Don Luiz presents a new way to harmonize with the barbecue ritual

Brazilian barbecue has just gained a new protagonist, and it's not on the grill, but in the glass. The Don Luiz shot, an alcoholic cocktail with dulce de leche, emerges as an unexpected pairing to accompany classic grilled cuts. Although it seems daring at first glance, the combination has a technical basis.  

The fat in the grilled meats reduces the perception of sweetness and alcohol, while the caramelization of the surface, as a result of the Maillard reaction, creates aromatic bridges with the milky and caramel flavor of the drink.  

“I usually say that the Maillard reaction loves sugar. This isn't a fad, it's science,” explains chef and grill master Juliana Lima. “When you combine dulce de leche with a fatty cut of meat, it activates a sensory contrast in the brain that results in immediate pleasure. The meat provides umami and fat, and the sweetness balances and enhances the flavor of the cut.”  

The result is a sensory contrast reminiscent of international pairings, such as bourbon with BBQ ribs or rum with glazed cuts, now reinterpreted with a profoundly Brazilian ingredient.  

For inspiration, Don Luiz highlights some haircuts that enhance this experience:  

Beef ribs

The high collagen and fat content balances with the sweetness of the alcoholic cocktail; the caramelized crust complements the caramel notes of the dulce de leche. “If I had to choose a ranking, the rib would be in first place,” says Chef Ju Lima. “It’s a succulent meat, full of umami, that seems to have been made to accompany the cocktail.”  

Flank steak / Strip roast

Flavorful and juicy cuts, with loose fibers, create a combination similar to the glazed sauces used in American barbecue.  

Handmade sausage

The salt and spice content enhances the sweetness of the drink, creating a direct and pleasant contrast on the palate.  

Pork cuts (belly, shoulder, loin)

Because they are naturally sweet, they find a flavorful continuation in the alcoholic cocktail, almost as if the drink acted as an "invisible sauce".  

Grilled cheese curds

This classic Northeastern Brazilian dessert takes on the form of an alcoholic treat, combining salt, an elastic texture, and the caramelization of the cheese with dulce de leche.  

In addition to the combinations, Don Luiz's shot can be incorporated at different moments of the barbecue ritual: as a welcome aperitif, as a break between cuts, or as a final toast to conclude the gastronomic experience.  

For those who want to recreate the pairing at home, Ju Lima suggests practicality. “Grilled cuts like sirloin, short ribs, rump steak, and top sirloin are quick and easy, even in a frying pan. Here at home, I also usually add a shot of coffee to the cocktail, which also pairs perfectly with meats.”

Don Luiz transformed a cherished memory into a brand and now into a gastronomic innovation that combines Brazilianness, creativity, and technique, expanding the possibilities of Brazilian barbecue.