Summer is here and so is Grand Marnier Day!

To celebrate this timeless French spirit on its special national day we’re drinking a twist on the classic Margarita using Grand Marnier Cordon Rouge, the original liqueur created in 1880 by Alexandre Marnier-Lapostolle, the son of a wine and spirit merchant.

Grand Marnier is made from cognac and distilled bitter orange essence and it’s oh so very French—Perfect for Bastille Day also July 14th.

In this twist on the Margarita, the subtle notes of orange in the aged cognac liquor offer an added punch of citrus, heightening your drinking experience and complementing your choice of tequila perfectly.

Grand Margarita

Ingredients:

• 1 part Grand Marnier Cordon Rouge
• 1 part Tequila
• 1/2 part Fresh Lime Juice
• Ice cubes
• Lime Garnish

Preparation: Rim Margarita glass with 2-3 mm of fine salt. Shake Grand Marnier, tequila, and lime juice with ice in a cocktail shaker. Strain into glass and apply lime garnish to the rim. Cut a thin, crosswise slice from one of the lime halves for garnish.

The post Happy Grand Marnier Day, Try This Twist on the Classic Margarita! appeared first on Chilled Magazine.

Source: Mixology News

In the spirit of Bastille Day, July 14th, Dan Cooney of Heavenly Spirits tells Chilled all about The French National Holiday and the Guerin French Vermouth gifting program with the Chilled 100 Bartenders—Read the full story here.

We’re counting down to Bastille Day with the Chilled 100 bartenders must mix cocktails.

Check out these two must mix cocktails to make your Bastille Day, Tres Bon!

Here’s the Rouges are Red, Violets are Blue cocktail created by Chilled 100, Atlanta Member, bartender Daniella Keenan of High 5 Hospitality.

Rouges are Red, Violets are Blue

Ingredients:

• 1 1/2 oz Guerin dry red vermouth
• 1 oz earl grey and violet simple syrup 1/2 oz lemon juice
• 1/2 oz creme de violette
• 3 dashes plum bitters

Preparation: All ingredients in a shaker tin. Stir and strain over fresh ice in a stemless wine glass. Garnish with crushed candied violets.

Check out the Capa de Vermouth cocktail created by Chilled 100, San Francisco Member, bartender Elmer Mejicanos of Red Window bar.

Copa de Vermouth

Ingredients:

• 3 oz mint infused guerin dry red
• 1 oz of guerin dry
• 2 dashes cucumber bitters
• 3/4 oz lemon juice
• 3 oz ginger beer

Preparation: Build in the glass and top with pebble ice in tall footed glass. Garnish with cucumber and mint.

The post The Chilled 100 Bartenders Celebrate Bastille Day with Heavenly Spirits appeared first on Chilled Magazine.

Source: Mixology News

We go inside the mind of George F Manska for an analytical look at Sensory Science for Bartenders. In this segment, George gives us a lesson on taste, the tongue map lie, mouthfeel, and he puts human sensory in perspective.

In Part I we discussed the definition of flavor, discovered the vast majority of flavor (90%) is olfactory, and defined ortho-nasal and retro-nasal aroma and finish. The remaining two parts of flavor are taste and mouthfeel.

What is Taste?

Taste is the perception produced or stimulated when a substance in the mouth reacts chemically with taste receptor cells located in taste buds in the oral cavity, mostly on the tongue but also present on the roof of the mouth, lips, inside cheeks, in the back of the oral cavity. Adults have 2,000-8,000 taste buds, each of which is made up of 50-150 taste receptor cells (also called gustatory cells). These taste buds detect only five tastes: sweet, sour, salty, bitter, and umami (savory). The scientific community generally agrees that all taste buds can detect each of the five tastes, no matter their location, as they all contain each of the different types of receptor cells. Taste buds regenerate every 1-2 weeks, however, as we age, replacement lags turnover rate, and loss of taste can become significant after age 60.

The Big Tongue Map Lie

Nearly everyone can remember the tongue map from high school biology and middle school hygiene textbooks. First appearing in 1942, Edwin Boring misunderstood a study by D P Hanig published in 1901 and mistakenly assigned specific tongue areas to specific tastes. In 1974 Virginia Collings (University of Pittsburgh) published findings that “taste sensor distribution is consistent over all areas of the tongue.” Discredited in many studies since, the tongue map myth is still used by some glassware manufacturers along with vocal and subliminal suggestions to sell glassware and teach tasting technique. Not science, it is prurient marketing. Industry ignores science for potential profit.

Mouthfeel

Mouthfeel is the physical sensation caused by food or drink in the mouth, distinct from the five basic tastes. Sometimes referred to as texture, mouthfeel encompasses other sensations such as hot pepper, minty, metallic, etc. Mouth feel sensors are located everywhere inside the oral cavity, on and under the tongue, cheeks, lips, throat, palate. As can be seen in the diagram, mouthfeels have different types of sensors. Note that mouthfeels are not the same as taste, but without them it would be impossible to fully describe sensory aspects of any food or beverage evaluation.

Human Sensory in Perspective

Bloodhounds sense of smell is 40 times stronger than human. Grizzly bears sense of smell is 7 times stronger than bloodhounds (detection range up to 18 miles). Ocean salmon travel thousands of miles to return to the same tiny creek where they were spawned. Humans rank far down the list, but each one of us can improve what we have and make our everyday life experiences more memorable with a little practice.

Every day, task-oriented thoughts control our actions and what we do. Sense of smell takes a back seat unless a new scent is detected (smoke, bleach, flatulence?), or we turn our thoughts to eating or drinking, arousing Pavlovian salivation and triggering desires and expectations. “It’s almost lunch time, what’s the cook’s special? Maybe I’ll try the bratwurst and that new pilsner we put on tap yesterday.”

In short, we generally call on our sense of smell only when there is urgency. The part we don’t realize is that our olfactory sensations are inextricably linked to emotion and memory. Recalling an experience can activate a particular aroma memory, and detecting an aroma associated with an experience can recall the experience. This depth of sensory provides us each with a personal definition of olfactory which is unlike any other person’s because recollections are different, inseparable, and depend on the experience.

You will relate better to your patrons’ tasting experiences by realizing that your favorite regular, contractor Bob, has a perception of butterscotch in his whiskey, tannins in wine, and cardamom in gin vastly different than yours, and indeed, his experience recollections may prompt him into an entirely new conversational path. Awareness of his impressions are just as important as being a good listener when fostering rewarding friendships.

Summary:

• Many sensations we call taste are not taste at all, but mouthfeel, which adds another highly descriptive layer and depth of character to food, beer, wine, spirits. We don’t taste raspberries, we smell raspberry (ortho-nasal and retro-nasal), taste sweet, and mouthfeel sensors detect the tiny flavor bubbles popping, fruit texture and the tiny hairs on the surface of the fruit.
• Complete definition of flavor: Flavor = 90% aroma + 5% taste + 5% mouthfeel
• Flavor has another dimension we will call personal flavor. It depends on your experiences during smelling and tasting and your personal emotions associated with that sensation.
• Everyone’s flavor perception is different, due to different emotions, experiences, and individual sensory system capabilities. Never be critical of others’ perceptions, it’s a losing proposition.
• Humans are far down the hierarchy of smell sensitivity because we don’t have a great dependency on our noses to sustain life.

About George Manska

George is an entrepreneur, inventor, engine designer, founder, Chief R&D officer, Corporate Strategy Officer, CEO Arsilica, Inc. dedicated to sensory research in alcohol beverages. (2002-present). He is the inventor of the patented NEAT glass, several other patented alcohol beverage glasses for beer and wine, (yet to be released). Director ongoing research into aromatic compound behavior, and pinpointing onset of nose-blindness. George is a professional consultant for several major spirits competitions, has been published in the MDPI Beverage Journal Paper, is the founder or member of over seven different wine clubs for the past fifty years, is a collector of wines and spirits, has traveled the world, and is an educator and advisor of multiple spirits sensory seminars.

The post Inside Manska’s Mind: Advice for Bartenders on the Sensory Science of Taste and Mouthfeel appeared first on Chilled Magazine.

Source: Mixology News

The art of tasting tequila is like wine-tasting. With a background in wine, Ana Maria Romero wanted to share with the world the same aspects of tequila that she loved about wine.

Now as a Maestra Tequilera, Ana Maria Romero oversees the entire process of creating Mijenta Tequila, a sustainable artisanal tequila from the Highlands of Jalisco. She shares her story and her art of tasting tequila with Chilled.

Tell us a bit about how you got your start as a Maestra Tequilera.

My journey to Maestra Tequilera began with wine. I loved the aromatics and how a well-crafted wine reflects the terroir of the grapes, as well as the expertise of the winemaker. I was passionate about bringing the complexity of wine to Spanish-speaking audiences. But tequila, at its heart, embodies Mexico and its history. As I became more immersed in the story of tequila, I wanted to share with the world the same aspects of the spirit that I love about wine.

For instance, early in my career, I dedicated myself to researching tequila’s aromas and tasting notes. As part of this work, I visited a wide range of tequila houses to catalog and document all the subtle variations between styles, including flavor notes and textures. Ultimately, I identified 600 unique scents in tequila and mapped them onto an aroma wheel, which has since been adopted across the industry.

Becoming a Maestra Tequilera allowed me to share this vital piece of Mexico with the world. What I find most exciting is changing people’s perceptions of tequila, what tequila can be and what authentic tequila is.

How has all your research helped you when it comes to making Mijenta tequila?

Creating the flavor of a tequila is like being a chef in the kitchen, and when I started to create my vision for Mijenta, I wanted to capture the highlands of Jalisco so that the tequila transports you the agave fields with their rich, red soil.

The agave plant is incredibly versatile, and every variable is important in shaping how a tequila ultimately tastes, from the quality of the agave itself, the terroir, the fermentation, the distillation process, the cooking temperature, and timing and, for aged tequilas, the types of barrels and duration that it rests.

In every expression of Mijenta—our Blanco, Reposado and Añejo—the first taste is of the agave. To create the tequila, we begin with the perfect agave plants, hand selected from the best plots, before slowly cooking them for many hours. We ferment the agave using our own special yeast that enhances the natural fruit characteristics before carefully distilling it to preserve all the flavors we’ve developed.

When we age our tequila, we don’t have a set time for how long it remains in the barrels. When the flavor is exactly right, that’s when it’s ready.

Tell us why sustainability is important to you.

For me, Mijenta is the quality of the tequila, the ethos of sustainability and our commitment to the community. All those things together make it a very special brand that I am extremely proud to be a part of.

Sustainability is about the future. Our goal is to act responsibly now so that we leave a better world for future generations. We have tried to be as innovative as we can, for instance by creating our labels from agave waste, using bottles made from recycled glass and constructing our boxes from 100% post-consumer recycled cardboard.

Similarly, to help ensure strong agave in the future, we ensure that 10% of the plants are with quiote, which allows greater genetic variation in the plants. In the future, our goal is to leave 20% of the agave with flowers.

Talk to us about the Art of Tasting Tequila. What is important to know?

Tasting tequila, like tasting wine, is about getting as much sensory experience as you can of the spirit. What you see, smell and taste will all tell you different things. The enjoyment is how these elements come together.

For me, I start visually, holding the tequila up to the light in a clear glass to really see the spirit. What I’m looking at is the color and viscosity, to see what the body is like.

Then, holding the glass at an angle to expose as much of the surface of the liquid as possible to the oxygen, I smell at the rim of the glass to see what different notes I can identify. If you move around the glass – the top, the bottom, each side – you can pick up on different scents. With Mijenta, the first note should always be cooked agave.

Then I take a small sip to coat the tongue, followed by a longer sip while I breathe through my nose to tease out the many different flavors the tequila presents.

When tasting well-made tequilas, this process is very rewarding because you can identify so many different flavor combinations.

What should people know about what makes Mijenta special?

I’m biased because I think everything about it is special! Of course, there is the quality of the agave, which is 100% Blue Weber agave, the terroir of the highlands of Jalisco, the way we slowly cook the agave, and our careful distillation process.

But one thing I would mention is that Mijenta never uses any additives, unlike many other producers – even big-name tequilas.

To me, using additives defeats the purpose of tequila, which is to taste the agave. Why go through the whole process just to change the color, smell, taste, and body with additives?

In truth, using additives is a shortcut. As I said, our tequila is done when it’s done. But other producers want it to be ready at a certain time with a certain flavor. But it may not be ready yet. Or they may not have used the quality ingredients or the right process to achieve the results they wanted. That’s why they use additives.

But I think they are doing consumers a disservice. As tequila continues to grow in popularity, one thing that I hope happens is that consumers seek out the true flavor of agave.

The post Tasting Authenticity with Maestra Tequilera Ana Maria appeared first on Chilled Magazine.

Source: Mixology News

In the spirit of Bastille Day, July 14th, Dan Cooney of Heavenly Spirits chats with Chilled about The French National Holiday and the Guerin French Vermouth gifting program with the Chilled 100 Bartenders.

Tell us a bit about celebrating Bastille Day in France. 

Well, I’d say “Bastille Day” is probably the biggest National holiday in France and like our July 4th Independence holiday, it lasts three days and takes many forms of celebration: from just a quiet day off, to family picnics, to community-based dinners and festivals. Participation usually starts a day or two before the fourteenth with good food and fine drinks, Fireworks and Fire Fighter Balls. (Yes, Fire stations across France host community attended “hoedowns” or dance parties. I imagine it’s quite practical to have the Pompiers (firefighters) readily available in case the fireworks get out of hand.) On the morning of the 14th many communities will host a parade, the biggest one of course is held in the center of Paris, with all branches of the military represented and the President presiding.

In America, we call it Bastille Day, in France it’s the 14th of July. Tell us the significance. 

It’s also known as “La Fete Nationale,” (the national holiday) which is a name that more accurately encompasses what the occasion is truly about, overall pride in the nation, its history, and culture. While the image of struggling French citizens storming the Bastille for their independence is based on historic fact, it seems to have evolved as a symbolic way for Americans to relate and remember the day.

Talk to us about the popularity of French spirits and mixing with French spirits. What should bartenders know about French spirits?

France is one of the leading producers of distilled spirits in the world, not only historically, but for the great variety and quality of their offerings. France also seems to know a thing or two about fine dining, and these two activities go hand-in-hand. When French people get together in the spirit of celebration, there is no shortage of delicious spirit options to drink and to pair with the fine food they will be enjoying. Bartenders should boldly embrace the great variety of French spirits that are available through Heavenly Spirits.

Tell us about the Guerin French Vermouth gifting program with the Chilled 100 Bartenders. 

Heavenly Spirits was thrilled to find and import such a high-quality line of Vermouths from such a storied and reputable producer such as Guerin. The quality of these vermouths is outstanding, making them ideal to serve both on their own chilled, or in cocktails with some of our other award-winning spirits. Working with the Chilled 100 bartender team seemed like an ideal way to introduce this vermouth line to bartenders across America and to challenge them to show off the delicious qualities of the Dry Red Vermouth, uniquely made by Guerin. These innovative movers & shakers of the mixology world didn’t disappoint.

One of the unique things about Guerin French Vermouth is that in addition to producing two classic white vermouths, and a wonderful sweet red version, they have also created something called a “Dry Red.” Tell us more about how it came about. 

The Guerin family takes pride in its ability to innovate. The long and short of the Dry Red is that it came about as a “Happy Accident.” in the process of making their first version of sweet red vermouth a few years ago, the Guerin master blender started experimenting with some dryer red wines in combination with the Pineau des Charantes Guerin is famous for producing. He liked one of the results so much he decided to add it to the line as “Guerin Dry Red Vermouth.” The rest is vermouth history.

Please check out this list of typical party treats that will be enjoyed throughout France during celebrations on Bastille Day, along with these fantastic vermouth cocktail creations from the Chilled 100 Bartenders.

Appetizers menu:

• Croque-monsieurs
• Pissaladière
• Saumon Fumé
• Pâté de campagne/moutarde
• Brie aux truffes
• Cannelés

We’re counting down to Bastille Day with the Chilled 100 bartenders must mix cocktails.

New Hampshire bartender Chilled 100 member Owen Wolfertz’s Royal Raspberry Cobbler is an amazing start to the celebrations.

Royal Raspberry Cobbler

Ingredients:

• 3 oz Guerin Dry Red Vermouth
• 5 raspberries, plus more for garnish
• ½ oz. lime juice
• ¼ oz orange juice
• 1 oz raspberry-saffron syrup
• soda water (Topo Chico)
• mint (for garnish)

Preparation: In the base of a highball glass, gently press 5 raspberries against the base of the glass. Add ingredients. Fill glass with ice and top with soda water. Using a bar spoon, gently swizzle all ingredients together. Garnish with fresh mint and a raspberry. *Raspberry-Saffron Syrup: Combine 1-pint fresh raspberries, pinch of saffron threads ½ cup water, and ¼ cup sugar in saucepan over medium heat and stir until sugar is dissolved. Simmer for about 10 minutes until berries have started to burst. Remove from heat and allow to cool to room temperature before strain through a fine mesh strainer. Refrigerate until ready to use.

The post Chilled 100 Bartenders Cocktail Countdown to Bastille Day with Heavenly Spirits appeared first on Chilled Magazine.

Source: Mixology News

Crafting and cranking out unique cocktails at Helen, bar in Birmingham, Alabama, are how Bar Managers Hannah Smarr and Kristine Brown continually elevate experiences.

We asked the duo about their cocktail program and their Bella Donna cocktail, a bubbly libation crafted with Segura Viudas Cava, Suntory Haku Vodka, HelenCello, and an Angostura–Brûléed sugar cube. The sparkling spritzer has become a crowd favorite.

Hannah Smarr and Kristine Brown behind the Helen bar (credit: Elise Ferrer)

Tell us a bit about Helen Bar. What can guests expect when visiting? 

Helen’s bar offers guests a friendly and laid-back environment where anyone can feel welcome. We focus on ensuring that every guest has the experience they are looking for when they walk in the door. Whether they are here to have a special cocktail crafted just for them or wanting their trusty vodka and soda, we’ve got them covered!

What can you tell us about the beverage program? What inspires the cocktails?

Our cocktails are inspired by the simple yet elevated food that we offer. We strive to create new and interesting takes on the cocktails that are historically known and loved. Just like the 100-year-old building that houses Helen, we offer a timeless and re-inventive atmosphere.

Tell us about your mixing style/go-to ingredients.

We pull influences from many different bartending and cocktail styles. Our primary focus behind the bar is to keep it simple, yet noteworthy. We love to keep fresh ingredients and use infusions to our advantage.

What can bartenders do to level-up their mixing games?

Play with flavors and trust your palate. Remember that there is a purpose to the garnishes you use and the ice (or lack thereof) that you present in any cocktail.

Give 4-5 tips to creating memorable/unique cocktails.

1. Always use fresh citrus.
2. Bitters are your friend.
3. Proper dilution is just as important as balancing your flavors.
4. Just because you don’t love a single ingredient, doesn’t mean it won’t blend. beautifully with others.
5. Infusions make life easy.

Talk to us about making limoncello and mixing with limoncello in cocktails.

We began making limoncello to reduce our citrus peel waste. It has since grown to become one of our favorite ingredients. It offers many benefits to our bar program such as increasing our sustainability while also being a delightful accent to cocktails due to its well-rounded profile. Limoncello is bright, bitter, and sweet all in one.

What should bartenders know?

Practice reading your guests. Know when they want more from you and know when it’s time to step away. It is important that we provide a fun and professional environment that suits the needs of the guests you see. Remember to be kind to yourself and don’t take it too seriously. We are providing a service, but to do so we have to take care of ourselves first.

Bella Donna Cocktail Recipe

Ingredients:

• ½ oz Helencello*
• 1 oz Haku Japanese Vodka

Preparation: Pour ingredients into a champagne flute and top with cava (we use/recommend Segura Viudas or an alternative brut cava). Soak a sugar cube with about 12 dashes of angostura. Toast sugar cube with a torch and drop into flute. Express a lemon peel over the top as garnish. We make our *Helencello in house and it is a blend of lemons, oranges, and grapefruit, however, a store-bought limoncello would work well as a replacement. **We find that the sweeter notes on this vodka pair best with the brut cava.

The post Trusting Your Palate with Helen Bar Managers Hannah and Kristine appeared first on Chilled Magazine.

Source: Mixology News

Barfly Mixology Gear by Mercer presents the Chilled 100 Bartenders with its popular and professional mixology tools, gaining loyal fans across the country.

Watch bartender Victoria Naturale create her Stop Giving Karen a Bad Name cocktail using Barfly Mixology Gear by Mercer’s Shaker Tin, Jigger, Muddler, Ice Pik, Strainer, and Double Strainer. Victoria highlights Nasturtium leaf in her cocktail, which is an edible plant with a mildly spicy flavor.

Stop Giving Karen a Bad Name

Ingredients:

• 1 1/2 oz. Blanco Tequila
• 3/4 oz. Lime Juice
• 3/4 oz. Grapefruit Juice
• 3/4 oz. Elderflower Liqueur
• 3/4 oz Grapefruit Liqueur
• Pinch Nasturtium leaves

Preparation: Build ingredients in a shaker tin, muddle, add ice and shake. Use ice pik to grab large cube of ice put in rocks glass. Double strain into a glass. Garnish with Nasturtium leaf and flower.

The post Watch Bartender Victoria Naturale Use Her Barfly Mixology Gear to Create Stop Giving Karen a Bad Name Cocktail appeared first on Chilled Magazine.

Source: Mixology News

Coco Lopez Cream of Coconut inspires riffs on classics cocktails calling for a modern tiki vibe. Keep it simple and authentic, and a bartender can do no wrong.

The skillful task of the bartender is to masterfully create paradise cocktails using quality ingredients and components that make them memorable. Tropically designed drinks with bright fresh flavors like coconut and pineapple usually do the trick.

Cape Colada

Ingredients:

• 2 oz. Coco Lopez Cream of Coconut
• ¾ oz. vodka
• ¾ oz. peach-flavored schnapps
• 2 oz. cranberry juice
• 1 oz. sweet and sour mix
• 2 cups crushed ice

Preparation: Blend for 60 seconds and garnish with a pineapple.

Coconut Daiquiri

Ingredients:

• 1 ½ oz. Coco Lopez Cream of Coconut
• 1 ½ oz. rum
• ½ oz. lime juice
• 1 cup ice

Preparation: Mix in blender until smooth.

Mimosa Lopez

Ingredients:

• 2 oz. Coco Lopez Cream of Coconut
• 3 oz. champagne

Preparation: Mix until smooth. Serve over ice.

The post 3 Must Mix Tropical Riffs on Classic Cocktails appeared first on Chilled Magazine.

Source: Mixology News

Celebrate National Piña Colada Day on July 10th with our Drink of the Week, the Ube Colada!

The Ube Colada created by mixologist Tomas De Los Reyes uses Ube, a yam native to the Philippines, that gives the drink a stunning purple hue and adds a wonderful nutty flavor that perfectly blends with the smooth vanilla, oak, and fruity notes in Don Papa Rum.

We asked De Los Reyas to tell us more about his cocktail.

Talk to us about your Ube Colada.

It’s a great remix without going too far. Coconut is often paired with Ube so we know it already works. Ube is hot in the food mainstream right now, but it’s been a part of Filipino food culture forever. This take on the Pina Colada jets you straight to the Philippines.

Tell us about mixing with Ube.

You can either use the actual ube (purple yam) but it may take a bit more work to make it ready for use in a drink. What’s more common and accessible in applications like these would be to use the extract (which is a flavoring) where the nutty and vanilla notes found in ube are more consistent.

What should bartenders know about mixing with this ingredient.

It’s very concentrated so a little goes a long way. Also, too much can turn your cocktails dark and unappealing.

What are some tips/tricks to working with Ube.

When using the extract start off by using a drop at a time until you find that balance you’re looking for.. I make a syrup by mixing it with equal parts coconut water to sugar (as shared by a good friend/mixologist in NYC Gelo Honrade) 1qt/1qt/15 drops of extract.

Anything else you can tell us about using Ube in cocktails.

Once you find that balance it’s a 3-point tasting experience from the beautiful purple hue it gives to the nutty/vanilla aromas and on the palate. There’s a reason why Filipinos use it in so many pastries!

Ube Colada

Ingredients:

• 2 oz. Don Papa Rum
• 1 oz. coconut cream
• 1 ½ oz. pineapple juice
• Dash of nutmeg
• Dash of bitters
• 3 drops of Ube extract
• 2 cups of ice

Preparation: Add all ingredients into a blender and blend until it reaches smoothie consistency. Pour into glass and garnish with an edible flower.

The post Celebrate National Piña Colada Day on July 10th with an Ube Colada appeared first on Chilled Magazine.

Source: Mixology News

Novo Fogo Cachaça invited eco-conscious bartenders to enter an original cocktail recipe centering around the theme of sustainable drinking using its thoughtfully produced Bar Strength Organic Silver Cachaça.  

Out of hundreds of entries these TWENTY (20) sustainable and eco-friendly Novo Fogo Bar Strength Cachaça cocktails stood out to the judges. *Winning cocktails will be showcased FIVE (5) per week in no order, for a total of TWENTY (20) winning cocktails.

Here are the 20 Finalists in Novo Fogo Cachaça Bar Strength Challenge:

Berylly Jaded

Created by Karla Green

Libélula Rosa: My Pink Dragonfly

Created by Maxwell Berlin

The Lorax

Created by Leanne Favre

Everything With Purpose

Created by Lance Bowman

More Bounce To The Ounce

Created by A.J. Goodrich

The Phoenix

Created by Taylor Lax

La Madrugada

Created by Karla Green

Coco Novo

Created by Angela Wood

Everything But The Kitchen Sink

Created by Joan Villanueva

Vitamin Sea

Created by Gary Schneck

The Protégé Effect

Created by Gabriela Holzer

Eu Gosto De você

Created by Pedro Nivar

Mercy Mercy Me

Created by Paula Lukas

The Tale of Tucupi and the Night-Sun King

Created by Maxwell Berlin

Extra-Curricular Activities

Created by Colleen Hughes

Serra Do Mar

Created by Jilson Ramos

Clean Bean

Created by Christopher Devern

The Amazon Always Wins

Created by Clint Spotleson

Leap of Fortune

Created by J.A. Harrison

We Belong Together

Created by Keyatta Parker

Thank you to all the bartenders who participated. Stay tuned for the announcement of the Final 10 Bartenders chosen to compete for the Grand Prize trip to Brazil coming in August, 22.

Berylly Jaded

Created by Karla Green

Jefferson, IN

green.karlaj@gmail.com

This cocktail was all about using what I had on hand. I had some fruits that were ripe and ready to turn so I juiced them separately. The softer vegetal notes of honey dew complement the Cachaca and worked to enhance this profile further by adding an aquavit with strong dill and elderflower notes as well as Green Chartreuse which provided enough sugar content, I didn’t need to add any. I had some milk on hand and am really fascinated by the primitive techniques of fat or milk washing cocktails (as we know them today). The result reminded me of milky green precious gemstones like beryl, tourmaline, and jade. In today’s hyper-connected environment, it’s easy to get discouraged by the bombardment of depressing or negative news. I refuse to let those messages determine my outlook on the world. Berylly Jaded is all about keeping the faith, staying grounded and positive in a perpetually anxious world. “Don’t be a hard rock when you really are a gem.” -Lauryn Hill

Ingredients:

• 1 ½ oz Novo Fogo Organic Bar Strength Silver Cachaca
• Whole Milk to clarify
• .66 oz Green Chartreuse
• ½ oz Spirits Direct Stockholm Small Batch aquavit
• Juice one small lime
• Juice ripe pineapple spear or juice ripe 1/2 large honeydew melon
• Basil blossom or another foraged herb (for garnish)

Preparation: Run the honey dew and pineapple through a juicer to extract as much juice as possible. Juice separately. Save the pulp for baking or send to compost pile. To minimize electricity usage, pineapple and honeydew can be muddled, but juice yield is less. Adjust liquor specs Juice from the small lime should yield about .75 oz. Total juice yield is approximately 5-6 oz. To achieve that milky green precious-stone effect, clarify the cocktail by pouring all the combination of spirits and juices slowly into about 2.5 oz. of whole milk. Place in fridge for a few hours (overnight is best). Strain larger curds through reusable cheesecloth several times. For a final strain, one compostable unbleached coffee filter is sufficient to remove any residual smaller curds.

Everything With Purpose

Created by Lance Bowman

Chicago, IL

bowman.lance@gmail.com

One of the best pieces of advice I’ve been given was remarkably simple: “Do everything with purpose.” The reason this applies so much to me, especially in this case, is that years ago in my earlier days of delving into sustainable cocktail practices I would often just use a sustainable technique or ingredient for the sake of doing something sustainable and losing sight of making a focused, purposeful, and delicious cocktail. We should all embrace sustainability and use a deft hand in implementing these practices to assure we make something that is sustainable, delicious, and as easy as possible to execute. I set about making a sustainable, sublime, and relatively simple Novo Fogo Cocktail. With the new Bar Strength Silver expression already having beautiful ripe fruit notes and spice character I wanted to build upon that and developed a beautiful cordial with clementine, pineapple, and second steep chamomile, and some baking spices. I use a good amount of chamomile in my beverage program already (along with drinking a pot of it almost daily) and one thing most people don’t realize is that you can use tea more than once. Utilizing it in the cordial making process we still get those beautiful floral chamomile flavors. To sweeten the cordial, I went for one of the most sustainable ingredients possible: local honey. Aside from the sustainability aspect it also lends that honeyed richness that perfectly plays against the fruit, chamomile, and cachaca. Some cognac and sherry liven it up, increases shelf life, and adds depth, lending us a beautiful and versatile cordial, that also gives us a tasty edible garnish, and is almost no waste, we also use the fronds from the pineapple to add some visual wow factor to the cocktail. With the cordial adding sweetness we need acid to balance it and I did this by acid adjusting the cordial, with a “stuice” made by combining fresh lime juice and citrus stock made from the waste lime hulls leftover from juicing. Citrus stock can be a great tool, but let’s be honest, a lot of it isn’t great and a lot of the recipes out there take way more time than necessary. I figured there had to be a better way to make stock and found a way that not only tastes better but also eliminates the energy-wasting reduction step most recipes utilize. When blended with fresh juice it gives us a product that is much more sustainable than fresh lime juice but still maintains almost all the character of fresh juice and is far more sustainable. A couple dashes of bitters round out the cocktail make for a low-touch and easy execute cocktail, that is still distinctively a Novo Fogo cocktail through and through. Everything with purpose is a mantra we should all apply to everything we do as hospitality professionals and bartenders, from ingredient selection to sustainability, ease of execution of a cocktail behind the bar, and hospitality itself. It’s a mantra I try to follow every day and have put fully into this cocktail, hence, “Everything with purpose.”

Ingredients:

• 2 oz Novo Fogo Bar Strength Silver Cachaca
• 2 oz Acid Adjusted and Fortified Spiced Pineapple, Clementine, and Chamomile Honey Cordial*
• Lime Stuice**
• 2 dashes Bittermen’s Elemakule Tiki

Preparation: Combine all ingredients in a shaker tin, add crushed ice and briefly shake, pour cocktail and crushed ice directly from the tin into a double old-fashioned glass. Top with fresh crushed ice, garnish with a reusable cocktail pick of candied pineapple and clementine reserved from making cordial, and a reusable straw *Cordial and Garnish: Ingredients: 1-quart cubed pineapple (save fronds and skin) 1.75 lb quartered clementine and their peels 4 tbsp chamomile 1tbsp Saigon Cinnamon Chips 1/4tsp whole cloves 1/4 tsp sea salt, 2 quarts local honey, 1 quart water Volume of Lime Stuice, 4 oz Augier L’Oceanique Cognac, 2oz Amontillado Sherry Method: Combine all ingredients except cognac and sherry in a pot and bring to a boil while stirring to dissolve honey, reduce heat and simmer covered for 30 minutes. Remove from heat strain, cool liquid, and add an equal volume of 50/50 fresh lime juice and lime stock, then add cognac and sherry. Transfer fruit to a dehydrator for 3 hours or until fruit is slightly tacky, reserving for garnish (alternatively you can use an oven at low heat). Use skins to make tepache or compost. Garnish with candied pineapple and mandarin reserved from making cordial and trimmed pineapple fronds. **Lime Stuice: Ingredients: Fresh Lime Juice Juiced Lime Hulls Hot Water Fair-Trade Palm Sugar Citric Acid Powder Malic Acid Powder Method: Fill an 8 qt cambro to the 6-quart line and fill with enough hot (140-degree F) Water to fully cover and let steep for 10 minutes, strain water into a stock pot and bring to a boil. Add in lime hulls and blanch for 3 ½ minutes. Remove from heat, strain through a fine chinois and measure volume. Add by volume to liquid 7.5% fair trade palm sugar, 2.5% Citric Acid, and 1.5% Malic Acid (for example per 1 liter of liquid: 75 grams sugar, 25 grams citric acid, and 15 grams malic acid) and stir to dissolve. Cool and mix 50/50 with fresh lime juice. Compost the lime hulls for zero waste.

More Bounce To The Ounce

A.J. Goodrich

Los Angeles, CA

ajgoodrich@gmail.com

I wanted to create something bold, tropical, and funky in a way that reused the major ingredients involved. The eponymous 1980 funk song, by Zapp, was voted by Billboard Magazine as the number one funkiest song of all time but it also speaks to how the cocktail itself is environmentally friendly. I literally got more bounce to the ounce in my drink by recycling the ingredients in several ways. I was inspired by Novo Fogo’s own mission of human and environmental sustainability, as a carbon negative company with a zero-waste distillery, to create a virtually zero-waste cocktail. Thinking about environmental impact from top to bottom, I used only local, organic, and sustainable products that would bolster the flavor profile of Bar Strength Organic Silver Cachaca and make it shine. My recipe calls for both pineapple and strawberry juice. Juicing both in a centrifugal juicer, I saved the pulp and refuse, as well as the pineapple core, skins, and strawberry tops to create a homemade pineapple strawberry Tepache, which is a traditional Mexican fizzy drink that is basically like a young fruit wine with a low 2-4% ABV. I then used as a spritz topper, I also used local, organic, and sustainably farmed honey, instead of the traditional sugar in Tepache, to avoid the environmental issues of refined sugar. For my main sweetener, I used date syrup—local, 100% organic, and sustainably made in California. Date syrup production has a low carbon footprint and causes no known environmental damage to air, water, land, and soil. It’s also significantly healthier than sugar, and is packed with antioxidants, potassium, magnesium, iron, and phosphorus. To avoid the issue of waste by using only citrus juice and not the rest of the fruit, I used Citric Acid to balance my cocktail. Citric acid poses little risk to the environment, is naturally occurring, and biodegradable. I added .5 oz. of Amaro Angeleno to give it a bit more heft and complexity, while still letting Novo Fogo’s Bar Strength Silver Cachaca be the star of the show. Amaro Angeleno is made an hour from my house. I wanted to avoid a big carbon footprint with shipping and distribution. They also are committed to sustainable agricultural practices, using local, wildcrafted sources. Finally, I replanted the stem of the pineapple. With the strained, fermented Tepache refuse, as well as any other refuse (basically just the plucked unused pineapple leaves), I used the Bokashi method of composting to create a nutrient-rich tea to fertilize my baby pineapple. Any other remains can be ground as compost for your garden. You don’t just get a cocktail, you get a new tropical houseplant, too! “More Bounce to the Ounce,” may be an environmentally friendly cocktail that highlights Novo Fogo Bar Strength Silver Cachaca, but it’s also just big, bold, fun, and funky. Everything you could want in a glass. Cheers!

Ingredients:

• 1 1/2 oz. Novo Fogo Bar Strength Silver Cachaça
• 1 1/2 oz. Pineapple Juice
• 1/4 tsp. Citric Acid
• 1/2 oz. Amaro Angeleno
• Pineapple Strawberry Tepache*
• 3/4 oz. Strawberry Date Syrup**

Preparation:  Shake and strain into Collins Glass with regular block ice. Top with Homemade *Pineapple Strawberry Tepache: Cut tops of strawberries off wash thoroughly and add to a large pot Juice strawberries (2 cartons) in a centrifugal juicer (save juice for syrup later) Take leftover pulp and add to large pot, along with the stems. Cut top of pineapple off, about 2 inches below the stem (save for later) Cut off bottom, sides, wash thoroughly, and add to large pot. Cut pineapple into chunks as you normally would Juice pineapple chunks in a centrifugal juicer (save juice for cocktail recipe) Put core into the large pot. Save a few strawberry and pineapple slices for garnish! Add to the large pot: 6 cups of filtered water, 1 cup of local organic sustainable honey, 2 cinnamon sticks, 6 cloves. Cover pot lightly with a kitchen towel, let sit out at room temperature for 2-3 days (works best at 77-86 degrees Fahrenheit) Once mixture begins to ferment, spoon off white foam at the top of the pot. Strain out any solids (save for later) Bottle and refrigerate remaining **Pineapple Strawberry Tepache Strawberry Date Syrup: Add 1 part strawberry juice to 2 parts organic local date syrup Store and refrigerate. To Replant Pineapple: Twist off stem at the base Remove lower half of leaves, gently pulling off at the base, saving 6-12 leaves at the center Add discarded leaves and remainder of pineapple top to your Bokashi compost bucket Add strained out Tepache solids/remainder to your Bokashi compost bucket Add any other organic compostable material you may have to your Bokashi bucket, if desired Let pineapple stem dry out for 2 days, then sit it in a shallow glass of water up to the stem until roots start to sprout, changing the water every few days (roots in about 2 weeks) Plant sprouting stem in a 10 inch pot with potting soil. Fertilize with liquid “Bokashi Tea” from the bottom of your compost bucket as solids break down. The plant will grow like an indoor moderate tropical houseplant and can be moved outdoors in warm weather, doesn’t need to much water, just when soil dries out You can remove any “suckers” and plant them too to grow more! Fruit will mature in 2-3 years Any remaining compost can be ground up and added to your garden or favorite houseplant as a fertilizer! Garnish with Pineapple Leaves, Strawberry and Pineapple Slices (Save the leaves for compost when you’re done!)

Coco Novo

Angela Wood

Tampa, FL

angelawood.colon@gmail.com

I wanted to create a cocktail that was made from fresh ingredients that tastes great and does not include ingredients with fake colorings and products that do not support sustainability as well. I personally love cachaca and the whole concept of Novo Fogo really inspired me to think outside of the box. Upon studying its history and where it comes from, I learned that Brazil is one of the top four places in the world for coconut production. So, using a fruit that is abundant and grown locally was a go to for me. I also included banana because the peels are perfect for composts or can even be used to make things like an Oleo Saccharum which is also fantastic for no waste and sustainability! I also wanted to use the coconut in its entirety so there is no waste or glassware to wash and in all honesty, it was really fun to make. I had never made simple syrup out of coconut water before but after doing so, it will be one of my go to flavorings from now on when working of craft tiki cocktails. I also wanted to include palm sugar because it is made from the sap in coconut trees and is a perfect addition for this concept. I really enjoyed making this and I appreciate the thoughtfulness of this product and I am definitely going to be more conscience of myself and how I can work more cleanly and do my part to encourage environmentally-friendly drinking.

Ingredients:

• 1 ½ oz of Novo Fogo Bar strength Cachaca
• 2 oz of coconut water and palm sugar syrup with pulp
• ½ banana
• 2oz of coconut puree (I used Coconut Real)
• 1 oz of fresh lime sour
• 1 tsp of the heavy whipped cream (optional but suggested)
• Toasted sweetened coconut shavings (for garnish)
• Sweetened whipped heavy cream (for topping)

Preparation: Add all ingredients except the toasted coconut shavings to a blender and blend until frothy Add small shaker worth of ice and blend again until smooth. Pour frozen cocktail into the coconut shell and top with loads of whipped heavy cream and sprinkle with the toasted sweetened coconut shavings. To make the coconut water and palm sugar syrup: open and drain a large green coconut (reserve liquid and soft pulp for syrup and make a “cup” out of the shell to serve cocktail in). Spoon out soft coco pulp and add to reserved liquid. Clean shell and cut around edges and wipe a juicy lime around cut edges for an attractive vessel and citrus smell to make coconut and palm sugar syrup; Bring reserved liquid and 3oz block of palm sugar to a small sauce pan to make palm sugar syrup. I added extra natural pressed coconut water (coco joy brand) to about 4 oz because the palm sugar is very sweet. Garnish with sweetened whipped heavy cream (topping) and Toasted sweetened coconut shavings. *Glassware: Large green coconut shell shaved flat bottom and cleaned after draining and reserving water and soft pulp for cocktail.

Everything But the Kitchen Sink

Joan Villanueva

San Antonio, TX

joan.v.2001@gmail.com

The idea for this cocktail revolves around creating syrups with items that would end up in the trash, all the ingredients used in the cocktail are composted after the syrups are created to reduce their environmental impact. Both the fat wash and the syrups made for this cocktail are crafted with materials that can be found in any home’s kitchen and are generally just discarded as trash without considering another use for them before being disposed of. The name everything but the kitchen sink makes a reference to the fact that all the ingredients used to make the cocktail can be found in any kitchen and that you can always up-cycle most food scraps before they end up being tossed away or in the kitchen sink. Also, the bacon fat left from fat washing the cachaça can be used on bread before toasting it.

Ingredients:

• 2 oz Bacon Washed Novo Fogo Cachaça*
• 1 1/2 oz Lime Juice
• 3/4 oz Pear Syrup**
• 3/4 oz Pineapple-Cinnamon Oleo***
• 3 dashes Scrappy’s Cardamom bitters

Preparation: Add all ingredients to shaker tin. Add ice and shake. Strain over large rock into rocks glass. Garnish with Sage sprigs and Star Anise pod *Bacon Washed Novo Fogo Cachaça: Add 16 oz Novo Fogo Cachaça Bar Strength, 4 ounces Rendered Bacon Fat in a container that can be sealed tight mix all ingredients and close tightly. Shake container until contents mix. Place container in freezer and allow bacon fat to freeze. Remove container from freezer and separate fat and liquid using a fine mesh strainer. Transfer to new container label and date Note: Bacon Fat is now cachaça flavored and can be used to grill toast **Pear Syrup Recipe: Pulp from 3 juiced pears 4 ounces water 6 ounces of sugar 1 pinch of salt, add all pear pulp and water to small sauce pan and heat over low medium heat until simmer. Reduce heat and stir sugar into mixture, 3. Stir until sugar is fully dissolved and let mixture cool down. Strain mixture with sieve. Compost remaining pulp from mixture. *** Pineapple cinnamon Oleo: Skin from one pineapple, 3 cinnamon sticks, 1 cup of sugar, 1 pinch of salt. Add all ingredients to container and seal tightly. Let mixture sit overnight. Strain contents and transfer syrup to airtight container. Compost remaining pineapple and cinnamon sticks. Garnish with sage sprigs and star anise.

The post 20 Finalists of Novo Fogo Cachaça Bar Strength Challenge appeared first on Chilled Magazine.

Source: Mixology News