Out of a whole lot of entries the judging group at Novo Fogo selected 20 sustainable and eco-friendly Novo Fogo Bar Energy Cachaça cocktails to maneuver ahead within the competitors. The judges then narrowed the entries all the way down to 10 bartenders to compete within the video portion of the competitors.
Within the closing spherical of the competitors, the finalists’ cocktails have been recreated by our Chilled 100 Nationwide Director Wendy Hodges to be offered to the judging group. After a really shut competitors and considerate consideration, right here is the second spherical of leads to the Novo Fogo Bar Energy Cachaça Problem.
Novo Fogo wish to thank all of the bartenders who participated within the Novo Fogo Bar Energy Cachaça Problem this yr and stay up for tasting your superb cocktail entries once more subsequent yr!
High 3 Runner-Up Bartenders Successful $500 Money Prizes Are:
A.J. Goodrich
Extra Bounce To The Ounce
Substances:
- 1 1/2 oz. Novo Fogo Bar Energy Silver Cachaça
- 1 1/2 oz. Pineapple Juice
- 1/4 tsp. Citric Acid
- 1/2 oz. Amaro Angeleno
- Pineapple Strawberry Tepache*
- 3/4 oz. Strawberry Date Syrup**
Preparation: Shake and pressure into Collins Glass with common block ice. High with Home made *Pineapple Strawberry Tepache: Lower tops of strawberries off wash completely and add to a big pot Juice strawberries (2 cartons) in a centrifugal juicer (save juice for syrup later) Take leftover pulp and add to massive pot, together with the stems. Lower prime of pineapple off, about 2 inches under the stem (save for later) Lower off backside, sides, wash completely, and add to massive pot. Lower pineapple into chunks as you usually would Juice pineapple chunks in a centrifugal juicer (save juice for cocktail recipe) Put core into the massive pot. Save just a few strawberry and pineapple slices for garnish! Add to the massive pot: 6 cups of filtered water, 1 cup of native natural sustainable honey, 2 cinnamon sticks, 6 cloves. Cowl pot evenly with a kitchen towel, let sit out at room temperature for 2-3 days (works finest at 77-86 levels Fahrenheit) As soon as combination begins to ferment, spoon off white foam on the prime of the pot. Pressure out any solids (save for later) Bottle and refrigerate remaining **Pineapple Strawberry Tepache Strawberry Date Syrup: Add 1 half strawberry juice to 2 elements natural native date syrup Retailer and refrigerate. To Replant Pineapple: Twist off stem on the base Take away decrease half of leaves, gently pulling off on the base, saving 6-12 leaves on the heart Add discarded leaves and the rest of pineapple prime to your Bokashi compost bucket Add strained out Tepache solids/the rest to your Bokashi compost bucket Add every other natural compostable materials you might have to your Bokashi bucket, if desired Let pineapple stem dry out for two days, then sit it in a shallow glass of water as much as the stem till roots begin to sprout, altering the water each few days (roots in about 2 weeks) Plant sprouting stem in a ten inch pot with potting soil. Fertilize with liquid “Bokashi Tea” from the underside of your compost bucket as solids break down. The plant will develop like an indoor average tropical houseplant and may be moved outside in heat climate, doesn’t have to a lot water, simply when soil dries out You’ll be able to take away any “suckers” and plant them too to develop extra! Fruit will mature in 2-3 years Any remaining compost may be floor up and added to your backyard or favourite houseplant as a fertilizer! Garnish with Pineapple Leaves, Strawberry and Pineapple Slices (Save the leaves for compost while you’re completed!)
Lance Bowman
Every little thing With Function
Substances:
- 2 ozNovo Fogo Bar Energy Silver Cachaca
- 2 ozAcid Adjusted and Fortified Spiced Pineapple, Clementine, and Chamomile Honey Cordial*
- Lime Stuice**
- 2 dashes Bittermen’s Elemakule Tiki
Preparation: Mix all components in a shaker tin, add crushed ice and briefly shake, pour cocktail and crushed ice straight from the tin right into a double old school glass. High with contemporary crushed ice, garnish with a reusable cocktail decide of candied pineapple and clementine reserved from making cordial, and a reusable straw *Cordial and Garnish: Substances: 1-quart cubed pineapple (save fronds and pores and skin) 1.75 lb quartered clementine and their peels 4 tbsp chamomile 1tbsp Saigon Cinnamon Chips 1/4tsp entire cloves 1/4 tsp sea salt, 2 quarts native honey, 1 quart water Quantity of Lime Stuice, 4 ozAugier L’Oceanique Cognac, 2oz Amontillado Sherry Methodology: Mix all components besides cognac and sherry in a pot and convey to a boil whereas stirring to dissolve honey, cut back warmth and simmer lined for half-hour. Take away from warmth pressure, cool liquid, and add an equal quantity of fifty/50 contemporary lime juice and lime inventory, then add cognac and sherry. Switch fruit to a dehydrator for 3 hours or till fruit is barely cheesy, reserving for garnish (alternatively you should use an oven at low warmth). Use skins to make tepache or compost. Garnish with candied pineapple and mandarin reserved from making cordial and trimmed pineapple fronds. **Lime Stuice: Substances: Recent Lime Juice Juiced Lime Hulls Sizzling Water Truthful-Commerce Palm Sugar Citric Acid Powder Malic Acid Powder Methodology: Fill an 8 qt cambro to the 6-quart line and fill with sufficient scorching (140-degree F) Water to completely cowl and let steep for 10 minutes, pressure water right into a inventory pot and convey to a boil. Add in lime hulls and blanch for 3 ½ minutes. Take away from warmth, pressure by way of a tremendous chinois and measure quantity. Add by quantity to liquid 7.5% honest commerce palm sugar, 2.5% Citric Acid, and 1.5% Malic Acid (for instance per 1 liter of liquid: 75 grams sugar, 25 grams citric acid, and 15 grams malic acid) and stir to dissolve. Cool and blend 50/50 with contemporary lime juice. Compost the lime hulls for zero waste.
Gabriella Holtzer
The Protégé Impact
Substances:
- 2 ozNovo Fogo Bar Energy Cachaça
- 1/2 ozSeedlip Backyard
- 1 ozRed Bell Pepper Cordial*
- 3/4 ozLime “Tremendous Juice” **
- 2 dashes Cardamom Bitters
- Bell Pepper Lime Fruit leather-based (for garnish)
Preparation: Mix components in a Collins glass with pebble ice and swizzle. High with extra ice and garnish with fruit leather-based. *Purple Bell Pepper Cordial: Mix complete pepper (2-3) minus the stem. Pressure solids and set them apart for fruit leather-based. Mix the pepper liquid with white sugar at a 1:1 ratio and let simmer for about 10 minutes. **Lime “Tremendous Juice” (courtesy of Nickle Morris of Bar Expo): Peel 3 limes. Mix peels in a bowl with 16.5g citric acid and 3g malic acid. Gently muddle them collectively and let sit for 1 hour. Juice the peeled limes and add to the oleo after 1 hour, together with 1.5 cups of water. Immersion mix the complete combination (peels included). Pressure remaining solids and put aside for fruit leather-based. Fruit Leather-based: Set oven to lowest temperature (mine is 170F). Mix collectively the purple 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 clean to a skinny even layer. Let it bake for about 5 hours, or till you obtain a leathery consistency- strong however nonetheless bendable and doesn’t crack. Garnish with Home made Fruit Leather-based
The Grand Prize Winners of the Novo Fogo Bar Energy Problem Journey to Brazil are:
Colleen Hughes
Additional-Curricular Actions
Substances:
- 2 ozNovo Fogo Silver Cachaça Bar Energy
- 1 1/2 ozacidified strawberry cordial*
- 1/4 ozlemon 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 ozfizz 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, lower 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.
Maxwell Berlin
Libélula Rosa: My Pink Dragonfly
Substances:
- 1 1/2 ozNovo Fogo Bar Energy Cachaça
- 2 ozred wine waste
- 2 ozwhite wine waste
- 1 ozcaramelized spiced honey scrap syrup
- 6 soured watermelon juice ice cubes
- 2 sprint orange bitters
Preparation: Mix all components collectively until clean. Pour into chilled stemmed glass. Caramelized spiced honey scrap syrup- Deliver 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 arduous. 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.
