Test Out the Prime 15 Semi Finalists within the Novo Fogo Brazilian Cocktail Problem

Brazil is a rustic of great variety, mirrored in its folks, landscapes, music, meals, drink, and a lot extra. Equally, Novo Fogo Natural Cachaças signify a various number of Brazil’s nationwide spirit that bartenders can combine in cocktails that defy categorization.

However in any case, there are two varieties of individuals on this planet – those that suppose the whole lot might be divided into two classes, and everybody else. In that spirit, Chilled Journal and Novo Fogo invited bartenders to submit cocktails in a few classes symbolized by two of Brazil’s most beloved musical genres:

SAMBA: tropical, vibrant, loud, and joyous reflections of Brazil’s alegria!

BOSSA NOVA: harmonious, suave, and spirit-forward compositions!

Congratulations to those 15 sensible Semi-Finalist bartenders whose cocktails showcase the flexibility of Novo Fogo Cachaças!

Keep tuned for our announcement of the TEN (10) Finalists who will go on to compete for money prizes and an all-expense paid journey to Novo Fogo’s distillery in Brazil!

Estrelar

Created by Clayton Cooke – Wilsonville, OR

Out of your seat on the bar, simply out of the sunshine of the dance ground. You hear a sluggish and seductive Latin rhythm that invitations you to step out of the shadows and be a part of the others on the dance ground. The wistful, romantic melody pulls you nearer to your associate, and also you lose observe of the hours as you dance till the primary mild of daybreak.

My wealthy and melodious cocktail, ‘Out of the Shadows’, is impressed by the Bossa Nova style of music. Novo Fogo Silver Bar Cachaca is the center of my composition, with its pretty citrus notes and layers of tropical fruit. I added a splash of earthy Saffron Liqueur infused with wealthy, nutty Cacao Nibs which improve the flavors of banana, mango, and ginger in Novo Fogo Cachaca. A contact of Orange Blossom Oleo brings out the deep citrus notes, whereas lifting the whisper of floral tropicality. A couple of drops of fragrant Cardamom Bitters to carry a little bit of spice to the cocktail, whereas giving a percussive pop the notes of lemon and pineapple in Novo Fogo.

This cocktail invitations you to step Out of the Shadows, discover your mild, and let the beat of the music transfer you.

Substances:

• 2 ozNovo Fogo Colibri
• 1 ozKeen Toasted Cashew Orgeat*
• 3/4 ozLime Juice
• 1/2 ozTempus Fugit Crème de Banane
• 1/2 ozMango Nectar
• 1/2 ozPassion Fruit Syrup
• 1/4 ozWealthy Demerara Syrup

Preparation: In a shaker tin mix all elements. Pour over tall Collins glass over crushed ice.

*Eager Toasted Cashew Orgeat

Substances:

• 285 g Uncooked Cashews
• 56 g Dried Papaya
• 28 g Pineapple Chips
• 28 g Mango Chips
• 600 g Water
• 900 g 1:1 Cane Syrup

Preparation: Toast Cashews at 350 F for six minutes. Soak within the water in a single day. Add cashews, water, pineapple chips, mango chips, and dried papaya to excessive powered blender. Mix till clean. Slowly add 1:1 cane syrup to working blender to emulsify. Pour the blended liquid by way of free cheesecloth. Calmly wring it out to extract as a lot liquid as potential with out pushing any grit by way of. Bottle and it is able to use. I used Teardrop Lounge Passionfruit Syrup for the passionfruit.

Sundown Suave

Created by Joseph Arakawa – Las Vegas, NV 

I like break up basing cocktails and bringing out the steadiness and concord between two spirits. The chameleon as the bottom as it’s a true chameleon and might play and work nicely with the bolder tanager. The tanager lending its bolder complexity and dried fruit to the get together. Lustau east India with brown butter so as to add physique to the cocktail while complimenting the bottom. Dry orange curaçao and a nicely barrel aged vermouth to take it even a step additional. Like the proper Bossa Nova that’s as charming as it’s stunning. A robust man or individual is aware of that they’re succesful on their very own, however a terrific man is aware of how to attract different’s strengths to amplify his personal. That’s what I like about this cocktail.

Substances:

• 1 1/2 oznovo fogo chameleon
• 1/2 oznovo fogo tanager
• 3/4 ozbrown butter fats washed lustau east India sherry*
• 1/4 ozYzaguirre 1844 reserva vermouth or Carpano antica
• 1/4 ozPierre Ferrand dry orange curaçao

Preparation: Add all elements to a shaker tin and add ice. Roll/throw cocktail 4-5 occasions to relax and evenly dilute. Double pressure right into a 5-ounce coupe. Garnish with a dehydrated blood orange

*Brown butter Lustau

Warmth 1 cup of butter within the range till browned, fragrant, and nutty. As soon as reaching a frothy fragrant stage of brown, take off range and pour 750ml (about 25.36 oz) of Lustau east India cream sherry into the pan and blend choosing up all of the bits within the pan. Switch to container and place in fridge for 3 hours. Take away the highest layer of brown butter that has solidified and move by way of a espresso filter. Place in container and use for as much as 4 weeks.

Arrastrando a Plátano

Created by Felisa Rivera – Glendale, AZ

The theme that I made a decision to go together with is Samba!

After I consider Novo Fogo Cachaca I consider plátanos. I felt that this cocktail is an ideal technique to showcase the banana notes, whereas additionally permitting the spirit to be middle stage!

This cocktail is full of life and vivacious, similar to samba music. The graceful creamy texture from the coconut carries the cinnamon and nutmeg flavors harmoniously. The pineapple and lime juice give this drink the dance on the palate that it deserves. Don’t neglect to torch your cinnamon earlier than you are taking your first sip, the aroma is assured to get you out of your seat and transfer that booty!

Substances:

• 3 ozToasted Cashew infused, Novo Fogo Silver Cachaca*
• 3 ozBanana Puree**
• 1 1/2 ozCanned unsweetened Coconut Cream
• 1 1/2 ozSpiced sweetened condensed milk (stir earlier than use)***
• 1 ozFresh lime juice
• 1 ozFresh Pineapple juice (not the can)
• 1 sleeve Pink Himalayan salt answer (from a dropper bottle)
• Pineapple fronds, Fried banana chips, Grated Nutmeg and a torched cinnamon stick (for garnish)

Preparation: Construct. Jigger all of the elements in a cocktail tin, add two and a half cups of crush iced. Shake for 8 seconds, soiled dump right into a snifter glass. Prime with extra crushed ice, garnish as directed.

*Toasted Cashew Infused Novo Fogo Silver Cachaca

• 170g Silver Cachaca
• 130g toasted uncooked unsalted cashews

Place all elements in a big gallon zip lock bag- Sous Vid @ 60 levels Celsius for 12 hours – (For at house infusions, a pasta water boiling pot works simply high quality)

**Banana Puree

• 203g over-ripened frozen bananas

Place the bananas within the microwave to defrost barely (about 1 minute). Use the secreted juices from the thawed banana as a mixing agent. Place the contents in a magic bullet, blender, or meals processor, mix till the bananas are clean and there aren’t any clumps.

***Spiced Sweetened Condensed Milk

• 1 cup water
• 2 cups brown sugar
• 14oz can Sweetened Condensed milk
• 6g floor Allspice

1 vanilla bean (cracked open and seeds scraped out)– Please go away the vanilla bean itself within the combination, the extra taste the higher! (it should get strained out later)

Mix all of the elements in a pot. Enable the combination to return to a rolling boil, go away this combination on a rolling boil for 8-10 minutes. Take away from the warmth and permit to chill for two hours. Place the contents in a big gallon zip lock bag.

Sous vid the combination for 12 hours @ 60 levels Celsius. (A pasta water pot works simply high quality) The aim for sous viding the combination after it has been cooked is to infuse the vanilla bean extra intensely.

Salt Answer

• 100g boiling water
• 16g Pink Himalayan Sea Salt

Add all the elements in a warmth proof bowl. Stir till the salt is dissolved. When the combination cools, add to a dropper bottle.

Copacabanana

Created by Kenneth Younger – Denver, CO

Bossa Nova is a soothing and complicated model of music that conjures up harmonious and suave compositions. I wished my cocktail to mirror these concepts whereas additionally staying within the tropical realm. The identify of my cocktail, Copacabanana, is impressed by the seashore in Rio de Janiero that I dream of after I consider Brazil – tropical and stress-free. I selected the matured Novo Fogo Colibri expression for the vanilla, cinnamon and toffee notes that completely mix with the remainder of the elements. Meletti is the proper pairing for the flavors, giving caramel, cola spice, and herbaceous bitterness notes with out overpowering the star of the present – Novo Fogo Colibri. It’s a candy, spirit-forward cocktail that, along with the garnish, is made for unwinding and having fun with the occasions.

Substances:

• 1/2 ozLemon Juice
• 1 1/2 ozBanana Orgeat*
• 1/2 ozGiffard Banane du Brasil
• 1 1/4 ozNovo Fogo Colibri Cachaca
• 1/2 ozMeletti Amaro

Garnish: Banana Leaf, Cherry, Nutmeg w/ Straw

Preparation: Mix all elements in shaker tin and whip shake. Pour in Collins glass and high with pebble ice.

*Banana Orgeat

300g Brazil Nuts, 100g Unsweetened Banana Chips, 600g Banana Milk, 500g Cane Sugar, 5ml Orange Blossom Water Toast Brazil Nuts & Banana Chips at 200 levels F for 7 minutes then mix with the banana milk. Pour combination right into a container, utilizing the remainder of the milk to filter the blender. Put aside for 4 hours. Fantastic pressure by way of a nut bag or cheese material, squeezing to extract as a lot liquid as potential to have at the least 500g. Mix with sugar in saucepan over low warmth. Add in orange blossom water and stir vigorously and constantly till sugar has dissolved. Put aside to chill and retailer in most well-liked container.

Ilha Das Bananas

Created by Justin Levaughn – Orlando, FL 

I selected to call my cocktail after Samba legend Daniela Mercury’s music “Ilha Das Bananas” (Banana Island).  My first publicity to her was when she took the stage with Paul McCartney in the course of the Nobel Peace Prize ceremony and I naturally gravitated in the direction of her messages of positivity, embracing variety and conservation.  All issues which can be extremely pricey to me.  To not point out she was my first publicity to Samba music.

Following a deeper dive into the concept of conservation, that is additionally one thing that impacts me personally as my homeland of Floridas distinctive ecosystem of springs and Everglades faces endangerment, like what’s occurring within the Amazon.  One thing Daniela actively speaks about in addition to probably the most influential folks in my profession as a bartender/restaurant proprietor, Brazilian chef Alex Ayala.  So, a really primary precept I apply to my bar program is ensuring to make the most of each single a part of no matter plant, produce or animal we harvest at my restaurant.  Sustainability is essential, so on this cocktail I like to spotlight the theme of Danielas music, bananas, and exhibit how typically discarded elements resembling banana leaves and peels can be utilized to additional elevate the looks and taste of a cocktail.

Substances:

• 2 ozNovo Fogo Colibri
• 1/2 ozMaduro Syrup*
• 1/2 ozCoconut Balsamic Vinegar
• 1/2 ozLime
• 1/2 ozPureed Tamarind
• Banana Leaf, Banana Pores and skin Bacon**, Brûléed Banana Coin (for garnish)

Preparation: Shaken in Matte Collins glass with pebble ice. *Maduro Syrup: Peel an ultra-ripe banana and set peels apart for bacon later. Roll banana in brown sugar, warmth pan to medium excessive warmth with 1 tablespoon of oil. Cook dinner banana 2-3 minutes per facet with a pinch of salt and a tablespoon of any aged Novo Fogo. Take away bananas and permit to chill. Add cooked maduro banana, 1 cup of water, 2 cups of cane sugar, 1 cracked nutmeg, 6 cracked cinnamon sticks, and a half cup of complete mace to a sous vide bag. Sous vide at 165 for two hours. Take away mix all elements and high quality pressure.  Enable to chill

**Banana Peel Bacon

Start with a really ripe banana, ideally one that’s about to show and has brown spots on the pores and skin.   Peel the banana into strips.  Every banana yields about 4 strips.

Put together Marinade by mixing:

• 3 Tablespoons of Soy Sauce
• 1 Tablespoon Maple Syrup
• .5 Teaspoon Smoked Paprika
• .5 Teaspoon Garlic Powder

(Marinade can be utilized a number of occasions)

Preparation: Soak Banana Peels in marinade for two hours. Warmth pan to medium warmth.  Add 1 tbsp of oil and prepare dinner peels 1-2 minutes per facet.  Take away from pan and permit to chill/dry on paper towels.  They’ll get crispy as they cool.

Morning Routine

Created by David Leon – Chicago, IL 

The inspiration for my cocktail “Morning routine”, comes from the reminiscence but additionally on a regular basis follow of getting up within the morning having your espresso and feeling the groove of the music waking you up.

Samba makes me need to transfer my physique similar to Salsa and Bomba does. This cocktail pays homage to my household’s morning routine that I nonetheless follow to at the present time one easy put a tropical smile in your face and make you need to rise up and transfer your toes. Salud!

Substances:

• 3/4 ozNovo Fogo silver
• 3/4 ozNovo Fogo barrel aged
• 1/2 ozFogo Espresso cordial *
• 3 Salted pineapple chunks (Muddled)
• 1/2 Lime- Muddled
• 1 tsp Sugar Mix**
• Pineapple frond fan (for garnish)

Glassware: Double old school glass (Rocks)

Preparation: Pour all elements into your cocktail shaker. (Excluding the sugar) Muddle the lime and pineapple. Add sugar. Shake all elements along with crushed ice. Soiled dump into cocktail glass. Prime with crushed ice.

*Fogo Espresso Cordial

• 4 cups white uncooked sugar
• 2 cups water
• 2 cups outdated espresso
• 1/2 cup spent espresso granules
• 4 cups Novo Fogo silver
• 2 tablespoons vanilla extract

Preparation: Carry water and espresso to a boil in a 3-quart saucepan over medium warmth. Scale back the warmth and stir in sugar for 10 minutes. Take away from the warmth, stir in espresso grinds, and permit to chill, 30 to 45 minutes. When cool, stir in cachaca and vanilla extract. Pour into clear bottles. Shut the bottles tightly and retailer in a cool darkish place.

**Sugar mix

• 1 tbsp Uncooked white sugar.
• 1 tbsp- Brown sugar
• 1 tbsp- Demerara sugar

Combine all collectively and retailer in dry hermetic container for future use.

Salted Pineapple

• 1 tsp sea salt
• 40g Pineapple chunks

Preparation: Toss all collectively and retailer in an hermetic container for future use.

Hannah’s Beat

Created by Ingrid Folkers – Raleigh, NC

I selected the theme of Samba for my cocktail and truthfully after I learn the outline, I immediately considered one among my greatest associates. She’s the kind to be the lifetime of the get together. She’s loud and boisterous and vibrant and joyous and the whole lot that Samba music is. She’s additionally so extremely type, and actively makes positive everybody round her is doing nicely, it doesn’t matter in the event that they’re a stranger. I’ve seen this lady make an enduring influence on everybody she meets for years. Her mild is truthfully an inspiration to me. She’s probably the most type and inclusive people I’ve ever met. So, I made this cocktail along with her in thoughts. She follows the beat of her personal drum and I aimed to encapsulate that in my cocktail. I used vibrant tropical flavors to convey her ardour. I knew I wished intense, vibrant flavors so I used lime sherbet as an alternative of recent lime juice and a bit of honey syrup to steadiness the cocktail. The orange blossom water and the tiki bitter add a depth to the cocktail that it could in any other case be lacking, a bit of saline to accentuate the present flavors and lastly, and egg white to clean the whole lot out and produce all these nice flavors collectively. I feel it encapsulates her completely and I’m proud to call it after her.

Substances:

• 1 1/2oz Novo Fogo Silver Cachaça
• 3/4 ozPineapple infused Aperol*
• 3/4 ozAquafaba
• 1/2oz Lime sherbet**
• 1/4oz Honey syrup***
• 3 dashes Treatment Tiki Bitters
• 2 dashes Orange blossom water
• 4 drops Saline

Preparation: Add all Substances to a shaker with ice. Moist shake 15 seconds. Pressure out the ice. Dry shake for 20 seconds. Double pressure into a calming coupe glass. Garnish with drops of Angostura bitters and swirl.  *Pineapple Infused Aperol – 1 small pineapple per 750ml of Aperol. Let infuse for twenty-four hours. I like to incorporate the pores and skin in my infusion, it has a terrific depth of taste that’s much less candy than the flesh of the fruit. And I’m in favor of losing as little as potential. When the infusion is finished, pressure out the solids, discard the skins, however save the flesh of the fruit. It makes a terrific snack, garnish, and many others.  **Lime Sherbet: begin by making a lime Oleo Saccharum, by peeling 4, totally washed limes and add 10 grams of sugar to the peels to a plastic bag. Muddle collectively and let sit for twenty-four hours at room temperature. Pressure out the solids with a high quality mesh strainer after which add the juice of the 4 limes you used beforehand to the Oleo Saccharum.

***Honey Syrup

This syrup is a 1:1 ratio by weight.

Warmth the water to only underneath boiling. Add the honey and stir until mixed. Take away from warmth.

Saline Answer 20%

Warmth water to only underneath boiling. Add salt. Stir to mix. As soon as salt is dissolved, take away from warmth.

Open Coronary heart

Christina Mercado – New Port, RI

Open coronary heart is impressed by the intense power of samba. For me, the music instantly brings a way of pleasure. I think about vibrant colours, fast actions, laughter. Because of this, this cocktail is vibrant, energizing and enjoyable. It celebrates the intense notes of the cachaça in addition to the natural notes by way of the guava and candy potato. The inspiration of this cocktail makes use of these conventional elements in the identical means samba is based on the indigenous roots of Brazil. It’s then brightened and lengthened with the ginger beer to create a pointy glowing cocktail to get pleasure from when you dance the evening away to songs like “Nada pra fazer”

Substances:

• 2 ozNovo Fogo bar Power Cachaça
• 1/4 ozlemon juice
• 1/2 ozguava-sweet potato syrup*
• 2 ozhibiscus ginger beer
• Lemon balm (for garnish)

Preparation: Shake cachaça, syrup and lemon juice in a shaker for 5-10 seconds. In a tall glass with ice, pour hibiscus ginger beer. Pour cachaça base over ginger beer and gently stir to mix.

*Guava-Candy Potato Syrup

Substances:

• 8 ozguava puree
• 4 ozsweet potato purée
• 10 ozbrown sugar
• 2 cinnamon sticks
• 1/2 tsp ginger
• 1/4 tsp allspice
• 10 ozwater

Preparation: boil all elements for quarter-hour. Let sit to relax to room temperature & double pressure. Maintain chilled when not in use.

*You too can use 1/2 ozguava puree & 1/4 ozsweet potato syrup (cane mixers) as an alternative of constructing the syrup 

Água de Beber

Created by Emilio Salehi – San Francisco, CA

This cocktail is known as Água de Beber, named after the well-known Bossa Nova music, most famously carried out by Astrud Gilberto. I grew up listening to Astrud sing this music and I used to be heartbroken to listen to of her passing this yr. This cocktail is devoted to her.

Água de Beber interprets to “ingesting water” so the concept for this cocktail was to create a cocktail that seemed like water however possessed the essence of Brazil and Bossa Nova. I mixed Novo Fogo with passionfruit because it’s such a basic pairing and is uniquely Brazilian. The addition of cucumber and Makrut lime aperitif provides a refreshing steadiness to the tropical tartness of the passionfruit and highlights the inexperienced notes of Novo Fogo.

The cocktail is milk clarified for a mushy and silky texture that alludes to the smoothness of Bossa Nova. The clarification additionally offers this advanced cocktail the easy look of water.

Lastly, the cocktail is power carbonated, giving the drink the life and power of Brazilian jazz sung by Astrud Gilberto. Água de beber, cámara!

Substances:

• 2 elements (400ml) Novo Fogo Cachaça Bar Power
• 1 half (200ml) Liquid Alchemist Passionfruit Syrup
• 1 Half (200ml) Cucumber Juice
• 1 Half (200ml) Mommenpop Makrut Lime Aperitif
• Half Half (100ml) Lime Juice
• Half half (100ml) Complete milk
• Makrut Lime Leaf with passionfruit seeds. Lime peel specific and discard for fragrant. (for garnish)

Preparation: The next recipe will yield roughly 1L of clarified milk punch. Components are given to permit for scaling up or down. Mix the elements as listed above. Pour slowly over complete milk. Stir gently. Enable to relaxation in a single day. Filter with chinois and oil filter. Be sure you change the receiving container as soon as the combination begins to drip clear. Any cloudy liquid might be re-filtered by way of the curds. Chill clarified milk punch in fridge. Add milk punch to plastic bottle and power carbonate at 30PSI. Shake vigorously and permit to relaxation for at the least an hour to permit Co2 to dissolve into cocktail. The carbonation step just isn’t utterly obligatory for this to be an gratifying cocktail but it surely’s a pleasant contact! Serve over ice. Garnish with lime leaf and passionfruit seeds. Categorical and discard a lime peel for aromatics.

Fogo The Pleasantries

Created by Joseph Michalek – Poplar Grove, IL

Inspiration for this cocktail is to point out you that issues should not all the time as they seem. Like dancing the samba you’ll discover flavors in your face from the Cachaca and acid adjusted pineapple, then a fragile and distinctive sweetness from kiwi syrup that compliments all of the tropical oasis flavors you’ve skilled thus far. The delicate cashew and natural flavors of the yellow chartreuse are one more Brazilian taste many are aware of (whereas chartreuse is probably not Brazilian the cashew apple is!) and only a contact of cinnamon and allspice within the bitters to spherical out a sensual but thrilling dance.

Substances:

• 2 ozNovo Fogo Silver Cachaça
• 1/4 ozYellow Chartreuse
• 1 ozKiwi Syrup (see recipe)
• 1 ozAcid Adjusted Pineapple (see recipe)
• 2 Sprint Bittermans Tiki Bitters

Preparation: Put all elements into shaker tin, onerous shake for 15-20 seconds after which double pressure into a calming Nic and Nora. The kiwi syrup might be made by peeling and puréeing a number of kiwi. Take the purée and mix with equal elements by weight white desk sugar in a bag. Sous vide at 135 for an hour to mix with out compromising texture and taste of the kiwi. To make the acid adjusted pineapple. For each 100ml of pineapple juice add 4g citric and 2g malic acids and shake to dissolve

Baker’s Dance

Created by Erika Flowers – New Orleans, LA

“Baker’s Dance” is impressed by the late Josephine Baker’s well-known banana dance, the flavors present in and complimented by Novo Fogo Silver Cachaça, and the affect of the African Diaspora. In selecting Samba as my theme, I knew I wished to create motion and layers actually and figurativly inside my cocktail. Bitters play an necessary position on this cocktail serving because the African percussion of types that’s the basis of Samba music. Burlesque Bitters takes a spin bringing hints of hibiscus to this cocktail, whereas a float of Angostura’s mix of spices add to the cocktail’s complexity.

“Baker’s Dance” combines flavors that intensify and praise the tasting notes of the star of the present, Novo Fogo Silver Cachaça. The usage of Giffard’s Banane du Brésil was intentional not just for its use of Brazilian bananas however with its trace of Cognac it additionally serves as a nod to the French dancer. A touch of Créme de Cacao highlights one more tropical fruit and taste discovered within the lush rainforests of Brazil. I additionally exemplified the motion of Baker’s notorious banana skirt with the swizzle stick preparation technique.  “Baker’s Dance” does simply that on the palate. Dance! It’s a citrusy tropical beverage I’d simply get pleasure from multiple of on the dance ground of a samba get together.

Substances:

• 1 1/2 ozNovo Fogo Silver Cachaça
• 3/4 ozGiffard Banane du Brésil
• 1/4 ozTempus Fugit Créme de Cacao
• 1/2 ozFresh Lime Juice
• 1/4oz Contemporary Orange Juice
• 2 Dashes Bittermens Burlesque Bitters
• 3 Dashes Angostura Bitters
• Banana Chip (for garnish)

Preparation: Add Novo Fogo Silver Cachaça, Banane du Brésil , Créme de Cacao, Lime and Orange Juice, and a pair of dashes of Burlesque Bitters to collins glass. Fill glass midway with pebble ice and swizzle vicariously till frost kinds on the skin of glass. Prime with extra pebble ice and garnish with 3 dashes of angostura bitters and a banana chip.

Out of the Shadows

Created by Lauren Pellecchia – Loveland, OH

Out of your seat on the bar, simply out of the sunshine of the dance ground. You hear a sluggish and seductive Latin rhythm that invitations you to step out of the shadows and be a part of the others on the dance ground. The wistful, romantic melody pulls you nearer to your associate, and also you lose observe of the hours as you dance till the primary mild of daybreak.

My wealthy and melodious cocktail, ‘Out of the Shadows’, is impressed by the Bossa Nova style of music. Novo Fogo Silver Bar Cachaca is the center of my composition, with its pretty citrus notes and layers of tropical fruit. I added a splash of earthy Saffron Liqueur infused with wealthy, nutty Cacao Nibs which improve the flavors of banana, mango, and ginger in Novo Fogo Cachaca. A contact of Orange Blossom Oleo brings out the deep citrus notes, whereas lifting the whisper of floral tropicality. A couple of drops of fragrant Cardamom Bitters to carry a little bit of spice to the cocktail, whereas giving a percussive pop the notes of lemon and pineapple in Novo Fogo.

This cocktail invitations you to step Out of the Shadows, discover your mild, and let the beat of the music transfer you.

Substances:

• 1 3/4 ozNovo Fogo Silver Bar Cachaca
• 1/2 ozCacao Nib infused Saffron Liqueur*
• 1/4 ozOrange Blossom Oleo**
• 4 drops Cardamom Bitters (Scrappy’s)

Preparation: In a shaker tin mix all elements. Add 1 massive ice dice, shake to relax and mix about 12 seconds. Double pressure by way of a high quality mesh strainer over a big ice dice right into a Double Outdated Customary glass which is partly rimmed in melted Darkish Chocolate.

*Cacao Nib infused Saffron Liqueur

• 2 ozSaffron Liqueur (Apalogue)
  4 grams Cacao Nibs

In a sealable container, mix Liqueur and Cacao Nibs. Seal and place in a cool, darkish place for 48 hours. Agitate each 6-8 hours. Pour by way of a high quality sieve, and retailer the Liqueur in a sealed container within the fridge till prepared to make use of.

**Orange Blossom Ole

• 30 grams Orange Peel
• 75 grams Orange Blossom Honey
• Pinch Sea Salt

In a sealable container, mix Orange Peel and Honey. Cowl and let sit for 4 hours. Add Salt and stir. Cowl and let sit one other hour. Separate Oleo from Peels. Retailer Oleo in a sealed container within the fridge.

Aventura em Nova York

Created by Peyton Edmondson – Nashville, TN

My cocktail was impressed by my current journey to New York Metropolis with my Normal Supervisor and beautiful bartending mentor. I’m from Alabama and have by no means personally travelled a lot. Whereas in NYC, my favourite spot (and Brazilian!) was Berimbau within the East Village. It was my first REAL style for all issues Brazilian. I had a Caju Caipirinha with immediately despatched my tastebuds flying. When making a cocktail that brings to life Samba, I considered Caju and the colourful and tropical essence that’s current within the joyful and full of life world of Samba.

Substances:

• 1 1/2 oz.  Biquinho Pepper infused Novo Fogo – Barrel Age Cachaca
• 1/2 oz. Caju Syrup
• 1/2 oz. Biquinho Pepper Purée
• 1/2 oz. Cocchi Americano
• 1/2 oz. Lemon Inventory

Preparation: Full rim of dehydrated bequinho pepper, cayenne pepper, and salt combination. Dehydrated lemon half from inventory, 3 bequinho peppers within the lemon, and a bias-cut banana leaf. For the Biquinho Pepper infused Novo Fogo barrel aged cachaca I used 1 bottle and used about 15 peppers lower in half. I let that sit for two days then high quality strained the peppers out. For sustainability, I used the infused Biquinho peppers in two alternative ways. Firstly, I used most of them to make a Biquinho pepper purée. After dimly mixing them, I added 1/4 teaspoon of salt and cayenne pepper to brighten the flavors. I dehydrated the remaining leftover peppers for 1 day, then finely floor them up with a mortar and pestle. Added a splash of cayenne and salt to make the garnished salt rim.

The Caju Fruit syrup was comprised of Caju Fruit focus. I used 3/4 cup of Caju Fruit focus, 4 cups of water and three cups of granulated sugar. Then heated that within the range till the sugar was utterly dissolved.  Then I made a lemon stick to ensure all elements used weren’t put to waste. I lower 5 lemons in halves and added them to 4 cups of boiling water. After letting simmer for about half-hour, I strained the inventory by way of a high quality mesh strainer and cheese material. Then dehydrate the remaining lemon halves from the inventory for the garnish.

New Beginnings

Created by Shaun Gordon – Miami, FL

New Beginnings is a cocktail creation that’s impressed by change, by development, that over time issues can evolve with a bit of sense of maturity. Whether or not that be inside ones personal self and even music. Take Bossa Nova for instance, it was born out of precisely these issues. By taking the up beat rythyms of Samba and harmoniously combining the sleek cool sounds of jazz to create one thing new, but one thing acquainted, a “new pattern”. They are saying life imitates artwork, a lot so my “new pattern” is my “new starting” by altering, rising, maturing, realizing what’s necessary in life and embracing these qualities. Every ingredient was chosen as a result of not solely do they work nicely collectively to create a clean, balanced, scrumptious Novo Fogo cocktail, they signify the sounds of Bossa Nova and the qualities that I really worth the older I get. Calmness, Serenity, and most significantly Love. Love for myself, for music, for others, and for the world round us. All discovered by way of a bit of change, and most significantly development.

Substances:

• 1 3/4 ozNovo Fogo Chameleon
• 1/4 ozVelvet Falernum
• 3/4 ozLychee Puree**
• 3/4 ozButterfly Pea Flower/Lavender Easy*
• 1/2 ozLemon Juice
• 6 drops citric acid answer***

Preparation: Brush your etched highball glass with agave or honey and roll it in dried lavender flowers. Add all elements right into a shaker tin. Add ice and shake vigorously. Pressure into your brushed etched excessive ball glass over recent ice. Garnish with a skewered lychee. Get pleasure from responsibly!

*Butterfly Pea Flower/Lavender Easy

Pour 2 cups water right into a saucepan, add 1/4 cup dried butterfly pea flowers and 1/4 cup dried lavender, warmth and simmer, permitting the water to turn into a tea and absorbing the flavour from the flowers. Pressure the water from the dried flowers and blend in 2 cups of sugar till it’s dissolved. Pressure once more eradicating any left over flower particles, bottle.

**Lychee Puree

Merely pour a can of recent lychees with juice right into a Vitamix or no matter blender you will have at your disposal and mix till clean.

***Citic Acid Answer

It may be bought, but additionally straightforward to make, merely weigh your water to the gram, then add 10% citric acid to the burden of the water. Combine nicely. Instance; 100g water to 10g Citric Acid

Sleepovers & Samba

Created by Jonathan Stanyard – Seattle, WA

Inspiration for this cocktail is to point out you that issues should not all the time as they seem. Like dancing the samba you’ll discover flavors in your face from the Cachaca and acid adjusted pineapple, then a fragile and distinctive sweetness from kiwi syrup that compliments all of the tropical oasis flavors you’ve skilled thus far. The delicate cashew and natural flavors of the yellow chartreuse are one more Brazilian taste many are aware of (whereas chartreuse is probably not Brazilian the cashew apple is!) and only a contact of cinnamon and allspice within the bitters to spherical out a sensual but thrilling dance

Substances:

• 2 ozNovo Fogo Silver Bar Power
• 3/4 ozOrange-Mango-Honey Shrub*
• 1/2 ozFresh Lime Juice
• 1/2 ozBanana Oleo Saccharum*
• 1/2 ozAquafaba or Egg Whites
• 2 droppers of Bittermens Tiki Bitters
• Cider Vinegar
• 1½ ozMango Puree
• 1½ ozHoney
• ⅛ ozVanilla Extract
• Pinch of Salt

Preparation: Mix all of the elements and blend nicely till the pinch of salt has dissolved and all of the elements are included. Retailer in an hermetic container within the fridge for as much as 6 months.

*Banana Oleo Saccharum

Cube a recent banana peel(s) and weigh them. Add an equal weight of demerara or cane sugar to the peel. Combine the 2 nicely and let it sit in a single day or at the least 4 – 8 hours. Shake the container typically if potential. Pressure the peels from the oleo saccharum and maintain it in an hermetic container within the fridge for one week.