Novo Fogo 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 TWENTLY (20) sustainable and eco-friendly Novo Fogo Bar Strength Cachaça cocktails stood out to the judges. *Winning cocktails will be announced FIVE (5) per week in no order, for a total of TWENTY (20) winning cocktails.
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.
Vitamin Sea
Created by Gary Schneck
Las Vegas, NV
Amusedtoday@gmail.com
I think it’s important in this day and age to focus foremost on our health and to then promote health and balance in our daily lives. We should also become more conscious of our environment and everything we absorb into our bodies. So, I wanted to focus on putting both those aspects into one, by creating a cocktail full of Vitamin C, antioxidants, and benefits better brain function, supports heart health and weight loss. While focusing on a healthier cocktail I also wanted ingredients that could be reused and recycled. Also decided to use coconut milk for ice cubes to cut back on the huge amounts of water wasted by creating cocktails and dumping left over ice into the sink. Then using the shell as the glass. Which can be recycled and converted to activated charcoal to help curb environmental pollution.
Ingredients:
- 1 1/2 oz Novo Fogo Bar Strength
- 3/4 oz Skinos Mastiha Liquor
- 1 oz Fresh Squeezed Ruby Red Grapefruit juice
- 1 1/2 oz Lime/Grapefruit oleo Saccarhum
- 1 oz Cascara Tea infused aquafaba
- Coconut milk ice cubes
Preparation: Put all ingredients into cocktail shaker with 4 1 by 1 inch ice cubes made from the coconut milk in the coconut that will also be used as the glassware. Strain into the coconut shell without ice and garnish with dehydrated Grapefruit wheel and zest with fresh lime shavings. Oleo Saccarhum Take 5 grapefruits and cut all the peels off, cut 5 lime wheels and juice 3 others into a container with half pound of sugar and allow the oils and juice to break down into the syrup. No water added. Juice the left-over grapefruits to be used in the cocktail. For the Cascara infused aquafaba take the chickpea water and let tea soak in there for 10 hours. Garnish with dehydrated grapefruit and fresh lime zest
The Protégé Effect
Created by Gabriela Holzer
Cleveland, OH
gaby_holzer@yahoo.com
Cocktail competitions provide us a chance to share a story, give our cocktails a greater context, and teach each other something new. They give us a platform to push our boundaries. We don’t have to think in the context of a bar menu, or what your picky guests may or may not like; instead, we look through a strictly creative and inspired lens. When the prompt is centered around sustainability, we are handed a unique chance to teach ourselves new environmentally conscious techniques to create delicious cocktails, and in turn, teach our peers and our audience these techniques as well. As I prepared this cocktail and considered all the environmental factors of each ingredient, I found I was teaching myself more than I had anticipated; I assumed the roles of both the student and the teacher. This beautiful phenomenon is known as the protégé effect and is the namesake of this Novo Fogo cachaça cocktail. None of the considerations or techniques implemented in the Protege Effect are new; I’ve learned them from my peers who have been successfully using them in their bar programs. Through sharing these practices, I am not only spreading the word to others, but also better internalizing them myself, which means I can help my community two-fold. I use red bell peppers which grow locally, implement a recipe for lime “super juice” that extends your yield per lime substantially, repurpose the pepper and lime pulp into a garnish, and serve it on the same ice it is swizzled on. It all comes together to complement the Novo Fogo Bar Strength Silver Cachaça, the true inspiration behind it all. This overproof pot still spirit gives notes of grass, sweet pepper, banana, and tropical fruits, a flavorful reminder of the terroir it seeks to protect. In teaching through this cocktail, I have better learned environmentally friendly practices, and even begun implementing them in my bar program. The Protégé Effect serves as a reminder to always be the mentor and the mentee, and like the Novo Fogo distillery, help our community achieve a greener tomorrow.
Ingredients:
- 2 oz Novo Fogo Bar Strength Cachaça
- 1/2 oz Seedlip Garden
- 1 oz Red Bell Pepper Cordial*
- 3/4 oz Lime “Super Juice” **
- 2 dashes Cardamom Bitters
- Bell Pepper Lime Fruit leather (for garnish)
Preparation: Combine ingredients in a Collins glass with pebble ice and swizzle. Top with more ice and garnish with fruit leather. *Red Bell Pepper Cordial: Blend entire pepper (2-3) minus the stem. Strain solids and set them aside for fruit leather. Combine the pepper liquid with white sugar at a 1:1 ratio and let simmer for about 10 minutes. **Lime “Super Juice” (courtesy of Nickle Morris of Bar Expo): Peel 3 limes. Combine peels in a bowl with 16.5g citric acid and 3g malic acid. Gently muddle them together and let sit for 1 hour. Juice the peeled limes and add to the oleo after 1 hour, along with 1.5 cups of water. Immersion blend the entire mixture (peels included). Strain remaining solids and set aside for fruit leather. Fruit Leather: Set oven to lowest temperature (mine is 170F). Blend together the red bell pepper pulp (about 1 cup) and the discarded lime bits (about 1/4 cup) with 1 cup of water, 4 tbsp sugar, and 1/2 tsp pectin. Pour onto a sheet pan lined with parchment paper and smooth to a thin even layer. Let it bake for about 5 hours, or until you achieve a leathery consistency- solid but still bendable and doesn’t crack. Garnish with Homemade Fruit Leather.
Eu Gosto De você
Created by Pedro Nivar
Brooklyn, NY
p.nivar05@gmail.com
Since I took an anti-waste class in Portland Cocktail week iIt has inspired me to use every part of the ingredients I decide to have in my cocktails. I use everything from the meat to the skin of the ingredients that I used to put together this cocktail. I decided to make an ice cream with the pulp of the kiwi and the meat of the avocado to pair with the cocktail, so it doesn’t go to waste (even though the ice cream goes great with the drink. You don’t need to make the ice cream, the cocktail itself is great on his own). I believe you’re going to love this drink is the reason that I name it Eu gosto de você, which means “I love you/I like you.” Plus is a favorite song in Brazil.
Ingredients:
- 1 1/2 oz Novo Fogo Banana peel infusion*
- 3/ 4oz Kiwi Acid
- 1/2 oz Banana Peel Syrup**
- 1/2 oz Avocado Seed Orgeat***
- Dehydrated banana and avocado, kiwi skin salt (for garnish)
Preparation: *Infusion: Pour Novo Fogo in a container. Peel a banana and throw it in. Let it rest overnight. Remove the banana peel the next day. **Banana Peel Syrup: Cut a banana peel, put it in a small container and cover the peel with sugar (preferably brown sugar). Let it rest for three days. Strain the syrup from the peel. Kiwi: Juice Kiwi and add acid mix (3/4 citric acid & 1/4malic acid). Save pulp. ***Avocado Seed orgeat: Let the seed dry overnight you’re going to need two seed of avocado. Chop the seed in small pieces and toast it in a pot. Put it in a container and add water(200g). Let it sit overnight. Next day add sugar(200g) and blend it. Strain after. Banana dehydrated: Cut banana and let it dry in a dehydrator it. Avocado & Kiwi skin salt: Put in a dehydrator the avocado and kiwi skin to dry. After, put it in a spice blender to turn it into dust. Then add the salt. Everything equal part. Garnish with dehydrated banana with an avocado and kiwi skin salt. Kiwi Avocado ice cream Equal part: Avocado Kiwi pulp Fat Greek yogurt. Dehydrated banana and avocado and Kiwi skin salt for garnish.
Mercy Mercy Me
Created by Paula Lukas
New York, NY
paulalukas27@gmail.com
My cocktail was inspired by the song Mercy Mercy Me which was written and performed by Marvin Gaye over fifty years ago and is still relevant today. Marvin wanted to reach out to people through his song and tell them to look at what is happening to our environment. That we need to do something to save our planet. This was years before we really started talking about sustainability. Novo Fogo Bar Strength Cachaca is helping to lead the way as a carbon neutral spirit. To enhance the wonderful sugarcane spirit, I decided to add Verjus. Grapes don’t always ripen if there are too many of them on the vine. Before the grapes fully ripen, some of the grapes are removed to let the rest of the grapes ripen so they won’t go to waste from overcrowding the vines . Brazil is the world’s largest producer of guava and using it in my cocktail helps to support the community there. Dragon Fruit Powder is made from dehydrating the whole dragon fruit, so nothing goes to waste. I buy raw local honey from my neighborhood farmers market. Unprocessed and as we all know bees are incredibly important to saving our planet. The raw local honeycomb is delicious on its own too Himalayan Sea salt is known as being a very clean, pure salt . I used the remainder of the banana to make a smoothie and the peel was brought to my friend to use as compost for her garden. The star anise can be dropped until the cocktail or saved and steeped into tea All of us need to do our part.
Ingredients:
- 2 oz Novo Fogo Bar Strength Silver Cachaca
- 1 oz Verjus
- 1 oz Guava Juice
- 1/2 tsp Dragonfruit Powder
- 1/2 tsp Raw Local Honey
- Pinch of Pink Himalayan Sea Salt
Preparation: Combine ingredients in a shaker with ice. Shake well and strain into a coupe. Garnish with raw local honeycomb, banana slice and star anise on the edge of the coupe After you finish the cocktail please enjoy the honeycomb and banana which will then also be enhanced by the star anise *Garnish Raw Local Honeycomb, Banana Slice, Star Anise.
La Madrugada
Created by Karla Green
Jefferson, IN
green.karlaj@gmail.com
Madrugada means “daybreak” in Portuguese. Each new day begins with the rising sun and an opportunity to live 1% better than the day before. By striving to be 1% better each day, we’ll have become 37 times better in a year’s time. Consistently making small adjustments and changes in habits shapes a lifetime of significant impact. I wanted to create an earthy, rich, and full-bodied cocktail that celebrates this sacred time of day. Fair trade and organic products were used as well as sourcing the eggs locally. A variation of this cocktail can be made vegan-friendly with aquafaba; however, I chose to incorporate the whole egg for a few reasons: cocktails often contain only the egg white and toss the yolk creating unnecessary waste; adjacent to the plant-based movement is one that supports ethical and regenerative farming practices; the “flip” is a category of classic cocktails that incorporates the whole egg. La Madrugada pays respect to traditions of the past but also “flips” those contributions in a thoughtful, environmentally inclusive way.
Ingredients:
- 1.33 oz. organic golden beet-infused Novo Fogo Bar Strength Silver Cachaca
- 3/4 oz. plus one barspoon fresh squeezed organic lime juice
- 1/4 oz. Spirits Direct Malabar spiced liqueur
- 1 oz. Fair Trade organic Brazilian coffee-bean infused Banane du Bresil banana liqueur (Giffard)
- 1 whole local free-range egg
Preparation: Thoroughly wash, scrub, and coarsely chop 2 medium golden beets and place in a clean Mason jar. Pour Novo Fogo over beets until covered and seal. Infuse overnight. In a separate Mason jar, add 2 oz. of the coffee beans and 8 oz. of the banana liqueur and infuse overnight. When infusions are ready, add all liquids to one half of a cocktail shaker, including spent lime husks from juicing. A whole egg is cracked over the other empty tin to avoid any shell pieces getting lost in the mix. Remove any shells if necessary. Add the egg to the other ingredients and dry shake 15-20 seconds. Add ice, and wet shake for 10-15 seconds, or until tin gets cold and ice is well cracked. Drizzle lime juice over rim of glass and roll over a filter of air-dried spent coffee grounds. Garnish with air-dried spent coffee grounds. Glassware: Any fun 5-7 oz. drinking vessel with a story or history.
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Source: Mixology News
