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Nov26

TDN Leblon Cachaça Wrap-Up

Thursday Drink Night - two lovely people sharing drink and conversation over the net

Saturday Drink Night (SDN)

Thursday Drink Night is happening this week, just not on Thursday. Our bellies will be full of roast turkey with glistening, crispy skin flecked with rosemary and thyme, oozy, sausage and apple laden stuffing with a nice crunchy top, and silky pumpkin pie that seems to replicate on your plate every time you finish a piece. Our bodies, in need of some respite from the onslaught, shall convene on Saturday at 7pm EST for the first ever Saturday Drink night, featuring apples. Apple cider, apple juice, Apfelkorn, Sour Apple Pucker, Calvados, and Applejack are all fair game. The rules are the same, the prize will be intense, and you’ll all just be sitting on the couch not moving anyway, so…

Come chat with us! bar.mixoloseum.com

Leblon Cachaça

Our first ever sponsored TDN was a hit. We were joined by Steve Luttmann, President and Founder of Leblon and Gerry Schweitzer, Founding Partner and COO. They answered a whole array of questions about the distilling process, harvest, cognac cask aging, and in general really raised the level of conversation in the chat room.

On top of that, we created an unprecedented 31 cocktails. Everything from cream of coconut to passion fruit syrup and maraschino liqueur to creme de mure found its way into the wide variety of potions developed that evening. There were simply too many cocktails to feature them all here, so go to the full list if you’re in need of more.

Cocktail Highlights

Cherry Crush

  • 2oz Leblon cachaça
  • 1/2oz lime juice
  • 1/2oz grapefruit juice
  • 1/2oz vanilla syrup
  • 1 dash grapefruit bitters
  • 1 dash grenadine

Shake all but grenadine with ice and strain into a crushed-ice laden rocks glass. Drizzle on the grenadine.

Tiare from A Mountain of Crushed Ice

Tiare’s crush was one of my favorites of the night. Vanilla and grapefruit match so well with the cachaça and the drink is colored by ribbons of grenadine that drip down the inside of the glass.

Rio Tiki

  • 2oz Leblon cachaça
  • 1 1/2oz grapefruit juice
  • 1oz passion fruit syrup
  • 2 dashes Fee’s Old-Fashioned bitters

Shake with cracked ice and strain into a chilled imbibing vessel.

Nathan

The Rio Tiki received rave reviews from nearly everyone who tried it and was a hit at Trader Vics where Gabe and Matt tempted several guests with its allure. Depending on your passion fruit syrup, you may need to adjust the grapefruit juice.

The Shaven Yak’s Belly

  • 2oz leblon cachaça
  • 1oz maraschino liqueur
  • 3 dashes Angostura bitters

Swizzle with lots of crushed ice and add a yak comb for garnish.

Blair from Trader Tiki

Maraschino and cachaça spar in a funky match that leaves both the better for it. As to the yak comb, ask Blair.

Brazilian Frog

  • 1 1/2oz Leblon cachaça
  • 1/2oz Cointreau
  • 1/2oz cognac
  • 1 1/2oz orange juice
  • 2 dashes Peychaud bitters

Shake with ice and strain into a chilled cocktail glass (or hollowed-out frog).

SeanMike from Scofflaw’s Den

Peychaud bitters and cachaça work wonders in this delightfully refreshing cocktails.

Sao Paulo Ice Tea

  • 2oz Leblon cachaça
  • 1oz Absolut Peach
  • 1oz gin
  • 1/2oz lime juice
  • 1/2oz lemon juice
  • 1/2oz simple syrup
  • club soda, to top

Shake with ice, strain over ice, top with club soda.

Gabe from and Matt from RumDood.com

Gabe and Matt may be the first souls to have used vodka in a TDN recipe; peach and cachaça go so well together, that we’ll let it slide.

Paul’s Burpee Seed Catalog

  • 2oz Leblon cachaça
  • 3/4oz amer picon
  • 1/4oz Licor 43
  • 2 dashes Bittermens Xocolatl Mole bitters (sub dash creme de cacao)

Stir with cracked ice and strain into a chilled cocktail glass.

Paul from Cocktail Chronicles

As the night winded down, Paul came up with this tasty mix.

Ginger and Green

  • 2oz Leblon cachaça
  • 1oz Oronoco rum (sub your favorite white rum)
  • 1/2oz Chartreuse
  • 2 dashes absinthe
  • ginger beer, to top

Build over ice in a festive glass.

Rick from Kaiser Penguin

This one’s bright and refreshing, a good change from some of the richer cocktails of the evening.

The Red Baron

  • 1 1/2oz Leblon cachaça
  • 1 1/4oz Plymouth sloe gin
  • 3/4oz egg white
  • 3/4oz lemon juice
  • 2t Campari
  • 1/4oz simple syrup
  • 3 dashes grapefruit bitters

Shake with a plethora of crushed ice for at least 30 seconds.

Jay from Oh Gosh!

Red and creamy, the sloe gin, campari, cachaça mix was magical.

KP Question

  • What was everyone’s favorite drink from the night? (If you couldn’t make it, mix up a few and let us know!)

3 Responses to “TDN Leblon Cachaça Wrap-Up”

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3 Comments to “ TDN Leblon Cachaça Wrap-Up”
  1. BoozemonkeyNo Gravatar says:

    No sour apple pucker? How is anybody supposed to make a decent drink?

  2. [...] who attended had their chance to ask questions about Leblon and many nice cocktails were made, we were a few who wrote wrap ups of the event. Leblon has a bit of a rummy boquet with a fruity nose, and a [...]

  3. SandyNo Gravatar says:

    these are some really awesome drink recipes. I’d like to make them, but I can’t find cachaca. If I can’t get my hands on any, is there something I can substitute that will get me similar results? Thanks-Sandy

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About

Kaiser Penguin is a cocktail blog featuring original recipes, homemade ingredients, classic cocktails, and tiki drinks.

Why on Earth did you name your blog “Kaiser Penguin?”

It is a well-known fact that penguins are members of high society and enjoy fine cocktails. Our very own kaiser penguin would like me to mention that he also enjoys various treats from the sea.

Contact: rick@kaiserpenguin.com