Novo Fogo invites eco-friendly bartenders to enter their winning cocktail recipe centering around the theme of sustainable drinking using its thoughtfully produced Bar Strength Organic Silver Cachaça.
Bartenders who’d like to participate please enter your uniquely sustainable cocktail HERE.
Check out a few entries coming in from bartenders from coast to coast.
Jason Yap
Bartender, Green Russell, Denver
Fruit Basket
Ingredients:
- 1 1/2 oz Novo Fogo Bar Strength Cachaca
- 1/2 oz Yellow Chartreuse
- 1/2 oz Midori
- 1/4 oz Rhinehall Mango Brandy
- 1 oz charred pineapple cordial
- 1/2 acidulated pineapple juice
- Egg white or vegan alternative
Preparation: Add all ingredients to shaker tin. Dry shake egg white. Add 4-5 Kold Draft cubes and wet shake. Fine strain into a large coupe. Garnish designed with Angostura bitters/blue curaçao.
Allison Sadauska
Owner, Heart & Dagger, California
Ingredients:
- 2 oz. Novo Fogo Cachaca
- 1 oz. Fresh Lemon Juice
- 1/2 oz. Fresh Lime Juice
- 1/2 oz. House Made Rosemary Simple Syrup*
- Fresh Rosemary Sprig
Preparation: Combine all liquid ingredients into a mixing tin with ice. Shake vigorously. Strain into coupe or Nick & Nora glass. Garnish with fresh rosemary sprig.
*Rosemary Simple Syrup Recipe:
- 1 cup Water
- 1 cup Sugar
- 6 6-inch Fresh Rosemary Sprigs
Preparation: In a saucepan, bring water to a boil and add sugar. Stir until dissolved. Add fresh rosemary sprigs and boil for another minute. Remove pan from heat and let rosemary steep for one hour. Strain rosemary, chill, and use! Makes 1.5 cups.
Luis Fernandes
Bar Manager for Labaredas Brazilian BBQ & Bar
Ingredients:
- 1 1/2 oz Novo Fogo Bar Strength Silver Cachaça
- 3/4 oz Ancho Reyes
- 3/4 oz Tia Maria
- 3/4 oz Grilled Pineapple juice*
- 3/4 oz Noble Handcrafted Verjus
- Dash Elemakule Tiki Bitters
Preparation: Add all the ingredients into a shaker with ice and shake well. Strain into a rocks glass and fill up with ice cubes. Garnish with sprig of mints, a cherry and **pineapple fruit leather.
*Grilled pineapple juice: Cut of the top of pineapple with leaves. Use the pineapple corer to take out the heart and keep on the grilled for approximately 3 mins to get the golden round then juicing.
**Pineapple fruit leather: Take the discarded pineapple pulp after juicing, mixed with a teaspoon of cinnamon sugar. Cut the pineapple skin into each wheel slice then fill up with the marinated pineapple pulp. Place the sheet pan in an oven set at 135 degrees F for about 6 hours, checking periodically to prevent over-drying. Remove and cut into half and ready to use.
The post Entries Are Pouring in the Novo Fogo Eco-Friendly Cocktail Challenge. Enter Now! appeared first on Chilled Magazine.
Source: Mixology News
