Out of a whole bunch of entries the judging crew at Novo Fogo selected 20 sustainable and eco-friendly Novo Fogo Bar Power Cachaça cocktails to maneuver ahead within the competitors. The judges then narrowed the entries right down to 10 bartenders to compete within the video portion of the competitors.
Within the closing spherical of the competitors, the finalists’ cocktails had been recreated by our Chilled 100 Nationwide Director Wendy Hodges to be offered to the judging crew. After a really shut competitors and considerate consideration, right here is the primary spherical of ends in the Novo Fogo Bar Power Cachaça Problem. We’ll announce the subsequent spherical of outcomes on Wednesday, October fifth.
Novo Fogo wish to thank all of the bartenders who participated within the Novo Fogo Bar Power Cachaça Problem this yr and sit up for tasting your wonderful cocktail entries once more subsequent yr!
The 5 third Place Winners to obtain $250 in Money Prizes are:
Christopher Devern
Clear Bean
Elements:
- 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. Be certain that to coat the banana peels totally for higher outcomes. Stir each few hours and let sit for 1-3 days till oil types. To make a “clear bean” mix all elements and shake with ice. Double pressure and serve with 3 espresso beans. Garnish with 3 espresso beans.
Pedro Nivar
Eu Gosto De Voce
Elements:
- 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 pores and skin salt (for garnish)
Preparation: *Infusion: Pour Novo Fogo in a container. Peel a banana and throw it in. Let it relaxation in a single day. Take away the banana peel the subsequent day. **Banana Peel Syrup: Reduce a banana peel, put it in a small container and canopy the peel with sugar (ideally brown sugar). Let it relaxation for 3 days. Pressure the syrup from the peel. Kiwi: Juice Kiwi and add acid combine (3/4 citric acid & 1/4malic acid). Save pulp. ***Avocado Seed orgeat: Let the seed dry in a single day you’re going to wish two seed of avocado. Chop the seed in small items and toast it in a pot. Put it in a container and add water(200g). Let it sit in a single day. Subsequent day add sugar(200g) and mix it. Pressure after. Banana dehydrated: Reduce banana and let it dry in a dehydrator it. Avocado & Kiwi pores and skin salt: Put in a dehydrator the avocado and kiwi pores and skin to dry. After, put it in a spice blender to show it into mud. Then add the salt. Every thing equal half. Garnish with dehydrated banana with an avocado and kiwi pores and skin salt. Kiwi Avocado ice cream Equal half: Avocado Kiwi pulp Fats Greek yogurt. Dehydrated banana and avocado and Kiwi pores and skin salt for garnish.
Leanne Favre
The Lorax
Elements:
- 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 elements in a liter plastic bottle and pressure 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. Observe: When you don’t have entry to a CO2 tank, you’ll be able to carbonate the batch in an ISI canister with CO2 chargers and pour to order. *Cham-Cham Syrup: 3 components Flat Champagne, 2 components Chamomile Syrup, combine till included. Chamomile Syrup: 2 cups water 2 cups cane sugar .5 cup dried chamomile flowers Convey 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 components 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.
Paula Lukas
Mercy Mercy Me
Elements:
- 2 oz Novo Fogo Bar Power Silver Cachaca
- 1 oz Verjus
- 1 oz Guava Juice
- 1/2 tsp Dragonfruit Powder
- 1/2 tsp Uncooked Native Honey
- Pinch of Pink Himalayan Sea Salt
Preparation: Mix elements in a shaker with ice. Shake nicely and pressure right into a coupe. Garnish with uncooked native honeycomb, banana slice and star anise on the sting of the coupe After you end the cocktail please benefit from the honeycomb and banana which is able to then even be enhanced by the star anise. Garnish Uncooked Native Honeycomb, Banana Slice, Star Anise.
Taylor Lax
The Phoenix
Elements:
- 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 prime
- Recent 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. Scale 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 modify 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 elements inside a reused Mason jar. Garnish with banana leaf and banana chip.
