LEBLON CARNAVAL COCKTAILS

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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.