On Thursday, July 22nd, Leblon had the honor to be featured at 25 Spirited Dinners at the Tales of the Cocktail in New Orleans, LA. Each dinner took place at a top restaurant in New Orleans. World-renowned mixologists worked with the chefs to create and pair a custom Leblon Cocktail with a specific course at each dinner. To say the least, the diversity and creativity of the cocktails were amazing!

Some interesting combinations included the Cachaça Passion Fruit Shrub by Derek Brown and Phil Greene (Think: Creativity); the Paulina Meat Market Cooler by Bridget Albert and Kyle (Think: long hours infusing local meat with Cachaça and then having it driven to New Orleans all the way from Chicago); and the Merlin Griffiths/Milo Rodriguez's New Orleans Ti Punch (Think: a simple classic with a twist).

In total, over 25 recipes were created by Tad Carducci, Paul Tanguay, Allan Katz, Kimberly Patton-Bragg, Charlotte Voisey, Nick Nemeth, Gaston Martinez, Audrey Saunders, Eric Alperin, Phil Ward, Lynette Marrerro, Ted Breaux, Chris Hannah, Todd Appel, Guillaume Lamy, Brooks Reitz, Leo Robitschek, Blair Reynolds, Allen Katz, Todd Richman, Gina Chersevani, Paul Clarke, Jeffrey Morganthaler, Jerry Thompson, Elayne Duke, Philip Duff, Simon Ford, Jamie Gordon, Chris Patino, Father & Son duo Jeffrey and Jonathan Pogash, Jim Ryan, Gardner Dunn, Yuri Kato, Tal Nadari, Rob Cooper, Ted Haigh, Kristen Amann, Rhiannon Enlil, John Lermayer, Patricia Richards, and Darby Kelly.

And now the good news: here are all the recipes so that you can make them at home...

Jackson
Cocktail by Paul Clarke, Jeffrey Morganthaler, & Jeremy Thompson

Third Course Cocktail
1 1/2 oz Leblon cachaça
3/4 oz Fresh lime juice
3/4 oz Pineapple gum syrup
1/2 oz Egg white
1/4 oz Luxardo amaretto
1 tsp Apricot preserves

Method:
Shake and serve in a cocktail glass.

Arnaud's
Cocktail by Ted Breaux & Chris Hannah

Ti Punch Leblon
2 oz Leblon Cachaça
1 oz simple syrup
1 squeeze lime
1 oz red pepper/saffron syrup*
Black pepper “Frico” garnish

Method:
Add cachaça and syrup to bar shaker with ice and shake vigorously. Strain into small rocks glass and add lime squeeze.

Bombay Club
Cocktail by Merlin Griffiths & Milo Rodriguez

Norleans Ti Punch
2 oz Leblon Cachaça
1 oz Martinique cane sugar
5 lime wedges

Method:
Combine all ingredients and serve over hand-cracked ice. Garnish with French oak essence.

Rio Mar
Cocktail by Rhiannon Enlil & John Lermayer

Curitiba Winter
1 1/4 oz Leblon cachaça
3/4 oz Green Chartreuse V.E.P.
3/4 oz Fresh lime juice
2 oz Apple cider
4 Cloves

Method:
Muddle the cloves, add remaining ingredients, shake double strain into a coup and serve with an apple spear that has been spiked with cloves.

Redfish Grill
Cocktail by Kirsten Amann & Lynette Marrero

The Girl from Ipanema (2nd Course)
2 oz Leblon cachaça
3/4 oz Domaine de Canton ginger liqueur
1/2 oz Fresh lemon juice
1/2 oz Simple syrup
1/4 oz Fresh ginger juice

Method:
Shake with ice and strain over new ice in a rocks glass. Garnish with a Lemon peel.

Bacco
Cocktail by Todd Appel & Guillaume Lamy

Santa Catarina
2 oz Leblon Cachaça
1/2 oz Mathilde Pear liqueur
1/2 oz pear puree
1/2 oz spiced simple syrup
lemn juice
pear slice/ candied lemon peel garnish

Method:
Stir all ingredients in a glass with ice. Garnish with a pear slice or candied lemon peel.

Boucherie
Cocktail by Brooks Reitz, Blair Reynolds, & Leo Robitschek

Ipanema Flip
2 oz Leblon Cachaça
3/4 oz Demerara syrup
1/2 oz Almond milk
1 whole egg
Shaved macadamia nut garnish

Method:
Dry shake all ingredients and then shake with one big cube. Garnish with shaved macadamia nut.

Le Meritage
Cocktail by Jeffrey & Jonathan Pogash

Juan Collins
1 oz Leblon cachaça
3/4 oz Bols genever
3/4 oz Fresh lime juice
3/4 oz Clement sirop de canne
Chilled club soda

Method:
Build in an ice-filled highball glass. Garnish: lime wheel.

Sazerac Restaurant
Cocktails by Phil Greene & Derek Brown

Leblon Bombshell
1 1/2 oz Leblon cachaça
3/4 oz Dubonnet Rouge
01/4 oz Benedictine
1/2 oz Fresh lemon juice
3-4 dashes Angostura bitters
3-4 dashes Peychaud's bitters

Method:
Shake well with ice, strain into chilled cocktail glass.

Bourbon House
Cocktail by Kim Patton-Bragg

Besame Mucho
1 1/2 oz Leblon Cachaça
3/4 oz Earl Grey syrup
3/4 oz Damiana
1/2 Lemon juice
2 Dashes Angostura orange
Soda
2 long curls of lemon and orange peel

Method:
Shake first 5 ingredients together. Pour into Collins glass filled with ice and peels. Top with soda.

Restaurant August
Cocktail by Rob Cooper & Ted Haigh

Common Man's Reviver
2 oz Leblon cachaça
3/4 oz St-Germain elderflower liqueur
1 oz Lemon juice
1/4 oz Herbsaint Original
Top with tonic water

Method:
Serve with spoon so recipient can stir.

Zoë
Cocktails by Patricia Richards & Darby Kelly

Blackberry Ginga
2 oz Leblon Cachaça
1/2 oz Cinzano Bianco Vermouth
1/2 oz Pernod Absinthe
1/2 oz simple syrup
1/4 oz yuzuya honten yusu no salt
1 dash D.M Kelly's Pomegranate Bitters
3 fresh, ripe blackberries
1 sage leaf

Method:
Muddle the blackberries in a mixing glass. Add the remaining ingredients except for the absinthe. Add ice and shake well to chill. Double-strain into an absinthe rinsed 5.5 oz coupe glass. Garnish with a spanked sage leaf.

A Mano
Cocktail by Tippling Bros., LLC
(Tad Carducci & Paul Tanguay)

Signora Granchio
1 1/2 oz Leblon Cachaça
1/4 oz Amontillado Sherry
2/3 oz fresh lemon juice
1 oz red pepper/saffron syrup*
Black pepper “Frico” garnish

Method:
Shake all ingredients together. Strain into chilled fizz glass or jelly jar, half filled with ice. Top with “Frico” garnish.

Dickie Brennan’s Steakhouse
Cocktail by Kyle McHugh & Bridget Albert

Paulina Meat Market Cooler*
2 oz Leblon Cachaça
1 1/4 oz fresh lime juice
1 oz agave nectar
1 in slice of a roasted chipotle pepper

Method:
In a mixing glass muddle roasted pepper, lime juice, and agave. Add watermelon juice and infused Leblon. Add ice and shake well. Strain into a chilled cocktail glass. Garnish with mini watermelon wedge.

*Encased meat infused Leblon

3 lbs encased meat
1 750 ml bottle Leblon Cachaça

Emeril’s Delmonico
Cocktail by Elayne Duke & Philip Duff

Leblon Peppered Smash
1 1/2 oz Leblon Cachaça
3 slices Ripe watermelon
2 Kumquats
Hints of grains of Paradise pepper slices

Method:
Muddle watermelon and kumquats. Add remaining ingredients, stir with ice, and serve.

GW Fins
Cocktail by Eric Alperin & Phil Ward

A Brazilian On Holiday
1/2 oz Leblon cachaça
1/2 oz French dry vermouth
1/4 oz Licor 43
1/4 oz Campari
Brut champagne
1/2 oz Lime juice
cucumber strip garnish

Method:
Combine all ingredients and garnish with a cucumber strip.

Palace Cafe
Cocktail by Gardner Dunn & Yuri Kato

Tales of the Palace
1 1/2 oz Leblon
3/4 oz Midori
1/2 oz Pear brandy
1/2 oz Lemon juice
1 1/2 oz Pear juice
3/4 oz Ginger “juiced”

Method:
Combine all ingredients and serve.

Sazerac Restaurant
Cocktails by Phil Greene & Derek Brown

Cachaca Passion Fruit Shrub
1 1/2 oz Leblon Cachaça
4 oz Passion fruit & lemon grass shrub
soda
fresh sugar cane

Method:
Combine all ingredients over ice and stir. Top with soda water, and garnish with fresh sugar cane.

Coquette
Cocktail by Charlotte Voisey & Gina Chersevanin

Lemongrass Mojito
2 oz Leblon Cachaça
3/4 oz Lemongrass infused simple syrup
3/4 oz fresh lime juice
2 pieces fresh muddled pineapple
8 leaves fresh mint

Method:
Muddle pineapple, add other ingredients and shake well. Strain over crushed ice in a tall glass. Garnish with an elegant, hollow lemongrass stalk.

Restaurant August
Cocktail by Rob Cooper & Ted Haigh

Miracle Cocktail
1 1/2 oz Leblon cachaça
1 oz Dubonnet Rouge
1/2 oz St-Germain elderflower liqueur
1 dash Angostura orange bitters
1 dash Angostura bitters
The juice of 1/4 lemon

Method:
Serve in an Old Fashioned glass and stir.

La Cote Brasserie
Cocktail by Gaston Martinez

Pepino de Brasil
2 oz Leblon cachaça
1 oz Lime juice
3/4 oz Agave nectar
4 Cucumber slices
4 Cilantro leaves
1 Jalapeno slice

Method:
In a mixing glass muddle cucumber, cilantro, and jalapeno. Add remaining ingredients. Shake with ice and strain into rocks glass with fresh ice. Garnish with cucumber slice.

Pelican Club
Cocktail by Tal Nadari

Intermezzo Cocktail
1/2 oz Leblon Cachaça
1 oz Bols Genever
1/4 oz Yellow Chartreuse
Twist of lime

Method:
Rinse the glass within with Leblon Cachaça and create a coating in the glass. Chill Bols Genever and Chartreuse in a mixing glass or from the freezer and serve in the glass.

Mike's On The Avenue
All Cocktail by Jim Ryan & Bompass & Parrn

Tony’s Coconut Batida
1 oz Leblon cachaça
2 oz Coco Lopez Coconut Cream
1 oz Half & half
1/4 oz Simple syrup
Toasted coconut garnish

Method:
Stir together in a glass. Add toasted coconut for garnish.

Iris
Cocktail by Simon Ford, Jamie Gordon, & Chris Patino

Rojo Otro
1 1/2 oz Leblon cachaça
1/2 oz Dubonnet Rouge
2 dashes Regan’s Orange Bitters
1/4 oz Demerara syrup
1/4 oz Lime juice
Fresh Fennel 

Method:
Muddle fresh-sliced fennel in a mixing glass, and ice and all further ingredients, the shaken and fine-strain into a cocktail class. Garnished with a flamed orange zest.

Sazerac Restaurant
Cocktail by Phil Greene & Derek Brown

Un Touriste Passif
2 oz Leblon cachaça
1/2 oz Bols Crème de Cacao
1 oz Fresh pineapple juice
1/4 Fresh lemon juice
Dash Peychaud’s bitters On Top
Egg whites

Method:
Combine ingredients, except for bitters, and shake without ice. Add a generous portion of ice and shake vigorously. Strain into chilled cocktail glass and top with Peychaud Bitters.

Calcasieu
Cocktail by Allen Katz & Todd Richman

IFC
1/2 oz Leblon Cachaça
1/2 oz Green Chartreuse

Method:
Stir ingredients over ice until exceedingly well-chilled. Strain into frozen shot glass.

Boucherie
Cocktail by Brooks Reitz, Blair Reynolds, & Leo Robitschek

Preto Deto
2 oz Leblon Cachaça
1/2 oz lime juice
1/2 oz pineapple juice
1 oz Trader Tiki Orgeat
3 Dashes of Bitter Truth aromatic

Method:
Combine all ingredients, add ice, and shake well.

Broussard's
Cocktail by Nick Nemeth

The Maison Jerry Cocktail
30ml Leblon Cachaça
30 mL Sailor Jerry spiced rum
15 mL fresh lime juice
15 mL simple syrup
30 mL Egg whites
6 Raspberries
10 Black peppercorns

Method:
Shake ingredients over ice, and fine-strain into a chilled coupe. Finish with brulee of Angostura Aromatic bitters.