Issue link: https://digital.copcomm.com/i/306378
may 2014 / the tasting panel / 87 MEXICAN WORLD CUP Burning Waters Cantina, Greenwich Village When Apotheke alum and master mixologist Esteban Ordoñez was asked to create a Mexican-inspired cocktail with Leblon, he turned to avoca- dos as the surprising ingredient driver. "The creamy rich texture and sweet mild flavors of the avocado are a perfect match for the strong, pungent and rich sugarcane flavors that Leblon possesses, and it all comes together with the bright acidity of limes; the vanilla adds a hint of complexity," he notes. This cocktail was born out of the concept of a tradi- tional Brazilian drink, the Batida, which loosely translates to "beaten" or "shaken" and is most commonly made with coconut and cachaça as its main ingredients. And with spring in the air, Ordoñez says, "why not use crushed ice to keep things cool and refreshing?" GERMAN WORLD CUP Extra Fancy, Williamsburg Shandies and other simple beer cocktails are popular in Germany where they are called Biermischgetränke, literally, beer mixed drinks, says Robert Krueger, Beverage Director at Brooklyn down-home neighbor- hood joint Extra Fancy. He focused on Santa Catarina, a region of Brazil known for its German immigration, and the homeland of many supermodels of German-Brazilian background. "Leipziger Gose [pro- nounced GOH-zuh] is a traditional type of beer from Saxony, and a large number of German immigrants to Brazil were from this region. The beer is a delicious wheat beer that is slightly sour and brewed with coriander and a touch of salt." A match made for Leblon. will be on display at parties and in advertising in bars and hotels and restaurants. Stateside, accounts will be supported with on-premise materials for viewing parties, including custom World Cup–inspired cocktail recipes with variations on national drinks such as the Açaí Gin & Tonic for England and the Rio Royal for France. Retailers can leverage "Brazil in a Box," a Caipirinha tool- box with mixers and branded muddlers. Three lime-green Caipi Mobiles, already on the streets in New York, Miami and Los Angeles, will align with key accounts, introducing non- alcoholic versions of the drinks curbside, and encouraging consumers to try the real McCoy at their favorite bars. "We're very hands-on how we present the brand, and we're very keen on bartender education," Luttmann says. "It's heavy lifting: a new country, a new category, a new drink. "When we first started, the awareness of cachaça and Caipirinhas was zero. Nobody knew what it was. Now most bartenders can make a Caipirinha." But moreover, Luttmann says, cachaça has broad mixabil- ity and usage. "It goes great with food, and it's not polarizing, so it's broadly accepted." He added, "At the end of the day, we're sort of like social studies teachers more than liquor salesmen—we're teaching people about Brazil through a cocktail." Batida de Avocado ◗ 2 oz. Leblon Cachaça ◗ ¾ oz. fresh-squeezed and strained lime juice ◗ ¾ oz. simple syrup ◗ 5 drops vanilla essence ◗ 1 tablespoon fresh, ripe avocado ◗ In a cocktail shaker muddle the avo- cado to a purée; add the remaining ingredients, fill with ice and shake vigorously until well chilled. Strain into an ice-filled Collins or highball glass. Garnish with sugarcane stick and lime wheel. ◗ 1¼ oz. Leblon Cachaça ◗ ¾ oz. fresh lemon ◗ ¾ oz. honey syrup (2 honey: 1 water) ◗ Leipziger Gose Bier ◗ Pink peppercorns for garnish ◗ Add the cachaça, lemon and honey to a mixed glass with ice and shake well. Pour into a Collins glass and add 5 or 6 cubes of ice. Gently pour the beer into the glass so it doesn't foam over. Stir briefly and grind pink peppercorns over the top to garnish. Esteban Ordoñez shakes ripe avocado into his Leblon cocktail. Robert Kruger enjoys his Leblon-based Biermischgetrank at Extra Fancy. Santa Catarina Shandy (Biermischgetrank) TP0514_072-101.indd 87 4/24/14 11:01 PM