From London To Rio: Marathon-Running Bartender Collects Cachaca Recipes For Top Brazilian Bar


London bartender Fabiano Latham is on a marathon task to collect the finest cachaça recipes from the capital’s bars for sending to Rio in time for this summer’s ‘greatest show on earth’. The half Brazilian, half English bartender, sponsored by Sagatiba, hit the streets yesterday visiting 26 of London’s best cocktail bars today to gather the drink concoctions from top mixologists.

Collected in a specially designed torch fabricated from a cocktail shaker, the drinks recipes are being sent to Astor, on Leblon beach, Rio, for a special drinks menu on offer to fans throughout August.

Made from sugar cane juice, cachaça is the national drink of Brazil and is best known as the core base for the ciapirinha cocktail. Sagatiba is Brazil’s number one premium cachaça and has become a favourite of bartenders the world over looking to inject Brazilian spirit into their cocktails.

Commenting on the task, Fabiano Latham, Bar Manager of Chotto Matte, Soho, said: “Four years ago there was a great buzz around London’s bars when the games were here. While it is more of a marathon than a hop, skip and a jump, collecting these recipes in my Sagatiba torch is going to be a lot of fun, but no doubt exhausting. I hope to pass on some of the energy we all felt in 2012 to our friends in Rio through these fantastic cachaça recipes.”

The route being taken by Fabiano will see him run across London visiting top cocktail bars, including Trailer Happiness in the west, The Lounge in the south and Flight Club in the east. A wide variety of cachaça cocktails from the famed caipirinha to more elaborate creations is expected to fill the torch.

Full list of bars on the route:

15 – Floripa
1 – Cottons (box park in Shoreditch)
3 – Flight Club
18 – Made in Brasil
19 – Made in Brasil Boteco
21 – Caipirinha Spiritual Bar
14 – Trailer Happiness
5 – Churchill Bar
6 – Sanderson Hotel
22 – Barrio Soho
4 – Hakkasan
7 – Ronnie Scots
20 – Cabana Covent Garden
9 – Del Mercato
13 – The Globe
10 – EV
23 – Cabana Brixton
12 – Lounge
8 – Courtesan
16 – Cocobananas
11 – Hemingways
Plus three others en route of Fabiano’s choosing.

Sagatiba Tasting Notes


Cachaça is a funny spirit. A hard sell sometimes, but can fly out once tasted straight or even within a caipirinha. A brand that many bars stay trusted too, and recently seen a surge in popularity, is Sagatiba. Why the surge though? Well Gruppo Campari acquired the brand back in 2011 and with this came the opportunity for Sagatiba to establish itself as one of the forerunners in the cachaça world. But how did it all originally come about?

Sagatiba was created by a Brazilian entrepreneur named Marcos de Moraes. Born and bred in São Paulo, Marcos wanted to create a high-quality premium brand and give sugarcane spirits (i.e cachaça), their rightful place competing at the forefront of the global spirits market. After some years of successful growth, building the brand in Brazil and several countries around the world, Marcos decided that Sagatiba deserves more relevance in Brazil and abroad. With this, Gruppo Campari closed the deal to buy Sagatiba.

Over the years, Sagatiba has gained a three strong portfolio including a Pura, Preciosa and Velha. I’ve been lucky enough to try out one of their range, Velha, and below I give to you my tasting notes –

Sagatiba Velha – 38%

Handcrafted in small batches using the traditional copper pot distillation method, then laid to rest for at least 2 years in American white oak casks. Soft, buttery nose that leads to a smooth palate offering. Develops a lingering spice with a sweet flavour that lasts for a long finish.

The Velha is more your sipping spirit, but if you ever come across its younger brother Pura, try out one of these –

Passion Caipirinha
Passion Caipirinha

Passion Caipirinha

Glass –


Ingredients –

50 ml Sagatiba Pura
1 Passion fruit (the whole pulp)
2 Tea spoons of super fine white sugar

Method –

Squeeze and drop the passion fruit into a rock glass. Add the sugar and muddle slightly. Add Sagatiba Pura, fill with cubed ice and stir it.

A great twist on the original and easy to replicate at home. As mentioned, Sagatiba is creating a presence on most bars these days so don’t be afraid to give it a go. If you like it, add it to your collection at home. Plus, if you ever have the chance to try out the extremely rare Preciosa, let me know what it’s like! Apparantly, it was discovered by the Master Distiller at Engenho Central, one of the oldest sugarcane mills in Brazil. It was distilled in the traditional copper pot method and was laid to rest for 23 years in 19th century French oak casks. Only 3,000 bottles were preserved!

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