Novo Fogo invited eco-conscious bartenders to enter an unique cocktail recipe centering across the theme of sustainable ingesting utilizing its thoughtfully produced Bar Power Natural Silver Cachaça.
Out of a whole lot of entries these TWENTLY (20) sustainable and eco-friendly Novo Fogo Bar Power Cachaça cocktails stood out to the judges. *Successful cocktails might 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 Last 10 Bartenders chosen to compete for the Grand Prize journey to Brazil coming in August, 22.
Libélula Rosa: My Pink Dragonfly
Created by Maxwell Berlin
Phoenix, AZ
maxology.berlin@gmail.com
Bees and Ants and Dragonflies, Oh My! The Brazilian Rainforests are residence to an estimated 2.5 million species of bugs and extra butterfly species than some other place on the planet, but this habitat is below menace from deforestation. The foundation of the meals chain, pollinators, and bedrock of the ecosystem, bugs are the start to life within the jungle. As Novo Fogo challenges us bartenders to create environmentally pleasant cocktails, my Libélula Rosa or Pink Dragonfly takes inspiration from the myriad of brightly coloured, unique, bugs that make their solely residence within the Brazilian Rainforests. Simply as many bugs discover vitamin within the waste and scraps of different plant and animal species, my Pink Dragonfly re-purposes waste generally dumped in lots of bars. This frozen, vivid pink delight blends the favored summer season competition drink of Quentão, a sort of Brazilian mulled wine made with native wines from the South of Brazil and cachaça, with a Frosé, a brilliant fashionable cocktail right here within the sweltering deserts of Arizona. The tropical notes of Novo Fogo Bar Power Cachaça completely mix with wasted white and purple wines that could be barely previous their peak freshness, regionally grown watermelon juice that’s been soured to interchange citrus and frozen to maintain year-round and ideal to mix, and wildflower honey from native bees infused with re-used spices like cinnamon, ginger peels, clove, hibiscus flowers, and dried orange peel scraps I take advantage of in my bar. Using native components to Arizona like native wines, honey, watermelon, and hibiscus reduces the carbon footprint and promotes variety of components simply as Novo Fogo does with their manufacturing of scrumptious Cachaça. Good for a day lounging by the pool within the AZ summer season warmth or exploring the thickets of the Brazilian jungles, my Libélula Rosa celebrates the biodiversity of the world with an eco-friendly cocktail. Cheers and Obrigado!
Substances:
- 1 1/2 oz Novo Fogo Bar Power Cachaça
- 2 oz purple wine waste
- 2 oz white wine waste
- 1 oz caramelized spiced honey scrap syrup
- 6 soured watermelon juice ice cubes
- 2 sprint orange bitters
Preparation: Mix all components collectively until easy. Pour into chilled stemmed glass. Caramelized spiced honey scrap syrup- Carry 1 cup of honey and .25 cup of water to boil. Add bar scraps and spices comparable to used cinnamon sticks, cloves, dried hibiscus buds, dried orange peels, and ginger peelings until thick and sticky syrup. Let cool earlier than mixing. Soured watermelon juice ice cubes: Freeze watermelon juice with small sprinkle of citric acid in ice dice trays, Freeze until exhausting. Garnish with Watermelon Jerky Dehydrate skinny slices of watermelon with mild sprinkle of salt until crisp. Lower with dragonfly form cookie cutter or ant enjoyable form.
The Lorax
Created by Leanne Favre
Brooklyn, NY
lmfavre@gmail.com
I named my cocktail after the Dr. Seuss story, The Lorax, a cautionary story of deforestation that’s as essential at the moment because it ever was. Novo Fogo is doing nice work combating towards deforestation in Brazil, working with the Un-Endangered Forest Challenge, who plant native and threatened bushes within the Atlantic Forest, however all of us have to do our half! At my bars and in my private life, I keep away from single-use merchandise as a lot as potential and try to make sustainable selections. Just lately I’ve carried out a compelled carbonated keg program at each bars as a result of I used to be bored with the quantity of single serve soda bottles we went by means of each shift. Via this technique I’ve diminished the usage of bottled soda water at our bars by ~50%. To create this conscientious cocktail, I wished to make use of each the strategy of power carbonating cocktails to scale back waste and the concept of giving spent components a second life. The Lorax is a riff on the traditional cocktail: the Air Mail. On this cocktail, I used Chamomile syrup to evoke the flavors of honey, as it’s difficult to get ethically sourced honey. After straining the dried tea flowers off the syrup, they’re dehydrated, candied, and used as garnish. This additional reduces waste by eliminating the necessity of extra components whereas being each fragrant and scrumptious! The champagne aspect of the drink comes from mixing flat champagne into the chamomile syrup. When champagne not has the right effervescence to serve to friends, we give it a second life through the use of it on this syrup, which I’ve dubbed “Cham-Cham” syrup, the champagne contributes acidity and refined notes of yeast and almond. It is a nice option to reuse one thing that may in any other case go to waste. I used a mix of citric and malic acid to mimic lime juice. Most limes are shipped from Mexico which produces an enormous carbon footprint. Though it’s typically exhausting to keep away from utilizing recent citrus, this cocktail works nice with out it! A bonus to utilizing the acids instead of juice is that it permits the cocktail to be extra shelf secure and makes it simpler to carbonate. A contact of Mango Brandy is used so as to add vivid fruit notes and a touch of tropical funk whereas serving to to tie the opposite parts of the drink collectively. It fills in fruit taste that’s lacking with the absence of citrus juice. I selected to make use of a Rhinehall product as a result of their beliefs align with these of Novo Fogo. Rhinehall sources regionally, composts and works with a neighborhood seaside clean-up group known as the Alliance for the Nice Lakes. Novo Fogo Bar Power is the right platform for all these flavors. The Cachaça’s notes of ripe mango and juicy kiwi are complemented by the cocktail’s vivid acidity and the funk of the mango brandy. The Cham-Cham syrup is completely complemented by the Cachaça’s refined hints of heat plantains and toasted nuts. After all the pieces is mixed, filtered water is added for dilution and the cocktail is power carbonated. The subtlety of the bubbles mimic the feel and mouthfeel of a champagne cocktail. The cocktail is then bottled in reusable glass bottles and might be saved within the fridge. (This can be scaled up and served out of an ISI charger for those who don’t have entry to CO2 tanks or bottles.) When able to serve, The Lorax is poured over crushed ice, cobbler fashion, and garnished with the candied chamomile flowers & a reusable straw. The cocktail is vivid, zesty, and refreshing with layers of nuance and taste! “Except somebody such as you cares an entire terrible lot, nothing goes to get higher. It’s not.” – The Lorax
Substances:
- 1 1/4 oz Novo Fogo Bar Power Cachaca
- 1 1/2 oz Cham-Cham Syrup*
- 1/4 oz Rhinehall Mango Brandy
- 1/4 teaspoon Citrus Powder**
- 1 1/4 oz Filtered Water
- Candied chamomile flowers (for garnish)***
Preparation: Scale batch up by six. Mix components in a liter plastic bottle and power carbonate with a refillable CO2 tank two instances. Gently pour right into a reusable bottles and cap. Retailer within the fridge till able to serve. Be aware: Should you don’t have entry to a CO2 tank, you may carbonate the batch in an ISI canister with CO2 chargers and pour to order. *Cham-Cham Syrup: 3 elements Flat Champagne, 2 elements Chamomile Syrup, combine till included. Chamomile Syrup: 2 cups water 2 cups cane sugar .5 cup dried chamomile flowers Carry the water and sugar to a simmer in a small pot over medium warmth. from warmth. Add chamomile and permit to steep for 20 minutes. High-quality pressure and reserve flowers. ** Citrus Powder: 2 elements Citric Acid, 1 half Malic Acid, Combine till included. ***Candied Chamomile Flowers: Take used flowers. Line a dehydrator tray with parchment paper. Unfold used moist chamomile flowers out in a single layer. Dehydrate till dry and crisp. Serve in a frosted pilsner glass over crushed ice.
The Phoenix
Created by Taylor Lax
Los Angeles, CA
taylorthecocktalilbandir@gmail.com
Within the bar business we’ve a lot waste. I wished to create a drink that was environmentally pleasant that utilized objects we within the bar business throw away on the day by day. Citrus is a large waste in our business and in quite a lot of applications I’ve labored in locations the place we juice all the principle citruses day by day for our bars. So determined to maximise the utilization of the left-over citrus to create a inventory that may have acid adjusted to imitate the bitter element of a cocktail. A number of bars additionally make the most of fruits like pineapple for the juice in addition to the pineapple leaves, however the scraps left over from slicing pineapple are useable and other people even make tea these scraps for well being advantages and have a large amount of taste. Additionally, banana peels which is normally thrown out carries quite a lot of flavors as properly and is a good way so as to add banana taste into drinks and actually maximize the usage of a banana that could be used for one more dish or drink your restaurant. In spite of everything these things are used, they are often become compost on your backyard and reduce the environmental footprint. I even used a mason jar for my glassware to actually embody the concept of reusing and maximizing makes use of of factor we would ordinarily throw away with no second thought however as my drink is called the Phoenix for the concept of rebirth and new life from objects that may already be thought-about “used” or “trash.”
Substances:
- 2 oz Silver Novo Fogo
- 1 oz Banana Peel Pineapple scrap syrup*
- 1/4 oz Mahina coconut liqueur
- 3/4 oz acid adjusted citrus inventory**
- Few washes ango on high
- Contemporary Grated nutmeg
- Banana leaf and banana chip (for garnish)
Preparation: *Banana peel pineapple scrap syrup: 2 cups water, 2 banana peels 2 sides of pineapple, chopped. Put into water unit boiling. Cut back warmth and let simmer coated for 20 minutes Put combination into blender and add 2.25 cups sugar and pulp till sugar dissolves Let cool and pressure. **Acid alter citrus inventory: 1 liter water, 1/2 piece left over grapefruit after juicing, 1/2 piece orange left over from juicing, 1 lemon left over from juicing, 2 limes left over from juicing. Cowl and simmer for 1 hour till inventory is not clear and fruit is pale. Let cool. Pressure and add 40 g citric acid 20 g malic acid. Mix components inside a reused Mason jar. Garnish with banana leaf and banana chip.
Further-Curricular Actions
Created by Colleen Hughes
Charlotte, NC
ch.cocktails@gmail.com
I used to be impressed to create the Further-Curricular Actions cocktail by what’s most in season within the springtime of North Carolina, and to finest put it to use to scale back our carbon footprint by forcing regionally. Strawberries at present are native, plentiful, and really simple sourced from farms in my neighborhood, so I created an acidified strawberry cordial that might act because the citrus juice substitute but additionally the sweetener for this cocktail. My present cocktail program is constructed on sustainability and guaranteeing that we’re being as low waste as potential. To that finish, we already peel 100% of the lemons that we usher in earlier than we make our lemon inventory to create lemon oleo sacrum that we use in different elements of our program, so I added a contact of it into this cocktail for brightness. I’ve additionally created foaming vegan egg white replacer from the spent pulp of apples (that we juice for one more cocktail in our program) that we cook dinner down to reap the pectin for mouthfeel and texture in our cocktails. The mixture of those components has led me to create this vegan and really considerate sourced Cachaça strawberry bitter. The wedding of those flavors is gorgeous of their simplicity and permits the recent vivid fruity and sophisticated flavors of Novo Fogo Bar Power Cachaça to shine by means of.
Substances:
- 2 oz Novo Fogo Silver Cachaça Bar Power
- 1.5 oz acidified strawberry cordial *
- 1/4 oz lemon oleo sacrum
- 25 vegan egg white
Preparation: Mix all components in shaker and dry shake to mix. Then add ice and fast chill. Pour into an 8 oz fizz glass. *Acidified Strawberry cordial: 1000g strawberry juice strained, 500g scorching water, 1000g uncooked sugar, pinch salt. Warmth. Mix sugar, water, and salt to boil. When sugar has fully dissolved, reduce warmth and funky. Add strawberry juice. Acidify by whole weight 1.5% citric acid 1.5% malic acid. Mix in acids. Retailer refrigerated for as much as 2 weeks. Garnish with paper butterfly.
Serra Do Mar
Created by Jilson Ramos
Miami, FL
ramos_1988_1@hotmail.com
I name my cocktail Serra do Mar in reference to Morretes, a small city the place the Novo Fogo distillery is situated. This area is surrounded by stunning mountains, forests, and a terrific variety of wildlife which make it a spot of nice curiosity in each approach. I’ve been impressed by this area utilizing solely natural merchandise, that are very simple to acquire and together with having the ability to develop them ourselves in our residence. I wished to offer the cocktail an natural and citrus taste however highlighting above all of the star and essential product that’s Cachaça, Novo Fogo Bar Power Silver. Within the cocktail I’ve tried to not waste something. I reused the pulp of the apple juice and created a garnish with it, which might be eaten. It is a true eco-friendly cocktail. Kilometer zero merchandise (Proximity merchandise) and reuse of the stays.
Substances:
- 2 oz Novo Fogo Bar power Cachaça
- 1 1/2 oz Natural Apple Contemporary Juice
- 3/4 oz Serra Verde Syrup*
- 3/4 oz Lime Juice
- 2 sprint Saline Answer**
Preparation: Add the Novo Fogo Bar Power Silver, Natural Apple Juice, Serra Verde Syrup, lime juice and saline resolution right into a shaker with ice and shake till well-chilled. Pressure into rocks glass over recent ice or large Dice Clear Ice. *Serra Verde Syrup: 1000 ml Easy Syrup 200 gr Dill 200 gr Basil 200 gr Coriander 50 gr Sage. Blender and Pressure *Garnish with Apple Fruit Leather-based: Use leftover apple pulps from juicing the apple and add sugar (one-third the load of the pulp). Stir it in a pan whereas including warmth so the sugar will dissolve and incorporate higher. Unfold the puree thinly and evenly over parchment paper and place in a dehydrator set to 65°C for 8 hours. **Saline Answer 20 gr sea salt 80 ml water.
