As an editor of Playboy, one is exposed to an array of intoxicating images, ideas, experiences and, more recently, tastes. I had heard of the Brazilian liquor called cachaça before but had never drank it nor had any idea what to mix it with. Luckily, the good people behind one of the more noteworthy cachaça brands were available to lift the spirits of this thirsty editor and sometimes-Playboy contributor Stacie Hougland. Following is her report of our virgin cachaça voyage together.
Ah, Brazil…best known for its rainforests, Carnavale and girls from Ipanaema. Another of the country’s claims to fame, however, is likely less familiar: the tasty, rum-reminiscent spirit cachaça (pronounced ka-CHA-sa), which happens to be the world’s third-most consumed behind vodka and the Asian grain liquor soju. A delightful introduction to this libation came last week care of Leblon, a relatively new and upscale entry in the cachaça market, which held an intimate four-course tasting of Leblon drinks and meal courses at the Mediterranean bistro Fraiche in downtown Culver City, California.
Fraiche executive chef Jason Travi’s rustic French/Italian fare balanced fabulously alongside cocktails whipped up by renowned bar chef/mixologist Albert Trummer (pictured), who paired a berry-flavored concoction of Leblon and California grapes with a caprese salad featuring the cheese du jour, according to the table’s foodies: burrata (a fresh, light, soft cheese unlike anything you’ve tasted). This was followed by melon and persimmon with speck (a prosciutto-like meat) and a tart caipirinha, Brazil’s signature cachaça drink made here with Leblon, sugarcane and muddled lime. While typically it might be somewhat off-putting to have only hard alcohol through dinner, Trummer’s cachaça/red wine sangria served in a wine glass and accompanying a hearty rack of lamb was more than satisfying.
The coup de grace? Trummer’s outstanding flambé presentation of a sweet aperitif of Leblon, vanilla cognac and pineapple, which he poured from an absinthe decanter into honey-coated glasses, then ignited, swirled and twirled the golden elixir like a performer in an alcohol-fueled cirque du liqueur. Mojito fans take heed—there’s a new drink in town.
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