THE BRAZILIAN COCKTAIL CHALLENGE

Above The Clouds

Recipe by Aistis Zidanavicius

Ingredients:

• 1.25 oz Novo Fogo Colibri
• 0.5 oz Novo Fogo Silver Bar strength (infused with toasted coconut and cacao butter)
• 1.75 oz Sweet Mead
• 0.75 oz Select aperitivo

Preparation:

1. Add ice into the mixing glass

2. Add all the ingredients into the same mixing glass

3. Mix well

4. Strain into stylish Nick & Nora glass

5. Garnish with a homemade coconut, almond and green cacao candy

Novo Fogo Silver Bar strength (infused with toasted coconut and cacao butter)

1. Toast 40g of coconut flakes (just not burn) in the pan

2. Turn of the heat

3. Add 55g of cacao butter on toasted coconut flakes while the pan is still hot

4. and wait while it will melt

5. Pour everything into 400ml of Novo Fogo Bar strength

6. Put into the cooler for 24-48 hours

7. Strain with fine strainer or/and cheesecloth

Coconut, almond and green cacao candy

1. Mix coconut flakes with some of condensed coconut milk

2. Make small balls from the mass and put an almond inside each of the ball

3. Put a coconut ball on a nice cocktail pick, so the pick's tip is 1/2 inch out of the ball

4. Gently push the ball so it sticks well together

5. Add those balls with picks into the freezer

6. In a heated pan - melt cacao butter, add some green spirulina and mix well

7. Take coconut balls out of the freezer and coat them with green cacao while holding on the stick and drowning coconut ball into green melted cacao butter

8.Keep them in the freezer after

Garnish:

Coconut, almond and green cacao candy

Glassware:

Stylish Nick & Nora

Cocktail Inspiration:

Bossa Nova is a relaxed, complex and matured but still light style of music. I wanted those things to reflect in the cocktail. That's why I chose matured Novo Fogo, and especially I chose Calibri expression as those vanilla, cinnamon and toffee notes perfectly combine with the rest of ingredients. I also took a little Silver Bar strength Novo Fogo for lightness and infused it with coconut and cacao to make the drink more tropical and complex. Sweet Mead helps to bind everything together with a light honey note that doesn't overpower the star of the show - Novo Fogo. Little of Select aperitivo gives even more complexity with light bitter notes and beautiful deep red color. It's dessert drink together with a garnish, made for relaxing and enjoying the evening without any rush and just feeling like flying above the clouds

Fogo, Berries & Samba

Recipe by Aistis Zidanavicius

Ingredients:

• 5-6 fresh Raspberries
• 1.5 bar spoon fresh Pomegranate seeds
• 1.5 oz Novo Fogo Silver Bar strength
• 0.25 oz fresh Lime juice
• 0.5 oz Simple & Salt syrup 1:1
• 1 oz Prosecco

Preparation:

1. Add raspberries and pomegranate seeds into the shaker.

2. Muddle well.

3. Add all other ingredients except Prosecco.

4. Add cubed ice and shake well

5. Add Prosecco

6. Fine strain into Coupette glass

7. Garnish with 3 fresh raspberries on a nice cocktail pick

Simple & Salt syrup

1L filtered Water

1 kg white Sugar

25 g Salt

Add everything into the pot and boil while stirring. Stop the heat as soon as everything dissolves. Chill and use.

Garnish:

3 fresh raspberries on a nice cocktail pick

Glassware:

Coupette

Cocktail Inspiration:

I wanted to create a vibrant, lively and energetic cocktail that could be complex in flavour and playful at the same time. It's how I see Samba dance - complex, playful and energetic, like a fire - fogo. Raspberries give playfulness, while pomegranate seeds ensure little dryness, all together giving an energetic red colour. Sugar and lime balances the flavours, while little salt provides minerality that really compliments the star of the show - Novo Fogo Silver Bar strength. I used silver bar strength cachaca because it pairs perfectly with Samba - not so matured (and little stronger to really shine in the cocktail), but very wildly fragrant, lively and energetic. Everything together gives a perfect combination for Samba parties! You definitely can taste Samba in the drink!

Passionate Pandeiro

Recipe by Tim Weigel

Ingredients:

• 0.25 oz lime juice
• 1.5 oz watermelon juice
• 0.25 oz St George Bruto Americano
• 0.375 oz Liquid Alchemist prickly pear syrup
• 1.5 oz Novo Fogo silver Cachaça bar strength

Preparation:

Shake all ingredients with ice and double strain into a chilled coupe. Garnish with a lime wheel and baby's breath.

Garnish:

Lime wheel and baby's breath

Glassware:

Coupe

Cocktail Inspiration:

One of the central instruments to Samba is the pandeiro (see cocktail picture) and it is quite a challenge to learn the Samba rhythm (or toque). It involves rocking your curved hand over the pandeiro with one motion tapping the heel of your hand the other motion tapping your fingers. Once the Samba toque is learned, it provides a lively, colorful, and almost trancelike experience to the listener. You can't help yourself from dancing!

The Pandeiro toque provides inspiration for my cocktail as it has a fruity flavor that accompanies the tropical notes of the Novo Fogo bar strength along with a vivid red color which invokes the passion of Samba!

Scarlett Macaw

Recipe by Emma Getchell

Ingredients:

• Novo Fogo Silver Cachaca, pineapple juice, lemon juice, Aperol, Heavy vanilla simple syrup

Preparation:

1.5 ounces Novo Fogo Silver Cachaca

.5 ounce Aperol

.5 ounce fresh lemon juice

1.5 ounces pineapple juice

.25 ounce heavy vanilla simple syrup

Heavy vanilla simple syrup: 2 parts white sugar to 1 part hot water. Add one Madagascar vanilla bean per one quart and let infuse. The syrup is good to use after one hour of infusion but over time as the vanilla bean sits, the more vanilla flavor you will get. (Which is totally fine!)

Fresh lemon and pineapple juice is preferred. If you don't have fresh pineapple juice, Dole pineapple juice works too!

To make cocktail: Build ingredients in Boston shaker tin, add one cold draft ice cube and whip shake until you don't hear the cube anymore. Pour over pebble ice in glass. Add garnishes and top with pebble ice to fill glass if needed.

Garnish:

Dehydrated lemon wheel, dehydrated pineapple slice, mint sprigs

Glassware:

Bird tiki mug

Cocktail Inspiration:

This cocktail is inspired by the classic Jungle Bird. I like to think of it as a reverse Jungle Bird! Instead of a dark rum, I decided to use silver Cachaca because it's a little bit more funky and approachable for people who are not a fan of dark spirits. Novo Fogo Cachaca adds a bit of a savory flavor to this drink. I swapped out Campari for Aperol. I added a tiny bit of lemon juice to balance out the sweetness of the pineapple juice and Aperol. Lastly, instead of using a simple syrup or Demerara syrup, I decided to add our heavy vanilla simple syrup to add just a touch of sweetness but also to add another flavor; vanilla.

This cocktail fits the theme of Samba because it is tropical, fun, approachable, and easy drinking. I think it's a great cocktail for people who want to drink fun spirits like Cachaca and for others who maybe haven't heard of the spirit at all. It's a juicy, mouth watering, bitter fruit bomb. It's complex and balanced yet super tropical and simple. The name of my cocktail is the Scarlett Macaw which is one of the many native birds of Brazil. So, when choosing the glassware for this drink, we decided on a bird mug! Inspired by the many tropical birds of Brazil and also the carnival celebrations in which they are super colorful and fun.

In our area, Cachaca is not a well known spirit so it's super rewarding to educate people on the beauty of it. Educating guests and bringing them a little bit of Brazilian culture.

A Avo (Grandma)

Recipe by Danny Pimentel

Ingredients:

• 2.5 Oz Barrel-Aged Novo Fogo
• .75 Oz Pineapple cinnamon Oleo Sachharum
• 2 Dashes chocolate bitters
• 2 Dashes aromatic bitters

Preparation:

Add all ingredients to mixing glass. stir for 15 to 20 seconds, strain into chilled rocks glass with one large cube. Then Garnish with dehydrated pineapple.

Pineapple Cinnamon Oleo Sachharum:

I used about 500 grams of fresh cut pineapple skins, then add the same amount of white cane sugar (500 grams). Mixed all of them together then stored in an air tight container for about 24-36 hours. add the cinnamon at the 12 hour mark.

Garnish:

Dehydrated Pineapple

Glassware:

Rocks glass

Cocktail Inspiration:

A Avo (Grandma in Portuguese)- this cocktail is extremely close to my heart because it reminds me of my grandmother growing up. When I was a kid i grew up living inside the kitchen with her making food. From breakfast to desserts I loved every minute of it. The one specific dessert that this cocktail reminds me of is her Pineapple bavarian cream. Built with layers of walnuts, pineapple and whipped cream but most importantly LOVE.

I believe this cocktail relates to the theme because how smooth my grandmother moved in the kitchen was like watching a trained dancer. With such grace, power and precision she moved in such a way that you couldn't help but want to be apart of what she was creating.

The toffee notes remind me of a dessert as well as the age of the Cachaca give off almost a nutty finish that does remind me of the crust my grandma would make for the Bavarian cream.

Arrastrando A Plátano

Recipe by Felisa Rivera

Ingredients:

• 3oz Toasted Cashew infused, Novo Fogo Silver Cachaca (recipe below)
• 3oz Banana Puree (recipe below)
• 1.5 oz Canned unsweetened Coconut Cream
• 1.5oz Spiced sweetened condensed milk (recipe below) (stir before use)
• 1oz Fresh lime juice
• 1oz Fresh Pineapple juice (not the can)
• 1 sleeve Pink Himalayan salt solution (from a dropper bottle)
• (Build)
• Jigger all of the ingredients in a cocktail tin, add two and a half cups of crush iced. Shake for 8 seconds, dirty dump into a snifter glass. Top with more crushed ice, garnish as directed.

Preparation:

Toasted Cashew Infused Novo Fogo Silver Cachaca

170g Silver Cachaca

130g toasted raw unsalted cashews

Place all ingredients in a large gallon zip lock bag- Sous Vid @ 60 degrees celsius for 12 hours - ( For at home infusions, a pasta water boiling pot works just fine)

Banana Puree

203g over-ripened frozen bananas

Place the bananas in the microwave to defrost slightly (about 1 minute). Use the secreted juices from the thawed banana as a blending agent.

Place the contents in a magic bullet, blender, or food processor, blend until the bananas are smooth and there are no clumps.

Spiced Sweetened Condensed Milk

1 cup water

2 cups brown sugar

14oz can Sweetened Condensed milk

6g ground Allspice

1 vanilla bean (cracked open and seeds scraped out)- Please leave the vanilla bean itself in the mixture, the more flavor the better!( it will get strained out later)

Combine all of the ingredients in a pot. Allow the mixture to come to a rolling boil, leave this mixture on a rolling boil for 8-10 minutes. Remove from the heat and allow to cool for 2 hours. Place the contents in a large gallon zip lock bag.

Sous vid the mixture for 12 hours @ 60 degrees celsius. (A pasta water pot works just fine) The purpose for sous viding the mixture after it has been cooked is to more intensely infuse the vanilla bean.

Salt Solution

100g boiling water

16g Pink Himalayan Sea Salt

Add all of the ingredients in a heat proof bowl. Stir until the salt is dissolved. When the mixture cools, add to a dropper bottle.

Garnish:

Pineapple fronds, Fried banana chips, Grated Nutmeg and a torched cinnamon stick

Glassware:

Large Snifter glass

Cocktail Inspiration:

The theme that I decided to go with is Samba!

When I think of Novo Fogo Cachaca I think of plátanos. I felt that this cocktail is a perfect way to showcase the banana notes, while also allowing the spirit to be center stage!

This cocktail is lively and vivacious, just like samba music. The smooth 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 forget to torch your cinnamon before you take your first sip, the aroma is guaranteed to get you out of your seat and move that booty!

Baterista

Recipe by Zachary Thomas

Ingredients:

• 1/2 oz (15mL) 2:1 sorghum syrup
• 1/2 oz (15mL) Coco Lopez coconut cream
• 3/4 oz (22.5mL) acid adjusted POM pomegranate juice
• 2 oz (60mL) Bar Strength Novo Fogo Cachaça

Preparation:

Sorghum syrup: Measure double the weight of sorghum to water and combine in pan. Heat until integrated.

Acid adjusted pomegranate juice: Add 0.13g of citric acid for every 250 mL of POM pomegranate juice. Stir until integrated.

Cocktail:

1. Crush ice in Lewis bag

2. Add all ingredients into rocks glass

3. Add small scoop of ice into rocks glass

4. Swizzle with bar-spoon for 8 seconds

5. Add more crushed ice

6. Serve with metal reusable straw

7. Enjoy :)

Garnish:

Miniature drum made from repurposed materials

Glassware:

Rocks glass

Cocktail Inspiration:

Because I do not speak Portuguese, I connected more with the sounds of Samba more than the stories being told. I am enchanted by the layered melodies, especially the drums, so I named my cocktail “Baterista” for my love of the percussions and rhythms that Samba employs. Even the use of the Lewis bag mirrors this. I also used a sorghum syrup to reflect Samba’s African influence as both sorghum and Samba have African roots. The “Baterista” models the classic Brazilian cocktail the “Batida”. It has creamy, tropical fruit notes and definitely cachaça!

My cocktail very much represents the sounds of Samba and the character of Brazil. I hope you will consider me as a finalist. Thank you!

Bosa Novo

Recipe by Joseph Michalek

Ingredients:

• 2 Oz Novo Fogo Cachaça
• 1 Oz Chardonnay
• .25 Oz Falernum
• .25 Oz Elderflower Liqueur
• 1 barspoon apricot jam

Preparation:

Add barspoon of warm apricot jam to all ingredients without ice, give it a solid pre stir or shake to dissolve the jam. Then proceed to stir over ice before straining into coupe

Garnish with a flamed dehydrated lemon half moon

Garnish:

Flamed dehydrated half moon

Glassware:

Coupe

Cocktail Inspiration:

Inspired by bosa nova this variation is like making a tropical martini with a twist. Using Chardonnay and elderflower/Falernum in place of vermouth but adding a touch of sweetness from the apricot jam to compliment the cachaça you get a suave, delicate, and balanced cocktail that is very novo Fogo forward while appealing to all styles of drinkers

Brazilian Soul

Recipe by Ashley Iler Burson

Ingredients:

• 1 ½ oz Novo Fogo Colibri
• ¾ oz Passoa Passionfruit Liqueur
• ¾ oz Pineapple and mango peel oleo
• ¾ oz Unsweetened coconut cream
• ½ oz Fresh-squeezed lime juice

Preparation:

Method:

Add all ingredients to shaker tins

Add ice and shake until tins are cold to touch

Strain into your glass before adding crushed ice

Add garnish

Sip and enjoy!

Pineapple and mango peel oleo:

100g Organic cane sugar

50g Organic pineapple rind

50g Organic mango peel

Wash the outside of the fruit before peeling

Dice the peels into small pieces

Add to a sealable glass container

Pour the sugar on top of the peels

Seal the container and let sit for 24 hours

Periodically stir the mixture to help the sugar dissolve

Strain out the peels and enjoy in your cocktail

Garnish:

Pineapple fronds, foraged edible flower, bamboo straw

Glassware:

16 oz highball

Cocktail Inspiration:

Tropical, bright, loud and joyous describes Brazil’s alegria, Samba, Novo Fogo’s Colibri expression, and the many fruits incorporated into this flamboyant libation. “Brazillian Soul” hits all of those marks from the warm Brazillian teak, tart passionfruit, sweet pineapple and mango, vegetal coconut cream, and a zing of lime. I was inspired by the song from The Knocks feat. Sofi Tukker. Using the local ingredients, I got as close as I could to expressing Brazillan Soul, Samba, and Brazil’s ethos without knowing it firsthand. Until the day comes that I get to experience the authentic local experience, I’ll be sipping on the closest thing I have to it right now.

Chef's Samba

Recipe by Chandler Tomayko

Ingredients:

• 1.5oz dende oil washed Novo Fogo Chameleon
• 1oz fresh lime juice
• .5oz demerara syrup
• 20g guava paste

Preparation:

Combine all of the ingredients in a shaker tin. Fill the shaker tin halfway with ice. Shake hard for 10 seconds. Double strain, up, into a nick & nora glass. Garnish with a romeu e julieta skewer.

Garnish:

Mini romeu e julieta skewer

Glassware:

Nick & nora

Cocktail Inspiration:

I wanted to make a cocktail that was bright and represented a lot of the flavors I like to play around with in a kitchen when making Brazilian cuisine. When things taste good. I do a happy dance so I decided to choose samba as my inspiration. Bright, lively and full of flavor.

Clean Sheet

Recipe by Donna Bogatin

Ingredients:

• 2 ounces Novo Fogo Silver Cachaca, chilled
• 1/4 ounce banana liqueur, chilled
• 1/4 ounce melon liqueur, chilled
• 1.5 ounces Pommery champagne rose, chilled

Preparation:

Pour first three ingredients into serving glass.

Top with Pommery champagne rose.

Garnish:

Gentle grind of Himalayan pink rock salt

Glassware:

Crystal champagne flute

Cocktail Inspiration:

Brazil’s yellow and green jersey is iconic symbol of Brazilian excellence on the football field; A clean sheet is when a team does not concede any goals in a match. My Clean Sheet cocktail showcases Brazilian excellence in the spirits field featuring icon Novo Fogo Silver Cachaca.

Clean Sheet is a celebration of the many ways Brazil lives it’s alegria: colorful and joyous carnival parades, tropical and bright samba dancing with beautiful feather clad women and the loud and proud roars of loyal football fans.

Novo Fogo Silver Cachaca is the purest representation of organic sugarcane from Southern Brazil. The aroma of bananas is immediately present, followed by pleasantly floral rainforest notes that shine through the spirit. Sea salt balances the cachaca’s tropicality, adding a savory quality.

Novo Fogo Silver Cachaca shines in Clean Sheet and is highlighted and complemented by lively banana liqueur, festive melon liqueur and bright pink rock salt. The Brazilian football jersey colors are evoked by the cocktail’s banana and melon tinged hue, colors and flavors of Brazil. The vivacious effervescence of a sparkling rose topper is a celebratory exclamation point.

The lively sensory sensations of Clean Sheet evoke the joyous passions of Brazil. Saúde!

Dancing Guava

Recipe by Ryan Smith

Ingredients:

• 2oz Novo Fogo Chameleon Cachaca
• .75oz Velvet Falernum
• .25oz St. Elizabeth Allspice Dram
• .75oz Fresh Squeezed Lime Juice
• .75oz Hero Fruit Guava Nector
• .75oz Egg White

Preparation:

1. Combine all ingredients in a shaker tin

2. Dry shake for 8 seconds

3. Open tin and fill 3/4 with cubed ice

4. Shake for 10 seconds

5. Double strain into a 8oz Coupe

6. Garnish with Grated Cinnamon stick & Dehydrated Lime/Candied Guava Skewered

Garnish:

Grated Cinnamon Stick, Skewered Dehydrated Lime/Candied Guava

Glassware:

8oz Coupe

Cocktail Inspiration:

I wanted to make a cocktail that refreshing, elegant, fruity, yet still boozy. Novo Fogo's Chameleon Cachaca has all those elements already, so I wanted to find ingredients to highlight what was already present in the spirit.

Dancing In The Moonlight

Recipe by Ashley Iler Burson

Ingredients:

• 1 ½ oz Novo Fogo Colibri
• ½ oz Accompani Coffee Liqueur
• ¼ oz Ancho Reyes
• ¼ oz Banana peel oleo
• x2 Dash Angostura bitters

Preparation:

Method:

Add all of the ingredients into a mixing glass

Add ice and stir for 10-15 seconds

Strain and pour over a large cube

Add garnish

Sip and enjoy!

Banana peel oleo:

100g Organic cane sugar

100g Organic banana peel

Wash the outside of the banana before peeling

Dice the peel into small pieces

Add to a sealable glass container

Pour the sugar on top of the peels

Seal the container and let sit for 24 hours

Periodically stir the mixture to help the sugar dissolve

Strain out the peel and enjoy in your cocktail

Bruleed Angostura banana:

Slice the banana into a banana chip and skewer it

Top with a dash of Angostura bitters and cane sugar

Torch until bubbly and golden brown

Add to your cocktail and enjoy

Garnish:

Bruleed Angostura banana

Glassware:

Rocks glass

Cocktail Inspiration:

Imagine you are in Brazil enjoying an after-dinner libation with the stars shining bright, the weather is just right, and you are dancing with someone you love to the sound of bossa nova playing. “Dancing In The Moonlight” was inspired by a moment, a feeling, an experience. This spirit-forward creation has a harmonious balance of warm spice from the Brazillian teak, repurposed oak, coffee, and bitters with an added layer of sweet yet vegetal banana peel and spicy chili. This suave and sustainable cocktail will set the tone for a lovely evening ahead.

Flowers For Gabriela

Recipe by Dustin Haarstad

Ingredients:

• 2oz Novo Fogo Bar Strength Cachaca
• .75oz passion fruit juice
• .5oz lime juice
• 1oz Turbinado simple syrup
• 3 dashes Angostura Bitters
• Passion fruit pulp
• Frozen grapes as ice

Preparation:

Build in Collins glass over frozen grapes in place of ice. Pour two fingers of passion fruit pulp so it falls to bottom of glass. Shake all ingredients and strain into glass. Garnish with Orchids and insert banana leaf straw.

Garnish:

Orchids and banana leaf straw

Glassware:

Collins

Cocktail Inspiration:

This cocktail was inspired by the love of my life. Gabriela Bifulco is from Sao Paulo and is also a professional samba dancer. Upon traveling the world in support of her talent and having visited Brazil with her, I've become inspired by the flavors of Brazil both musically and in a culinary sense. The use of maracuya (passion fruit) and frozen grapes in place of ice really stands out to me from my experience there. Listening to samba music and learning about the drinking culture there truly speaks to me. This is my love letter to her and her intensely beautiful culture. Saude!

Fogo The Pleasantries

Recipe by Joseph Michalek

Ingredients:

• 2oz Novo Fogo Silver Cachaça
• .25oz Yellow Chartreuse
• 1oz Kiwi Syrup (see recipe)
• 1oz Acid Adjusted Pineapple (see recipe)
• 2 Dash Bittermans Tiki Bitters

Preparation:

Put all ingredients into shaker tin, hard shake for 15-20 seconds and then double strain into a chilled Nic and Nora!

The kiwi syrup can be made by peeling and puréing several kiwi. Take the purée and combine with equal parts by weight white table sugar in a bag. Sous vide at 135 for an hour to combine without compromising texture and flavor of the kiwi

To make the acid adjusted pineapple. For every 100ml of pineapple juice add 4g citric and 2g malic acids and shake to dissolve

Garnish:

Dehydrated Pineapple Ring

Glassware:

Nic and Nora

Cocktail Inspiration:

Inspiration for this cocktail is to show you that things are not always as they appear. Like dancing the samba you’ll find flavors in your face from the Cachaca and acid adjusted pineapple, then a delicate and unique sweetness from kiwi syrup that compliments all the tropical oasis flavors you’ve experienced so far. The subtle cashew and herbal flavors of the yellow chartreuse are yet another Brazilian flavor many are familiar with (while chartreuse may not be Brazilian the cashew apple is!) and just a touch of cinnamon and allspice in the bitters to round out a sensual yet exciting dance

Hada Chalada

Recipe by Joan Villanueva

Ingredients:

• 2 oz Cachaça
• 1 oz Lime Juice
• 1 oz Pineapple - Lemongrass Oleo Saccharum *
• 2 oz Franklin and Sons Pineapple and Almond Soda

Preparation:

1. Add all ingredients to shaker tin (except soda),

2. Add ice and shake,

3. Strain into pilsner glass over fresh ice,

4. Garnish with mint sprigs

Instructions:

Pineapple - Lemongrass Oleo Saccharum

Ingredients:

Skin from 1 pineapple

15 grams Lemongrass

200 grams Sugar

Instructions:

1. Place all ingredients in a tight sealed container and let sit overnight

2. Strain contents and store in fridge when not in use

Garnish:

Mint Sprigs

Glassware:

Pilsner

Cocktail Inspiration:

Hada Chalada was inspired by a song of the same title by one of my favorite artists.

This cocktail was created with the idea of enjoying it while listening to the song as they both have a light and serene vibe. The pineapple and lemongrass allow for the grassy flavors of Novo Fogo to shine while the soda open up more delicate notes of vanilla and almond.

Hannah’s Beat

Recipe by Ingrid Folkers

Ingredients:

• 1 1/2oz Novo Fogo Silver Cachaça
• 3/4oz Pineapple infused Aperol
• 3/4oz Aquafaba
• 1/2oz Lime sherbet
• 1/4oz Honey syrup
• 3 dashes Remedy Tiki Bitters
• 2 dashes Orange blossom water
• 4 drops Saline
• Add all Ingredients to a shaker with ice. Wet shake 15 seconds. Strain out the ice. Dry shake for 20 seconds. Double strain into a chilled coupe glass. Garnish with drops of Angostura bitters and swirl.

Preparation:

Pineapple Infused Aperol - 1 small pineapple per 750ml of Aperol. Let infuse for 24 hours. I like to include the skin in my infusion, it has a great depth of flavor that’s less sweet than the flesh of the fruit. And I’m in favor of wasting as little as possible. When the infusion is done, strain out the solids, discard the skins, but save the flesh of the fruit. It makes a great snack, garnish, etc.

Lime Sherbet- start by making a lime Oleo Saccharum, by peeling four, thoroughly washed limes and add 10 grams of sugar to the peels to a plastic bag. Muddle together and let sit for 24 hours at room temperature. Strain out the solids with a fine mesh strainer and then add the juice of the four limes you used previously to the Oleo Saccharum.

Honey Syrup- This syrup is a 1:1 ratio by weight.

200g honey

200g water

Heat the water to just under boiling. Add the honey and stir till combined. Remove from heat.

Saline Solution 20% -

100g water

20g sea salt

Heat water to just under boiling. Add salt. Stir to combine. Once salt is dissolved, remove from heat.

Garnish:

Five drops angostura bitters, swirled

Glassware:

Chilled coupe

Cocktail Inspiration:

I chose the theme of Samba for my cocktail and honestly when I read the description I instantly thought of one of my best friends. She’s the type to be the life of the party. She’s loud and boisterous and bright and joyous and everything that Samba music is. She’s also so incredibly kind, and actively makes sure everyone around her is doing well, it doesn’t matter if they’re a complete stranger. I have seen this woman make a lasting impact on everyone she meets for years. Her light is honestly an inspiration to me. She’s one of the most kind and inclusive individuals I’ve ever met. So I made this cocktail with her in mind. She definitely follows the beat of her own drum and I aimed to encapsulate that in my cocktail. I used bright tropical flavors in order to convey her passion. I knew I wanted intense, vibrant flavors so I used a lime sherbet instead of fresh lime juice and a little honey syrup to balance the cocktail. The orange blossom water and the tiki bitters add a depth to the cocktail that it would otherwise be missing, a little saline to intensity the existing flavors and lastly, and egg white to smooth everything out and bring all those great flavors together. I think it encapsulates her perfectly and I’m proud to name it after her.

Ilha Das Bananas

Recipe by Justin Levaughn

Ingredients:

• Ingredients:
• 2oz Novo Fogo Colibri
• .5oz Maduro Syrup
• .5oz Coconut Balsamic Vinegar
• .5oz Lime
• .5oz Pureed Tamarind
• Garnish: Banana Leaf, Banana Skin Bacon, Brûléed Banana Coin
• Method: Shaken
• Glass: Matte Collins
• Ice: Pebble

Preparation:

Maduro Syrup:

Peel a ultra ripe banana and set peels aside for bacon later.

Roll banana in brown sugar

heat pan to medium high heat with 1 tablespoon of oil

Cook banana 2-3 minutes per side with a pinch of salt and a tablespoon of any aged Novo Fogo.

Remove bananas and allow to cool

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 whole mace to a sous vide bag.

Sous vide at 165 for 2 hours.

Remove blend all ingredients and fine strain. Allow to cool

Banana Peel Bacon: Begin with a very ripe banana, preferably one that is about to turn and has brown spots on the skin.

Peel the banana into strips. Each banana yields about 4 strips.

Prepare Marinade by mixing:

3 Tablespoons of Soy Sauce

1 Tablespoon Maple Syrup

.5 Teaspoon Smoked Paprika

.5 Teaspoon Garlic Powder

(Marinade can be used multiple times)

Soak Banana Peels in marinade for 2 hours

Heat pan to medium heat. Add 1 tbsp of oil and cook peels 1-2 minutes per side. Remove from pan and allow to cool/dry on paper towels. They will get crispy as they cool.

Garnish:

Banana Leaf, Banana Peel Bacon, Bruleed Banana Coin

Glassware:

Matte Black Collins

Cocktail Inspiration:

I chose to name my cocktail after Samba legend Daniela Mercury’s song “Ilha Das Bananas” (Banana Island). My first exposure to her was when she took the stage with Paul McCartney during the Nobel Peace Prize ceremony and I naturally gravitated towards her messages of positivity, embracing diversity and conservation. All thing that are incredibly dear to me. Not to mention she was my first exposure to Samba music as a whole.

Following a deeper dive into the particular idea of conservation, this is also something that affects me personally as my homeland of Floridas unique ecosystem of springs and Everglades faces endangerment, similar to what’s occurring in the Amazon. Something Daniela actively speaks about as well as one of the most influential people in my career as a bartender/restaurant owner, Brazilian chef Alex Ayala. So a very basic principal I apply to my bar program is making sure to utilize every single part of whatever plant, produce or animal we harvest at my restaurant. Sustainability is key, so in this particular cocktail I like to highlight the theme of Danielas song, bananas, and demonstrate how often discarded ingredients such as banana leaves and peels can be used to further elevate the appearance and flavor of a cocktail.

It’s Ka-Sha-Sah!

Recipe by Michael Vander Horn

Ingredients:

• 2 oz Novo Fogo Silver Cachça
• 1 oz Lime Super Juice
• 1/2 oz Salted Banana Peel Oleo Sacchrum*
• 1/2 oz Coconut Cream**
• 4 Dashes Tiki Bitters
• 1 Dash Umami Bitters

Preparation:

Add all ingredients to a shaker tin with ice and shake well. Dirty dump into a fresh cococnut shell. Garnish with grated nutmeg and fresh mint.

Garnish:

Grated nutmeg and Mint

Glassware:

Coconut

Cocktail Inspiration:

Samba is a musical style that brings with it visions of Carnaval and all the fun that goes along with it. Rhythmic and relying on lots of shaking instruments (like a bartender does!), Samba makes one want to dance but still expects a precise execution.

This definition immediately reminded me of the mispronounciation of Cachaça that plagues America. It is so important to educate oneself about other cultures and when using a spirit like Novo Fogo, the precise execution is just as important as all the fun!

It’s Ka-Sha-Sah! offers a tropical medley of banana and coconut flavors along with some classic tiki spices while also hewing close to the base spirit of Novo Fogo Silver. We amplify the banana aromatics of the sugarcane spirit made near Paraña while also tying together some salinity from the nearby ocean. A touch of umami underpins the sour sweetness in this otherwise tropical drink, creating an unexpected depth of flavor to the banana and coconut, while fresh nutmeg layers in more baking spice. Classic lime is brought in through the ultra-sustainible super juice method while the coconut shell is reused as the glass! Through it all, Novo Fogo Silver shines brightly with it’s floral notes standing in contrast to the other elements and freshly slapped mint enhancing the rainforest notes in the spirit. Overall this is a super fun, amazing celebration of Ka-Sha-Sah, Samba and sustainibility!

Maracuja Magic

Recipe by Malachi Boykin

Ingredients:

• 2 Sprigs Cilantro
• 2 Dashes Peach Bitters
• .25 oz Agave
• .75 oz Pineapple Juice
• .5 oz Passionfruit Liquer
• .5 oz Lime Juice
• 2 oz Novo Fogo Silver Cachaca

Preparation:

Add Cilantro Sprigs and agave to shaker tin and muddle them together, add all remaining ingredients and shake vigorously. Fine Strain in to coupe glass, Garnish with Dry Pineapple Half and Cilantro leaves on top.

Garnish:

Dry Pineapple Half/ Cilantro

Glassware:

Coupe Glass

Cocktail Inspiration:

My inspiration for the Maracuja Magic was Bright tropical flavors harmoniously working together with a kick of cilantro to turn up the volume! This cocktail is crafted to put you in the mood to dance and laugh with the ones you love. This is a tropical vacation in a glass and best suited for those who crave a little adventure in their sips!

Morning Routine

Recipe by David Leon

Ingredients:

• Novo Fogo silver- .75 oz
• Novo Fogo barrel aged- .75 oz
• Fogo Coffee cordial- .5 oz
• 3 Salted pineapple chunks-(Muddled)
• 1/2 Lime- Muddled
• 1 tsp Sugar Blend
• Shake & dirty dump
• G: Pineapple frawn fan

Preparation:

Pour all ingredients into your cocktail shaker. (Excluding the sugar.

Muddle the lime and pineapple.

Add sugar.

Shake all ingredients together with crushed ice.

Dirty dump into cocktail glass.

Top with crushed ice.

Garnish and enjoy.

Fogo Coffee cordial- 4 cups white raw sugar

2 cups water

2 cups old espresso

1/2 cup spent coffee granules

4 cups Novo Fogo silver

2 tablespoons vanilla extract

• Bring water and espresso to a boil in a 3-quart saucepan over medium heat. Reduce the heat and stir in sugar 10 minutes. Remove from the heat, stir in coffee grinds, and allow to cool, 30 to 45 minutes.

• When cool, stir in cachaca and vanilla extract. Pour into clean bottles. Close the bottles tightly and store in a cool dark place.

Sugar blend- 1 tbsp Raw white sugar.

1 tbsp- Brown sugar

1 tbsp- Demerara sugar

• Mix all together and store in dry air tight container for future use.

Salted Pineapple- 1 tsp sea salt

40g Pineapple chunks.

• Toss all together and store in an air tight container for future use.

Garnish:

Pineapple frawn fan

Glassware:

Double old fashioned glass (Rocks)

Cocktail Inspiration:

The inspiration for my cocktail "Morning routine", comes from the memory but also everyday practice of getting up in the morning having your coffee and feeling the groove of the music waking you up.

Samba makes me want to move my body just like Salsa and Bomba does, this cocktail pays homage to my family's morning routine that I still practice to this day one simple put a tropical smile on your face and make you want to get up and move your feet. Salud!

Novo 24K Fashioned

Recipe by Donna Bogatin

Ingredients:

• 2 ounces Novo Fogo Barrel-Aged Cachaca
• 1/2 ounce banana liqueur
• Two candied orange twists
• Three dashes aromatic bitters

Preparation:

Make large ice square with edible 24K gold flakes frozen inside.

Place candied orange twists at bottom of serving glass.

Put Novo Fogo Barrel-Aged Cachaca, banana liqueur and bitters in mixing glass.

Add ice to mixing glass and stir for 30 seconds.

Strain mixing glass ingredients into serving glass.

Add the large square of ice to serving glass.

Garnish with Woodford Reserve Bourbon Cherry on decorative cocktail pick.

Garnish:

Woodford Reserve Bourbon Cherry

Glassware:

coupe

Cocktail Inspiration:

Bossa Nova enlivened the music world with it’s fresh wave of sultry sounds. My Novo 24K Fashioned cocktail now enlivens the Old Fashioned world featuring Novo Fogo Barrel-Aged Cachaca in a suave Brazil inspired composition of the sophisticated classic cocktail.

The Bossa Nova sound originated on the tropical beaches of Rio de Janeiro. Novo Fogo organic cachaças are sustainably created in the Atlantic Rainforest. My Novo 24K Fashioned is a fresh wave composition of authentically Brazilian flavors and spirit with the thoughtfully produced Novo Fogo interpretation of Brazil’s national sugarcane spirit at its heart.

The rich character and nuanced complexity of Novo Fogo Barrel-Aged Cachaca is the star of Novo 24K Fashioned. The cocktail’s supporting cast of modifiers highlight and complement the cachaca’s nose of toffee and vanilla, its palate of banana bread and spices and its dark chocolate finish while also echoing the flavors imparted from a distillation in re-toasted 53-gallon American oak bourbon barrels.

The sensual harmony of Novo 24K Fashioned evokes the passion and spirit of Brazil. Saúde!

Novo Idade (New Age)

Recipe by Danny Pimentel

Ingredients:

• 1.5 Oz Novo Fogo Silver
• 1 Oz Fresh Lime juice
• 1 Oz Passion fruit puree
• .5 Oz Simple syrup ( 1 to 1 ratio)
• .5 Oz Cointreau
• .25 oz St. Germain (elderflower Liqueur)

Preparation:

Fresh squeeze lime juice, I had bought passion fruit puree from the store but fresh made would work great as well.

add all ingredients into shaker, shake between 10 to 15 seconds then double strain into a chilled coupe glass

Garnish:

Dehydrated Orange

Glassware:

Couple Glass

Cocktail Inspiration:

I grew up in a Portuguese house hold and the celebrations we had were endless. from birthdays, barbecues or even trips I could remember how bright everything was. from the energy to even the bright foods my aunt from brazil cooked and all the great smells meats her father would grill.

Novo Idade (New age in Portuguese)- is a drink that brings me back from trips I had taken as a kid growing up in California. We would go to the beach regularly as well as spend time outside. The bright flavor from the Passionfruit bring me back to the times on the beach or spending time outside with my cousins. The Cachaca and the notes of citrus and sea salt bring me back to all the amazing food I had grown up enjoying

Sacred & Profane

Recipe by Jef Tate

Ingredients:

• 1 oz Novo Fogo Bar Strength
• .75 oz Tempus Fugit Kina l'Aero
• .75 oz Cynar
• .75 oz Lemon juice
• 1 barspoon Gum (gomme) syrup*

Preparation:

Combine all ingredients into a shaker tin.

Add ice.

Shake for 8-10 seconds

Strain into chilled Nick & Nora glass.

One mist of atomised Bitter Queens Marie Laveau Tobacco Bitters

* Gum syrup may be purchased or made at home

Purchase: https://www.amazon.com/SMALL-HAND-FOODS-Gum-Syrup/dp/B074SH45F9

Recipe: https://www.honestfoodtalks.com/gomme-syrup-recipe/#how-to-make-gomme-syrup

Garnish:

Atomised tobaccco bitters mist

Glassware:

Nick & Nora

Cocktail Inspiration:

During a college trip to Brasil for Carnaval, a Brasilian priestess said to my brother and I, on our way in for the night, "There is nothing entirely sacred and nothing entirely profane." (via translator) I have lived with this memory and perspective ever since. This bittersweet nightcap embodies this mantra and the harmonious, suave and soothing elements of Bossa Nova

Samba Pa Mi

Recipe by Joan Villanueva

Ingredients:

• 1 1/2 oz Novo Fogo Cachaça Bar Strength
• 1 oz Lime Juice
• 3/4 oz Grapefruit Oleo Saccharum *
• 1/2 oz Serrano - Lemongrass Infused Fortaleza Blanco Still Strength Tequila
• 2 oz Pink Ting Grapefruit Soda

Preparation:

1. Add all ingredients to shaker (except soda)

2. Add ice and shake

3. Strain into Smoke Salt rimmed glass

4. Top with soda

5. Garnish with lime wheel

Garnish:

Lime Wheel

Glassware:

Smoked Salt rimmed collins

Cocktail Inspiration:

Inspired by Samba Pa Ti the Carlos Santana song I created a drink that highlighting the light bright citrusy notes in Novo Fogo Cachaça.

Being from Mexico I took the liberty to play with the Paloma. Grapefruit oleo saccharum provided the grapefruit zest profile. The serrano - lemongrass infused Fortaleza provides a spice and grassiness that plays very well with Novo Fogo. To round out the Paloma experience, I finished with Pink Ting soda to give it a bubbly effervescence that makes me want to dance, similar to how I feel when I listen to Samba!

* Grapefruit Oleo Saccharum

ingredients:

Peel of 3 grapefruit

30 grams of sugar

Instructions:

1. Place grapefruit peels and sugar in a tight sealed container and let sit overnight

2. Strain contents and store in fridge when not in use

** Serrano - Lemongrass Infused Fortaleza Blanco Still Strength Tequila

Ingredients:

12 oz Fortaleza Blanco Still Strength Tequila

2 Serrano Peppers

15 grams Lemongrass

Instructions:

1. Place all ingredients in a tight sealed container and let sit overnight

2. Strain contents and store in fridge when not in use

Sleepovers & Samba

Recipe by Jonathan Stanyard

Ingredients:

• 2 oz Novo Fogo Silver Bar Strength
• ¾ oz Orange-Mango-Honey Shrub*
• ½ oz Fresh Lime Juice
• ½ oz Banana Oleo Saccharum*
• ½ oz Aquafaba or Egg Whites
• 2 droppers of Bittermens Tiki Bitters

Preparation:

Method: Add the Novo Fogo Silver Bar Strength, Orange-Mango-Honey Shrub, Lime Juice, Banana Oleo, Aquafaba, and Tiki Bitters into a shaker tin. Close tightly and dry shake for 10 seconds to mix and help emulsify the aquafaba. Add ice to the shaker and shake well for 12 seconds. Fine strain into an ice-filled old-fashioned glass. Garnish with a dehydrated lime wheel and freshly grated nutmeg.

Orange-Mango-Honey Shrub*

4½ oz Fresh Orange Juice

2 oz Apple Cider Vinegar

1½ oz Mango Puree

1½ oz Honey

⅛ oz Vanilla Extract

Pinch of Salt

Combine all the ingredients and mix well until the pinch of salt has dissolved and all the ingredients are incorporated. Store in an airtight container in the refrigerator for up to 6 months.

Banana Oleo Saccharum*

Dice a fresh banana peel(s) and weigh them. Add an equal weight of demerara or cane sugar to the peel. Mix the two well and let it sit overnight or at least 4 - 8 hours. Shake the container often if possible. Strain the peels from the oleo saccharum and keep it in an airtight container in the fridge for one week.

Garnish:

Freshly Grated Nutmeg & Lime Wheel

Glassware:

Old Fashioned

Cocktail Inspiration:

The Samba genre is tropical, bright, loud, and joyous; this cocktail is every bit of that. The Novo Fogo Silver Bar Strength has mighty notes of banana, passionfruit, and lime blossoms. It is tropical and floral, and the flavors in the cocktail are complementary. The samba reminds me of my Nani, a lounge singer who often played and sang to Samba classics during our time together. After sleepovers, I recall our joyous breakfasts, which always had a variety of tropical fruit juices, usually a blend of a few. That inspired the shrub I made with orange, mango, and honey. These pair well with bananas found in the cachaca, which I enhanced with a banana oleo using repurposed banana peels. Adding aquafaba creates a velvety texture, a reminiscence of those beautiful juices my Nani always shared with us while she sang to the Sambas playing on the radio. Using aquafaba and repurposed banana peels aligns with Novo Fogo’s commitment to being eco-friendly, just as I am. The cocktail is rounded out with fresh lime for brightness and tropically spiced tiki bitters. Finished with freshly grated nutmeg, a perfect aromatic spice complements this tropically driven, joyous cocktail, celebrating Novo Fogo and mornings with my Nani.

Sunday Morning

Recipe by Paula Lukas

Ingredients:

• 1.5 oz Novo Fogo Bar Strength Cachaca
• .5 oz Mizu Lemongrass Shochu
• .5 oz Giffard Creme De Cacao Blanc
• .5 oz Byrrh Grand Quinquina
• 3 dashes Novo Fogo Brazilian Coffee Bitters

Preparation:

Combine liquid ingredients in a mixing glass with ice

Stir until chilled

Strain into a coupe

Garnish with edible flowers

Garnish:

Edible flowers

Glassware:

Coupe

Cocktail Inspiration:

My cocktail inspiration is the Brazilian sensation that fused samba with jazz known as the Bossa Nova which means new trend in Portuguese.

When you hear a Bossa Nova tune you want to groove and sway into a leisurely dance . That's what I'm hoping my cocktail will inspire you to do! I wanted to create a spirit forward cocktail that's also easy to sip and will whisk you away to the dance floor!

I chose Novo Fogo Bar Strength Cachaca for it's notes of tropical fruit, red peppers and a touch of salinity. It's very clean but you can still taste a myriad of flavors . A bit of grassiness and herbal notes definitely shine through! It's the lead of the show! Such a delicious spirit!

Mizu Lemongrass Shochu for a citrusy component, Giffard Creme De Cacao Blanc adds a touch of cocoa, Byrrh Grand Quinquina for an herbal quality and Novo Fogo Brazilian Coffee Bitters are my supporting cast that still lets Novo Fogo Bar Strength Cachaca shine through as the star in my cocktail!

I usually name my cocktails after songs . Sunday Morning by Maroon 5 is a Bossa Nova inspired tune that has also been covered by several Bossa Nova artists. The classical guitar rhythm is instantly recognizable!

Super Son Clave

Recipe by Marie Yoshimizu

Ingredients:

• 2 oz Novo Fogo Bar Strength Silver Cachaça
• ½ oz Banana Liqueur (Banane du Brasil)
• 1 oz Fresh Lime Juice
• ¼ Cinnamon-Oat Syrup*
• ½ oz Strawberry- açaí Syrup**
• 2 Dashes of chocolate bitters

Preparation:

Oatmeal-Cinnamon Syrup*

Combine ½ cup of oatmeal and 2 cups of water in a blender and blend lend for 1 to 2 minutes. Strain mixture and discard oats. Measure 1 ½ cups oat milk, 2 cups brown sugar, and ½ table spoon of cinnamon powder in a blender, and blend very well until syrup is not grainy. Strain mixture, and keep refrigerated up to 2 weeks.

Strawberry- Açaí Syrup**

Combine ½ cup of chopped strawberries, 1 tbsp of açaí powder, 1 cup of sugar, and 1 cup of water in a sauce pan, and bring to boil at medium heat. Lower the heat and continue to simmer for 10 minutes. Remove from heat, and let it cool at the room temperature. Strain and keep it refrigerated up to 2 weeks.

Cocktail Recipe:

Peel and slice a banana for garnish.

Combine all the ingredients in a shaker, and shake well with ice.

Add pebble or crushed ice in a glass, and double strain.

Garnish with a lime wheel and mint sprigs.

Garnish:

A lime wheel and mint sprigs

Glassware:

Goblet

Cocktail Inspiration:

Açaí berries are originated in Brazil, and many people like to have healthy açaí power bowl for breakfast with some additional fruits like bananas and strawberries, and crunchy grains or nuts. My original cocktail is like a power bowl in a cocktail that symbolizes Samba music. Açaí berries and strawberries go well together because açaí berries usually have earthy and bitter taste when ripen, and strawberries are sweet and aromatic. The strawberry-açaí syrup brightens the color of the cocktail, and the garnish (lime wheel and mint) also adds the contrast to the color of this drink. The flavor of this cocktail is complex, tropical, and joyous because asides from strawberries and açaí, there is also banana liqueur that adds the tropical flavor, fresh lime juice to brighten the flavor, and cinnamon-oat syrup to add spice and creaminess, and balance out the overall flavors. As açaí berries have earthy and bitter taste when they are ripe and has slightly similar flavor profile like dark chocolate, a few dashes of chocolate bitters were added to bring out the flavors of those berries. The Novo Fogo Silver Cachaça has tropical notes like banana, passion fruit, lime blossom. This cachaça is potent but clean and it takes the leading role in a broad range of cocktails so even in complex flavored cocktails like this one, the spirit will not get lost.

The Gal Costa

Recipe by Ben Fineklstein

Ingredients:

• 2oz Novo Fogo Tanager
• .75oz Blanc Vermouth
• .25 Black Raspberry Liqueur
• 1db Grapefruit Bitters
• 4 drops 1:4 Saline Solution
• Lemon Twist

Preparation:

Combine all ingredients into a mixing glass

Turn on your favorite bossa nova playlist

Stir until Chilled

Strain into a small coupe

Garnish with a lemon twist

Start dancing ;)

Garnish:

Lemon Twist and Good Music

Glassware:

Small Coupe

Cocktail Inspiration:

To be extremely honest, I was not particularly familiar with bossa nova before I began research for this cocktail. That being said, I was very quickly engrossed. The smooth, jazz adjacent rhythms accompanied by lively vocals and intimate energy took over right away. Having bossa nova in the background while this cocktail was being created basically walked me to the end result. I started to lean more favorably to the lovely Gal Costa, which also felt so true to the task due to her brazilian heritage. I wanted to make something smooth that still had a pop. I've been sipping my Novo Fogo Tanager Cachaca for so long now as a more whiskey adjacent option when I'm still looking to enjoy a cane spirit. The beautiful oak notes from the Tanger expression paired so well with a light and tannic vermouth. That provided my smooth backbone and the raspberry, grapefruit, and salt helped to bring a characteristic POP to what is now the Gal Costa.

Arroz E Feijão

Recipe by Xochi Guerreiro Ramos Bennett

Ingredients:

• Rice-washed Novo Fogo Silver Cachaça
• Crema de Coco
• Pear juice
• Lime juice
• Simple syrup (cane sugar)
• Black Bean Sea Salt Foam

Preparation:

Before build:

Rice wash cachaça at least 2 hours beforehand in uncooked Jasmine rice

Toss black beans in black lava sea salt, add water and soak for at least 2 hrs

Combine black beans with 1 cup water, blend and strain. Add 2 teaspoons soy lecithin and 1 oz. Creme de Coco to black bean mixture - blend

Build in shaker:

2 oz. rice-washed cachaça

1.25 oz. coconut-pear juice

.75 oz. lime juice

.5 oz. simple syrup

Shake, strain over large ice cube

Slowly layer black bean sea salt foam on top

Garnish:

Dehydrated Bay Leaf

Glassware:

Rocks glass

Cocktail Inspiration:

This cocktail reflects a true classic household staple deeply rooted in Brasilian culture and tradition- rice and beans. Like the Bossa Nova theme, this cocktail is smooth and elegant, yet does not deny the vivacious spirit of Brasil with this cachaça-forward, yet balanced ambrosial.

Aventura Em Nova York

Recipe by Peyton Edmondson

Ingredients:

• 1.5 Oz. Biquinho Pepper infused Novo Fogo - Barrel Age Cachaca
• 0.5 Oz. Caju Syrup
• 0.5 Oz. Biquinho Pepper Purée
• 0.5 Oz. Cocchi Americano
• 0.5 Oz. Lemon Stock

Preparation:

For the Biquinho Pepper infused Novo Fogo barrel aged cachaca I used 1 bottle and used about 15 peppers cut in half. I let that sit for 2 days then fine strained the peppers out.

For sustainability, I used the infused Biquinho peppers in two different ways. Firstly, I used most of them to make a Biquinho pepper purée. After dimly blending them, I added 1/4 teaspoon of salt and cayenne pepper to brighten the flavors. The remaining leftover peppers I dehydrated for 1 day, then finely ground up with a mortar and pestle. Added a dash of cayenne and salt to make the garnished salt rim.

The Caju Fruit syrup was made from Caju Fruit concentrate. I used 3/4 cup of Caju Fruit concentrate, 4 cups of water and 3 cups of granulated sugar. Then heated that in the stove until the sugar was completely dissolved.

Then I made a lemon stick to made sure all components used were not put to waste. I cut 5 lemons in halves and added them to 4 cups of boiling water. After letting simmer for about 30 minutes I strained the stock through a fine mesh strainer and cheese cloth. Then dehydrated the remaining lemon halves from the stock for the garnish.

Garnish:

Full rim of dehydrated bequinho pepper, cayenne pepper, and salt mixture. Dehydrated lemon half from stock, 3 bequinho peppers in the lemon, and a bias cut banana leaf.

Glassware:

Rocks glass

Cocktail Inspiration:

My cocktail was inspired by my recent trip to New York City with my General Manager and lovely bartending mentor. I’m from Alabama and have never personally travelled much.

While in NYC, my favorite spot (and Brazilian!) was Berimbau in the East Village. It was my first REAL taste for all things Brazilian. I had a Caju Caipirinha with instantly sent my tastebuds flying. When creating a cocktail that brings to life Samba, i thought of Caju and the vibrant and tropical essence that is present in the joyful and lively world of Samba.

Baker's Dance

Recipe by Erika Flowers

Ingredients:

• 1.5oz Novo Fogo Silver Cachaça
• .75oz Giffard Banane du Brésil
• .25oz Tempus Fugit Créme de Cacao
• .5oz Fresh Lime Juice
• .25oz Fresh Orange Juice
• 2 Dashes Bittermens Burlesque Bitters
• 3 Dashes Angostura Bitters

Preparation:

Add Novo Fogo Silver Cachaça, Banane du Brésil , Créme de Cacao, Lime and Orange Juice, and 2 dashes of Burlesque Bitters to collins glass. Fill glass halfway with pebble ice and swizzle vicariously until frost forms on the outside of glass. Top with more pebble ice and garnish with 3 dashes of angostura bitters and a banana chip.

Garnish:

Banana Chip

Glassware:

11oz Collins glass

Cocktail Inspiration:

"Baker's Dance" is inspired by the late Josephine Baker's famous banana dance, the flavors found in and complimented by Novo Fogo Silver Cachaça, and the influence of the African Diaspora. In choosing Samba as my theme, I knew I wanted to create movement and layers literally and figurativly within my cocktail. Bitters play an important role in this cocktail serving as the African percussion of sorts that is the foundation of Samba music. Burlesque Bitters takes a spin bringing hints of hibiscus to this cocktail, while a float of Angostura's blend of spices add to the cocktail's complexity.

"Baker's Dance" combines flavors that accentuate and compliment the tasting notes of the star of the show, Novo Fogo Silver Cachaça. The use of Giffard's Banane du Brésil was intentional not only for its use of Brazilian bananas but with its hint of Cognac it also serves as a nod to the French dancer. A hint of Créme de Cacao highlights yet another tropical fruit and flavor found in the lush rainforests of Brazil. I also exemplified the movement of Baker's infamous banana skirt with the swizzle stick preparation method. "Baker's Dance" does just that on the palate. Dance! It is a citrusy tropical beverage I would easily enjoy more than one of on the dance floor of a samba party.

Bananagram

Recipe by Eddie Augustine

Ingredients:

• 1 oz Novo Fogo Silver
• 1 oz Dolin Blanc
• .5 oz Salers Aperitif
• .5 oz Giffard Banana du Bresil
• 5 mint leaves

Preparation:

Add ingredients to mixing glass, muddle mint leaves. Stir on ice, then strain onto fresh ice.

Garnish:

Mint Sprig

Glassware:

Old Fashioned glass

Cocktail Inspiration:

For the Bossa Nova category, I was inspired by the White Negroni, one of the better new additions to the cocktail pantheon. I used Giffard's Banane de Bresil to compliment Topo Fogo's natural banana flavor notes and the oils of the mint leaves to further brighten the cocktail, creating a silky, spirit-forward drink that still feels light and tropical

Batida Mexida

Recipe by Bailey Weakley

Ingredients:

• 1.5 oz Coconut oil washed Novo Fogo Colibri Cachaca
• .25 oz Milk clarified passionfruit syrup
• 5 drops Salt solution
• 6 drops Mole bitters (Bittermens)

Preparation:

1. Add Ingredients to mixing glass.

2. Add ice to mixing glass and stir.

3. Strain into Rocks glass/DOF over one large ice cube

4. Express grapefruit oil over drink and rest peel/twist on the rim of the glass

COCONUT OIL WASHED NOVO FOGO COLIBRI CACHACA

250ml Novo Fogo Colibri Cachaca

2 oz unrefined Coconut oil

1. Heat Coconut oil until melted

2. Combine coconut oil and cachaca. Gently stir, then let sit at room temperature for around 4 hours

3. Place in freezer and leave overnight or until coconut oil freezes.

4. Fine strain out the solid coconut oil

PASSIONFRUIT SYRUP

1 part Passionfruit puree

1 part 2:1 Simple Syrup (2 parts sugar : 1 part water)

1. Combine passionfruit puree and 2:1 simple syrup

2. Shake to combine

MILK CLARIFIED PASSIONFRUIT SYRUP

2 oz Passionfruit Syrup

.5 oz Whole Milk

1. Combine passionfruit syrup and whole milk. The milk will curdle.

2. Let sit at room temperature for at least 2 hours

3. Fine strain through coffee filter/paper towel etc. At first the strained syrup will appear cloudy. Make sure to switch out the container and restrain the first ounce or so once the milk curds have settled.

SALT SOLUTION

80 grams water

20 grams Salt

1. Combine water and salt and shake to incorporate.

2. Store in a dropper bottle

Garnish:

Grapefruit Peel/Twist

Glassware:

Rocks Glass/DOF

Cocktail Inspiration:

I took direct inspiration from the Brazilian cachaca drink Batida de Maracuja e Coco. I wanted to create a spirit forward cocktail which uses the flavors of that shaken, sweet, and creamy classic.

Batida Mexida, meaning mixed or stirred milkshake, combines the classic flavors of coconut and passionfruit with the wonderfully aged Colibri Cachaca. Another translation can mean scrambled beat, which I think fits right at home in the Bossa Nova category. Added to the mix is a hint of chocolate from mole bitters, grapefruit zest to brighten and bind with the cinnamon found in the cachaca, and salt to enhance the flavors just a touch. Using the old technique of milk clarification came in handy, as I wanted to somehow add milk to the drink without actually having a milky cocktail. This technique gives the passionfruit syrup a smooth and creamy consistency.

Novo Fogo Colibri Cachaca is the star of the show here, while the other flavors dance in the background. This drink is a silky smooth, spirit forward cocktail that pairs wonderfully with the laid back style of Bossa Nova. Being that Bossa Nova is a relaxed style of Samba, I wanted to make the same transformation in cocktail form. Sit back, relax, and enjoy the rhythm of the Batida Mexida

Beija Flor

Recipe by Chantalle Dias

Ingredients:

• 1-1/2 oz - Novo Fogo Colibri Cachaça
• 1/2 oz - Fresh Lemon Juice
• 1/2 oz - Homemade Ginger Simple Syrup
• 1/3 oz - Freshly Juiced Passionfruit
• 1/2 oz - Canned Condensed Milk
• 1 Splash - Coconut Water no pulp

Preparation:

Add 1-1/2 oz Colibri cachaça, 1/2 oz fresh lemon juice, 1/2 oz ginger simple syrup, 1/3 oz fresh passionfruit juice, 1/2 oz condensed milk and a splash of coconut water with no pulp into a dry shaker. Dry shake all ingredients rapidly for about 20 seconds. Add ice into shaker and shake again for another 20 seconds. Spray orange bitters to coat glass two times and fill with crushed ice. Strain cocktail into glass. Zest dark chocolate on top of entire drink. Garnish with edible orchid flower. Enjoy!

Garnish:

Ghirardelli dark chocolate zest & Edible orchid flower

Glassware:

Rocks Glass

Cocktail Inspiration:

Brazil is an amazing country filled with passion and adventure. The time I was able to spend there I was surrounded with love of the family, churrasco, caipirinhas and of course music and dance. I remember being taught how to samba for the first time at the family churrasco and it brought everyone together dancing the night away. You can see how powerful samba is during carnaval watching the dancers you can feel the spirit and soul of the country. I believe that my cocktail represents samba with its tropical flavors blending together just like the beautiful variety of colors worn during traditional samba. I decided to use the Colibri cachaça from Novo Fogo because one of the flavors you can taste is the passionfruit, which is my favorite fruit to indulge in when I was in Brazil. I also loved the other notes of this cachaça being cinnamon, banana, toffee and snickerdoodle. I knew this would be a great way to make a complete twist on a Brazilian lemonade and this is why I added in the condensed milk. This cocktail is topical and refreshing the perfect dessert cocktail to indulge in. In my perspective this cocktail reflects Brazil’s Alegria to me because each sip reminds me of being at the family churrasco enjoying great food, cocktails and of course dancing and listening to samba all night long. That is happiness to me.

Beija Flor

Recipe by Lucas Miranda

Ingredients:

• 2oz - Novo Fogo Silver infused with Butterfly Pea Flower
• 0.25oz - Green Chartreuse
• 0.5oz - Guaraná Syrup
• 0.75oz - Fresh lime juice
• 10 drops of Orange Blossom Water

Preparation:

Measure out 8oz of Novo Fogo Silver into a sealable jar.

Add 1 Tablespoon of dried Butterfly Pea Flower to the 8oz of Cachaça.

Let that infuse for 24 hours. After, strain that infusion through a paper/coffee filter.

Add 8 more ounces of the Novo Fogo Silver to the strained Cachaça and you're done.

Now grab your cocktail shaker and add the following:

2oz - Novo Fogo Silver infused with Butterfly Pea Flower

0.25oz - Green Chartreuse

0.5oz - Guaraná Syrup

0.75oz - Fresh lime juice

10 drops of Orange Blossom Water

Add ice and shake

Double strain into a chilled cocktail coupe and garnish with an edible Orchid or flower of your choice

Garnish:

Edible Orchid or flower of your choice

Glassware:

Cocktail Coupe

Cocktail Inspiration:

The Beija Flor is one of Brazil's most iconic creatures and even featured on the back of the R$1 bill when it was being circulated. In English it's simply called a Hummingbird but the words "beija flor" literally translate to "flower kisser". So with that in mind I set out to create something that is bright, floral, tropical, complex and quintessentially Brazilian. Traits that are also used to describe Samba. The purple Cachaça represents the bright and colorful nature of Samba. The Guaraná syrup is an unmistakably Brazilian flavor. The lime juice adds a slight puckering sour feeling reminiscent of a Cuíca being played. The Green Chartreuse and Orange Blossom Water add a delicate and complex floral element. Much like Samba when broken down, is more complex than it sounds at first listen.

Beijo Do Sol

Recipe by Peyton Edmondson

Ingredients:

• 1.5 Oz. Novo Fogo Bar Strength
• 1 Oz. Acid Adjusted Sungold Kiwi Syrup
• 0.5 Oz. Italicus Bergamot Liqueur
• 3 dashes of Eucalyptus bitters
• *force carbonated

Preparation:

When creating the sungold kiwi syrup, I used 4 kiwis, all skinned, finely diced up with 1 cup of granulated sugar and 1 cup of water. I heated that up until all the sugar was dissolved. Then finely strained the syrup. I added about 1 1/2 teaspoon of citric acid to the syrup.

I used one kiwi and sliced in the about 1/4 in circular slices and dehydrated.

*Force Carbonation

I added all the components of the cocktail to a soda bottle and made sure it was chilled. I connected the glass line to the top of the bottle, the other end connected to the CO2 tank. Then slowly allowed the CO2 to flow into the bottle. Once setting the desired pressure and allowing to get desired carbonation, I removed the gas line and stored.

I served the cocktail in a glass for desired aesthetic.

Garnish:

Dehydrated Kiwi Wheel

Glassware:

Collins Glass

Cocktail Inspiration:

When creating this cocktail, the soothing sweet melodies of Bossa Nova came to mind. I wanted to pair the Novo Fogo Bar Strength with something light and sweet enough to really let the cachaca shine through. Sungold kiwis came to mind for their sweet and tangy undertones. To me both Bossa Nova and Sungold Kiwi evoke a sense of relaxation, beauty and tropical vibes. This is a cocktail that has vibrant notes that will enhance the mellow sounds of Bossa Nova.

Belleza Sipper

Recipe by Kaylor Susong

Ingredients:

• 1 1/2 oz. Novo Fogo Cachaca
• 1/2 oz. Lemon Super juice
• 1/2 oz. Açaí syrup
• 1/4 oz. Bonal
• 1 dash Angostura Cocoa Bitters
• Shake and double strain into couple glass

Preparation:

Açaí syrup- blend 200 grams sugar in the raw, 200 grams of water, and 3 teaspoons of açaí powder in a blender until smooth.

Garnish:

1/3 rim of chocolate salt and light sprinkle of açaí powder

Glassware:

coupe

Cocktail Inspiration:

When my bar manager presented me with this challenge I had a huge inspiration for a cocktail that could happily fit into the Samba category. A caipirinha is one of my go to drinks, the sugarcane spirit pairs so easily with the balance of crisp citrus and sweet. I love working with fruits and pairing proper ingredients to the spirit while creating a refreshing balance. I was inspired by native Brazilian fruits and found that açaí could be paired very well. Açaí has a lovely fruity flavor while still holding bitter and earthy notes to it. This super fruit pairs perfectly with Cachaca. When looking into other ingredients i knew chocolate and herbal ingredients would also compliment the Novo fogo and açaí. This Brazilian based drink reflects a fresh and clean environment, while shining the light onto its main ingredient, Novo Fogo Cachaca.

Bird

Recipe by Trevin Hutchins

Ingredients:

• 1 1/2 oz Novo Fogo Bar Strength Cachaça
• 1/2 oz Aelred Melon Aperitif
• 1/4 oz John D. Taylor Velvet Falernum
• 3/4 oz Passion Fruit Juice
• 1 1/2 oz Avocado Coconut Cream

Preparation:

Avocado Coconut Cream

In a blender combine one ripe medium sized avocado with one 15 oz can of Coco Lopez. Blend until completely smooth.

Passion Fruit Tuile

Combine 50% (by weight) passion fruit seeds to white sugar with a pinch of xanthan gum for stability. Dehydrate at 135F for 24-48 hours. Cut into 1 1/2 inch disks. Store in an airtight container.

Garnish:

Passion Fruit Tuile

Glassware:

Colorful Mug

Cocktail Inspiration:

The first time I saw Samba it was a recording of Carnival playing on loop behind the bar at Radio Habana in San Francisco’s Mission district. I remember being with friends and being completely absorbed by the joyous movement of the dancers with their feathered headdresses. It reminded me of the dancing Bird of Paradise. I took this moment as inspiration for my cocktail, Bird. I wanted to capture the bright colorful movement of the dancers with bright and colorful ingredients that elevate different notes of Novo Fogo Bar Strength Cachaça. Melon, passion fruit, and coconut are brighten the tropical profile of the cachaça while avocado and falernum are meant to elevate the grassy notes with earth and spice. Last, to compliment the sustainable practices of Novo Fogo I created a zero waste garnish made by dehydrating the passion fruit seeds into a sweet and sour tuile.

Boa Tarde Brazil

Recipe by Travis Sanders

Ingredients:

• 2oz Novo Fogo barrel aged cachacha
• 0.5oz Quentão syrup (ginger, cinnamon, lemongrass, clove)
• Top with Guaraná soda

Preparation:

Quentão syrup: combine 1 cup sugar with 1 cup hot water in a pot. Stir until sugar dissolves. Add half cup diced ginger, 2 cinnamon sticks, 8 cloves, and 1 diced lemongrass stick. Simmer for 20 minutes then strain out solids.

Garnish:

Garnish with thin lime wheel and ginger candy

Glassware:

Collins glass

Cocktail Inspiration:

Samba music is joyous, made to dance but also elegant and refreshing. My cocktail combines the banana bread baking spice notes the barrel aging adds with a syrup inspired by Quentão, a traditional winter cachacha cocktail. Notes of ginger and lemongrass combine with the traditional savory grassy notes of the sugar cane. Topped with guaraná soda for a refreshing effervescence and caffeine pick me up, this cocktail is the perfect afternoon sipper after a long hot day to prepare for an evening out dancing.

Braz Monkey

Recipe by Danny Posey

Ingredients:

• 2 Oz Novo Fogo Bar Strength cachaça
• .5 Oz rich banana oleo syrup*
• 3 dashes black walnut bitters

Preparation:

In a mixing glass, add syrup, bitters and cachaça and stir 10-15 until well chilled. Strain into a rocks glass over a large cube and garnish with a banana chip.

*Rich Banana Oleo Syrup

2 banana peels, cut into small portions

2 cups sugar

1 cup water

Combine banana peels and sugar in ziplock bag (or similar container), making sure all the peels are thoroughly coated, and let sit for 48 hours. After 48 hours, empty contents into a pot on the stove, add water, and simmer for 10 minutes, stirring occasionally. Let cool, strain out the banana peels, and bottle.

Garnish:

Banana chip

Glassware:

Rocks

Cocktail Inspiration:

When I think spirit-forward cocktails, my mind goes to stirred, bold creations with minimal modifiers that focus on the base spirit; what’s more simple yet suave like a bossa nova than an old fashioned? For this take on a traditionally whiskey-based classic cocktail, I wanted to bring attention to the ripe banana notes I got as soon as I opened the bottle; I wanted my sugar to accentuate that flavor profile. To round it off, what harmonizes with sweet banana better than walnuts (I know you’re salivating thinking about grandma’s banana bread right now).

Cock Fight

Recipe by Sandy Patton

Ingredients:

• Novo Fogo barrel-aged Cachaça, Cynar 70, spiced Cinzano sweet vermouth, Regan orange bitters

Preparation:

Crush and lightly toast 5 cardamom pods and 1 cinnamon stick per cup of vermouth and let infuse for two days.

1.5 oz barrel aged

.75 oz spiced vermouth

.5 oz Cynar 70

2 dashes orange bitter

Garnish:

Orange peel

Glassware:

Nick and nora

Cocktail Inspiration:

This cocktail was inspired by the cocktail rabo de galo, which translates to rooster tail or more literally cocktail. Using the ground work of rabo de galo it is reconstructed with slight nuances ie barrel again and spicing that elivate and showcase flavors we are accustom to in the fall seasons of Pennsylvania and clearly showcase beautiful Brazilian Cachaça.

DEBAIXO DO SOL (UNDERNEATH THE SUN)

Recipe by Monique Silva

Ingredients:

• •2oz Barrel Aged Cachaça
• •.5oz Montenegro Amaro
• •.5oz Antica Formula Sweet Vermouth
• •1 Dash The Bitter Truth Chocolate Bitters
• •2 Dashes of Infuse Aromatic Bourbon Bitters
• •Top with Guaraná Soda
• •Garnish with:
• 1 Fabbri Amarena Wild Cherry,
• 1 Edible Micro Marigold flower

Preparation:

1. Prep chilled Nick and Nora glass

2. In a Yarai mixing glass, combine the following ingredients:

•2oz Barrel Aged Cachaça

•.5oz Montenegro Amaro

•.5oz Antica Formula Sweet Vermouth

•1 Dash The Bitter Truth Chocolate Bitters

•2 Dashes of Infuse Aromatic Bourbon Bitters

3. Add Ice and stir for 30 seconds or until chilled

4. Strain into Nick and Nora glass with a Julep strainer

5. Using tongs drop/sink 1 Amarena Wild Cherry

6. Top with Guaraná Soda

7. Using tongs float micro Marigold flower on top of cocktail

8. Enjoy

Garnish:

1 Fabbri Amarena Wild Cherry and 1 edible Micro Marigold Flower

Glassware:

Nick and Nora

Cocktail Inspiration:

My cocktail Debaixo Do Sol (Underneath The Sun) was inspired by a song from one of the original Grandfathers of Bossa Nova music, Antônio Carlos Jobim. His song “O Morro Não Tem Vez” (Which loosely translates to “The Slums Don’t Have A Chance”) is an exquisite collaboration of the harmonious sounds, that were coming out of the Favelas (slums or ghetto) during a time when Brazil was suffering from a military dictatorship.

To me Bossa Nova music is suave yet intricate, smooth and calming with upbeat tempos and rhythms. I wanted to create a cocktail that embodied all of these characteristics. Thus, making Bossa Nova music truly unique.

I chose to use Novo Fogo Barrel Aged Cachaça as my spirit of choice due to its richness and complexity on the pallet. Debaixo Do Sol is a smooth, spirit forward cocktail. With notes of vanilla, toffee and dark chocolate. Combined together with Sweet Vermouth, Amaro, Bitters, and Guaraná soda. This cocktail will transport you back into time where Bossa Nova originated. In the Favelas of Rio de Janeiro, underneath the Brazilian sun.

Saudé!

Deixa Acontecer

Recipe by Kai Lucas

Ingredients:

• 2oz (60ml) Novo Fogo Bar strength cachaça
• 1oz (30ml) Samba Shrub*
• .75oz (20ml) cajú Juice
• Top Guarana Soda

Preparation:

SAMBA SHRUB*

-Take three passion fruits and scoop out 150g of Passion Fruit pulp, 75g of frozen Açai Packet, 100g of chopped up banana, and 100g of Demerara sugar and add all the ingredients to a metal bowl.

- Take a muddler and muddle all ingredients until you can no longer see any dry whole sugar.

- cover and place in the fridge overnight or 10 hours.

- Take out of Fridge and add 100mls of Coconut Sap Vinegar.

- Stir together until you cannot see anymore sugar.

- Double strain through a fine mesh strainer and a cheesecloth into a bottle and refrigerate.

Shelf Life~ 4 weeks( Best by this date but wont spoil because of the vinegar it will just lose potency after this period.)

1. Turn on your speaker to a song called "Deixa Acontecer" by Grupo Revelação.

2. Add all ingredients except for the Guaraná Soda to a shaker and shake well while dancing some Samba(~20secs).

3. Grab a Hawthorne strainer and strain into empty mug.

4. Crush some Ice and fill mug 3/4 of the way to the top.

5. Top off with Guaraná Soda ( roughly 1/4 of the total liquid is the soda).

6. Gently combine soda and other ingredients with a spoon and fill glass to top with Crushed Ice.

7. Add a straw, Garnish with Yellow and gold edible flowers, and Serve to your guest with a smile :).

Garnish:

Edible Flowers( yellow, Gold, Green, and Blue whichever color is available.

Glassware:

Peacock Glass Mug

Cocktail Inspiration:

The inspiration for this cocktail like the title says just happened. For me there was one product in your line that stood out and screamed Samba and that was your NovoFogo Bar-strength. The Bar-strength Has the amazing notes of Banana, and passionfruit that the original silver has and turns them up a notch really intensifying them just like a great Samba song would do to the dance floor at a party! After I realized this was the perfect Cachaca for Samba I looked back through the history of this amazing art form and found its Early Roots in Angolan Culture. When I visited Angola I tried Coconut Vinegar for the first time and it was such a unique flavor that I now use it in a lot of dishes and amazing ingredients like the shrub I used in the Cocktail. Also While I was over there I realized that truly Angola has the best bananas in the world. I wanted to take the old parts of Samba history and blend them perfectly with the current day samba and I drew the inspiration from my Girlfriend who was a professional Samba dancer in Curitiba and she has been teaching me how to Samba and she told me every-time they would perform in Rio which is the home of Samba they would eat Açaí bowls which is one of the most loved snacks by the carioca and to go with that theres nothing better than a perfectly ripe Passionfruit because “when you eat a good one you just wanna get up and dance!” She has taught me that Samba is a three step dance so I knew I needed one more ingredient to create a true Samba for the mouth. For this I looked for an ingredient that may have started in a small village and spread all over brazil just like Samba has and this for me was Cajú juice! Not only does this help to round out the acidity and sweetness of the shrub but it also helps to tie in the crazy cachaca to create a truly harmonious rhythm for your tastebuds. The first Samba song I heard and still my favorite was “Deixa Acontecer” by Grupo Reveleção this song inspired all the ingredients for me to truly create a samba drink, you have to have ingredients that would have just come together naturally and all of these are loved all across Brazil just like Samba and naturally would come together. At the end of every great Samba song there is only one thing you can do and that is get ready for the next song! That is where Guaraná come into the dance of this drink. Guaraná is a common caffeine and energy source for Brazilians and is often consumed before a long dance performance. Not only does the Guaraná Soda adds a bubbly brightness to the drink that describes exactly exactly how Samba makes you feel inside it will immediately give you a boost of energy to Dance and keep drinking it all night long

For the Glass I was inspired by My girlfriend once again she showed me the outfits that her and her fellow dancers would wear whenever they had a performance and it immediately reminded me of a peacock with all the bright colorful feathers and bright colors for the costumes. The Garnish is also inspired bu the beautiful bouquets in their costumes and how seeing the Samba Dancers dance is as beautiful as a Flower.

Deodato & Pele Delight

Recipe by Dayton Owens

Ingredients:

• 1.5 oz Novo Fogo Barrel-Aged Cachaca
• 2.5 oz Jumex Strawberry-Banana Nectar from Concentrate
• .5 oz Banane Du Bresil Liqueur by Gifford
• .5 oz Fragola Strawberry Liqueur by Bepi Tosolini
• .25 oz Strawberry Puree Infused syrup by Real
• .25 oz Tingala Liqueur

Preparation:

Muddle 1/4 fresh sliced banana & 2 fresh diced strawberries

add .25 oz of strawberry puree to help when muddling

Then add the Novo Fogo, Banana Du Bresil, and Fragola Strawberry Liqueurs

Add ice to the shaker & vigorously shake for at least 15 seconds.

Put ice in a 10-12 oz highball glass. Use a double strain to pour the cocktail into the glass. Top with a floater of .25 oz Tingala Liqueur. Garnish with a slice of banana and a half-sliced strawberry.

Garnish:

Sliced Banana & 1/2 Strawberry

Glassware:

Highball Glass

Cocktail Inspiration:

Back in the 70s, I was a massive fan of Deodato's music, who introduced me to Samba and Basa Nova music. My idol was also Pele, whose style and flair on a pitch were like the music of Brazil. Pele was my inspiration to play futbol and coach a Brazilian style. I was so blessed to have met him at an NSCAA coaching event before he passed away. So my inspiration was creating a cocktail with the Brazilian flair of Deodato and Pele in honor of both men. The Brazilian influence is also in the Banana Du Bresil and the Tingala, which is made from electric daisies or buzz button flowers in the Brazilian Amazon.

Different Drum

Recipe by Will Burnett

Ingredients:

• 0.75oz Novo Fogo Colibri
• 0.75oz Novo Fogo Barrel-Aged
• 0.75oz Cardamaro
• 0.75oz Giffard Passion Fruit Liqueur
• 1 dash Bittermens Mole Bitters
• 1 dash 20% saline solution

Preparation:

For the saline, dissolve 1 part kosher salt in 5 parts water.

For the cocktail, stir all ingredients with ice in a mixing glass with ice, strain into a coupe, and garnish with a pineapple wedge and frond.

Garnish:

Pineapple wedge & frond

Glassware:

Coupe

Cocktail Inspiration:

This cocktail is inspired by the unique flavors of the Colibri expression. Every time I taste the Colibri I'm blown away by the singular flavors imparted by the amburana wood. Much like bossa nova was a new wave of music still rooted in on old tradition, I see Novo Fogo as leading the vanguard in cachaça production while building on the past. Each expression has at its core the mindful production and bright cane flavors that define the category but Novo Fogo Colibri travels to the beat of a different drum, showcasing the unique woods that grow in Brazil and the flavors they can impart to the spirit.

The amburana in the Colibri brings a fascinating nutty element that I wanted to highlight with Cardamaro. The tropical fruit notes are brought out by the passion fruit liqueur. The saline bolsters the bright and vegetal cane notes and the mole bitters grounds the cocktail, back to the earth which sprouted the cane.

Docinho De Ipanema

Recipe by Kai Lucas

Ingredients:

• 1.5oz (45ml)- Novofogo Graciosa Cachaça
• 1oz (30ml)- Brigadeiro Batter syrup*
• .5oz (15ml)- Dark Cacao Liquor
• 2 dashes- Chocolate Bitters
• 2 Dashes- Toasted Coconut Bitters

Preparation:

1. Turn on " The Girl From Ipanema" by Antonio Carlos Jobim.

2. Grab a chilled stirring Glass.

3. Add all ingredients to the stirring Glass.

4. Stir well ( roughly 45 seconds).

5. Grab a chilled coupe glass.

6. Add fresh ice to the stirring glass and strain through fresh ice into a chilled coupe glass.

7. Grab some Fresh Brigadeiro.

8. Serve glass and Brigadeiro on the side with a smile :).

9. Take a sip and then a bite out of the Brigadeiro.

Garnish:

Brigadeiro with toasted coconut flakes (on the side)

Glassware:

Chilled 6 oz coupe

Cocktail Inspiration:

" Docinho de Ipanema" is my tribute to the timeless genre of Bossa Nova and quite possible the most popular Bossa Nova song "Girl from Ipanema". Much like Bossa Nova’s soothing rhythm, the drink offers delicate layers that gradually reveals its intricate flavors - the bittersweet chocolate melding gracefully with the creamy sweetened condensed milk, nido and caramelized butter, much like Bossa Nova's syncopated yet harmonious beats. The creaminess of the drink embodies Bossa Nova's smooth and flowy tunes, while the richness of the chocolate echoes the deep, permeating emotion found in the genre's lyrics. The effortless fusion of these elements creates a curated dance of taste that transports one to the golden beach of Ipanema, much like the beat of Bossa Nova coursing through one's veins, carrying the spirit of a nation within its melody. "Docinho de Ipanema" is not only a beverage, but a sensory experience of Brazil's history and beautiful richness of the amazing brigadeiro an echo of Bossa Nova in a glass.

Escola De Samba (Carnaval)

Recipe by Andre Sousa

Ingredients:

• 1.5oz (45ml) Novo Fogo Silver or Chameleon (+.5oz if desired)
• .5oz (15ml) 1738 or other rich Cognac
• 1oz (30ml) Fresh Cashew Juice
• .5oz (15ml) Sugar Cane Juice
• 1oz (30ml) Fresh Lime Juice
• .5oz (15ml) 5 Spice Syrup

Preparation:

Start by juicing fresh fruits and source sugar cane juice if necessary.

This subtle yet spice-forward syrup can be made with a variety of spices with successful results. This is the recipe I followed for my last batch, although the variety of spices tends to vary at my bar.

5 Spice Syrup:

Cinnamon (stick), Clove, Nutmeg, Black Peppercorn, Star Anise

Toast 5-7 Cinnamon sticks in a hot pan, then add:

1/8 Cup of Cloves

6-8 Nutmegs, halved or crushed

1/4 Cup Black Peppercorn

1/4 Cup Star Anise

Toast lightly on high, add 1 Cup Water + 2 Cup Demerara Sugar and simmer to make rich syrup. Cool before making cocktail.

Blend all ingredients with 1" ice cubes, put liquid in blender and cover with ice. Blend until slush-like consistency.

If at all necessary, cocktail can be shaken vigorously and served on the rocks. Boxed Cashew juice is readily available at some supermarkets, and sugar cane juice can be found at Latin markets nationwide but also on Amazon.

Garnish:

Lit Cinnamon Stick "cigar," Lime Wheels, Large Mint Bush

Glassware:

Hurricane or Chalice

Cocktail Inspiration:

Carnaval, the annual Latin-American festival and celebration is widely observed and respected in Brazil across the country as well as many other South American and Caribbean countries. The spirited festival is embodied in this Samba-inspired cocktail, where a strong boozy backbone complimented by fresh, sweet native juices are then balanced with tartness and spice, no stranger to northern Brazil and her Caribbean neighbors. It's hard not to enjoy a good Samba, especially around the time of Carnaval, now with one of these in hand!

Estrelar

Recipe by Clayton Cooke

Ingredients:

• 2 oz Novo Fogo Colibri
• 1 oz Keen Toasted Cashew Orgeat
• .75 oz Lime Juice
• .5 oz Tempus Fugit Crème de Banane
• .5 oz Mango Nectar
• .5 oz Passion Fruit Syrup
• .25 oz Rich Demerara Syrup

Preparation:

Keen Toasted Cashew Orgeat:

285 g Raw Cashews

56 g Dried Papaya

28 g Pineapple Chips

28 g Mango Chips

600 g Water

900 g 1:1 Cane Syrup

Toast Cashews at 350 F for 6 minutes. Soak in the water overnight.

Add cashews, water, pineapple chips, mango chips, and dried papaya to high powered blender. Blend until smooth. Slowly add 1:1 cane syrup to running blender to emulsify.

Pour the blended liquid through loose cheesecloth. Lightly wring it out to extract as much liquid as possible without pushing any grit through.

Bottle and it is ready to use.

I used Teardrop Lounge Passionfruit Syrup for the passionfruit.

Garnish:

Trimmed Pineapple Fronds

Glassware:

Tall Collins over Crushed Ice

Cocktail Inspiration:

I have loved Samba music since childhood. The upbeat rhythms and the diverse exploration of sounds within the genre are lively, engaging and playful, while still being complex and thought provoking.

When I read about this competition, I was filled with excitement and began composing my drink. I wanted it to be rich and complex, but, I wanted it also to be tropical and fun. I found myself in my kitchen, when ‘Estrelar’ by Marcos Valle came on, and I knew, that this song, would fuel my final composition. Like the tempo changes within ‘Estrelar’ this cocktail too, changes tempo and journeys around in all different directions. It is fitting to use the Colibri cachaça, because I feel this drink dances and darts around with fluidity, much like a hummingbird flies, and the samba rhythms play.

It is toasty, warm, and rich, with elements of baking spices and vanilla, all balanced with the tropical elements of passionfruit, mango, papaya, and pineapple.

I feel the resulting cocktail is one full of harmony and joy that not only aligns with the music and tradition of samba, but also, highlights the beauty within Novo Fogo’s Colibri.

Fruito Do Espirito

Recipe by Nadine Medina

Ingredients:

• 2 oz Novo Fogo
• 50oz. - Monin Cantaloupe Syrup
• .50 oz. Coconut water
• ⅓ bar spoon Turmeric powder
• 2 ml - Citric Acid
• 1.75 oz. - Cinnamon Orange herbal Tea
• Papaya Lemon zest foam Recipe
• 2 T Papaya Powder mix (Tea Zone)
• 1 t Perfect Puree Lemon zest
• 2 egg whites
• 4 drops of saline
• Shake well and put into ISI, then into the cooler until very chilled.

Preparation:

Shake all ingredients in a shaker tin with ice until well chilled, strain and pour into Coup glass. Garnish and serve

Garnish:

Garnish: Papaya Lemon zest foam, lemon grass, chili threads

Glassware:

Coupe

Cocktail Inspiration:

I wanted majority of the flavors to represent the freshness and capture the culture. Being that Iam a quarter Portuguese, I can remember my grandmother making certain things with the chilis, lemon grass, turmeric and the cinnamon. The one that stands out the most to me, since we lived in Hawaii was the Papaya, my favorite! It’s the fruit of the spirit… “Fruito do Espirito”

Gaucho

Recipe by VINCENT GLACKIN

Ingredients:

• Novo Fogo Cachaça, Clarified coconut, Green Apple, Mekrut Lime leaf, Citrus cordial, Green jasmine, Lemongrass, Spice blend

Preparation:

Chop green apples and set aside

Weigh out the following herbs and spices; Cinnamon Sticks, Cloves, Ground All Spice, Coriander Powder, Curry leaf, Mekrut lime leaf, Coconut flakes, Lemongrass

Add the apples and spices to a large container and muddle together

Steep jasmine green tea in boiling water for 10 minutes then strain out the tea and add the hot water to the muddled apple and spices

Then add the Novo Fogo Cachaça, citrus cordial, sugar and lemon juice and let sit in the fridge overnight

The next day add coconut milk and clarify

Garnish:

Bamboo leaf

Glassware:

Collins

Cocktail Inspiration:

Although I have never been to Brazil, I grew up watching Brazilian footballers. In particular, Ronaldinho Gaucho. The way he played captivated the fun, playful, energetic & unique energy that Brazilians share. Every time he touched the ball I could hear the Samba music in my head as he danced his way through defenders.

The cocktail I have created is a beautifully balanced, playful, vibrant & unique drink that draws many comparisons to the energetic and fun spirit of both Ronaldinho Gaucho & the infectious spirit of Samba music. When I first tasted this cocktail I imagined myself playing football on the beaches of Rio while listening to the Afro-Brazilian beats of 'Magalenha' and other Samba classics

Gole Del Sol

Recipe by Thomas Mckeever

Ingredients:

• 1.5 Oz Novo Fogo
• 1 Oz Amaro Montenegro
• 1 Oz Banane Du Brazil
• 1 Oz Orange Juice
• 1 Oz Lemon Juice
• 6 - 8 Mint Leaves

Preparation:

Add mint; lightly Middle

Add all ingredients to cocktail shaker with Crushed Ice and whip shake

Dirty Dump into large Tulip or hurricane Glass

Garnish:

Big mint Bundle

Glassware:

Tulip or hurricane

Cocktail Inspiration:

This cocktail is inspired by the bright and joyous sounds of Samba, the beach and a hot day water side.

This tropical tipple leans on Cachaca, bright Liqours and citrus which make for a crushable way to Gulp The Sun.

Água De Beber

Recipe by Emilio Salehi

Ingredients:

• The following recipe will yield roughly 1L of clarified milk punch. Parts are given to allow for scaling up or down.
• 2 parts (400ml) Novo Fogo Cachaça Bar Strength
• 1 part (200ml) Liquid Alchemist Passionfruit Syrup
• 1 Part (200ml) Cucumber Juice
• 1 Part (200ml) Mommenpop Makrut Lime Aperitif
• Half Part (100ml) Lime Juice
• Half part (100ml) Whole milk

Preparation:

Combine the ingredients as listed above. Pour slowly over whole milk. Stir gently. Allow to rest over night. Filter with chinois and oil filter. Be sure to switch receiving container once the mixture begins to drip clear. Any cloudy liquid can be re-filtered through the curds.

Chill clarified milk punch in refrigerator.

Add milk punch to plastic bottle and force carbonate at 30PSI. Shake vigorously and allow to rest for at least an hour to allow Co2 to dissolve into cocktail.

The carbonation step is not completely necessary for this to be an enjoyable cocktail but it’s a nice touch!

Serve over ice. Garnish with lime leaf and passionfruit seeds. Express and discard a lime peel for aromatics.

Garnish:

Makrut Lime Leaf with passionfruit seeds. Lime peel express and discard for aromatic.

Glassware:

Single Old Fashioned Glass

Cocktail Inspiration:

This cocktail is called Água de Beber, named after the famous Bossa Nova song, most famously performed by Astrud Gilberto. I grew up listening to Astrud sing this song and I was heartbroken to hear of her passing this year. This cocktail is dedicated to her.

Água de Beber translates to “drinking water” so the idea for this cocktail was to create a cocktail that looked like water but possessed the essence of Brazil and Bossa Nova. I combined Novo Fogo with passionfruit since it’s such a classic pairing and is uniquely Brazilian. The addition of cucumber and Makrut lime aperitif adds a refreshing balance to the tropical tartness of the passionfruit and highlights the green notes of Novo Fogo.

The cocktail is milk clarified for a soft and silky texture that alludes to the smoothness of Bossa Nova. The clarification also gives this complex cocktail the simple appearance of water.

Finally the cocktail is force carbonated, giving the drink the life and energy of Brazilian jazz sung by Astrud Gilberto.

Água de beber, cámara!

Cheers!

Hawaiian Bear

Recipe by Joseph Taussig

Ingredients:

• 1oz Fresh Lime Juice
• 1oz Coconut Real
• 1 oz Oj
• 1.5 oz Hawaiian Island Monin syrup
• 2 ounce Novo Fogo

Preparation:

Pour all ingredients into shake tin and hard shake, double strain into bear glass.

Garnish:

Dehydrated lime slice and cinnamon stick

Glassware:

Bear glassware

Cocktail Inspiration:

This is a Hawaiian painkiller. A tropical take on a classic rum cocktail. Replacing the rum with Novo Fogo and replacing pineapple juice with Hawaiian blend Monin.

Inspiration came to honoring Hawaii after the Hawaii fires.

Kenny & The Jets

Recipe by Kenny Jones

Ingredients:

• 1.5oz Novo Fogo Bar Strength Cachaca
• .25oz Baiju
• 1oz Cardamom Bay Leaf syrup
• .75oz Lime juice
• 1/3 fresh kiwi
• 2 dashes Cardamom bitters

Preparation:

Muddle kiwi and combine all ingredients in a shaker tin. Add 3-4 cubes of ice and shake vigorously for 6 seconds. Double strain over 3 cubes of ice and top with crushed ice. Garnish with kiwi slice and bay leaf

Cardamom Bay Leaf syrup

2cups white sugar

1cup water

10 bay leaves

10 cardamom pods (crushed)

In a pot over medium heat, add the sugar and water. Once the syrup begins to boil, add the cardamom and bay leaves and remove from heat. Let steep for 6-8 hours. Strain syrup into bottle.

Garnish:

Kiwi slice & bay leaf

Glassware:

Rocks glass

Cocktail Inspiration:

My inspiration was to create a fun, refreshing cocktail that compliments the characteristics of the cachaça and samba funk. You have the tropical, bright flavors of the kiwi and baiju to pair with the earthy, banana notes of the cachaça. Then you have the loud, intense aromatics of the cardamom and bay leaves. And with all the flavors combined, it creates a harmonious, soulful rendition of samba

Lady Presidente

Recipe by Erik Steinmetz

Ingredients:

• 1.5 oz Novo Fogo Silver Cachaça
• .75 oz Bianca Vermouth
• .75 oz Triple Sec
• 2 dashes orange bitters

Preparation:

Stir all ingredients in a mixing glass and starin into a chilled cocktail glass. Garnish with a twist of orange peel.

Garnish:

Orange peel

Glassware:

Coup

Cocktail Inspiration:

Inspired by the Bossa Nova, the Lady Presidente is a New Wave cocktail. Classic build, but there the combination of flavors are Boss, indeed. Floral herbal notes from the bianca vermouth play softly with the green grassy notes from the silver Novo Fogo. Triple sec and Orange bitters balance the bright fruit of the cane spirit. A sensual and smooth sipper.

Leonard

Recipe by Daniel Gonzalez

Ingredients:

• - 1 1/2 oz Novo Fogo Cachaza Silver
• - 1/2 oz Dry Vermouth infused Guava leaf
• - 3/4 oz lemon juice
• - 1/4 oz Acai Pure
• - 1/2 oz pink peppercorn syrup
• - 1/2 oz egg white

Preparation:

**Dry Vermouth Infusion:**

- Combine 500g of Dolin dry vermouth and 20g of dry guava leaves.

- Allow the mixture to macerate for 12 hours to extract the essence of the guava leaves.

- After maceration, carefully strain the infusion to capture the delicate flavors.

**Pink Peppercorn Syrup:**

- In a pot, combine 300g of water and 300g of sugar.

- Add 25g of pink peppercorns to the mixture.

- Gently heat the mixture over medium heat until the sugar is fully dissolved.

- Let the syrup simmer for a few minutes to infuse the pink peppercorn flavor.

- Remove the pot from the heat and let the syrup cool.

- Strain out the pink peppercorns, leaving behind a flavorful syrup ready to enhance your cocktail creations.

Garnish:

Guava leaf and pink peppercorn powder

Glassware:

Martini Glass

Cocktail Inspiration:

Introducing the "Leonard" cocktail, created for the Novo Fogo Cachaca competition. This harmonious blend of Brazil and the classic New York martini was inspired by the romantic melodies and soulful rhythms of bossa nova, as well as Joaquin Phoenix's dance in "Two Lovers" where he swayed to the rhythm of bossa nova in the bustling streets of New York. The drink captures the essence of connecting cultures and flavors.

LIVIN' LA VIDA LOCA

Recipe by Paula Lukas

Ingredients:

• 2 oz Novo Fogo Barrel Aged Cachaca
• .5 oz Giffard Banane Du Bresil
• 3 oz papaya juice
• 1 oz Caged Heat tamarind, cardamom ,ghost pepper syrup
• .5 oz lemon juice
• .5 tsp Snowy River Red Cocktail Glitter
• Garnish - half rim spice mixture - sumac, sugar cinnamon ,sea salt
• Garnish -skewer of papaya and mango

Preparation:

Half rim double old fashioned glass with sumac, sugar, cinnamon and sea salt spice mixture

Combine liquid ingredients in a shaker with ice

Shake and strain over fresh ice into half spice rimmed double old fashioned glass

Garnish with a skewer of papaya and mango

Garnish:

Half rim spice mixture of sumac, sugar, cinnamon and sea salt. Skewer of papaya and mango

Glassware:

Double old fashioned

Cocktail Inspiration:

My cocktail inspiration is the song Livin' La Vida Loca by Ricky Martin which translates to Livin' the Crazy Life! A great song to dance the Samba to! Bright lively and fun!

After the past few years we definitely need to have some fun and maybe go just a bit crazy! In a good way!

Samba is music so much fun! I wanted to create a cocktail that's colorful and fruity with a bit of a kick!

I chose Novo Fogo Barrel Aged Cachaca with notes of banana , cinnamon , coffee and chocolate. A spirit that will stand out in any cocktail!

Since the Samba is so rhymic with percussion to dance the night away to I also chose papaya ,mango and banana which are native to Brazil and I added some heat and just enough spice to get you on that dance floor!

So go on Livin' La Vida Loca ! Have fun! Be happy! It's Samba time!

Marumbi Mocha

Recipe by Brody Allsep

Ingredients:

• 2 oz Novo Fogo Colibri
• 1.5 oz coffee liqueur (I used Mr. Black)
• 1 bar spoon creme de cacao (I used Tempus Fugit)
• 2 dashes orange bitters

Preparation:

Add all ingredients to a shaker tin with ice. Stir until chilled, 20-30 seconds. Strain into rocks glass with ice ball.

Garnish:

Burnt orange segment (Slice orange, sprinkle with sugar, toast in cast iron pan over medium to medium high heat 2-3 minutes on each side. Cut into smaller segments for garnishing.)

Glassware:

Rocks glass

Cocktail Inspiration:

I took the name from the nearby Marumbi Mountain, but the drink was inspired by how I felt listening to Bossa Nova music. It felt like a relaxing Cafe vibe, and many of the beautiful fruit notes present in the Novo Fogo Colibri pair well with coffee and chocolate, also present in the region. It seems obvious that such a natural pairing would lead to an amazing drink that would be perfect for sipping to relax and unwind, and being at the point in life where having a drink is better than drinking, that is why I choice other quality ingredients to make this cocktail. With my personal taste of liking black coffee, I chose the orange bitters to offset the sweetness of the liqueurs a bit, but I don't think it is too bitter or sweet for anyone's liking, though it could easily be changed with an extra spoon of the creme de cacao.

Milton Banana

Recipe by Darian Everding

Ingredients:

• 1.5 oz Novo Fogo Silver Cachaça
• 0.5 oz Novo Fogo Barrel Aged Cachaça
• 0.5 oz Giffard Banane du Brésil
• 0.25 oz Luxardo Amaro Abano
• 3 ds Angostura Orange Bitters

Preparation:

Combine all ingredients in mixing glass and stir for ~30 seconds to combine. Strain into chilled cocktail glass.

For garnish: use a large straw (a Boba straw works perfectly) to punch a hole in the banana round for easier skewering.

Garnish:

Two banana slice rounds skewered by a sugar cane stick

Glassware:

I am using a low footed Nick & Nora style glass; anything in that shape family will work!

Cocktail Inspiration:

This cocktail is inspired, in part, by Bossa Nova. It is such a beautiful musical genre that has been woven throughout my life. In college, I worked at a small Fair Trade gift shop and selected the music for the days I worked. I kept a Putumayo Bossa Nova compilation CD on hand at all times to enjoy during my shifts! To this day, it is the genre I turn to to feel at home in my body, to tune out the day, and to find joy in movement.

Milton Banana is credited as the drummer who perhaps drove the creation of Bossa Nova. His departure from Samba into a funkier beat style harmonizes with this cocktail's origin: I wanted to riff on a Manhattan with a more funky, spirit-forward, tropical vision that embraces my love of banana and sugar cane spirits.

The way the silver and barrel aged Novo Fogo cachaças play together, backed by the sweet funk of the banana and cognac liqueur and the spicy amaro, remind me of Milton's version of Águas de março: each ingredient harmonizes with one another to create a full palette of flavors which embody Brasil just as the images and cultural references in the song capture a moment in time at the heart of Brasilian life.

The garnish is a nod to the sugar cane that cachaça begins its life as and incorporates a visual element to the usage of banana.

I wanted to celebrate the terroir of Novo Fogo that gives the cachaça such a brilliant banana flavor. Banana is a flavor in which I derive great comfort and joy: it is inextricably linked to childhood memories for me and also reminds me of a culture I always aspired to understand.

I grew up relatively poor but was afforded the opportunity to participate in low-income after school programming. Often, these programs were run by volunteers from the local community - a wonderfully diverse, immigrant-strong representation of peoples. In middle school, this meant I was able to spend two years learning Capoeira from a Brasilian teacher. I fell in love with the snippets of Brasilian culture to which I was exposed. I hope this cocktail is received as a little love letter to the people of Brasil and the joy I have learned from them!

Monkey See Monkey Do

Recipe by Javier Ramirez-Fonseca

Ingredients:

• 1.5 Novo Fogo Silver Bar Strength
• .50 Domaine De Canto Ginger liquor
• .75 Spice Banana Oleo
• .75 Fresh Lemon juice
• 1 egg white

Preparation:

Add all ingredients into a shaker tin and shake without ice first then add ice and shake and double strain into a couple glass and garnish with shaved cinnamon on top

Banana spice oleo

100 g bananas

100g sugar

2 cinimon stickes

4 cloves

50g orange peels

All these ingredients into a container and let set for 24 hours then strain out the syrup afterwords and let set in fridge till you use it it.

Garnish:

Shaved cinnamon

Glassware:

Coupe glass

Cocktail Inspiration:

Monkey see monkey do came to me as I was eating a banana bread. It takes one person to do something for someone else to see it and copy it as eco step you have to use everything and have zero waste as use all the bananas peels and not just throw them away same with the Orange peels at work. To show by example

Moon River

Recipe by Shannon Brandon

Ingredients:

• 1.5 oz Chameleon Novo Fogo Cachaça
• .75 oz Honeydew Simple Syrup
• .75 oz Fresh Lime Juice
• .5 oz Luxardo Maraschino Liqueur

Preparation:

Combine in a shaker 1.5 oz Chameleon Novo Fogo; .75 oz Honeydew simply Syrup; .75oz fresh lime juice and .5oz Luxardo Maraschino liqueur. Shake with ice. Strain into a rocks glass. Skewer a honeydew melon ball that's been soaked in Smith and Cross and torch until fragrant.

Honeydew Simple Syrup

Make simple syrup by combining one cup white sugar with one cup water in a sauce pan until the sugar has dissolved. Blend this with about a third of a ripe honeydew melon. Strain until there is no more pulp left.

Garnish:

Torched Honeydew Melon ball on a skewer

Glassware:

Rock Glass

Cocktail Inspiration:

This cocktail was inspired by the music of Evinha, a Brazilian singer from the 1960s and 70s, up until present day, that was known for her music in the genre of Samba-soul. Moon River, off of her album Eva, is a bright but dreamy song, mirroring the punchy, floral flavor of the Chameleon Novo Fogo Cachaça balanced by the sweet and refreshing honeydew syrup, fresh lime and hint of maraschino.

Mother's Milk

Recipe by Johnny Caldwell

Ingredients:

• 1 oz of Novo Fogo Silver Cachaca
• .50 of 10 year Cognac
• 1.5 oz of Unsweetened Matcha Tea
• .5 of Coconut Cream
• 1 of Pineapple Juice
• .5 oz of Lime Juice

Preparation:

Brew Match tea and let cool. Add Novo Fogo Silver Cachaca, Cognac, Matcha tea, coconut cream, pineapple juice and lime juice to a cocktail shaker full of ice. Secure the shaker lid then shake passionately. Strain mixture into Collins glass full of crushed ice. Lovingly place

Garnish:

Pineapple leaf

Glassware:

Collins Glass

Cocktail Inspiration:

When I think of Brazil, two things come to mind: Cachaca and The Rainforest. The Rainforest is green, fecund and full of life and vibrancy. I think of big tall trees and the small nuts and berries that grow from them. The rainforest, so full of energy, complex and rich due to the diversity of living creations. Mother nature blessed the rainforest with a unique ecosystem that permits the growth of more than 20,000 different plant varieties. Which inspired the cocktail name, 'Mother's Milk'.

Cachaca, expansive flavor and taste in its own right, has a vegetal yet aroma coupled with a bright and earthy flavor. I desired to create a cocktail that would highlight both inspirations equally.

My Samba themed cocktail combines bold tropical flavors like pineapple, coconut and lime with silky notes of caramel and baking spices from decade old Cognac. Matcha tea is incorporated to add much needed tannins and give the cocktail a slight green hue. The Novo Fogo's savory and herbal taste acts as the anchor to this characterful cocktail.

Mr. Funky Samba

Recipe by Cesar Perez II

Ingredients:

• 1.5 oz Novo Fogo Silver Cachaça
• .5oz IPA Beer Syrup *
• .5oz Acidulated Pineapple Juice **
• .5oz Granada Vallet Bitter Pomegranate Liqueur
• 4 raspberries
• Extra Bubbly sparkling water

Preparation:

-Add 4 raspberries to a mixing tin and gently muddle

-add the Novo Fogo, IPA beer syrup, acidulated pineapple juice, bitter liqueur, and ice to the mixing tin

-cap and shake tins until cocktail is properly chilled

-double strain into chilled and iced Collins glass.

-top with chilled extra bubbly sparkling water

-garnish with rose petal

*IPA Beer Syrup

Measure 350ml of your favorite IPA beer and 350g of natural cane sugar and blend until sugar is fully dissolved.

note---it may be easier to dissolve the sugar if the IPA is blended on its own beforehand, releasing some of the beer gasses. if working at a bar that has IPA on draft, saving the foam that is usually poured out and allowing it to turn into a liquid works as well.

** Acidulated Pineapple Juice

blend together 500ml of Pineapple Juice with 27g of Citric acid until fully dissolved, bottle and store for future use. (.054x weight by volume)

Garnish:

single rose leaf

Glassware:

Collins glass

Cocktail Inspiration:

Named after a Song off Banda Black Rio’s Maria Fumaca Album (1977), “Mr. Funky Samba” blends together an ensemble of familiar ingredients with some funky and bitter components in a Collins-style serve. Much like the “Samba Funk” subgenre of music, we’ll be taking a well known formula (Collins/Samba) and fusing it with some colorful and unique elements (Funk)

Novo Fogo Silver is the backbone of this cocktail; grassy, bright, and vegetal, a spirit that mirrors the charm of Samba. Acidulated pineapple elevates more of the nuanced tropical notes while giving the cocktail some flavorful support.

Much like Banda Black Rio, I’ve added some funk to my Samba. A bitter liqueur made from pomegranate, and an easy-to-make syrup made from an IPA add pleasantly bitter citrus elements to the cocktail as well a tangy, almost tamarind-like bass note to our libation.

Muddled raspberries help bridge the gap between Samba and funk, and a touch of effervescence coaxes out the harmonious aromatics, making for a perfect cocktail to enjoy with company. Making this a Collins-style cocktail also makes for the perfect cocktail to hold while dancing, so no need to leave your drink at the table.

Mr Nono

Recipe by Carla Anapurus

Ingredients:

• Recipe:
• 1/2 Oz of Novo Fogo Silver
• 2 strawberries
• 1 tsp of honey syrup
• 1 squeezed lemon

Preparation:

Muddle the 2 strawberries in a rock glass and let sit there. Cut the lemon in a half and use a lemon squeezer to extract the juice, add the cachaça and the honey syrup and fill your shaker with ice. Shake very well. Insert a highball ice into the glass and pour the mix from the shaker.

Garnish:

Lemon circle and a strawberry

Glassware:

Rock glass

Cocktail Inspiration:

The mission of this drink is to turn the Mr Nono into a Mr Yes Yes. As soon you start to sip it and ice melts it. You will see the colors mixing, turning the drink into a red color. It is simple, refreshing and enjoyable for men and women. The drink is related to the Bossa Nova theme for being more refreshing but at the same time sophisticated on its own with a Brazilian vibe touch of it.

I worked for the Cachaca Leblon for many years and performed many tastings in front the consumers, and noticed that men consumers liked the mix of the liquor with strawberries based on this criteria I created a drink appealing for both men and women that simple, refreshing and balanced so you can feel the taste of the Cachaca and recognize the ingredients easily.

Since the Cachaca still needs to be introduced to consumers, it is important that you feel the taste of the liquor and not masquerade with too many ingredient.

This is the main based of Miss Caipi’s Concept: create refreshing balanced cocktails with ingredients. Make it easy for the consumer to drink, enjoy it and identify the spirits in it.

New Beginnings

Recipe by Shaun Gordon

Ingredients:

• 1.75oz Novo Fogo Chameleon
• 0.25oz Velvet Falernum
• 0.75oz Lychee Puree*
• 0.75oz Butterfly Pea Flower/Lavender Simple*
• 0.5oz Lemon Juice
• 6 drops citric acid solution

Preparation:

Method:

1. Brush your etched highball glass with agave or honey, and roll it in dried lavender flowers.

2. Add all ingredients into a shaker tin

3. Add ice and shake vigorously

4. Strain into your brushed etched high ball glass over fresh ice

5. Garnish with a skewered lychee

6. Enjoy responsibly!

Butterfly Pea Flower/Lavender Simple:

Pour 2 cups water into a saucepan, add 1/4 cup dried butterfly pea flowers and 1/4 cup dried lavender, heat and simmer, allowing the water to become a tea and absorbing the flavor from the flowers. Strain the water from the dried flowers and mix in 2 cups of sugar until it is dissolved. Strain again removing any left over flower particles, bottle.

Lychee Puree:

Simply pour a can of fresh lychees with juice into a Vitamix or whatever blender you have at your disposal and blend until smooth.

Citic Acid Solution:

can be purchased, but also easy to make, simply weigh your water to the gram, then add 10% citric acid to the weight of the water. Mix well. Example; 100g water to 10g Citric Acid

Garnish:

Dried Lavender brushed glass, Skewered Full Lychee

Glassware:

Etched High Ball Glass

Cocktail Inspiration:

New Beginnings is a cocktail creation that is inspired by change, by growth, that over time things can evolve with a little sense of maturity. Whether that be within ones own self or even music. Take Bossa Nova for example, it was born out of exactly those things. By taking the up beat rythyms of Samba and harmoniously combining the smooth cool sounds of jazz to create something new, yet something familiar, a "new trend". They say life imitates art, so much so my "new trend" is my "new beginning" by changing, growing, maturing, realizing what's important in life and embracing those qualities. Each ingredient was selected because not only do they work well together to create a smooth, balanced, delicious Novo Fogo cocktail, they represent the sounds of Bossa Nova and the qualities that I truly value the older I get. Calmness, Serenity, and most importantly Love. Love for myself, for music, for others, and for the world around us. All found through a little change, and most importantly growth.

Novos Começos

Recipe by Raquel Almeida

Ingredients:

• 2oz Novo Fogo Silver Cachaca
• 1 1/2oz coconut milk
• *1/2oz acid-adjusted pineapple juice
• 3 drops Elamakule Tiki bitters
• *1 drop Saline Solution
• *Garnish: Brown sugar Brûléed Pineapple foam and fresh flowers ( inspiration was the colors on Brazil’s flag)

Preparation:

Combine all ingredients except for foam, shake over ice, and double strain into a nick and Nora glass. Top with bruleed pineapple foam.

*Acid Adjusted Pineapple juice: 4oz of pineapple juice mixed with 2grams of malic acid and 4grams of citric acid. Stir with bar spoon.

*Saline Solution: 1 cup of water 1 teaspoon of salt. Combine salt to boiling water until salt is dissolved. Let it cool then transfer to an eye dropper.

Brown sugar Brûléed Pineapple foam: take 4 pineapple slices and cover one side with brown sugar. Take a (hand held torch) such as kitchen torch and brûlée the pineapple until a nice caramelization appears. Put the brûléed pineapple slices in a blender with 2oz of pineapple juice and blend until completely blended. Take the mixture and add 6 grams of soy lecithin powder. Use an immersion blend for about 1 minute to get desired foam to top the drink with.

Garnish:

Brown sugar Brûléed Pineapple foam and fresh flowers ( I used a blue flower and green mum to represent the colors of Brazil’s flag)

Glassware:

Nick and Nora

Cocktail Inspiration:

My cocktail is called Novos Começos which means new beginnings in Portuguese. I believed this was a great name for the drink because of the new beginning Bossa Nova brought to the music world. My inspiration was Bossa Nova because I wanted my drink to be spirit forward and use ingredients that would only compliment the cachaca and not overtake the flavor. Bossa Nova means “new wave” and I wanted to bring new exciting flavors to the traditional drinks you see with it such as Batida. The drink is a relaxed style of drink that gets you gently swaying with every sip you take just like Bossa Nova would! I took traditional flavors and added modern day touches to them to show a “new wave” of bartending to this beautiful sugar cane liquor. I kept traditional coconut milk to create a smooth finish as it is one of Brazil’s most versatile and sustainable all year round superfoods. I believe this drink adds complexity to a traditional drink as Bossa Nova added a gentle complexity to Samba music.

With New Fire comes New Beginnings

Cheers!

Open Heart

Recipe by Christina Mercado

Ingredients:

• 2 oz Novo Fogo bar Strength Cachaça
• 0.25 oz lemon juice
• 0.5 oz guava-sweet potato syrup
• 2 oz hibiscus ginger beer

Preparation:

Cocktail:

- 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 combine.

Guava-Sweet potato syrup

8 oz guava puree

4 oz sweet potato purée

10 oz brown sugar

2 cinnamon sticks

1/2 tsp ginger

1/4 tsp allspice

10 oz water

- boil all ingredients for 15 minutes. Let sit to chill to room temperature & double strain. Keep chilled when not in use.

*can also use 1/2 oz guava puree & 1/4 oz sweet potato syrup (cane mixers) instead of making the syrup

Garnish:

Lemon balm

Glassware:

Highball

Cocktail Inspiration:

Open heart is inspired by the bright energy of samba. For me, the music immediately brings a sense of joy. I imagine bright colors, quick movements, laughter. As a result this cocktail is bright, energizing and fun. It celebrates the bright notes of the cachaça as well as the herbal notes through the guava and sweet potato. The foundation of this cocktail uses these traditional ingredients in the same way samba is founded on the indigenous roots of Brazil. It’s then brightened and lengthened with the ginger beer to create a sharp sparkling cocktail to enjoy while you dance the night away to songs like “Nada pra fazer”

Out Of The Shadows

Recipe by Lauren Pellecchia

Ingredients:

• • 1.75 oz Novo Fogo Silver Bar Cachaca
• • .5 oz Cacao Nib infused Saffron Liqueur*
• • .25 oz Orange Blossom Oleo**
• • 4 drops Cardamom Bitters (Scrappy’s)

Preparation:

In a shaker tin combine all ingredients. Add 1 large ice cube, shake to chill and combine about 12 seconds. Double strain through a fine mesh strainer over a large ice cube into a Double Old Fashioned glass which is partly rimmed in melted Dark Chocolate.

*Cacao Nib infused Saffron Liqueur

• 2 oz Saffron Liqueur (Apalogue)

• 4 grams Cacao Nibs

In a sealable container, combine Liqueur and Cacao Nibs. Seal and place in a cool, dark place for 48 hours. Agitate every 6-8 hours. Pour through a fine sieve, and store the Liqueur in a sealed container in the refrigerator until ready to use.

**Orange Blossom Ole

• 30 grams Orange Peel

• 75 grams Orange Blossom Honey

• Pinch Sea Salt

In a sealable container, combine Orange Peel and Honey. Cover and let sit for 4 hours. Add Salt and stir. Cover and let sit another hour. Separate Oleo from Peels. Store Oleo in a sealed container in the refrigerator.

Garnish:

Dark Chocolate, melted and painted on part of the rim of the glass

Glassware:

Double Old Fashioned

Cocktail Inspiration:

From your seat at the bar, just out of the light of the dance floor. You hear a slow and seductive Latin rhythm that invites you to step out of the shadows and join the others on the dance floor. The wistful, romantic melody pulls you closer to your partner, and you lose track of the hours as you dance until the first light of dawn.

My rich and melodious cocktail, ‘Out of the Shadows’, is inspired by the Bossa Nova genre of music. Novo Fogo Silver Bar Cachaca is the heart of my composition, with its lovely citrus notes and layers of tropical fruit. I added a splash of earthy Saffron Liqueur infused with rich, nutty Cacao Nibs which enhance the flavors of banana, mango, and ginger in Novo Fogo Cachaca. A touch of Orange Blossom Oleo brings out the deep citrus notes, while lifting the whisper of floral tropicality. A few drops of aromatic Cardamom Bitters to bring a bit of spice to the cocktail, while giving a percussive pop the notes of lemon and pineapple in Novo Fogo.

This cocktail invites you to step Out of the Shadows, find your light, and let the beat of the music move you.

Pequeno Fogo (little Fire)

Recipe by Joseph Arakawa

Ingredients:

• 2.0 ounce novo fogo bar strength silver
• 1/2 a medium lime sliced in wedges to muddle
• 1/4 of large orange to muddle
• .75 ounce sour apple syrup
• 6 dashes peychaud bitters
• Lime wheel garnish

Preparation:

Add sour apple syrup, lime wedges and orange wedges to tin. Muddle thoroughly to release juice and oils from the skin. Add cachaca and peychaud bitters to tin. Add ice and hard shake for 15-20 seconds. Double strain over large cube. Garnish with lime wheel on rum if glass as pictured.

Sour apple syrup

300g of fresh Granny Smith apple juice (juice with skin on no seeds. Fine strain through a coffee filter. On a stove add 300g sugar on a low heat to dissolve sugar. Add 20g malic acid and mix well. Strain through a mesh strainer to catch any undissolved solids.cool and store for up to 2 weeks in the fridge.

Garnish:

Lime wheel.

Glassware:

Short rocks glass.

Cocktail Inspiration:

The little fire is a twist on a caipirinha utilizing the muddling of fresh citrus to add body and the essential oils from the citrus to the cocktail. It only takes a little action to create large joy. One person to dance to make everyone else feel just a little more comfortable and let loose. The smallest flame can start the largest brightest fire that brightens everyone world. Samba alegria for all.

Peteca

Recipe by Austin Ansell

Ingredients:

• Novo Fogo silver Cachaça, hine cognac vsop, pineapple-saffron rice oligo, lime

Preparation:

1oz Cachaça

1oz cognac

.75 oz pineapple syrup

.5 oz lime

.25 oz pineapple

1dash angostura bitters

Pineapple-saffron oligo syrup : 2:1 organic rice oligo to fresh pineapple juice, ( you can substitute honey if rice oligo is unavailable)

1 cup fresh pineapple juice, not from concentrate

2 cups oligo or honey

20-30 threads saffron

Stir juice and honey to combine in a saucepan over medium-low heat, stirring frequently until combined into a loose syrup

Add saffron and steep for 30 mins

Allow to cool, transfer to an airtight container and refrigerate

Garnish:

Dehydrated lime wheel

Glassware:

Coupe

Cocktail Inspiration:

Vincent price culinary travel diaries and found memories of playing peteca with old neighbors.

Pomba-Gira

Recipe by Augusto Lino

Ingredients:

• 2 oz Novo Fogo Silver cachaça
• 1 oz unsweetened passion fruit purée
• 1 oz 1:1 cinnamon syrup
• .75 oz buttermilk
• 1 dash Tabasco (or similar)

Preparation:

Mix all ingredients into a shaker and dry shake for integration

Pour into a double old-fashioned glass and cover with crushed ice

Serve with a straw

Garnish:

Edible flowers and a mini bottle of hot sauce

Glassware:

Double old-fashioned

Cocktail Inspiration:

A Pomba-Gira (or Pombajira) is an Afro-Brazilian entity that represents desire; a seductress whose iconography is colorful and often includes fire. I wanted to create a cocktail that, like samba, is intense, vibrant, and unique in its ties to Brazil and Africa. The basic inspiration for this drink is the Batida. However, I was in New Orleans when the idea came to me, so I thought to see the Batida through the eyes of the American south. Instead of condensed milk, I used buttermilk, which adds acidity instead of sweetness and balances the spice (like drinking buttermilk alongside spicy dishes as in the south). The texture of the Pomba-Gira is lighter than a batida, but still silky and not watery. People should have a say on how spicy they want their Pomba-Gira, so the mini-hot sauce is served with a cap or a stopper, which can be made with a bar pick stuck in the opening of the uncapped bottle. Ultimately, I hope drinkers can see the balance of the frenetic elements (intense acidity, pungent Novo Fogo Silver, spice) and the calming elements (dairy, cinnamon, sugar), in the same way I see Samba: the melodic instruments and the energetic rhythm coming together as one.

Prickly Fashion

Recipe by Monique Vaughan

Ingredients:

• 1 1/2oz Fogo Novo Cachaca
• 2 to 3 dashes of Aromatic Bitters
• 2 to 3 dashes of Orange Aromatic Bitters
• 1oz prickly Pear simple syrup
• 3 to 5 Gogi Berries

Preparation:

Take 3 to 5 Gogi berries and muddled in cocktail mixing glass, then add ice. Afterwards add both dashes of bitters, then add 1 1/2oz of Cachaca, and then 1oz of Prickly Pear simple syrup. Now take bar spoon and stir for 25 seconds. Afterwards strain over rocks glass with ice cube balls and topped with gogi berries.

Garnish:

Gogi berries

Glassware:

Rocks Glass

Cocktail Inspiration:

The inspiration behind this cocktail was the immediate smoky and corn notes from the spirit. It lead to me thinking of a classic favorite that we share at home which is old fashions in my house. I begin to think about the boss nova theme an what is embodies and I got inspired to infuse something knew with what I thought might be a new way to experience Fogo Novo Cachaca and a classic with a family twist of flavor inspired by South America.

Rhythm On The Rocks

Recipe by Timmie Hoff

Ingredients:

• 1.5 ounce Novo fogo Silver Cachaca
• 1 ounce passion fruit syrup
• .75 lime juice
• 2 ounces coconut milk
• 3 dashes of vanilla extract
• 2 ounces champagne

Preparation:

This is a clarified coconut milk punch

So I add all of the ingredients together except the coconut milk and let sit for 10 minutes or so, then I add the coconut milk and stir and when things start to curdle I slowly start to pour everything threw a fine filter to catch all the impurities.

Top with champagne and carbonate the whole cocktail.

Passion fruit syrup: passion fruit purée to simple syrup by weight. Simple syrup is 1:1

Served on a big rock with some electric dust on the side of the glass.

Garnish:

Electric dust

Glassware:

Rocks glass

Cocktail Inspiration:

My inspiration for this cocktail was drawn from the rich tapestry of Brazil’s vibrant culture and its delectable flavors, all harmonized by the rhythms of Samba music. The missing piece in my cocktail puzzle was its visual vibrancy, which Samba music seamlessly provides, infusing it with color and life.

I aimed to incorporate ingredients indigenous to Brazil, enhancing the delightful flavors of Novo Fogo. My goal was to craft a tropical libation as smooth as the melodies of Samba, an elixir that transports you to the heart of Brazil. Close your eyes, let the music flow, and you’ll feel like you’re basking in the lively spirit of Brazil itself.

Rollin In The Ocean

Recipe by Christopher Majeski

Ingredients:

• 1.5oz Novo Fogo Silver
• 1oz Acid Adjusted Pineapple Juice*
• .5oz Giffard Passionfruit liqueur
• .5oz Amaro Montenegro
• .5oz Cashew Orgeat*
• 4 drops 20% saline solution

Preparation:

Measure and pour in shaker tin. Shake over ice and strain over cracked (or crushed ice if available) in large rocks glass. P

Acid Adjusted Pineapple Juice:

100 ml Pineapple Juice

3.2g Citric Acid

2g Malic Acid

Cashew Orgeat:

1 cup cashews lightly toasted, then coarsely grinded and placed in sealed container with 1 cup water overnight. Strain and then add in a pot with 1 cup sugar, .25 tsp salt, .25 tsp orange flower blossom water, and .25 cup high proof spirit for stability (used overproof rum). Let cool and place in jar or spouted bottle.

Garnish:

No garnish

Glassware:

Double or big rocks glass

Cocktail Inspiration:

My inspiration came while listening to one of my favorite bands, The Strokes, and in one of their songs (The Modern Age) talked about being in the sun and the breeze of the ocean, which made me think of a tropical drink or the samba category and to make someone feel like they are on vacation. The title of the song also brought me to where cocktail creations are now with acid adjusted juices and different syrups to fit people's preferences or dietary restrictions. It made me think of how far we've come from just a nice simple recipe to something more complex and how we are able to make certain flavors pop more.

Salted Midnight Passion

Recipe by Erik Puryear

Ingredients:

• 1.50 oz Novo Fogo Silver Cachaca
• 0.50 oz Midnight Marigold Bitter Cordial
• 0.50 oz Passion Fruit
• 1.00 oz Lime Juice
• 1.00 oz Banana Oleo-Saccharum
• 5 Dashes Dashfire Applewood Smoked Sea Salt Bitters

Preparation:

Add all the ingredients into an ice filled shaker. Shake till cold and double strain into a ball footed martini glass. Garnish with a 3/4 Squared off Lime Wedge.

Garnish:

3/4 Squared off Lime Wedge

Glassware:

Ball Foot Martini Glass

Cocktail Inspiration:

I started with a classic daiquiri. I was thinking about how to Bossa Nova my daiquiri with cachaca while balancing those grassy and herbaceous notes with some flora, citrus and fruit notes to create a smooth cocktail you can sip on all night long. I chose a locally made marigold bitter cordial to add some depth of flora but bitter to offset the citrus and grassy notes. Finally like most things in life, my cocktail needed a pinch of applewood smoked salt bitter to give the cocktail a savory taste you want to enjoy slowly.

Samba Chameleon

Recipe by Alessa Geboff

Ingredients:

• 2 oz Novo Fogo Chameleon
• 1/2 oz Apricot Liqueur (i used Rothman&Winter)
• 1/2 oz lemon Juice
• 1/2 oz spiced honey syrup

Preparation:

Spiced Honey Syrup

1/2 c honey

1/4 c water

1 stick cinnamon

1 strip lemon peel

20 white peppercorns

Heat, but don’t boil, turn off heat and let infuse until room temp. Chill to store.

For the cocktail, combine all and shake with ice. Strain into stemmed glass. Garnish with lemon peel, cinnamon stick optional.

Garnish:

Lemon peel, cinnamon stick optional

Glassware:

Stemmed glass

Cocktail Inspiration:

I actually learned about Novo Fogo because of their yoga classes during 2020. I am in a control state and it just wasn’t available here at the time. I purchased this bottle (it’s almost empty now) when i was ‘over the border’ a good year ago. While Samba was once considered the music of criminals, the Samba Chameleon is now the cocktail of this smuggler.

Samba De Verão

Recipe by Tyler Swinehart

Ingredients:

• 1.5oz Novo Fogo Silver Cachaça
• 1.25oz Homemade Tepache
• .5oz Acid Adjusted Pineapple Juice
• .5oz Faccia Bruto Aperitivo
• 2 Barspoons Liber & Co. Gomme Syrup
• 2 Dashes Habenero Tincture

Preparation:

Combine all ingredients in shaker tin

Add small amount of pebble ice and whip shake for 5 seconds or until chilled

Dirty dump into glass and fill with pebble ice

Garnish with trimmed pineapple fronds and dehydrated pineapple

Homemade Tepache:

Skin and core of 1 medium pineapple (wash pineapple prior to preparation)

1 cup of brown sugar

8 cups of water

4 Cinnamon sticks (break in half)

5-6 Cloves

2 Star Anise Pods

- Combine all ingredients in a clean glass gallon jar

- Cover opening with cheesecloth and secure with a rubber band

- Place in a cool dark place for 3-4 days

- Make sure to check daily to agitate and skim any foam that develops on the top

- On the last day strain into a bottle and refrigerate minimum 1 day before use

Acid Adjusted Pineapple Juice:

1 Liter Fresh Pineapple Juice

29 grams Citric Acid

9 grams Malic Acid

- Weigh out the different acid measurements and set them to the side

- Combine all ingredients in a cambro or any other container

- Whisk until acid dissolves into the juice

- Strain and bottle in a glass bottle

Habenero Tincture:

2 Habenero Peppers

1 cup Everclear

- Wash and cut peppers into strips

- Combine peppers and everclear in a glass mason jar

- Allow to infuse minimum 2 days, agitating daily

- Strain and bottle in Japanese Dasher bottle

Garnish:

Trimmed Pinapple Fronds & Dehydrated Pineapple

Glassware:

16oz Fluted Glass w/Bamboo Basket

Cocktail Inspiration:

This cocktail is named after a song by Marcos Valle off of his 1983 self titled album. I oddly enough heard of Marcos Valle last year when I discovered his song Estrelar and it kinda sucked me into his music even though I unfortunately don’t understand Portuguese. I still can appreciate it though!

Samba de Verão in English is “Summer Samba” which is very fitting with the vibe of this tropical beverage. I feel this beverage is the type of drink that hits you in waves and makes you want to get on your feet and dance. The song much like this drink has layers of smooth, funky & spicy notes that all hits just right. Music is very important to me and especially in a bar setting, it creates the mood/vibe. It also helps me be inspired and also sometimes the cocktails I make become namesakes for the songs I love.

Samba Feet

Recipe by Phillip Childers

Ingredients:

• 1.5 oz Novo Fogo Cachaca Colibri
• .5 oz Laird’s Straight Apple Brandy (Bonded)
• .5 oz Becherovka
• .5 oz Strega
• .5 oz Cocchi Americano Apertivo
• 1 bar spoon Small Foods Pineapple Gum Syrup
• 2 dashes Bittermens Mole Bitters

Preparation:

Stir all the ingredients in a mixing glass to proper dilution then stain into a Double Rocks glass filled with a large cube or ice. Express an orange twist over the drink then discard the twist.

Garnish:

Orange twist then discard

Glassware:

Double Rocks glass

Cocktail Inspiration:

My inspiration was mostly the flavor profile of the Cachaca I picked. Which is Novo Fogo Colibri that has an amazing fruity snickerdoodle profile that’s very unique. As summer is drawing to a close we are longing for fall and all its cooler weather and amazing spice flavors that I’m reminded about while tasting this lovely spirit. Keeping true to the beauty of Bossa Nova and Brazil I built a drink highlighting fruit, music, culture, spirit and history. I read that the first cocktails in Brazil were essentially shots with the name pes-sojus. The translation means dirty feet. My mind went wild reading this filling in the blanks with imaginary stories that all end in a smile or a sheepish smirk. So in my imagination I imagined someone dancing barefoot and drinking in Brazil and just like that this cocktail had a name. Well I hope you enjoy my drink and dance until you kick your shoes off.

Samba Steps

Recipe by Lisa Kuczler

Ingredients:

• 1.5 oz Novo Fogo Silver Cachaca
• .75 oz Giffard Vanille de Madagascar Liqueur
• .5 oz fresh pressed pinapple juice
• .5 oz fresh pressed lime juice
• 10 drops Bittermans Elemakule Tiki Bitters
• 3 drops Fee Foam

Preparation:

Frost coupe glass in chiller until needed

Cut pinapple wedge keeping the outer skin

Coat pinapple in sugar and brulee with torch

Sprinkle black salt around all sides of bruleed pinapple

Skewer pinapple wedge

Cut lime wheel

Press and roll side of coupe glass into black salt straight from the chiller

Add drops, juices, liqueur and spirit to cockatil shaker

Shake with Kold Draft ice to chill and form juicy foam layer

Serve up in coupe with the black salt partial rim

Garnish with lime wheel and a skewered bruleed pinapple

Garnish:

Black salt, lime wheel, bruleed pinapple

Glassware:

Coupe

Cocktail Inspiration:

The idea of reflecting alegria in a warm yet juicy manner inspired this cocktail creation. Upon first reading the categories I thought to blend an allspice style dram to the cachaca notes for a comfort element to ground that alegria and from there add bright, juicy notes. I started there in my thoughts as I read through the competition requirements. Knowing that the cocktail should remain Cachaca forward and not include other sugercane spirits or a homemade sugarcane based dram, I looked for bitters with similiar spice notes and added the Elemakule Tiki Bitters until the cocktail tasted like different colors appearing; the Samba provides rhythms, colors and variations of notes that I see in the landscape of Brasil and can taste in Samba Steps.

Samba Sunset

Recipe by Monique Vaughan

Ingredients:

• 1 1/2oz Novo Fogo Cachaca
• 1/2oz Passionfruit syrup
• 1/2oz Coconut simple syrup
• 3/4oz Tapiaco
• 1 oz of Dragonfruit
• 1/2oz Acai fruit puree

Preparation:

Take glass and fill with ice. Then pour 1/2oz Passion syrup. After take a shaker tin and add 1oz Dragon fruit, 3/4oz tapioca, 1/2oz coconut simple, and 1 1/2oz Novo Fogo. Shake in tin then strain into glass over ice. After that take a bar spoon and layer Acai fruit puree on top. Then garnish with half cut dragonfruit filled with 1/2oz of Cachaca.

Garnish:

Dragonfruit cup with 1/2oz of Cachaca

Glassware:

Irish Coffee Mug

Cocktail Inspiration:

The cocktail inspiration came from the Samba colors that captured mine mind during carnival season and ballroom. All that came to mind were bright colors or purple, yellow, and orange. So my thought inspiration came from having a blank canvas with starts with the depletion of color. Then i decided to add my on flavor inspiration from passion fruit, to dragonfruit, to acai, coconut and tapioca which create the great illusion of a sunset which was my great backdrop for the this cocktail with a hint of local and hometown mixed together for a perfect completion of spirit forward with a little sweetness.

Sealed With A Kiss

Recipe by Ann Marie Malinconico

Ingredients:

• 1 oz Demerara Syrup
• 5 dashes Angostura Orange Bitters
• 1 oz Lime Juice
• 6 Mint Leaves
• 1 3/4 oz Novo Fogo Cachaça Silver
• 2 oz coconut water
• 1 1/4 oz guava juice

Preparation:

Prepare the demerara syrup by mixing equal parts water and demerara sugar and bring to a simmer until sugar has dissolved and set aside. In a mixing tin add the syrup, bitters, lime juice, and mint leaves and muddle about 5-6 times. Add the Cachaça, coconut water, and guava juice and top with ice and give a hard shake about 18-20 times. Double strain into a hurricane glass and top off with fresh ice. Garnish with a hibiscus flower.

Garnish:

Hibiscus flower

Glassware:

Hurricane glass

Cocktail Inspiration:

Colors inspire me and the country of Brazil has so much vibrance and energy and I wanted to make a drink depicting some of the classic flavors of Brazil. Guava is sweet and bright and balances the taste of the Cachaça along with the fresh mint. Fresh coconut and lime are subtle in contrast to the Cachaça and help balance the overall flavor profile. I can imagine myself sipping away in the sun closing my eyes while listening to the smooth and sensual sound of Bossa nova.

State Of Mind

Recipe by Lauren Pellecchia

Ingredients:

• • 1.5 oz Novo Fogo Silver Cachaca
• • 1 oz Clarified Pineapple-Lemon Juice*
• • .5 oz Spiced Walnut Orgeat**
• • .25 oz Cream of Coconut
• • 5 drops Black Lemon Bitters (Scrappy’s)

Preparation:

In a shaker tin combine all ingredients. Add ice and shake to chill and combine, 12-15 seconds. Strain into a Julep cup over pebbled ice. Top with more pebbled ice. Garnish with a bunch of mint, edible flowers, and dehydrated pineapple.

*Clarified Pineapple-Lemon Juice

• 6 oz fresh Pineapple Juice

• 2 oz Lemon Juice

• 2 oz 2% Milk

Combine Pineapple and Lemon Juice. In a nonreactive container, add Milk. Pour Juices into Milk, cover and let sit undisturbed for 5 hours. Pour through a coffee filter lined sieve. Store clarified Juice in a sealed container in the refrigerator until ready to use.

**Spiced Walnut Orgeat

• 110 grams raw Walnuts, roughly chopped

• 150 grams Wildflower Honey

• 12 oz Water

• 2 Allspice Berries

• 12 Pink Peppercorns

• 2 Cardamom pods, lightly crushed

• 15 grams Ginger, chopped

• 1 Cinnamon Stick

In a dry pan, over medium, toast Walnuts, stirring often, until their color has deepened and they become deeply aromatic (about 8 minutes). Remove from heat and place in a large bowl. Add Water and let sit for 30 minutes. Drain well, reserving Water. Place Nuts in food processor and pulse until finely ground. In a pot over medium heat combine reserved Water and Honey, stirring occasionally until the Honey has fully dissolved. Add the Walnuts and the remaining ingredients. Let simmer for 5 minutes, cover and remove from heat. Let sit for 8 hours. Pour mixture through a coffee filter lined fine mesh strainer. Store liquid in a sealed container in the refrigerator until ready to use.

Garnish:

Bunch of Mint, Edible Flowers, and dehydrated Pineapple

Glassware:

Julep

Cocktail Inspiration:

Happiness is a ‘State of Mind’, so whether you’re at your favorite vacation spot or just wish your toes were buried in the sand, this cocktail is built to transport you somewhere exotic and tropical; where there’s no emails to check or calls to return.

‘State of Mind’ starts with Novo Fogo Silver Bar Cachaca, whose notes of banana and mango are lifted and brightened by the pineapple and lemon juice, and further enhanced by the walnuts of the spiced orgeat. The orgeat brings a decadence to the cocktail, while cinnamon, cardamom, and allspice are a lively twist, that brings out the ginger and pepper flavors of Novo Fogo. A touch of cream of coconut is a lovely supportive note throughout the cocktail, composing the dynamic tropical fruits, with the spirited spice, and the resonant nuttiness that builds to a crescendo of flavor. A joyous respite from everyday life.

So, whether it’s dancing the Samba at Carnival or your own back yard, your ‘State of Mind’ can transport you wherever you want to go.

Storm Warning

Recipe by Abigail Gullo

Ingredients:

• 1 ½ ounces Novo Fogo Chameleon
• .75 ounces Novo Fogo Passionfruit
• .75 ounce passion fruit liqueur
• ½ ounce lime juice
• 3 ounces of Hibiscus Rose Mint Tea (See below)
• Garnish: Lime twist, candied hibiscus flower
• Shake all ingredients over ice and pour into a tall glass. Garnish with the lime twist and a candied flower.
• *Rose Mint Tea
• 4 Tbsp dried hibiscus flowers
• 2 Tbsp dried rose petals
• 1 ⁄ 2 to 1 Tbsp dried spearmint
• .5 cup sugar
• Add all herbs and sugar to a quart-sized glass jar and cover completely with cold water. Cap tightly and give it a good shake. Place the jar in a sunny window and let it infuse for 3 to 6 hours. Strain out the herbs and enjoy over ice or chilled. Alternatively, this tea can be made hot as well.
• Hibiscus has been known to reduce blood pressure, is a powerful antioxidant, and has anti-inflammatory and antibacterial properties.
• Dried hibiscus flowers are available locally in many Latin-American market

Preparation:

Shake all ingredients over ice and pour into a tall glass. Garnish with the lime twist and a candied flower.

*Rose Mint Tea

4 Tbsp dried hibiscus flowers

2 Tbsp dried rose petals

1 ⁄ 2 to 1 Tbsp dried spearmint

.5 cup sugar

Add all herbs and sugar to a quart-sized glass jar and cover completely with cold water. Cap tightly and give it a good shake. Place the jar in a sunny window and let it infuse for 3 to 6 hours. Strain out the herbs and enjoy over ice or chilled. Alternatively, this tea can be made hot as well.

Hibiscus has been known to reduce blood pressure, is a powerful antioxidant, and has anti-inflammatory and antibacterial properties.

Dried hibiscus flowers are available locally in many Latin-American market

Garnish:

Lime twist, candied hibiscus flower

Glassware:

tall collins

Cocktail Inspiration:

New Orleans, like Brazil, has music has the backbone of its culture. I live near the fairgrounds and Jazz Fest’s famous rose-mint tea inspired me to make a new drink. Bissap, an African hibiscus tea drink, was another key influence found in our history here in New Orleans. The final tea is a beautiful dark red color, begging to be mixed into a hurricane variation. The drink’s name comes from Dr. John’s 1959 instrumental, “Storm Warning,” I thought of how the air tastes when a storm is coming, that hint of sulfur from thunderstorms. Novo Fogo Chameleon can bring that grassy green wet flavor and smooth vanilla notes. And a hint of the Novo Fogo passionfruit burst through to boost the passionfruit liqueur.

Indeed, this is one storm warning New Orleanians will actually look forward to this summer.

Sunset Suave

Recipe by Joseph Arakawa

Ingredients:

• 1.5 oz novo fogo chameleon
• .5oz novo fogo tanger
• .75 oz brown butter fat washed lustau east India sherry
• .25 oz yzaguirre 1844 reserva vermouth or Carpano antica
• .25 oz Pierre ferand dry orange curaçao
• Brown butter lustau
• Heat 1 cup of butter in the stove until browned, aromatic and nutty. Once reaching a frothy aromatic level of brown, take off stove and pour 750ml of lustau east India cream sherry into the pan and mix picking up all the bits in the pan. Transfer to container and place in fridge for 3 hours. Remove top layer of brown butter that has solidified and pass through a coffee filter. Place in container and use for up to 4 weeks.

Preparation:

Add all ingredients to a shaker tin and add ice. Roll/throw cocktail 4-5 times to chill and lightly dilute. Double strain into a 5 ounce coupe. Garnish with a dehydrated blood orange

Garnish:

Dehydrated blood orange wheel

Glassware:

Coupe/nick and Nora

Cocktail Inspiration:

I love split basing cocktails and bringing out the balance and harmony between two spirits. The chameleon as the base as it is a true chameleon and can play and work well with the bolder tanger. The tanger lending its bolder complexity and dried fruit to the party. Lustau east India with brown butter to add body to the cocktail whilst complimenting the base. Dry orange curaçao and a well barrel aged vermouth to take it even a step further. Like the perfect Bossa Nova that is as captivating as it is beautiful. A strong man or person knows that they are capable on their own but a great man knows how to draw others strengths to amplify his own. That’s what I love about this cocktail.

The Drink From Ipanema

Recipe by Christopher Militello

Ingredients:

• 2 oz Novo Fogo Colibri
• .5 oz Heirloom Pineapple Amaro
• .75 oz Homemade Banana Syrup

Preparation:

"Housemade Banana Syrup"

Peel 2 ripe Bananas, and slice them into 1 inch thick chunks.

In a medium sauce pan add 3 cups of water, 2 cups of Turbinado sugar, and the banana chunks and bring to a boil.

Once Brough to a boil, lower the heat to medium to keep the syrup simmering.

As the banana chunks boil, mash the banana with a wooden spoon.

Continue to let the mixture simmer until it reaches desired consistency. I let it simmer for 15 minutes.

Remove from heat and fine strain the syrup through a cheese cloth to remove the chunks and let the syrup cool to room temperature.

Ring out the cheese cloth to get any extra syrup, and bottle.

"Banana Brûlée Garnish"

Slice a banana into 1 inch chunks.

Dip banana into Turbinado Sugar completely covering it.

Torch the banana until caramel brown.

Place on a skewer and sit on top of glass.

Garnish:

Banana brûlée skewer

Glassware:

Rocks glass

Cocktail Inspiration:

This drink was inspired by the Bossa Nova music style. When I think of Bossa Nova I think of suave, smooth, easy listening music. A drink that pairs well with this genre is anything spirit forward, but nothing too strong. This should be a pleasant spirit forward cocktail, that you want to savor each sip and let it develop on your palate. Just as you savor each strum of the guitar as you relax watching the sunset on the coast of Ipanema.

For this cocktail I really wanted to enhance some of the notes you get in the Novo Fogo Colibri. I wanted to focus on the subtle fruit notes of banana and pineapple, along with some of the baking spice you get from being aged in Amburana. The Heirloom Pineapple Amaro adds a touch of pineapple, along with some pleasant cinnamon and allspice. The banana syrup balances this drink out perfectly, while also bringing out hints of banana from the cachaca.

Upon your first sip you definitely get some baking spice up front, followed by a touch of pineapple, finishing with the caramelized banana on the back end. This drink is complex, and really showcases the notes of the Novo Fogo Cachaca Colibri. Served on a big rock, to keep the drink chilled but not to dilute it to much so you can enjoy every last sip.

The New Samba

Recipe by Jessie Marrero

Ingredients:

• 1.5 oz NovoFogo Silver cachaca
• .5 oz Chacho jalapeño aguardiente
• .5 oz simple syrup
• 2 oz hibiscus tea
• .5 oz lime juice
• 3 drops Fee Brothers rose water

Preparation:

Hibiscus tea

2 oz dried hibiscus

1 stick cinnamon

1 star anise

1 oz ginger sliced thin

6 oz water

Add all to pot. Slow simmer for 20 minutes. Strain.

Garnish:

Fresh lime wheel

Glassware:

Highball or Collins

Cocktail Inspiration:

This cocktail is fresh, lively, spicy and vibrant much like the dance of samba. It keeps you intrigued and on your toes. It quenches your thirst while you long for more.

The Touch

Recipe by Christina Mercado

Ingredients:

• 1.5 oz Novo Fogo bar strength cachaça
• 1.5 oz espresso, Brazilian roast
• 0.5 oz citrus honey
• 0.25 oz Licor 43

Preparation:

Cocktail:

- shake all ingredients with ice until chilled

- pour over large cube into a rocks glass

- sprinkle spiced cinnamon in a line on top

Citrus Honey:

10 oz honey

5 oz orange juice

5 oz lemon juice

- warm honey and stir in citrus juices. Blend until combined. Keep in cooler until use.

Garnish:

Spiced cinnamon (1 part demerara, 1 part cinnamon, 1/2 part chili powder, 1/4 part sea salt)

Glassware:

Rocks

Cocktail Inspiration:

This cocktail was inspired by the unconventional style of Bossa Nova. While it may seem similar to what you know in cocktails, the flavor is unexpected. The citrus brings out the tropical notes in the cachaça, while the espresso and honey compliment the pepper and saline profile. It’s a subtle dance on the palate, much like you would move to the sounds of Bossa nova. Sip this cocktail while listening to Silencio do Amor and pass the night away with “The Touch”

The Way She Sways

Recipe by Jordan Bearss

Ingredients:

• 14 drops Mole Bitters
• 14 drops Angostura Bitters
• 0.25oz Agave Syrup 2:1
• 0.25oz Tequila Añejo
• 0.25oz Creme De Banane
• 0.5oz Green Chartreuse
• 1.5oz Novo Forgo Silver
• Expressed orange peel

Preparation:

Combine all ingredients in a rocks glass. Add a large cube of ice and stir to incorporate and chill. Express an orange peel over the drink, garnish with a manicured orange peel

Garnish:

Manicured Orange Peel

Glassware:

Rocks Glass

Cocktail Inspiration:

I asked a musician friend of mine here in New Orleans what it means to play a Bossa Nova. They replied, "A Bossa Nova sounds the way a beautiful woman looks, hips swaying sweetly and seductively as she makes her way though town". With this drink I wanted the Cachaça to lead the dance; with notes of tropical fruits, peppercorn, alpine herbs, and mole gently falling on the pallet like sultry footsteps. As each one passes, let The Way She Sways leave you wistfully whispering "ahhh"

Thirst Trap

Recipe by Kwesi Talavera

Ingredients:

• 2oz of Colibri cachaça
• 1oz of evaporated milk
• .5oz of banana liquor
• 1oz of semi rich Demerara syrup (1.5:1)
• 1 small lime

Preparation:

Start with cutting the lime into small pieces, and place into shaker tin. Muddle the lime to extract juice and oils from the peels. Then add all ingredients, making sure to add the evaporated milk last. Shake all ingredients and strain into a Collins glass. Top with crushed ice.

Garnish:

Mint

Glassware:

Collins glass

Cocktail Inspiration:

This cocktail is heavily inspired by Brazilian lemonade. I wanted to keep the ingredients simple in order to really allow the cachaça shine. There is so much depth in flavor in the spirit with fruity, nutty and spice notes, and I wanted the drink to showcase that. It’s one that can be crushed fast, and is more than the sum of its parts, which I believe is a good analogy to the depth of music and rhythm in samba.

Tio Tony

Recipe by Kwesi Talavera

Ingredients:

• 1oz Tanager Cachaça
• 1oz Campari
• 1oz amaro Montenegro
• 3 dashes of Aztec chocolate bitters

Preparation:

Pour all ingredients into a mixing glass. Stir all ingredients for about 30 revolutions with ice. Strain ingredients in a Old Fashion glass with large cube.

Garnish:

Expressed orange peel

Glassware:

Old Fashion

Cocktail Inspiration:

With Bosa Nova being a more relaxed, and unconventional alternative to samba, I wanted this cocktail to reflect that. There is a lot of flavor depth present in this drink with each ingredient being distinct, but working harmoniously together to bring a relaxing, slow sipping cocktail.

Tratemento De Fogo

Recipe by Jeremiah Simmons

Ingredients:

• 2 oz Novo Fogo Silver
• 1 oz yerba mate aloe Syrup
• .5 oz St. Germain
• 1 whole lime
• 2 dashes cucumber bitters
• 2 drops of Saline solution

Preparation:

Cut Lime into 8 peices and add to shaker with simple and muddle

add rest of ingredients to shaker with ice. shake and dirty dump into old fashioned glass.

*Yerba Mate Aloe Syrup

500 ml Aloe water (the kind with the aloe chunks in it)

500 mg Sugar

6 tablespoons Yerba Mate loose leaf tea

Sous Vide all ingredients together at 131 F for 1 hour(Put tea into sachets or almond milk bag for easy straining)/ alternative method heat aloe water on low heat (150 F). Stir in sugar til fully dissolved. Add Yerba mate and turn off heat, let tea steep for 5 minutes.

Garnish:

Aloe Spear Garnish

Glassware:

Old Fashioned

Cocktail Inspiration:

One of my favorite Summertime/ Beach Cocktails is the Caipirinha. I love the texture and cooling of aloe, so I wanted to bring these two elements into my drink to embody my interpretation of the Samba theme. I also wanted to bring a drink with caffeine into it that didn't involve espresso (espresso on the beach doesnt sound appealing to me), and Yerba Mate is something I drink daily, it can be light floral and slightly earthy which I felt played well with the cachaca. This is a cocktail you can drink anywhere for an energizing and refreshing experience. Tratemento de Fogo was a fun play on words meaning Fire Treatment.

Tropicana

Recipe by Hannah Brown

Ingredients:

• 1.5 Oz Silver
• .5 Oz Cointreau
• 3/4 Oz lime
• 3/4 Oz passion fruit purée (Maracujá)
• 2-4 mint leaves
• Pink Grapefruit soda

Preparation:

Combine all ingredient in a shaker. Double strain over ice. Too w grapefruit soda

Garnish:

Mint tree & dried lime

Glassware:

Rocks class

Cocktail Inspiration:

This cocktail contains one of Brazils most popular fruit, Passion Fruit! It’s balanced with lime juice and orange liqueur and finished with a light grapefruit fizz. This drink is bright, sweet, and a little sour! It’s vibrant and colorful like the country itself.

Um Abraço No João

Recipe by Robert Ritter

Ingredients:

• 1.25 oz Novo Fogo Tanager
• 1 oz Homemade Jackfruit and Sake Cordial
• .75 oz Dolin Genepy Le Chamois

Preparation:

To create the homemade cordial:

In a blender add 175 grams Junmai Sake, 200 grams fresh Jackfruit, 175 grams vodka, 1 teaspoon citric acid, 85 grams sugar. Blend until incorporated. Strain through a cheesecloth or fabric napkin.

Combine all ingredients into a mixing glass

Stir for 60 seconds

Strain into your glass

Garnish:

Edible Flower

Glassware:

Nick and Nora

Cocktail Inspiration:

My cocktail is inspired by Japanese Brazilian Bossa Nova artist Lisa Ono, specifically her song "Um Abraço No João." I wanted to pay homage to the large Japanese population in Brasil and bring together these two cultures in my cocktail the way that Lisa Ono performs in both Portuguese and Japanese. I started with Sake, one of the most traditionally known Japanese spirits. Next I chose Jaca (or Jackfruit). This fruit is native to Asia and was brought to Brasil in the 17th century. I combined the Sake and Jackfruit to create a cordial that when combined with Novo Fogo Tanager and Dolin Genepy creates a truly sensual, herbaceous, bold yet smooth cocktail much like Lisa Ono's music and the spirit of Bossa Nova.

Waters Of March

Recipe by Nick Shea

Ingredients:

• 2 oz Novo Fogo "Graciosa" Cachaca
• 0.25 oz Amaro Braulio
• 0.25 oz Cynar
• Barspoon Pedro Ximenez Sherry
• Barspoon Manzanilla Sherry
• 1 "pull" Bittermens Elemakule Tiki Bitters

Preparation:

Combine all ingredients in small Boston shaker tin. Add ice to small tin until 3/4 full. Cover small tin with Julep strainer (or classic style Hawthorne strainer) and "throw" drink from small tin to the larger tin at a reasonable distance to create aeration. Repeat the "throw" 5-6 times until drink is chilled and well-aerated (bubbles should be visible in the liquid). Serve in Nick & Nora glass. Finish with an expressed grapefruit peel for garnish.

Garnish:

Grapefruit twist

Glassware:

Nick & Nora

Cocktail Inspiration:

My cocktail, an entry in the "Bossa Nova" category, is named after the seminal Bossa Nova masterpiece "Waters of March". March is, of course, the beginning of the autumn season in Brazil; thus, for my Novo Fogo expression I chose Graciosa; its light notes of pecan and clove remind me of autumn, and its playful anise undertones mimic the unexpected twists and turns of the lyrics from its namesake song. Furthering the riff on a classic Black Manhattan, I chose a split of two amari for the modifier; Braulio, which has top notes of pine that highlight the floral characteristics of Graciosa, and Cynar, whose rich, savory finish complements the baking spice notes of the cachaca; these notes are further reinforced with the addition of Bittermens' beautiful cinnamon and falernum-inspired Tiki Bitters. Pedro Ximenez sherry adds a rich, nutty sweetness, while the Manzanilla sherry contributes a bracing saline note that reminds me of a fresh, salty post-rainstorm smell (referencing the rain in Waters of March). A twist of grapefruit adds a hint of a "rainforest" note, placing us right in the the heart of Brazil from the very first inhale. Finally, the method of dilution (throwing, versus the traditional stirring), was chosen to add aeration and lighten the drink, reflecting the fact that while Bossa Nova is often a dark and sexy music style, there is always an underlying lightness to the music (especially the tone of the guitar and the soft but driving rhythms) that keeps it from ever becoming too "heavy". The overall effect of the cocktail is a rich, spirit-forward experience that manages to keep a light, astringent bitterness; it teases the palate without overwhelming, always ready for another sip.

Waters Of March

Recipe by ORESTES CRUZ

Ingredients:

• 1.5 oz Novo Fogo Bar Strength Cachaça (Fat washed in Coconut Oil)*
• .75 oz Blanc Vermouth infused with Lime Zest **
• .5 oz Salted Caramel-Passion Fruit cordial***
• .25 oz Port
• 1 dash Piment Bondamanjak JM bitters
• *Novo Fogo Bar Strength Cachaça (Fat washed in Coconut Oil):
• 4 oz Coconut Oil
• 500 ml Novo Fogo Bar Strength Cachaça
• Method:
• Melt Coconut Oil and let it rest yo cool to room temperature. In a glass container, add this Coconut Oil to the Cachaça. Shake vigorously and let rest for 6-8 hours at room temperature .
• Next, place the jar into the freezer for 6-8 hours overnight. Remove from the freezer, and remove the solidified fat from the top, and strain the infused Cachaça through a cheesecloth to remove all Coconut bits. Keep in an airtight bottle in the fridge for up to a month.
• Blanc Vermouth infused with Lime Zest **
• 1 bottle of Blanc Vermouth
• The zest of one lime
• In an airtight container mix ingredients and let sit for 30 minutes. Strain and store in fridge in an airtight container for up to 3 weeks.
• .5 oz Salted Caramel-Passion Fruit cordial***:
• 1 part of Coconut Water
• 1 part Vanilla Extract
• 1 part Acid Citric Solution
• 1 part Saline Solution
• 1 part Passion Fruit Liqueur
• 1 part Cane Syrup
• Mix all ingredients, store in fridge in an airtight container for up to a month.

Preparation:

In mixing glass, add all ingredients and stir with ice. Fine strain into a chilled Nick and Nora glass and garnish and express with a lemon peel.

Garnish:

Lemon peel

Glassware:

Nick and Nora

Cocktail Inspiration:

Waters of March or Águas de Março, is one of the most beautiful songs from Tom Jobim. This great composer and master reached unexpected levels with this composition, full of poetry, and the essence of Brazil and Rio de Janeiro.

This cocktail is a smooth and sophisticated sipper that embraces the spirit of Bossa Nova, Cachaça and Brazilian Culture.

The flavors and aromas of Novo Fogo Cachaça are highlighted by the tropical inspired ingredients and Coconut Oil, creating a harmonious concoction that exudes Bossa Nova, cheers!Scarlett Macaw

Scarlett MacawScarlett Macaw

Scarlett Macaw

Wave On Wave

Recipe by Tara Gillum

Ingredients:

• 1 ounce of guava shrub, 1 ounce of lime juice, 2 ounces of silver cachaca, two dashes of lemon bitters, and 1 oz pineapple juice 1 oz of blue curacao. Shaken and dirty poured into a snifter.

Preparation:

To make the guava gastrique, add one cup of white wine vinegar, one cup of sugar, one cup of chopped up, guava bring to a boil, and then let chill. For the cocktail, add 2 ounces of Novo Fogo, 1 ounce of guava shrub, 1 ounce of Lime juice, 1 ounce of pineapple juice, 1 ounce of blue curacao, then put in a shaker with ice and shake vigorously, straining into a snifter. And garnish with pineapple leaves and fresh cut guava.

Garnish:

Guava and pineapple leaves.

Glassware:

Snifter

Cocktail Inspiration:

As a dancer, I identify with the genre of the samba as a light fun dance associated with the Brazilian style of music that is easy to vibe with, and my inspiration for that cocktail was being on the dance floor performing the samba and correlating with the style of music that I was personifying

Zebra Nova

Recipe by Justin Reich

Ingredients:

• 1 dash Scrappy's cardamom bitters
• 2 drops 1:1 citric acid solution
• 0.5 oz Galliano
• 0.5 oz Dolin Blanc vermouth
• 0.5 oz cinnamon infused Giffard Banane liqueur
• 1.5 oz Novo Fogo Tanager Cachaça

Preparation:

Stir all ingredients, pour over big rock in a rocks glass.

Garnish:

3 muddled orange slices

Glassware:

Rock/lowball

Cocktail Inspiration:

I bought a bottle of the Novo Fogo Tanager a few months ago and was immediately intrigued by the complexity and depth of flavors it displayed. I knew it would shine with vermouth, but when my friend made a cinnamon infused Giffard Banane liqueur, synapses fired.

The Zebra Nova is my Bossa Nova submission. I wanted to make a stirred drink, but my first iterations were lacking some luster, so I decided to acid adjust with an equal parts citric acid solution, and sparks flew. From the first sip, you'll experience the Zebra Nova, which only gets more mellow the more you sip.