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Eat & Drink Brazil

Brazil’s Signature Cocktail is a “Natural Match” for Spanish Tapas, Korean Fried Chicken, All-American Burgers, Mexican Fish Tacos, Wiener Schnitzel and More.

Leblon, producer of Brazil’s handcrafted Cachaca, today announced that the Caipirinha is emerging as an ideal cocktail companion to international and American dishes.  The Caipirinha, which has long dominated the Brazilian restaurant scene, is now winning fans among restaurateurs, chefs and culinary sophisticates who see it as a natural match for dishes from across Asia, Europe, Latin America and the U.S.

Made from Cachaca, Brazil’s national spirit distilled from fresh sugar cane juice, together with muddled lime and sugar, the Caipirinha can easily pair with both subtle and robustly flavored foods that are dominating today’s dining scene and Leblon is considered to be the Cachaça of choice for the Caipirinha.

“The Leblon Caipirinha is the ultimate pairing drink for the world’s cuisines,” said Chef Alex Atala of the acclaimed D.O.M. and Dalva e Dito restaurants in Sao Paulo, Brazil.  Chef Alex, who trained in several Michelin-starred restaurants, is Brazil’s preeminent chef and an exemplar of its finest cutting-edge cuisine.  “The cocktail’s acidity complements lighter fare and cuts the richness of heavier dishes.  Its pleasingly grassy sugar cane notes make it perfect for cuisines where spice plays an important role.  The fact that it can be easily interpreted with different fruits and herbs makes it a kind of blank canvas that is perfect for just about any cuisine and any dish.”

In addition, the ease of making the Caipirinha at home makes it perfect for casual takeout nights and home entertaining.  Any home bartender can become a star with the Caipirinha and impress their dates, friends and family.

Latin Ceviche

“The striking simplicity of ceviche, which is pristine fish marinated in lime juice, is celebrated and complemented by the simplicity of the Caipirinha,” said Maximo Tejada, Chef/Co-Owner, Rayuela and Macondo restaurants (New York City).  “It’s a marriage made in culinary heaven.”


Picture 32“The biggest trend in Korean cuisine right now is Korean fried chicken, both in Korea and the U.S.,” said Jennifer Maeng, former owner of Temple Restaurant (New York City) and Korean food expert.  “Nothing goes better with spicy chicken wings than an icy-cold, freshly-muddled Caipirinha.  The acidity cuts the richness of the chicken and the fruit notes are a perfect offset to the chicken’s savory and spicy notes.”


“The Caipirinha is perfect with everything from freshly-made guacamole to fish tacos and quesadillas,” said Chef Julian Medina of Toloache and Yerba Buena restaurants (New York City).  “Our spice palette, which includes countless fresh and smoked chili peppers, garlic and cumin, are all heightened by the bright citrus flavor of the Caipirinha.”

Japanese Sushi Rolls and Tempura

“It’s no coincidence that the Caipirinha is one of SUSHISAMBA’s signature libations–it pairs exceptionally well with fresh sushi and sashimi,” said Dan Tucker, Chef de Cuisine, SUSHISAMBA rio (Chicago).  “From the fresh lime and Cachaça come citrus flavors that heighten the savory notes of our specialty rolls.  In particular, our Neo Tokyo roll’s quick kick of spice–from the aji panca–is offset by a thirst-quenching Caipirinha.  In the heat of summer, there’s nothing better!”


“The thing that excites my customers about Caipirinhas is they can experience the very essence of Brazil without ever leaving their barstool,” said Chef Ron Oliver, The Marine Room (La Jolla, Calif.).  “Then, by pairing this exuberant cocktail with our Avocado Beignet, or Hazelnut Dukkah Crusted Prawns or even our Green Curry Escargot Casserole, they are suddenly on an exotic tour around the globe in every sip.”

Spanish Tapas

“Tapas launched the highly-popular small plate dining trend in the U.S.  This casual style of eating goes well with a vivacious cocktail,” said Cynthia Diaz, Owner, Bar Celona (New York City).  “From salt cod fritters to chorizo cooked in wine to prawns sautéed in garlic, the Caipirinha really turns these Spanish classics into a fun and festive occasion.”


“The ‘Recipe’ burger and a Caipirinha are a party waiting to happen!  It is what this drink needs.  A special blend of rich chuck and brisket cuts of beef are designed for medium-rare cooking and classic accompaniments, not to mention duck-fat crisped potato chips and house-made pickles that pack a bit of spiciness,” said Shawn Paul Dalziel, Executive Chef, Recipe (New York City).  “Oh…and don’t forget my Caipirinha, I like mine well muddled so the bitterness from the zest of the limes balances against the sugar, acidity and kick of the Leblon Cachaca.”


“Nothing stands up better to our perfectly charred and marinated ancho chili BBQ bone-in Rib-Eye Steak than a Hibiscus Caipirinha,” said Chef Todd Mark Miller, STK New York (New York City).  “The acidity cuts through the richness and robust flavors of the grilled rib-eye and refreshes the palate, preparing it to taste the beefy flavors anew.  Moreover, the inherent fruitiness of the drink contrasts the primal char of the steak and takes diners to the portal of a superb pairing experience.”


“Since there is a significant amount of acid present in this bright and citrusy cocktail, it’s best to serve the Caipirinha with heartier fare that both cuts the acidity and complements the flavors,” said Kurt Gutenbrunner, Chef/Co-Owner, Wallse and Blaue Gans restaurants (New York City).  “For example, I love it with our classic Wiener Schnitzel or Cod Strudel.  It slices through the richness of these dishes, cleanses the palate and refreshes the body and soul.”

About Leblon Cachaca

Leblon is a handcrafted Cachaca (pronounced ka-SHA-sa) produced at Maison Leblon in Minas Gerais, Brazil’s agricultural heartland.  Distilled from freshly pressed sugar cane juice, Leblon is then rested in XO Cognac casks and blended to create superior complexity and taste.  Leblon is the leading Cachaca brand in high-end establishments and is the premier base spirit of the Caipirinha (pronounced kai-pur-EEN-ya), the national cocktail of Brazil.  Available in all 50 U.S. states, Leblon recently won the “2010 Rising Star Growth Brand” Award by the Beverage Information Group and “Best Cachaca” with a Double Gold Medal Award at the 2010 San Francisco World Spirits Competition, its fifth Gold Medal win to date.  Leblon also garnered “Best in Class” at the Rum Experience International Tasting Competition – London.  Leblon is also available in Brazil, France, the U.K., Italy, Ireland, Canada, Thailand, Spain and Portugal.  For more information, visit

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SOURCE Leblon Cachaca