August 23rd, 2010

Supporters Gettin’ Funkie.

Legalize Cachaça supporters came out to the 1st ever Baile Funkie Fofo pop up party at the Thompson LES rooftop pool in NYC for some cocktails and beats. DJ Manero spun poolside, Gotham Synchro performed though out the evening, the Leblon Caipirinha Bar was mixing up strawberry basil and traditional caipirinhas, and the VIP’s had their very own Caipiristas to mix and muddle their drinks. Check out the scene covered  by New York Insider TV.

August 19th, 2010

Enough Said

Enough said.

August 12th, 2010

The Legalize Truck Named Hamptons Car of the Day

The Legalize Truck was named “Hamptons Car of the Day” by Guest of a Guest.   The article describes the truck as “the coolest destination for you and your friends to enjoy a cold Caipirinha or their newest concoction, the LeBlon James.”  Make sure to wave the truck down if you see it cruising the LA or NYC streets and ask for some complimentary Caipirinha flavored sorbet and how you can help the Legalize Cachaça movement.

August 11th, 2010

New York’s Firefighters Loves Leblon

We helped some of New Yorks’s finest firefighters fight off the NYC heat by serving them Caipirinha flavored sorbet.  After educating them about our fight to Legalize Cachaça, the NYC heroes became proud supporters the Legalize movement.

July 29th, 2010

Try these cachaça coctails at home!

On Thursday, July 22nd, Cachaça was featured at 25 Spirited Dinners at the Tales of the Cocktail in New Orleans, LA.  World-renowned mixologists worked with the chefs to create and pair a custom Leblon Cachaça Cocktail with a specific course at each dinner.  These tantalizingly delicious creations were just too good to keep to ourselves.

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

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

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

Shake and serve in a cocktail glass.

Mike’s On The Avenue
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

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

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

Serve with spoon so recipient can stir.

Click here to see more recipes you can try at home!

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To digitially sign the petition, complete the form below:


We the People, in order to form a more perfect bar, seek to establish Cachaça as 'Cachaça,' Brazil's Noblve Spirit. We formally and necessarily declare that Cachaça is independent of, and therefore not, 'Brazilian Rum.' We make this declaration with no prejudice or malice towards Rum, nor to any other of our brethren spirits, such as Vodka, Tequila, or Gin.

To prove the above, let facts be submitted to a candid world: We recognize that Cachaça is made only from fresh-pressed cane juice, not molasses, and can only come from Brazil. We declare that Cachaça is the key ingredient to the Caipirinha, Brazil's National Cocktail. We also recognize that Cachaça mixes well with just about anything - fruit juices, sodas, and tonics - and brings a wonderful Brazilian touch to any classic cocktail.

We therefore hold these truths to be self-evident; that Cachaça is Brazil's Noble Spirit, endowed by its creator with certain unalienable characteristics, that among these are a fruity nose, fresh taste, and a long, clean finish. And in support of this Declaration, with a firm reliance on the confidence of our combined passion and expertise, we mutually pledge our understanding, our professionalism and our sacred honor.