Lovin’ the Green Life: GREENALICIOUS at Belly Up – Aspen, CO
We love the Aspen Food & Wine Classic! It’s quite possibly the best combination of food, wine, and partying in the
country... picture two or three 60-yard long tents, filled with table after table of wine from the best vineyards in
the world, spirits from the best distilleries, and food from some of the best chefs you’ll ever enjoy. It’s
practically a reunion of the Food Network personalities and anyone else who is important in the culinary world. If
you have the means, we definitely recommend it.
This year in Aspen, Leblon teamed up with the Children’s Health Foundation to raise money for children at “Greenalicious”. This CHF charity event was held at the Belly Up, Aspen’s premiere music venue. CHF brought in 400 VIP’s from the “A” list and it was a great success. The caipirinhas were flowing like a huge river of slushy, yummy watermelon, and smiles abounded. Five-star tapas from famous chefs like Michael Nischan wowed the crowd as well.
On the main stage, a very cool cover band, The Hollywood Stones, cranked out some dead-on covers of Mick and the gang. The crowd was in full tilt party mode and singing “Hey, you, get off my cloud!!” at the top of their lungs. I think even Ivanka Trump joined in when she and Flo Fulton from J Mendel weren’t sipping their Leblon caipirinhas! Definitely coming back for another year in 2009!
Dawn grew up on the Southside of Chicago - 'in the ghetto,' as she called it. She moved to New
Orleans a few years back and has been a bartender for four years here at the 
I don’t know about you, but the news doesn’t seem to be too positive lately. Whether
it’s the economy, war, natural catastrophes, scandals, oil prices, or just the
international ‘getting along’ thing, the headlines can really get you down. The internet
and 24 hour cable news doesn’t seem to help the situation very much.
The dreaded holidays (and the weight gain that inevitably accompanies them) are nearly upon us! Christmas, for instance, is just around the corner—and it seems that little miniature candy canes are lurking around every bend, tempting you. They’re everywhere—at the drycleaners, behind the receptionist’s desk in your office, in the lobby of your building—you just can’t escape them! If you’re going to survive this holiday season and still be able to fit into your favorite pair of skinny jeans, you’re going to have to ditch the sugar rush and indulge in a Pomegranate Frost.
New York, NY (September 2007) -- In the past year, Leblon, a luxury cachaça from Brazil, has created a trend
that is surprising even the most cynical of journalists: 
March 1st, 2007 - Shaken or Stirred? Superfine, Regular, or Brown Sugar - or Simple Syrup? Club Soda?
These are the ethical dilemmas that a Caipirinha creator will
encounter. All are very good questions indeed. Let's try and tackle
them... Shaken or Stirred: stir if you want to be a
traditionalist - and have the patience to properly mix the ingredients
(at least 20 to 30 seconds); shake if you want to quickly get the
ingredients melting and melding fast (i.e. you ADD types). Type of Sugar:
Similar situation: superfine for traditionalists; simple syrup for the
greatest probability of dissolve; brown sugar for a twist (a lot of the
'bar chefs' dig this), and sugar only if you have to. And Splenda
works great for any of you carb-counting freaks like me. Club soda:
not if you want to claim 100% "that's not how it's done in Brazil;"
however, like the Mojito, it brings some aromatics, some mouthfeel, and
if you like that sensory effect, go for it!
February 12th, 2007 Tyler has been making these Caipirinhas in the back kitchen these past couple weeks, and finally we convinced him that they were ready for the world. He just scribbled down two recipes which will knock your socks off - better than his hand-writing! 1. Tyler's First Caipirinha That He Made For Us ===>>> Muddle two Tangerine segments with one tablespoon of Honey. Add ice, 1.5 ounces Guava Juice (Goiabada!), 1 ounce of Heavy Cream, and 2.5 ounces of LEBLON. add a splash of Cointreau (use the good stuff - no triple sec!). Shake well. Strain. And serve in a chilled Martini glass. 2. Tyler's Second Caipirinha Caipirinha That He Made For Us ===>>> Muddle three strawberries with 1.5 ounces of Sugar. Add ice, 0.5 ounces of Coconut Cream, 1 ounce of Heavy Cream, and 2.5 ounces of LEBLON. add a splash of Grand Marnier (Grandma!). Shake well. Strain and serve up in a chilled Martini Glass.
February 8th, 2007 Slice & Sweeten. Smash & Squeeze. Shake & Stir. Sip & Smile.
February 1st, 2007 (Delaware) - some recipes taste great to the naked eye...
January 11th, 2007 (South Beach) - wow, what a great party last night! we threw a great gig at the Penthouse of the Pelican Hotel in South Beach, Miami. what a blast! great music spinning from DJ Marcelo (check out his two songs to download in the music section). and we had the pleasure of tasting five amazing cocktail creations from five of the top bar chef hotspots in Miami.
Thank you everyone for coming.
January 5th, 2007 - Kevin and I were recently on a trip from Miami to Key West, and visited an amazing Churrascaria: Braza Lena in Islamorada, Florida. Our friend Lisa was just there, and said that they are now serving Leblon, with a new menu which includes their Classic Caipirinha and Fresh Fruit Caipirinhas (including strawberry and mango, and the caipi-cola). Michelle knows! And, Dane the Bartender came out with two special Caipirinhas, and has provided the recipes to those folks who can't make it to Florida and the Keys this weekend...
January 2nd, 2007 - the Year of the Caipirinha has arrived, and now is the time to make your New Year's Resolution with a fabulous Leblon Caipirinha toast. To help you with this endeavor, we have a great Pineapple Caipirinha Infusion recipe that we have added as our Caipirinha of the Month for January.