• LEBLON CARNAVAL COCKTAILS

    The Leblon Caipirinha 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)
    Amazonia 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 expect the champagne very hard. Strain over ice into a highball glass. Splash with Champagne and stir.
    Berry Caipirinha Berry Caipirinha

    2 oz. Leblon Cachaça
    6 Blackberries (any berries will work)
    1/4 Lime-sliced
    1 Tbsp. 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.
    Bloody Carioca Bloody Carioca

    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 expect the champagne very hard. Strain over ice into a highball glass. Splash with Champagne and stir.
    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.
    Far East 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.
    Funky Diva 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.
    Honey Mule 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.
    Jade River Jade River

    2 oz. Leblon Cachaça
    ¼ oz. Pernod
    1 oz. apple juice
    1/4 oz. fresh lime juice
    1/4 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 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.
    Leblon Fresca 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.
    Pineapple & Mint Caipirinha Pineapple & Mint Caipirinha

    2 oz. Leblon Cachaça
    1 Lime Slice
    4 Chunks of ripe pineapple
    1 Tbsp. 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.
    Amazonia 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 expect the champagne very hard. Strain over ice into a highball glass. Splash with Champagne and stir.
    Ruby Diamond 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
    Sunday Caipirinha 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.
    Tiger Rouge 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.
    Tropic Cana 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.