In the past year, Leblon, a luxury cachaça from Brazil, has created a trend that is surprising even the most cynical of journalists: cachaça-based cocktail and food pairings in fine dining establishments around the country.
Starting with the Bouley Test Kitchen in New York and including top restaurants in the Hamptons, Washington D.C., Houston, Boston, San Francisco and Phoenix, Leblon Cachaça and innovative cocktails created with this super-premium entry from Brazil have been the muse for many of the nation’s leading chefs. From Duck Breast with Farro and Lucques Olives to Prime Ribeye Steak with Lime Chimichurri and Charred Asparagus , menu items are finding delicious new accompaniments in Leblon cocktails.
Patty Unterman, who writes for the San Francisco Examiner, attended a pairing at Jardiniere in San Francisco and wrote the following, “At Jardiniere the other night, I ate a four-course meal accompanied by different cachaça cocktails. While I don’t recommend this under any circumstances, I did discover a divine cachaça aperitif that went perfectly with Jardiniere’s scallop and cherry tomato ceviche.” At Tabaq Bistro in Washington, D.C., Executive Chef Daniel Labbone and mixologist Omer Buyukbayrak created a spectacular menu featuring indigenous Brazilian dishes and new Leblon cocktail creations that stretched the definition of caipirinha. A Brazilian Julep (Leblon cachaça, Southern Comfort, lime juice, simple syrup, mint leave torn) was paired with a Brazilian Moqueca a Baiana, a seafood stew of red snapper, onions, garlic, tomato, cilantro, chili pepper, and a blend of palm oil and coconut milk. Art Smith, chef for Oprah Winfrey and new owner/operator of Table in Chicago worked with Leblon and Bar Chef Albert Trummer to create a great evening of foods and cocktails, pairing a Bar Chef Caipirinha with Summer Lobster Gazpacho with Avocado Cake and Cachaça Crema.
Other dinners have included Della Femina in the Hamptons, Polo’s Signature in Houston, Sibling Rivalry in Boston and Elements in Phoenix.
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