain into a champagne flute. Top with champagne.
1 oz. Leblon Cachaça
1 oz. pomegranate juice
4 drops of rosewater
Champagne
Glass - Champagne Flute
Pour pomegranate juice and rose water into a shaker. Fill the shaker with ice and add Leblon Cachaça. Shake vigorously. Strain into a champagne flute. Top with champagne.
LEBLON PUNCH
1 750ml Bottle Leblon Cachaça
½ Bottle brandy
¼ Bottle triple sec
¼ Bottle amaretto
3 Bottles medium bodied red wine
1 lg. Bottle of soda water
½ cup of fine white sugar
3 Oranges - sliced
20 Cherries
3 Apples - chopped
10 Cinnamon sticks
8 Cloves
10 Star anise
Combine all ingredients except the soda water into a punch bowl. Let stand for two hours. Just before serving add soda water. Serve over ice in a wine glass.
1 750ml Bottle Leblon Cachaça
½ Bottle brandy
¼ Bottle triple sec
¼ Bottle amaretto
3 Bottles medium bodied red wine
1 lg. Bottle of soda water
½ cup of fine white sugar
3 Oranges - sliced
20 Cherries
3 Apples - chopped
10 Cinnamon sticks
8 Cloves
10 Star anise
Combine all ingredients except the soda water into a punch bowl. Let stand for two hours. Just before serving add soda water. Serve over ice in a wine glass.
EVERGREEN
1 750ml Bottle Leblon Cachaça
½ Bottle white rum
½ Bottle triple sec
3 Bottles dry white wine
1 lg. Bottle of soda water
375ml white cranberry juice - optional
1 cup of fine white sugar
2 green apples - chopped
1 cucumber - sliced
4 limes - cut into wheels
Small bunch of green grapes
4 kiwi - cut into wheels
20 fresh sage leaves
Combine all ingredients except the soda water into a punch bowl. Let stand for two hours. Just before serving add soda water.
1 750ml Bottle Leblon Cachaça
½ Bottle white rum
½ Bottle triple sec
3 Bottles dry white wine
1 lg. Bottle of soda water
375ml white cranberry juice - optional
1 cup of fine white sugar
2 green apples - chopped
1 cucumber - sliced
4 limes - cut into wheels
Small bunch of green grapes
4 kiwi - cut into wheels
20 fresh sage leaves
Combine all ingredients except the soda water into a punch bowl. Let stand for two hours. Just before serving add soda water.
CHERRY INFUSION JAR
1 750ml Bottle Leblon Cachaça
Fresh or canned cherries
Add 1 bottle of Leblon Cachaça and about 1/2 cup powdered sugar to the cherries in the jar. Let the jar with all the contents stand covered for a week. Strain out the ingredients and refrigerate the liquid. Served chilled or on the rocks. (The fruit can be saved and eaten.)
1 750ml Bottle Leblon Cachaça
Fresh or canned cherries
Add 1 bottle of Leblon Cachaça and about 1/2 cup powdered sugar to the cherries in the jar. Let the jar with all the contents stand covered for a week. Strain out the ingredients and refrigerate the liquid. Served chilled or on the rocks. (The fruit can be saved and eaten.)
ORANGE & SAFFRON INFUSION JAR
1 750ml Bottle Leblon Cachaça
6-8 oranges, sliced
1 tsp saffron threads
Add 1 bottle of Leblon Cachaça and about 1/2 cup powdered sugar to the cherries in the jar. Let the jar with all the contents stand covered for a week. Strain out the ingredients and refrigerate the liquid. Served chilled or on the rocks. (The fruit can be saved and eaten.)
1 750ml Bottle Leblon Cachaça
6-8 oranges, sliced
1 tsp saffron threads
Add 1 bottle of Leblon Cachaça and about 1/2 cup powdered sugar to the cherries in the jar. Let the jar with all the contents stand covered for a week. Strain out the ingredients and refrigerate the liquid. Served chilled or on the rocks. (The fruit can be saved and eaten.)
THAI STYLE INFUSION JAR
1 750ml Bottle Leblon Cachaça
3 lemongrass sticks
6 chili peppers
10 kaffir lime leaves
1 large ginger nub - sliced
1/4 cup palm sugar
Glass - Infusion jar
Add 1 bottle of Leblon Cachaça and about 1/2 cup powdered sugar to the cherries in the jar. Let the jar with all the contents stand covered for a week. Strain out the ingredients and refrigerate the liquid. Served chilled or on the rocks. (The fruit can be saved and eaten.)
1 750ml Bottle Leblon Cachaça
3 lemongrass sticks
6 chili peppers
10 kaffir lime leaves
1 large ginger nub - sliced
1/4 cup palm sugar
Glass - Infusion jar
Add 1 bottle of Leblon Cachaça and about 1/2 cup powdered sugar to the cherries in the jar. Let the jar with all the contents stand covered for a week. Strain out the ingredients and refrigerate the liquid. Served chilled or on the rocks. (The fruit can be saved and eaten.)
