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The Cabral

October 19, 2012

Part of the reason I love making cocktails is that the ability you gain from experience is exponential. Just like I used to rant on about on the food blog, once you discover that a quality dish or drink requires a certain balance of flavors the list of ingredients available for your experiments expands tremendously.

The Cabral, named after the Portuguese Noble(r)man whom discovered the land of Brazil where the key ingredients in this cocktail originate from, is a perfect example of this learned balance. A while ago I posted about a classic recipe for the perfect margarita. 2 oz tequila, 1 oz orange liqueur, and the juice of half a lime. Over some crushed ice, this recipe makes you wonder why you’d ever purchase a pre-mix again. So when I first got my hands on this new macerated Acai liqueur (Cedilla) from the Leblon team, it was my natural inclination to start off with something simple, something just like that margarita recipe.

In this case the combination of cachaça with the acai liqueur is another success story. Not surprisingly as Leblon is producing both products but the balance between sweet, crisp, and acidity in this cocktail makes it refreshing and delicious. Plus the color is dynamite. The point is, sometimes it’s hard to break away from the standard purchases at the liquor store, but recipes like this showcase why it’s worth trying new things. After you’ve had one or four of these, you won’t be disappointed to have cachaça and Cedilla in your cocktail toolbox.

Enjoy the weekend and don’t forget to grab your ticket to the Night Cap NYC!

The Cabral

2 oz Leblon Cachaça

1 oz Cedilla

Juice of half a lime

Lime for garnish

In a cocktail shaker full of ice mix the first three ingredients until well combined. Strain over some crushed ice and garnish with the lime slice. Can’t be more simple than that!

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