2009 Leblon Cachaça Caipirinha Competition

2009 Leblon Cachaça Caipirinha Competitors

San Francisco, CA
Gabrielle Barnes and Chase Williamson

Los Angeles, CA
Pablo Moix and Matthew Eggleston

Phoenix, AZ
Trudy Thomas and Corey Jansen

Austin, TX
Mindy Kucan and Bill Norris

Milwaukee, WI
Nate Newbrough and Matt Simonis

Chicago, IL
Tim Lacey and Cristiana DeLucca

New Orleans, LA
Danny Valdez and Maksym Pazuniak

New York, NY
Tad Carducci and Christopher Stanley


Judge’s Choice Chapter – Las Vegas

Tobin Ellis and Andrew Pollard

Created by: Tobin Ellis, BarMagic

Ingredients Prep & Procedure Glass
½ slice fresh Blood Orange
1” sprig of fresh Thyme
1 dash Fee Bro’s Whiskey Aged Bitters
2 oz Outlaw Brown Tonic (authentic brazilian quinine tonic)
1 ½ oz Leblon Cachaça
¼ oz Yellow Chartreuse
Fresh Hand Charged Seltzer

1. Rinse Glass w/chartreuse, discard extra
2. Muddle 1-2 in mixing glass
3. Add 3-5 & fill with ice
4. Shake & Fine Strain over Fresh Cubes
5. Top with Hand Charged Seltzer (1-2 oz or to desired carbonation)
6. Stir once to mix

Hand Charged Seltzer:
Fill Soda Siphon ¾ with spring water
Charge with 1 CO2 cartridge, shake & chill for 2 hours min.
Double Rocks
Sensitivity & Tasting Notes Garnish
Complex and light hints of orange, cardamom, quinine, smooth cane finish, hint of
lime, lightly carbonated
Fresh Lime Wedge squeezed

” El Calor del Brasil ” or ” The Heat of Brazil”
Created By: Andrew Pollard, Noir Bar at The Luxor Hotel -USBG Las Vegas Chapter

2oz. Leblon Cachaça
1oz. Lime Basil Simple Syrup
.5oz Fresh Tangerine Puree
6 Fresh Pineapple Chunks
1 Julienned Jalapeno Slice

Build – Muddle together the pineapple and jalapeno with the lime basil syrup and tangerine puree.  Next , add Leblon Cachaca and shake and double strain over fresh ice.

Glassware – Collins
Garnish – Pineapple Spear, Basil Sprig and Fresh Cracked Black Pepper.  The garnishes represent the colors of Brazil. – Enjoy.


People’s Choice – Tad Carducci

Created by:  Tad Carducci-USBG New York Chapter

Masalarinha- A fragrant, Indian-inspired Caipirinha

2 oz. Leblon Cachaça
3 quarters lime
.5 oz. honey
one 2 inch peel of grapefruit
one 1 inch cube of fresh pineapple
.25 tsp. garam masala powder
.25 tsp. turmeric for color

Muddle lime, pineapple and honey.  Add additional ingredients and ice.  Shake and serve over ice.