Brazil is a country of tremendous diversity, reflected in its people, landscapes, music, food, drink, and so much more. Similarly, Novo Fogo Organic Cachaças represent a diverse selection of Brazil’s national spirit that bartenders can mix in cocktails that defy categorization.
But after all, there are two kinds of people in the world – those who think everything can be divided into two categories, and everyone else. In that spirit, Chilled Magazine and Novo Fogo invited bartenders to submit cocktails in a couple of categories symbolized by two of Brazil’s most beloved musical genres:
SAMBA: tropical, bright, loud, and joyous reflections of Brazil’s alegria!
BOSSA NOVA: harmonious, suave, and spirit-forward compositions!
Congratulations to these 15 brilliant Semi-Finalist bartenders whose cocktails showcase the versatility of Novo Fogo Cachaças!
Stay tuned for our announcement of the TEN (10) Finalists who will go on to compete for cash prizes and an all-expense paid trip to Novo Fogo’s distillery in Brazil!
Estrelar
Created by Clayton Cooke – Wilsonville, OR
From your seat at the bar, just out of the light of the dance floor. You hear a slow and seductive Latin rhythm that invites you to step out of the shadows and join the others on the dance floor. The wistful, romantic melody pulls you closer to your partner, and you lose track of the hours as you dance until the first light of dawn.
My rich and melodious cocktail, ‘Out of the Shadows’, is inspired by the Bossa Nova genre of music. Novo Fogo Silver Bar Cachaca is the heart of my composition, with its lovely citrus notes and layers of tropical fruit. I added a splash of earthy Saffron Liqueur infused with rich, nutty Cacao Nibs which enhance the flavors of banana, mango, and ginger in Novo Fogo Cachaca. A touch of Orange Blossom Oleo brings out the deep citrus notes, while lifting the whisper of floral tropicality. A few drops of aromatic Cardamom Bitters to bring a bit of spice to the cocktail, while giving a percussive pop the notes of lemon and pineapple in Novo Fogo.
This cocktail invites you to step Out of the Shadows, find your light, and let the beat of the music move you.
Ingredients:
- 2 oz Novo Fogo Colibri
- 1 oz Keen Toasted Cashew Orgeat*
- 3/4 oz Lime Juice
- 1/2 oz Tempus Fugit Crème de Banane
- 1/2 oz Mango Nectar
- 1/2 oz Passion Fruit Syrup
- 1/4 oz Rich Demerara Syrup
Preparation: In a shaker tin combine all ingredients. Pour over tall Collins glass over crushed ice.
*Keen Toasted Cashew Orgeat
Ingredients:
- 285 g Raw Cashews
- 56 g Dried Papaya
- 28 g Pineapple Chips
- 28 g Mango Chips
- 600 g Water
- 900 g 1:1 Cane Syrup
Preparation: Toast Cashews at 350 F for 6 minutes. Soak in the water overnight. Add cashews, water, pineapple chips, mango chips, and dried papaya to high powered blender. Blend until smooth. Slowly add 1:1 cane syrup to running blender to emulsify. Pour the blended liquid through loose cheesecloth. Lightly wring it out to extract as much liquid as possible without pushing any grit through. Bottle and it is ready to use. I used Teardrop Lounge Passionfruit Syrup for the passionfruit.
Sunset Suave
Created by Joseph Arakawa – Las Vegas, NV
I love split basing cocktails and bringing out the balance and harmony between two spirits. The chameleon as the base as it is a true chameleon and can play and work well with the bolder tanager. The tanager lending its bolder complexity and dried fruit to the party. Lustau east India with brown butter to add body to the cocktail whilst complimenting the base. Dry orange curaçao and a well barrel aged vermouth to take it even a step further. Like the perfect Bossa Nova that is as captivating as it is beautiful. A strong man or person knows that they are capable on their own, but a great man knows how to draw other’s strengths to amplify his own. That’s what I love about this cocktail.
Ingredients:
- 1 1/2 oz novo fogo chameleon
- 1/2 oz novo fogo tanager
- 3/4 oz brown butter fat washed lustau east India sherry*
- 1/4 oz Yzaguirre 1844 reserva vermouth or Carpano antica
- 1/4 oz Pierre Ferrand dry orange curaçao
Preparation: Add all ingredients to a shaker tin and add ice. Roll/throw cocktail 4-5 times to chill and lightly dilute. Double strain into a 5-ounce coupe. Garnish with a dehydrated blood orange
*Brown butter Lustau
Heat 1 cup of butter in the stove until browned, aromatic, and nutty. Once reaching a frothy aromatic level of brown, take off stove and pour 750ml (about 25.36 oz) of Lustau east India cream sherry into the pan and mix picking up all the bits in the pan. Transfer to container and place in fridge for 3 hours. Remove the top layer of brown butter that has solidified and pass through a coffee filter. Place in container and use for up to 4 weeks.
Arrastrando a Plátano
Created by Felisa Rivera – Glendale, AZ
The theme that I decided to go with is Samba!
When I think of Novo Fogo Cachaca I think of plátanos. I felt that this cocktail is a perfect way to showcase the banana notes, while also allowing the spirit to be center stage!
This cocktail is lively and vivacious, just like samba music. The smooth creamy texture from the coconut carries the cinnamon and nutmeg flavors harmoniously. The pineapple and lime juice give this drink the dance on the palate that it deserves. Don’t forget to torch your cinnamon before you take your first sip, the aroma is guaranteed to get you out of your seat and move that booty!
Ingredients:
- 3 oz Toasted Cashew infused, Novo Fogo Silver Cachaca*
- 3 oz Banana Puree**
- 1 1/2 oz Canned unsweetened Coconut Cream
- 1 1/2 oz Spiced sweetened condensed milk (stir before use)***
- 1 oz Fresh lime juice
- 1 oz Fresh Pineapple juice (not the can)
- 1 sleeve Pink Himalayan salt solution (from a dropper bottle)
- Pineapple fronds, Fried banana chips, Grated Nutmeg and a torched cinnamon stick (for garnish)
Preparation: Build. Jigger all the ingredients in a cocktail tin, add two and a half cups of crush iced. Shake for 8 seconds, dirty dump into a snifter glass. Top with more crushed ice, garnish as directed.
*Toasted Cashew Infused Novo Fogo Silver Cachaca
- 170g Silver Cachaca
- 130g toasted raw unsalted cashews
Place all ingredients in a large gallon zip lock bag- Sous Vid @ 60 degrees Celsius for 12 hours – (For at home infusions, a pasta water boiling pot works just fine)
**Banana Puree
- 203g over-ripened frozen bananas
Place the bananas in the microwave to defrost slightly (about 1 minute). Use the secreted juices from the thawed banana as a blending agent. Place the contents in a magic bullet, blender, or food processor, blend until the bananas are smooth and there are no clumps.
***Spiced Sweetened Condensed Milk
- 1 cup water
- 2 cups brown sugar
- 14oz can Sweetened Condensed milk
- 6g ground Allspice
1 vanilla bean (cracked open and seeds scraped out)– Please leave the vanilla bean itself in the mixture, the more flavor the better! (it will get strained out later)
Combine all the ingredients in a pot. Allow the mixture to come to a rolling boil, leave this mixture on a rolling boil for 8-10 minutes. Remove from the heat and allow to cool for 2 hours. Place the contents in a large gallon zip lock bag.
Sous vid the mixture for 12 hours @ 60 degrees Celsius. (A pasta water pot works just fine) The purpose for sous viding the mixture after it has been cooked is to infuse the vanilla bean more intensely.
Salt Solution
- 100g boiling water
- 16g Pink Himalayan Sea Salt
Add all of the ingredients in a heat proof bowl. Stir until the salt is dissolved. When the mixture cools, add to a dropper bottle.
Copacabanana
Created by Kenneth Young – Denver, CO
Bossa Nova is a relaxing and complex style of music that inspires harmonious and suave compositions. I wanted my cocktail to reflect these ideas while also staying in the tropical realm. The name of my cocktail, Copacabanana, is inspired by the beach in Rio de Janiero that I dream of when I think of Brazil – tropical and relaxing. I chose the matured Novo Fogo Colibri expression for the vanilla, cinnamon and toffee notes that perfectly combine with the rest of the ingredients. Meletti is the perfect pairing for the flavors, giving caramel, cola spice, and herbaceous bitterness notes without overpowering the star of the show – Novo Fogo Colibri. It’s a sweet, spirit-forward cocktail that, together with the garnish, is made for unwinding and enjoying the times.
Ingredients:
- 1/2 oz Lemon Juice
- 1 1/2 oz Banana Orgeat*
- 1/2 oz Giffard Banane du Brasil
- 1 1/4 oz Novo Fogo Colibri Cachaca
- 1/2 oz Meletti Amaro
Garnish: Banana Leaf, Cherry, Nutmeg w/ Straw
Preparation: Combine all ingredients in shaker tin and whip shake. Pour in Collins glass and top with pebble ice.
*Banana Orgeat
300g Brazil Nuts, 100g Unsweetened Banana Chips, 600g Banana Milk, 500g Cane Sugar, 5ml Orange Blossom Water Toast Brazil Nuts & Banana Chips at 200 degrees F for 7 minutes then blend with the banana milk. Pour mixture into a container, using the rest of the milk to clear out the blender. Set aside for 4 hours. Fine strain through a nut bag or cheese cloth, squeezing to extract as much liquid as possible to have at least 500g. Combine with sugar in saucepan over low heat. Add in orange blossom water and stir vigorously and continuously until sugar has dissolved. Set aside to cool and store in preferred container.
Ilha Das Bananas
Created by Justin Levaughn – Orlando, FL
I chose to name my cocktail after Samba legend Daniela Mercury’s song “Ilha Das Bananas” (Banana Island). My first exposure to her was when she took the stage with Paul McCartney during the Nobel Peace Prize ceremony and I naturally gravitated towards her messages of positivity, embracing diversity and conservation. All things that are incredibly dear to me. Not to mention she was my first exposure to Samba music.
Following a deeper dive into the idea of conservation, this is also something that affects me personally as my homeland of Floridas unique ecosystem of springs and Everglades faces endangerment, like what’s occurring in the Amazon. Something Daniela actively speaks about as well as one of the most influential people in my career as a bartender/restaurant owner, Brazilian chef Alex Ayala. So, a very basic principle I apply to my bar program is making sure to utilize every single part of whatever plant, produce or animal we harvest at my restaurant. Sustainability is key, so in this cocktail I like to highlight the theme of Danielas song, bananas, and demonstrate how often discarded ingredients such as banana leaves and peels can be used to further elevate the appearance and flavor of a cocktail.
Ingredients:
- 2 oz Novo Fogo Colibri
- 1/2 oz Maduro Syrup*
- 1/2 oz Coconut Balsamic Vinegar
- 1/2 oz Lime
- 1/2 oz Pureed Tamarind
- Banana Leaf, Banana Skin Bacon**, Brûléed Banana Coin (for garnish)
Preparation: Shaken in Matte Collins glass with pebble ice. *Maduro Syrup: Peel an ultra-ripe banana and set peels aside for bacon later. Roll banana in brown sugar, heat pan to medium high heat with 1 tablespoon of oil. Cook banana 2-3 minutes per side with a pinch of salt and a tablespoon of any aged Novo Fogo. Remove bananas and allow to cool. Add cooked maduro banana, 1 cup of water, 2 cups of cane sugar, 1 cracked nutmeg, 6 cracked cinnamon sticks, and a half cup of whole mace to a sous vide bag. Sous vide at 165 for 2 hours. Remove blend all ingredients and fine strain. Allow to cool
**Banana Peel Bacon
Begin with a very ripe banana, preferably one that is about to turn and has brown spots on the skin. Peel the banana into strips. Each banana yields about 4 strips.
Prepare Marinade by mixing:
- 3 Tablespoons of Soy Sauce
- 1 Tablespoon Maple Syrup
- .5 Teaspoon Smoked Paprika
- .5 Teaspoon Garlic Powder
(Marinade can be used multiple times)
Preparation: Soak Banana Peels in marinade for 2 hours. Heat pan to medium heat. Add 1 tbsp of oil and cook peels 1-2 minutes per side. Remove from pan and allow to cool/dry on paper towels. They will get crispy as they cool.
Morning Routine
Created by David Leon – Chicago, IL
The inspiration for my cocktail “Morning routine”, comes from the memory but also everyday practice of getting up in the morning having your coffee and feeling the groove of the music waking you up.
Samba makes me want to move my body just like Salsa and Bomba does. This cocktail pays homage to my family’s morning routine that I still practice to this day one simple put a tropical smile on your face and make you want to get up and move your feet. Salud!
Ingredients:
- 3/4 oz Novo Fogo silver
- 3/4 oz Novo Fogo barrel aged
- 1/2 oz Fogo Coffee cordial *
- 3 Salted pineapple chunks (Muddled)
- 1/2 Lime- Muddled
- 1 tsp Sugar Blend**
- Pineapple frond fan (for garnish)
Glassware: Double old-fashioned glass (Rocks)
Preparation: Pour all ingredients into your cocktail shaker. (Excluding the sugar) Muddle the lime and pineapple. Add sugar. Shake all ingredients together with crushed ice. Dirty dump into cocktail glass. Top with crushed ice.
*Fogo Coffee Cordial
- 4 cups white raw sugar
- 2 cups water
- 2 cups old espresso
- 1/2 cup spent coffee granules
- 4 cups Novo Fogo silver
- 2 tablespoons vanilla extract
Preparation: Bring water and espresso to a boil in a 3-quart saucepan over medium heat. Reduce the heat and stir in sugar for 10 minutes. Remove from the heat, stir in coffee grinds, and allow to cool, 30 to 45 minutes. When cool, stir in cachaca and vanilla extract. Pour into clean bottles. Close the bottles tightly and store in a cool dark place.
**Sugar blend
- 1 tbsp Raw white sugar.
- 1 tbsp- Brown sugar
- 1 tbsp- Demerara sugar
Mix all together and store in dry airtight container for future use.
Salted Pineapple
- 1 tsp sea salt
- 40g Pineapple chunks
Preparation: Toss all together and store in an airtight container for future use.
Hannah’s Beat
Created by Ingrid Folkers – Raleigh, NC
I chose the theme of Samba for my cocktail and honestly when I read the description, I instantly thought of one of my best friends. She’s the type to be the life of the party. She’s loud and boisterous and bright and joyous and everything that Samba music is. She’s also so incredibly kind, and actively makes sure everyone around her is doing well, it doesn’t matter if they’re a stranger. I have seen this woman make a lasting impact on everyone she meets for years. Her light is honestly an inspiration to me. She’s one of the most kind and inclusive individuals I’ve ever met. So, I made this cocktail with her in mind. She follows the beat of her own drum and I aimed to encapsulate that in my cocktail. I used bright tropical flavors to convey her passion. I knew I wanted intense, vibrant flavors so I used lime sherbet instead of fresh lime juice and a little honey syrup to balance the cocktail. The orange blossom water and the tiki bitter add a depth to the cocktail that it would otherwise be missing, a little saline to intensify the existing flavors and lastly, and egg white to smooth everything out and bring all those great flavors together. I think it encapsulates her perfectly and I’m proud to name it after her.
Ingredients:
- 1 1/2oz Novo Fogo Silver Cachaça
- 3/4 oz Pineapple infused Aperol*
- 3/4 oz Aquafaba
- 1/2oz Lime sherbet**
- 1/4oz Honey syrup***
- 3 dashes Remedy Tiki Bitters
- 2 dashes Orange blossom water
- 4 drops Saline
Preparation: Add all Ingredients to a shaker with ice. Wet shake 15 seconds. Strain out the ice. Dry shake for 20 seconds. Double strain into a chilled coupe glass. Garnish with drops of Angostura bitters and swirl. *Pineapple Infused Aperol – 1 small pineapple per 750ml of Aperol. Let infuse for 24 hours. I like to include the skin in my infusion, it has a great depth of flavor that’s less sweet than the flesh of the fruit. And I’m in favor of wasting as little as possible. When the infusion is done, strain out the solids, discard the skins, but save the flesh of the fruit. It makes a great snack, garnish, etc. **Lime Sherbet: start by making a lime Oleo Saccharum, by peeling four, thoroughly washed limes and add 10 grams of sugar to the peels to a plastic bag. Muddle together and let sit for 24 hours at room temperature. Strain out the solids with a fine mesh strainer and then add the juice of the four limes you used previously to the Oleo Saccharum.
***Honey Syrup
This syrup is a 1:1 ratio by weight.
Heat the water to just under boiling. Add the honey and stir till combined. Remove from heat.
Saline Solution 20%
Heat water to just under boiling. Add salt. Stir to combine. Once salt is dissolved, remove from heat.
Open Heart
Christina Mercado – New Port, RI
Open heart is inspired by the bright energy of samba. For me, the music immediately brings a sense of joy. I imagine bright colors, quick movements, laughter. As a result, this cocktail is bright, energizing and fun. It celebrates the bright notes of the cachaça as well as the herbal notes through the guava and sweet potato. The foundation of this cocktail uses these traditional ingredients in the same way samba is founded on the indigenous roots of Brazil. It’s then brightened and lengthened with the ginger beer to create a sharp sparkling cocktail to enjoy while you dance the night away to songs like “Nada pra fazer”
Ingredients:
- 2 oz Novo Fogo bar Strength Cachaça
- 1/4 oz lemon juice
- 1/2 oz guava-sweet potato syrup*
- 2 oz hibiscus ginger beer
- Lemon balm (for garnish)
Preparation: Shake cachaça, syrup and lemon juice in a shaker for 5-10 seconds. In a tall glass with ice, pour hibiscus ginger beer. Pour cachaça base over ginger beer and gently stir to combine.
*Guava-Sweet Potato Syrup
Ingredients:
- 8 oz guava puree
- 4 oz sweet potato purée
- 10 oz brown sugar
- 2 cinnamon sticks
- 1/2 tsp ginger
- 1/4 tsp allspice
- 10 oz water
Preparation: boil all ingredients for 15 minutes. Let sit to chill to room temperature & double strain. Keep chilled when not in use.
*You can also use 1/2 oz guava puree & 1/4 oz sweet potato syrup (cane mixers) instead of making the syrup
Água de Beber
Created by Emilio Salehi – San Francisco, CA
This cocktail is called Água de Beber, named after the famous Bossa Nova song, most famously performed by Astrud Gilberto. I grew up listening to Astrud sing this song and I was heartbroken to hear of her passing this year. This cocktail is dedicated to her.
Água de Beber translates to “drinking water” so the idea for this cocktail was to create a cocktail that looked like water but possessed the essence of Brazil and Bossa Nova. I combined Novo Fogo with passionfruit since it’s such a classic pairing and is uniquely Brazilian. The addition of cucumber and Makrut lime aperitif adds a refreshing balance to the tropical tartness of the passionfruit and highlights the green notes of Novo Fogo.
The cocktail is milk clarified for a soft and silky texture that alludes to the smoothness of Bossa Nova. The clarification also gives this complex cocktail the simple appearance of water.
Finally, the cocktail is force carbonated, giving the drink the life and energy of Brazilian jazz sung by Astrud Gilberto. Água de beber, cámara!
Ingredients:
- 2 parts (400ml) Novo Fogo Cachaça Bar Strength
- 1 part (200ml) Liquid Alchemist Passionfruit Syrup
- 1 Part (200ml) Cucumber Juice
- 1 Part (200ml) Mommenpop Makrut Lime Aperitif
- Half Part (100ml) Lime Juice
- Half part (100ml) Whole milk
- Makrut Lime Leaf with passionfruit seeds. Lime peel express and discard for aromatic. (for garnish)
Preparation: The following recipe will yield roughly 1L of clarified milk punch. Parts are given to allow for scaling up or down. Combine the ingredients as listed above. Pour slowly over whole milk. Stir gently. Allow to rest overnight. Filter with chinois and oil filter. Be sure to switch the receiving container once the mixture begins to drip clear. Any cloudy liquid can be re-filtered through the curds. Chill clarified milk punch in refrigerator. Add milk punch to plastic bottle and force carbonate at 30PSI. Shake vigorously and allow to rest for at least an hour to allow Co2 to dissolve into cocktail. The carbonation step is not completely necessary for this to be an enjoyable cocktail but it’s a nice touch! Serve over ice. Garnish with lime leaf and passionfruit seeds. Express and discard a lime peel for aromatics.
Fogo The Pleasantries
Created by Joseph Michalek – Poplar Grove, IL
Inspiration for this cocktail is to show you that things are not always as they appear. Like dancing the samba you’ll find flavors in your face from the Cachaca and acid adjusted pineapple, then a delicate and unique sweetness from kiwi syrup that compliments all the tropical oasis flavors you’ve experienced so far. The subtle cashew and herbal flavors of the yellow chartreuse are yet another Brazilian flavor many are familiar with (while chartreuse may not be Brazilian the cashew apple is!) and just a touch of cinnamon and allspice in the bitters to round out a sensual yet exciting dance.
Ingredients:
- 2 oz Novo Fogo Silver Cachaça
- 1/4 oz Yellow Chartreuse
- 1 oz Kiwi Syrup (see recipe)
- 1 oz Acid Adjusted Pineapple (see recipe)
- 2 Dash Bittermans Tiki Bitters
Preparation: Put all ingredients into shaker tin, hard shake for 15-20 seconds and then double strain into a chilled Nic and Nora. The kiwi syrup can be made by peeling and puréeing several kiwi. Take the purée and combine with equal parts by weight white table sugar in a bag. Sous vide at 135 for an hour to combine without compromising texture and flavor of the kiwi. To make the acid adjusted pineapple. For every 100ml of pineapple juice add 4g citric and 2g malic acids and shake to dissolve
Baker’s Dance
Created by Erika Flowers – New Orleans, LA
“Baker’s Dance” is inspired by the late Josephine Baker’s famous banana dance, the flavors found in and complimented by Novo Fogo Silver Cachaça, and the influence of the African Diaspora. In choosing Samba as my theme, I knew I wanted to create movement and layers literally and figurativly within my cocktail. Bitters play an important role in this cocktail serving as the African percussion of sorts that is the foundation of Samba music. Burlesque Bitters takes a spin bringing hints of hibiscus to this cocktail, while a float of Angostura’s blend of spices add to the cocktail’s complexity.
“Baker’s Dance” combines flavors that accentuate and compliment the tasting notes of the star of the show, Novo Fogo Silver Cachaça. The use of Giffard’s Banane du Brésil was intentional not only for its use of Brazilian bananas but with its hint of Cognac it also serves as a nod to the French dancer. A hint of Créme de Cacao highlights yet another tropical fruit and flavor found in the lush rainforests of Brazil. I also exemplified the movement of Baker’s infamous banana skirt with the swizzle stick preparation method. “Baker’s Dance” does just that on the palate. Dance! It is a citrusy tropical beverage I would easily enjoy more than one of on the dance floor of a samba party.
Ingredients:
- 1 1/2 oz Novo Fogo Silver Cachaça
- 3/4 oz Giffard Banane du Brésil
- 1/4 oz Tempus Fugit Créme de Cacao
- 1/2 oz Fresh Lime Juice
- 1/4oz Fresh Orange Juice
- 2 Dashes Bittermens Burlesque Bitters
- 3 Dashes Angostura Bitters
- Banana Chip (for garnish)
Preparation: Add Novo Fogo Silver Cachaça, Banane du Brésil , Créme de Cacao, Lime and Orange Juice, and 2 dashes of Burlesque Bitters to collins glass. Fill glass halfway with pebble ice and swizzle vicariously until frost forms on the outside of glass. Top with more pebble ice and garnish with 3 dashes of angostura bitters and a banana chip.
Out of the Shadows
Created by Lauren Pellecchia – Loveland, OH
From your seat at the bar, just out of the light of the dance floor. You hear a slow and seductive Latin rhythm that invites you to step out of the shadows and join the others on the dance floor. The wistful, romantic melody pulls you closer to your partner, and you lose track of the hours as you dance until the first light of dawn.
My rich and melodious cocktail, ‘Out of the Shadows’, is inspired by the Bossa Nova genre of music. Novo Fogo Silver Bar Cachaca is the heart of my composition, with its lovely citrus notes and layers of tropical fruit. I added a splash of earthy Saffron Liqueur infused with rich, nutty Cacao Nibs which enhance the flavors of banana, mango, and ginger in Novo Fogo Cachaca. A touch of Orange Blossom Oleo brings out the deep citrus notes, while lifting the whisper of floral tropicality. A few drops of aromatic Cardamom Bitters to bring a bit of spice to the cocktail, while giving a percussive pop the notes of lemon and pineapple in Novo Fogo.
This cocktail invites you to step Out of the Shadows, find your light, and let the beat of the music move you.
Ingredients:
- 1 3/4 oz Novo Fogo Silver Bar Cachaca
- 1/2 oz Cacao Nib infused Saffron Liqueur*
- 1/4 oz Orange Blossom Oleo**
- 4 drops Cardamom Bitters (Scrappy’s)
Preparation: In a shaker tin combine all ingredients. Add 1 large ice cube, shake to chill and combine about 12 seconds. Double strain through a fine mesh strainer over a large ice cube into a Double Old Fashioned glass which is partly rimmed in melted Dark Chocolate.
*Cacao Nib infused Saffron Liqueur
- 2 oz Saffron Liqueur (Apalogue)
4 grams Cacao Nibs
In a sealable container, combine Liqueur and Cacao Nibs. Seal and place in a cool, dark place for 48 hours. Agitate every 6-8 hours. Pour through a fine sieve, and store the Liqueur in a sealed container in the refrigerator until ready to use.
**Orange Blossom Ole
- 30 grams Orange Peel
- 75 grams Orange Blossom Honey
- Pinch Sea Salt
In a sealable container, combine Orange Peel and Honey. Cover and let sit for 4 hours. Add Salt and stir. Cover and let sit another hour. Separate Oleo from Peels. Store Oleo in a sealed container in the refrigerator.
Aventura em Nova York
Created by Peyton Edmondson – Nashville, TN
My cocktail was inspired by my recent trip to New York City with my General Manager and lovely bartending mentor. I’m from Alabama and have never personally travelled much. While in NYC, my favorite spot (and Brazilian!) was Berimbau in the East Village. It was my first REAL taste for all things Brazilian. I had a Caju Caipirinha with instantly sent my tastebuds flying. When creating a cocktail that brings to life Samba, I thought of Caju and the vibrant and tropical essence that is present in the joyful and lively world of Samba.
Ingredients:
- 1 1/2 oz. Biquinho Pepper infused Novo Fogo – Barrel Age Cachaca
- 1/2 oz. Caju Syrup
- 1/2 oz. Biquinho Pepper Purée
- 1/2 oz. Cocchi Americano
- 1/2 oz. Lemon Stock
Preparation: Full rim of dehydrated bequinho pepper, cayenne pepper, and salt mixture. Dehydrated lemon half from stock, 3 bequinho peppers in the lemon, and a bias-cut banana leaf. For the Biquinho Pepper infused Novo Fogo barrel aged cachaca I used 1 bottle and used about 15 peppers cut in half. I let that sit for 2 days then fine strained the peppers out. For sustainability, I used the infused Biquinho peppers in two different ways. Firstly, I used most of them to make a Biquinho pepper purée. After dimly blending them, I added 1/4 teaspoon of salt and cayenne pepper to brighten the flavors. I dehydrated the remaining leftover peppers for 1 day, then finely ground them up with a mortar and pestle. Added a dash of cayenne and salt to make the garnished salt rim.
The Caju Fruit syrup was made from Caju Fruit concentrate. I used 3/4 cup of Caju Fruit concentrate, 4 cups of water and 3 cups of granulated sugar. Then heated that in the stove until the sugar was completely dissolved. Then I made a lemon stick to make sure all components used were not put to waste. I cut 5 lemons in halves and added them to 4 cups of boiling water. After letting simmer for about 30 minutes, I strained the stock through a fine mesh strainer and cheese cloth. Then dehydrate the remaining lemon halves from the stock for the garnish.
New Beginnings
Created by Shaun Gordon – Miami, FL
New Beginnings is a cocktail creation that is inspired by change, by growth, that over time things can evolve with a little sense of maturity. Whether that be within ones own self or even music. Take Bossa Nova for example, it was born out of exactly those things. By taking the up beat rythyms of Samba and harmoniously combining the smooth cool sounds of jazz to create something new, yet something familiar, a “new trend”. They say life imitates art, so much so my “new trend” is my “new beginning” by changing, growing, maturing, realizing what’s important in life and embracing those qualities. Each ingredient was selected because not only do they work well together to create a smooth, balanced, delicious Novo Fogo cocktail, they represent the sounds of Bossa Nova and the qualities that I truly value the older I get. Calmness, Serenity, and most importantly Love. Love for myself, for music, for others, and for the world around us. All found through a little change, and most importantly growth.
Ingredients:
- 1 3/4 oz Novo Fogo Chameleon
- 1/4 oz Velvet Falernum
- 3/4 oz Lychee Puree**
- 3/4 oz Butterfly Pea Flower/Lavender Simple*
- 1/2 oz Lemon Juice
- 6 drops citric acid solution***
Preparation: Brush your etched highball glass with agave or honey and roll it in dried lavender flowers. Add all ingredients into a shaker tin. Add ice and shake vigorously. Strain into your brushed etched high ball glass over fresh ice. Garnish with a skewered lychee. Enjoy responsibly!
*Butterfly Pea Flower/Lavender Simple
Pour 2 cups water into a saucepan, add 1/4 cup dried butterfly pea flowers and 1/4 cup dried lavender, heat and simmer, allowing the water to become a tea and absorbing the flavor from the flowers. Strain the water from the dried flowers and mix in 2 cups of sugar until it is dissolved. Strain again removing any left over flower particles, bottle.
**Lychee Puree
Simply pour a can of fresh lychees with juice into a Vitamix or whatever blender you have at your disposal and blend until smooth.
***Citic Acid Solution
It can be purchased, but also easy to make, simply weigh your water to the gram, then add 10% citric acid to the weight of the water. Mix well. Example; 100g water to 10g Citric Acid
Sleepovers & Samba
Created by Jonathan Stanyard – Seattle, WA
Inspiration for this cocktail is to show you that things are not always as they appear. Like dancing the samba you’ll find flavors in your face from the Cachaca and acid adjusted pineapple, then a delicate and unique sweetness from kiwi syrup that compliments all the tropical oasis flavors you’ve experienced so far. The subtle cashew and herbal flavors of the yellow chartreuse are yet another Brazilian flavor many are familiar with (while chartreuse may not be Brazilian the cashew apple is!) and just a touch of cinnamon and allspice in the bitters to round out a sensual yet exciting dance
Ingredients:
- 2 oz Novo Fogo Silver Bar Strength
- 3/4 oz Orange-Mango-Honey Shrub*
- 1/2 oz Fresh Lime Juice
- 1/2 oz Banana Oleo Saccharum*
- 1/2 oz Aquafaba or Egg Whites
- 2 droppers of Bittermens Tiki Bitters
- Cider Vinegar
- 1½ oz Mango Puree
- 1½ oz Honey
- ⅛ oz Vanilla Extract
- Pinch of Salt
Preparation: Combine all the ingredients and mix well until the pinch of salt has dissolved and all the ingredients are incorporated. Store in an airtight container in the refrigerator for up to 6 months.
*Banana Oleo Saccharum
Dice a fresh banana peel(s) and weigh them. Add an equal weight of demerara or cane sugar to the peel. Mix the two well and let it sit overnight or at least 4 – 8 hours. Shake the container often if possible. Strain the peels from the oleo saccharum and keep it in an airtight container in the fridge for one week.
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Source: Mixology News
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