I'm Leandro Basta, the 1st cachaça sommelier in Brazil and the world. My professional career began in 2005 at the Mocotó restaurant. I graduated as a still master at CTC (Centro de Tecnologia da Cachaça), bartender and barista at Senac, sensory analysis at USP in São Carlos, beer sommelier, cachaça master blend among other courses in the bar and restaurant area. I currently have 2 brands of cachaça (Leandro Basta and Umas e Others), I am part of the cachaça leadership, and I am developing a project called Cachaça na Quebrada, whose mission is to take the concept of the cachaça universe to the outskirts of São Paulo.

I chose to make this delicious recipe combining these three types of lemons sweetened with rapadura, because in my opinion, it has everything to do with Brazil. The name given was thinking about the modernism of the traditional caipirinha (cachaça, lemon, sugar and ice) and a tribute to the outskirts of São Paulo, where I have a project to bring the concept of cachaça to those who don't know it. This project is called Cachaçada na Quebrada.

Revenue

Ingredients

70 ml of Pindorama cachaça

1 tahi lemon

4 slices of Sicilian lemon

1/2 clove lemon

70 ml melted brown sugar Ice cubes

Method of preparation

Add the melted rapadura, Sicilian lemon, clove lemon and tahi lemon - which must be cut without the edges or the core of the fruit. Muddle this content, fill the glass with ice and add the cachaça. Mix with a ballerina spoon.