CAIPIRINHA DE PRIPRIOCA
by Alex Atala
2 oz Leblon Cachaça 1 oz priprioca syrup 1 oz passion fruit pulp 5 mint leaves 1 lemon wheel Combine all of the ingredients in a rocks glass with ice and stir well. Serve with a straw.
ABACAXI RICACO* by Jacob Briars
3 oz Leblon Cachaça 2 oz pineapple puree 1 oz lime juice 1 oz simple syrup dash of bitters dash of nutmeg Fill a shaker with ice and add Leblon Cachaça, pineapple puree, lime juice, simple syrup, and bitters. Shake well and serve in a hollowed out pineapple. Garnish with a dash of nutmeg. *A twist on the classic drink found in David Embury’s famous cocktail book of 1948.
BREAKFAST IN LEBLON by Junior Merino
1 ½ oz Leblon Cachaça 1 oz ginger liqueur 1 oz fresh-squeezed pink grapefruit juice ½ oz orange liqueur ¾ oz lime juice ¾ oz egg white ¼ oz simple syrup orange, for garnish Combine all of the ingredients in a shaker with ice and shake well. Strain into a martini glass and garnish with an orange twist.
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