Novo Fogo invited eco-conscious bartenders to enter an unique cocktail recipe centering across the theme of sustainable consuming utilizing its thoughtfully produced Bar Power Natural Silver Cachaça.
Out of lots of of entries these TWENTLY (20) sustainable and eco-friendly Novo Fogo Bar Power Cachaça cocktails stood out to the judges. *Profitable cocktails will likely be introduced FIVE (5) per week in no order, for a complete of TWENTY (20) profitable cocktails.
Thanks to all of the bartenders who participated. Keep tuned for the announcement of the Ultimate 10 Bartenders chosen to compete for the Grand Prize journey to Brazil coming in August, 22.
Created by Christopher Devern
Philadelphia, PA
cdevern12345@gmail.com
The “Clear Bean” will not be solely impressed by a few of my favourite components to eat and drink however a cocktail that retains the atmosphere in thoughts. Bartender shifts could be lengthy and generally we kind unhealthy consuming habits. Whether or not it’s shortly consuming within the dish room, late night time meals, or skipping meals fully, we will most likely agree {that a} bartender’s weight-reduction plan isn’t at all times the most effective. Making smoothies has been a each day routine for me for the previous few years. I get many of the nutritional vitamins I want and might carry one to work and drink it even on a busy day. When given the chance to take part within the Novo Fogo problem I had an attention-grabbing concept that revolved round saving the surplus banana peels I had from the smoothies. I used to be in a position to extract some scrumptious and funky flavors through the use of coconut palm sugar to create an oleo sacchuarum. The coconut palm sugar is produced by Madhava, an eco-friendly model with a number of clear label awards. The espresso beans used on this cocktail are additionally from La Colombe, a model that practices environmental sustainability in its packaging, rising strategies, composting, and contributions to the Nationwide Park basis. These flavors are after all introduced collectively by the scrumptious carbon destructive Novo Fogo Cachaça. Novo Fogo’s distinctive banana word and slight peppery end pair with each the bittersweet espresso and wealthy banana oleo saccharum. The “Clear Bean” offers the outdated Espresso Martini a brand new id and strays from the same old Caipirinha or citrus ahead cocktail you’d discover cachaça in. The essence of the spirit nonetheless shines by in a balanced cocktail that you would get pleasure from earlier than or after dinner and really feel good to understand it was made with atmosphere acutely aware components. Bartenders, cooks, farmers, roasters, distillers, and different companies alike have the ability to make extra eco-friendly choices that collectively make for a cleaner world.
Substances:
- 1 1/2 oz Novo Fogo
- 1 1/4 oz Espresso
- Banana Peel and Coconut Palm Sugar
- 3/4 Oleo Saccharum
Preparation: Combine 1 cup of coconut palm sugar with 3 banana peels in a jar. Make sure that to coat the banana peels fully for higher outcomes. Stir each few hours and let sit for 1-3 days till oil varieties. To make a “clear bean” mix all components and shake with ice. Double pressure and serve with 3 espresso beans. Garnish with 3 espresso beans.
Created by Clint Spotleson
Phoenix, AZ
cspotty313@gmail.com
I used to be wanting deep into sensible methods to include sustainability right into a cocktail that was practical with out overdoing it. My very own yard held the solutions! Rising up and residing once more in Arizona, we’re a state the place one in all our financial backbones is citrus. I’m fortunate to have a small kumquat tree in my yard in addition to rosemary bushes, whereas my neighbor was pleased with me taking (I requested) a pair lemons off the tree overhanging my yard as properly. I wished to make the most of the kumquats absolutely since they aren’t as widespread of a citrus, so after making the oleo I saved the kumquat rings to dehydrate to make use of as a garnish later. All of the discarded gadgets can later be returned to my compost bin to fertilize the following technology of vegetation. I really feel that localizing it as a lot as doable is the best option to contribute to saving the atmosphere. I attempted to maintain my private carbon footprint as small as doable whereas giving again to the cruel local weather of the desert in a means that may assist. If everybody takes these small steps, we will impression the Earth tremendously.
Substances:
- 1 1/2 oz NOVO FOGO BAR STRENGTH CACHAÇA
- 1/2 oz Heirloom Creme de Flora
- 3/4 oz Kumquat Oleo Saccharum*
- 1/2 oz Lemon Juice
- 2 Rosemary Sprigs, muddled
Preparation: Muddle Rosemary into shaker, add within the lemon juice, kumquat oleo, Heirloom Creme de Flora, and NOVO FOGO Bar Power Cachaça. Add a number of cubes of ice, shake arduous to chill and launch flavors with out over dilution. High-quality pressure a rocks glass, add crushed ice. Garnish with Rosemary Sprig and dehydrated candied kumquat ring**. Dump rosemary and discarded ice right into a bin to compost later. *Kumquat Oleo: slice 8 giant kumquats into skinny rings, de-seed, and place in vacuum sealed bag with 1 cup of sugar (approx. one kumquat per ounce of sugar). Vacuum seal and permit to take a seat out for 18-24 hours, mixing round each couple hours, till sugar has absolutely liquified. Pressure off liquid right into a container, will maintain in fridge for two weeks. Save the rings for the garnish. **Dehydrated, Candied Kumquat Rings- take rings from completed oleo, lay out in a dehydrator with out rinsing. Enable to dehydrate at 135°F for 16 hours. Garnish with rosemary sprig and dehydrated, candied Kumquat Rings
Created by J.A. Harrison
Nashville, TN
jaharrison@cloud-monger.com
Substances:
- 1 oz Novo Fogo Bar Power Silver Cachaça
- 1 oz Nixta Licor
- 1 oz acidulated corn water*
Preparation: To make acidulated corn water, pressure the water out of canned golden candy corn and mix with 3g natural citric acid for each 120g corn water and stir collectively to include. In the meantime, use the remaining corn to make a pot of chili. I favor including a can of strained corn to roughly 4 cans of no matter crushed or diced or roasted tomatoes are in your pantry together with 4 cans of various nice northern, black, kidney, or any beans you’ve gotten on-hand and roughly 1 cup or so of dried crimson lentils. Simmer collectively for an hour or two in about 6 cups of vegetable broth whereas seasoning to-taste with some peppers and onions, an absurd quantity of garlic, and spices of your alternative. I sometimes attain for chili powder, paprika, salt, pepper, cumin, cinnamon, basil, and/or no matter else feels cozy within the second.
Created by Keyatta Parker
Atlanta, GA
picturesandcocktails@gmail.com
This cocktail could be very private to me for 2 causes, first, I’m Liberian, coconuts develop like loopy there, we had 5 in our yard again house, I drank a whole lot of coconut water once I was youthful, and I really like coconuts. Secondly, I’m the proprietor and operator of a bartenders nonprofit group backyard in Atlanta, we develop strawberries, mint, edible flowers and a lot extra. We’ve got an enormous compost bin system and we now have been about to construct it by the group we’re in, we acquire citrus which have been juiced from native eating places within the space, we acquire spent mash from the native brewery down the road from us and we acquire espresso grounds from the espresso store across the nook. With these actions we now have been in a position to put that very same compost in all of the plots within the backyard (29 plots on .25 acres of land). All of us want one another to do fantastic issues occur, that’s why we belong collectively.
Substances:
- 2 oz Novo Fogo
- 1 oz Coconut Water
- 3/4 oz Contemporary Lemon Juice
- 1/2 oz Easy Syrup
- One giant strawberry or 2 medium sizes ones
- 5 Mint leaves
Preparation: Muddle the strawberry and mint collectively, subsequent mix all of the components collectively and shake arduous with ice. Double pressure right into a coupe glass, wrap a mint sprig across the stem of the glass, safe it with a bit of twine and place your favourite edible flower within the cocktail. Garnish with sprig of mint and your favourite edible flower.
Created by Maxwell Berlin
Phoenix, AZ
maxology.berlin@gmail.com
Excessive up within the jungle bushes, prowls a predator each feared and revered. The Brazilian Jaguar hides beneath the cover, stealthily stalking its subsequent meal. The massive, yellow cat has been iconized by many meso-American cultures because the deity bridging the sunshine and shadow, the solar and moon, and life and the afterlife. Sadly, due to deforestation, this wonderful cat’s house is in peril. As increasingly more of the Amazon Basin is deforested for pasture lands, monoculture farming, and human life, the jaguar and different native wildlife will shortly stop to exist. As Novo Fogo challenges us bartenders to create environmentally considerate cocktails, my Story of Tucupi and the Night time-Solar King, pays respect to the spirits that prowl the jungle’s shadow Impressed by well-known Brazilian son, Chef Alex Atala and his notorious restaurant D.O.M. and a traditional Brazilian drink, Leite de Onça product of cachaça and creme de cacao. Story of Tucupi and the Night time-Solar King, digs deep into the Amazonas using native components and eco-friendly cocktail methods, to create a cocktail that bridges the sunshine and darkness of the rainforest ecosystem. An ideal template to attain this stability of sunshine and darkish flavors is the twentieth Century cocktail, usually composed of gin, lemon, Lillet, and creme de cacao; I put an Amazonian rum spin bringing the twentieth Century cocktail into the twenty first Century. Tucupi is one such ingredient beloved by Chef Atala. Constructed from the fermented juice of the manioc root, tucupi is a sacred yellow liquid utilized by many indigenous tribes of the Amazonas as a souring agent. Harmonizing with the tropical fruit and frivolously dry darkish chocolate tones of Novo Fogo Bar Power Cachaça, I concocted my very own Tucupi comprised of cane vinegar, turmeric scraps, and used lemon hulls blended completely with juicy jackfruit, Meyer lemon wine, creme de banane, and salty chocolate bitters. Jackfruit can be shortly changing into a darling within the meals world for its potential to develop in shade so no bushes are reduce down, no pesticides wanted, and so nutritious it might probably simply exchange meat in a single’s weight-reduction plan, so no want to chop down the Jaguar’s bushes for grazing pastures. Served on an ice dice created by making a frozen tea of banana peels, this cocktail is each eco-thoughtful and scrumptious. Good for prowling the jungle, or perhaps studying up on Chef Atala’s lovely cookbooks, my Story of Tucupi and the Night time-Solar King celebrates the range of the Brazilian biomes and people who dwell inside. Cheers and Obrigado!
Substances:
- 1 1/4 oz Novo Fogo Bar Power Cachaça
- 1 oz “Tucupi” jackfruit vinegar
- 1 oz Meyer LEMONPOP
- 1 oz Marie Brizard creme de banane
- 2 dashes salted cacao bitters
- Banana peel tea ice dice*
Preparation: Shake all components with giant banana tea ice dice. Serve on shaken dice in chilled coupe “Tucupi” jackfruit vinegar- mix 1 cup cane vinegar with 4 items recent or canned jackfruit, 3 juiced lemon halve hulls, turmeric scraps or items of dried turmeric. Mix and pressure. *Banana peel Tea ice cube- take ripened black banana peels and steep in sizzling water for 15 min. Pressure. Pour in 2×2 block silicone ice molds. Freeze until strong. Garnish with strips of jackfruit- canned or recent and shaken banana peel tea ice dice.
