CAIPIRINHA

OF THE MONTH

SEPTEMBER

Rio de Mojito

Chaya Brasserie
San Francisco, CA
  • 2 oz Leblon Cachaça
  • Fresh mint leaves
  • .5 oz of fresh lime juice
  • .5 oz of simple syrup
  • 1 oz of organic Açai berry juice
    In a cocktail shaker, muddle fresh mint, add ice, Leblon Cachaça, lime juice, simple syrup and Açai juice. Shake vigorously and serve in a nice tall glass. Finish with a splash of soda water and garnish with a lime wheel.
    Chaya Brasserie in San Francisco is known for excellent French-Japanese Cuisine, great Cocktails and magnificent views of the Bay Bridge from every seat in the restaurant. Chaya has one of the best Happy Hours in the city. The Bar is always full of beautiful people enjoying delicious and innovative Cocktails created by it’s Bar Manager Eric Schreiber. The Rio de Mojito is one of his most refreshing creations, mixing Leblon Cachaça and Açai Brazilian-berry organic juice for a sophisticated twist on the classic mojito.

Spirit of Brasil

Created by: Charles Joly
Three Headed Productions
The Drawing Room
Chicago, IL
  • 1 1/2 oz Leblon Cachaça
  • 1/2 oz St.-Germain Liqueur
  • 1 oz Strawberry Puree*
  • 3/4 oz Fresh Lime Juice
  • 1/2 oz Pineapple Juice
  • 3-5 Large Basil Leaves
  • White of one small egg
    Combine Strawberry puree, lime juice, pineapple juice and basil leaves in a mixing glass. Muddle well to release oil from basil. Add Leblon, St.-Germain, and egg white. “Mock Shake” without ice to emulsify cocktail. (Adds extra froth when poured) Add ice and shake thoroughly. Strain into chilled cocktail coupe. Place garnish on rim of glass. Sit back, relax, and enjoy. Teach your friends the recipe so they can make you the second round.

    *Strawberry Puree: 1 pint strawberries. Wash and remove crowns. Combine in blender with 75ml lemon juice and 75ml sugar. Adjust to taste.

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