Novo Fogo Bar Strength Challenge

Takes Two To Mango

Recipe by Lui Fernandes

Ingredients:

• 2.0 oz Novo Fogo Bar Strength Silver
• 1.0 oz Fresh Mango Syrup
• 0.75 oz Lime Juice
• 0.5 oz Honey Syrup
• 5/6 Mint Leaves
• Mango Peel Rose Garnish and Mint Leaf

Preparation:

For the mango syrup, combine 2 parts fresh mango juice with 1 part sugar. (The sugar here is just to preserve it and bring out more of the mango flavor, which is why the 2:1 ratio is important) For the Honey syrup mix equal parts honey and water.

Add all the ingredients to a shaker, fill with ice, shake, and double strain into a low ball. Fill with Pebbled Ice and garnish with a Mango Peel Rose and Mint Leaf.

Garnish:

Mango Peel Rose & Mint Leaf

Glassware:

Low Ball

Cocktail Inspiration:

For me sustainability means using ingredients that are readily available and easy to find, not overly processed or too complicated and that don't leave any waste as well as trying to use as much of any ingredient as possible. And using fresh fruit and herbs that will grow again once they are picked. None of the ingredients came from a factory (aside from the sugar and cachaça I guess) but every other ingredient came from nature and naturally occurring things. You could leave out the sugar completely and not make a syrup or even make a Mango honey syrup to make it even more environmentally friendly. But i figured since the cachaça which was made from sugar cane was okay then using actual sugar should be fine as well.

It's also very important to me to have a simple cocktail that can be recreated anywhere without any crazy ingredients. For me a great cocktail is one that can combine simple ingredients and elevate them into something more. To me that's more impressive than throwing a ton of ingredients into a cocktail until it starts to taste okay.

Each ingredient in this cocktail serves a purpose and balances the other ingredients out. The honey and mango combine for a delicious tropical flavor, the lime gives it the acidity it needs, the Mint provided an herbal element to balance out the sweeter flavors while the bar strength cachaça is the star of the show. The other flavors don't mask the cachaça and it's allowed to flex the full range of it's flavors, being complemented by the other ingredients. The Mango Peel Rose Garnish is a great utilization of the Mango Peel that otherwise would've been discarded once juiced.

Novo Rosemary Caipirinha

Recipe by Allison Sadauskas

Ingredients:

• 2oz. Novo Fogo Cachaca
• 1oz. Fresh Lemon Juice
• .5oz. Fresh Lime Juice
• .5oz. House Made Rosemary Simple Syrup*
• Fresh Rosemary Sprig
• *Rosemary Simple Syrup Recipe:
• 1 cup Water
• 1 cup Sugar
• 6 6-inch Fresh Rosemary Sprigs
• In a saucepan, bring water to a boil and add sugar. Stir until dissolved. Add fresh rosemary sprigs and boil for another minute. Remove pan from heat and let rosemary steep for one hour. Strain rosemary, chill, and use! Makes 1.5 cups.

Preparation:

Combine all liquid ingredients into a mixing tin with ice. Shake vigorously. Strain into coupe or Nick & Nora glass. Garnish with fresh rosemary sprig.

Garnish:

Fresh Rosemary Sprig

Glassware:

Nick & Nora Or Coupe

Cocktail Inspiration:

As a woman of Portuguese descent myself, I understand the significance of a well-prepared Caipirinha cocktail! With its clean, bold flavors, Novo Fogo Bar Strength Cachaca offers the ideal base on which to build this nationally-appreciated beverage. We all know the classic caipirinha consists of cachaca, lime, and sugar. I thought I would build on this foundation and contribute some additional complimentary flavors with the lemon and rosemary, while also maintaining the integrity of the original. The environmentally-friendly portion of the challenge was easy for me - I am fortunate enough to have a large backyard here in sunny California which contains a lime tree, a Eureka lemon tree, and a large rosemary bush. The ingredients for the cocktail were really just an arm's length away. I always try to utilize locally-grown, organic ingredients in my cocktails and cooking, and I truly feel this is the way to go when creating environmentally-friendly menu items.

Fruit Basket

Recipe by Jason Yap

Ingredients:

• 1.5 oz Novo Fogo Bar Strength Cachaca
• .5 oz Yellow Chartreuse
• .5 oz Midori
• .25 oz Rhinehall Mango Brandy
• 1 oz charred pineapple cordial
• .5 Acidulated pineapple juice
• Egg white or vegan alternative

Preparation:

Add all ingredients to shaker tin. Dry shake egg white. Add 4-5 Kold Draft cubes and wet shake. Fine strain into a large coupe. Garnish with bitters/blue curaçao in a design

Garnish:

Ango, Peychauds, Blue Curaçao Design

Glassware:

Large Coupe

Cocktail Inspiration:

The humble pineapple has become a moniker to bartenders world wide as a common ingredient, a mascot, and even an emblem. In an attempt to curb our bar waste and be more friendly to the environment we try to utilize all the portions of the pineapple in as many facets as possible for our cocktails. Acidulating fresh pineapple to increase shelf life, utilizing pineapple fronds for garnish, using fresh juice, using the husk to make pineapple infusions, and making cordial, etc. Being in the Rocky Mountains, we love skiing but we also crave camping and water sport seasons that comes with warmer weather. This inspired me to make a cocktail for our spring menu focusing on tropical flavors that would draw the guest to a tropical oasis and the warm weather to come.

Mel Ameixa (Honey Plum)

Recipe by Lillian Del Piero

Ingredients:

• 1 1/2 oz NF bar strength
• 1/2oz plum preserve
• 1/2oz honey simple
• 3/4oz lemon juice
• 2 dashes black lemon bitters (scrappy bitters)

Preparation:

Combine all ingredients into shaker with ice

Hard shake 12 secs

Double strain into coupe glass

Garnish:

Cut And Expressed Lemon Peel

Glassware:

Coupe/ Nick And Nora

Cocktail Inspiration:

I was fortunate enough to be able to use local honey from Frey Ranch Distillery and Plum preserve from my own family’s trees.

Being able to support local and my family always inspires me to get creative.

And with such a fun product like Novo Fogo Cachaça I couldn’t wait to play!

The Phoenix

Recipe by Taylor Lax

Ingredients:

• 2 oz Silver Novo Fogo
• 1 oz Banana Peel Pineapple scrap syrup
• .25 oz Mahina coconut liqueur
• .75 oz acid adjusted citrus stock
• Few washes ango on top
• Fresh Grated nutmeg
• Banana leaf and banana chip garnish
• All inside a reused Mason jar

Preparation:

Banana peel pineapple scrap syrup

2 cups water

2 banana peels

2 sides of pineapple chopped

Putt into water unit boing

Reduce heat and let simmer covered for 20 minutes

Put mixture into blender and add 2.25 cups sugar and pulps till sugar dissolves

Let cool and strain

Acid adjust citrus stock

1 liter water

1/2 piece left over grapefruit after juicing

1/2 piece orange left over from juicing

1 lemon left over from juicing

2 limes left over from juicing

Cover and Simmer for 1 hour till stock is no longer clear and fruit is pale.

Let cool

Strain and add

40 g citric acid

20 g malic acid

Garnish:

Banana Leaf And Banana Chip

Glassware:

Mason Jar

Cocktail Inspiration:

In the bar industry we have so much waste. I wanted to creat a drink that was environmentally friendly that utilized items we in the bar industry throw away on the daily. Citrus is a huge waste in our industry and in alot of programs I have worked in places where we juice all the main citruses daily for our bars. So decided maximize the utilization of the left over citrus to create a stock that can have acid adjusted to mimic the sour component of a cocktail.

Alot of bars also utilize fruits like pineapple for

The juice as well as the pineapple leaves but the scraps left over from cutting pineapple are useable and people even make tea those scraps for health benefits and have a great amount of flavor. Also banana peels which is usually thrown out carries alot of flavor as well and is a great way to add banana flavor into drinks and really maximize the use of a banana that might be used for another dish or drink your restaurant.

After all these items are used they can be turned into compost for your garden and lessen the environmental footprint. I even used a mason jar for my glassware to really embody the idea of reusing and maximizing uses of thing we might ordinarily throw away with out a second thought but as my drink is named the Phoenix for the idea of rebirth and new life from items that would already be considered "used" or "trash"

Rise And Shine

Recipe by Leah DuFresne

Ingredients:

• 2 oz Novo Fogo Organic Cachaça
• 1 oz SPICED CARROT CAKE SYRUP*
• 1.5 oz FRESH ORANGE JUICE
• 1 DASH BLACK WALNUT BITTERS
• 2x2 FROZEN VANILLA CHAI TEA CUBE

Preparation:

Build cocktail by pouring all ingredients in rocks glass over 2x2 chai tea ice cube, stir to combine, garnish with candied carrot peels and walnuts, enjoy!

*SPICED CARROT CAKE SYRUP

1 cup sugar

1 cup water

Peel from 1 organic orange

¼ cup walnuts

1 large peeled carrot

2 cinnamon sticks

2 dashes vanilla extract

1.Create oleo saccharum by vacuum sealing muddled sugar and orange peels, let sit for 8 hrs

2.Combine orange oleo with walnuts, carrot peels, cinnamon sticks, vanilla and water in pot over low heat (warm enough to dissolve sugar, below boiling) for 30 minutes

3. Strain liquid and allow cool before bottling to use as spiced carrot syrup

4. Bake candied carrot peels and walnuts at 220 for 35 minutes, for cocktail garnish

Garnish:

Candied Walnuts And Carrot Peels

Glassware:

Rocks Glass

Cocktail Inspiration:

I really admire how dedicated Novo Fogo is to being environmentally conscious which is why I wanted to create a cocktail that produced minimal to no waste, highlighting the earthy flavors of Novo Fogo while following their lead in sustainability. Nothing went to waste in making this cocktail, the only ingredients not included in the cocktail were the candied orange peels and cinnamon sticks that were strained from the spiced carrot syrup which I was able to dry out and blend in a food processor to be used as a flavored dust in future cocktails.

The name Rise and Shine represents the sunrise/set over the rainforest shown in the Novo Fogo Cachaca logo.

Fogo Loco

Recipe by Jorge Ortega

Ingredients:

• 2oz Novo Fogo
• 2oz Organic Coconut milk
• 4 lime wedges
• one bar spoon of organic cane sugar
• .5oz Cinnamon syrup
• .5 oz Cranberry juice

Preparation:

Muddle 4 lime wedges and one bar spoon of cane sugar in tin, add remaining ingredients and ice. Shake vigorously and dump into rocks glass. Garnish with cinnamon stick and 2 cranberries, lightly torch. Enjoy!

Garnish:

One Cinnamon Stick, Two Cranberries. Lightly Torch

Glassware:

Rocks Glass

Cocktail Inspiration:

Inspired by the classic caipirinha cocktail I wanted to create a fun fresh twist using organic ingredients like coconut and cranberries and cinnamon. Ingredients naturally grown in nature and that complement the flavors of Cachaca well.

Scrap Happy

Recipe by Brandon Thomason

Ingredients:

• 1.5 oz. Novo Fogo Bar Strength
• .5oz. Local Honey Syrup
• .25oz. Lime juice
• 1oz. Young Tepache
• 2 dash Purple Nettle Tincture
• Soda water

Preparation:

Combine all ingredients in Collins glass with ice. Top with soda water. Give one stir to combine. Garnish with lime peel.

Garnish:

Lime Peel.

Glassware:

Collins

Cocktail Inspiration:

With the Scrap Happy I strive to use ingredients that are local, foraged, or otherwise scraps that would be destined for the bin.

Local honey provides a savory sweetness that complements the rich aromas of the Novo Fogo.

Tepache is made from the trimmings of pineapples (a fruit that is a staple of many bars). The skin and core of the pineapple is fermented with brown sugar and cinnamon in this case for only 5 days. All this lends a unique flavor that goes beyond typical pineapple juice.

Purple death nettles, usually regarded as weeds, make a complex aromatic tincture reminiscent of bitter greens and summer flowers. They’re harvested from fields all over the southeast and soaked with a neutral grain spirit.

Together these ingredients come together to celebrate the Novo Fogo in both flavor and spirit.

Ará Atabey (People Of Mother Earth)

Recipe by David Leon

Ingredients:

• Novo Fogo Bartender strength 1.5 oz
• Plantation Pineapple .5 oz
• Banana peel infused Cocchi Americano .75 oz
• Caribbean 5 Spice Tepache .75 oz
• Filtered Water .75 oz

Preparation:

• Batch all ingredients into a clean reusable bottle.

• Shake and place batched cocktail into cooler or fridge at 34°

• Pour 4.25 oz into your chilled martini glass.

• Garnish & Enjoy!

Garnish:

Dehydrated Banana Chips

Glassware:

Martini

Cocktail Inspiration:

The inspiration for my cocktail comes from Tropical Culture and Mother Earth.

Ará meaning People and Atabey meaning Mother Earth, both come together to create the word, People Of Mother Earth in Taino and as a modern child of Atabey I feel that it is important to continue on creating Tropical libations in a modern sustainable way.

Using the banana peel to increase flavor, Tepache to lower pineapple waste, and Pineapple rum to help bring every ingredient back to the flavors found in Novo Fogo Bar Strength we have a cocktail that has an incredibly low carbon foot print just like Novo Fogo.

Every ingredient being reused in a beautiful simplistic way to help the earth and elevate tropical cocktails.

Salud.

Waste Not, Want Not

Recipe by Dani Keenan

Ingredients:

• 2 oz pineapple infused novo fogo silver cachaca
• 1 oz Campari
• 1 oz ginger-jalapeño syrup
• Frozen pineapple cubes
• Dehydrated pineapple, pineapple leaves, dehydrated jalapeños as garnish

Preparation:

Ginger-jalapeño syrup

1 cup sugar

1 cup water

Half jalapeño

Ginger root

All ingredients to a boil and thicken two mins. Remove from heat and strain. Chill.

Save ginger root to dry and grind for powder.

Save jalapeño to dehydrate.

Pineapple infused rum

Core pineapple and place in a large jar with rum for 3 days. Save the leaves for garnish. Use excess pineapple to dehydrate.

Frozen pineapple cubes

Use pieces of pineapple and juice from pineapple in ice molds to make ice cubes

Add all ingredient to mixing tin except ice cubes. Put frozen pineapple in rocks glass. Stir ingredients together and

pour over the pineapple cubes. Garnish with pineapple leaves, dehydrated jalapeño and dehydrated pineapple.

Garnish:

Dehydrated Pineapple And Leaves, Dehydrated Jalapeño

Glassware:

Rocks Glass

Cocktail Inspiration:

I wanted to create a cocktail that was as low waste as possible. I attempted to utilize the entire pineapple and jalapeño in the drink and eliminated ice as a method to conserve water.

The pineapple ice melts and adds a great flavor to the drink as it goes.

Recyclops

Recipe by Danyele Brickner

Ingredients:

• 2 fl oz Novo Fogo Cachaca
• .75 fl oz lime juice
• .75 fl oz house made Recyclops simple syrup
• 1 egg white

Preparation:

Recyclops syrup:

1 quart sugar

1 quart water

~6 oz mint leaves and stems

skin and core from one pineapple

shells from 6 juiced limes

Heat ingredients until boiling, stirring occasionally. Remove from heat and allow liquid to cool before straining and discarding solids.

Garnish:

None

Glassware:

Small Rocks Glass

Cocktail Inspiration:

My main goal with this cocktail was to allow the unique flavor of the cachaca to shine, which meant using minimal additional ingredients. I wanted it to be simple, so I only added sugar (a flavor-packed simple syrup) and citrus (with egg white for texture) as a way to best highlight the spirit.

When I think about an environmentally friendly cocktail, I think about how to best make use of ingredients that would otherwise be waste products on my bar. In this case, pineapple skins and cores and lime shells would be waste after the juicing both pineapple and lime, and ugly mint would be waste as soon as it browned. However, these items still have flavor, so I used them to make a simple syrup instead of throwing them in the trash. For me, limiting waste is being environmentally friendly.

I named it Recyclops because the cocktail recipe utilizes recycling.

Early Mornin’ Jitters

Recipe by Troy Del Grosso

Ingredients:

• 1.75oz novo Fogo Bar Strength Silver Cachaça
• .75oz fresh grapefruit juice
• .5oz fresh lime juice
• .5oz homemade coffee syrup**
• 3 dashes hella Cocktail Co. Smoked Chili Bitters
• Topped with Harmless Harvest Organic Coconut Water

Preparation:

Bring all ingredients into a cocktail tin other than the coconut water, shake hard for 10 seconds, strain into a Collins glass, top with pebble ice, top with coconut water, add more ice to fill to the top, garnish

**coffee syrup recipe:

Bring 1 cup of Demerara sugar, 1 cup of water, 1/3 cup of freshly used coffee grinds and 3 anise stars to a rapid bowl and the sugar has been dissolved, take off heat and let it cool then refrigerate.

Garnish:

Dehydrated Grapefruit, Mint Bundle

Glassware:

Collin

Cocktail Inspiration:

My main goal was to use only things in my house, so everything in this cocktail I had at home. I also wanted to use something from my garden and unfortunately that only mint right now while everything else is still growing. The coffee was reused to make the syrup from my daily French press I make for me and my wife, but I usually will put it in my garden or my compost. The ice I shook the cocktail with I reused to make my best pebble ice I could for the drink in my food processor, being that Las Vegas is in a drought and water is something big here, I really focused on that, with the ice being reused I also swizzled my cocktail so really no ice was wasted at all. Lastly, with Harmless Harvest coconut water always on hand at my house I felt like it was a great addition because they use great practices and are fair trade and organic and leave little behind.

The Hillbilly Smash

Recipe by Mark Drummond

Ingredients:

• 10 blue berry’s
• Slice of mango ?
• 1/2oz organic blue agave
• 1/2 lemon ?
• —- muddled——-
• 2oz novo fogo
• Shack vigorously
• Dbl strain in to a ? mango with 1 gentlemen cubs top with club soda dehydrated mango with tajin and 3 blue berrys stick and sprinkles of tajin

Preparation:

Metal mango lemon 10 blueberries in agave add 2oz if novo fogo and ice shake vigorously dbl strain in to mango

Garnish:

3 Blueberry On A Stick With Dehydrated Mango With Tajin

Glassware:

Mango Hollowed Out

Cocktail Inspiration:

Everything fresh and earth friendly

"Before My Berry Eyes"

Recipe by Antonio Gonzales

Ingredients:

• 2 oz Novo Fogo Bar Strength Silver Cachaça
• 1 oz Fresh Lemon Juice
• 1 oz Avocado Pit Orgeat*
• 1 oz Overripe Banana and Blueberry Flat Champagne Puree*

Preparation:

*Avocado Pit Orgeat= 12 avocado pits roasted for 8 hours at 170 Degrees. In a sauce pan combine 3 cups of white sugar and 3 cups of water and simmer till the sugar is dissolved. Add the pits and simmer in the syrup for 5 min. Dump everything into a blender and blend for about 15-20 seconds or until chunky. Store in a refrigerator for 8 hours. Strain through used coffee grounds in a chinois. Add 1.5 Tbsp of orange blossom water and store for up to 2 weeks.

*Overripe Banana and Blueberry Flat Champagne Puree= Get 1 Med-Lrg overripe banana and 2 large handfuls of overripe blueberries and blend with 1 1/2 cup of flat Champagne until smooth. Store in the refrigerator for up to a week.

Combine all the ingredients in a mixing tin with ice and shake for 8 seconds. Fine strain into a martini glass.

Garnish:

Spear Of Blueberries

Glassware:

Martini

Cocktail Inspiration:

I wanted to create a sustainable as F@*k cocktail since I'm a very environmentally conscious person in my everyday life. My mom raised me to not be wasteful and reuse and recycle whenever possible, and I'm proud to say that I raised my kids to be the same way.

In my restaurant we use a lot of avocados and just throw away the pits. Rather than making a traditional orgeat with almonds I used avocado pits to make the orgeat so I found another use for them. I also did not want to use a coffee filter, that would be just a 1 use and throw away item, so I got a chinois and packed it with used coffee grounds to filter the syrup. Plus it adds a nice subtle coffee flavor, win win. And rather than throw away overripe bananas and overripe blueberries and flat champagne I decided I could fine a use for them rather than just toss them in the garbage. Reduce, reuse recycle.

I know we only have one planet and if I can do my part to help in even the smallest way, I wanted to try and show others in my industry that even though it takes a little more work we can find fun, interesting and delicious ways to use everything in every way possible.

Eternal Summer

Recipe by Calvin Young

Ingredients:

• 2 oz Novo Fogo Silver
• 1.5 oz Fresh Watermelon Juice
• 0.75 oz lime juice
• 0.75 oz mint syrup (preferably brazil mint)

Preparation:

Combine all ingredients in a shaker filled with hard ice. Shake for dilution and temperature. Strain into a rocks glass filled with hard ice and crown with crushed ice. Slap fresh mind around the rim of the glass to express mint oils for aromatics. Garnish with mint top + Lime wedge.

Mint syrup: In a medium sauce pan, combine equal parts sugar and water by weight. Add int leaves and bring to a boil while stirring until the sugar is completly incorporated. Then reduce down to a simmer and continue to cook for one minute. Remove pan fro heat and let the int leaves steep in the syrup for an additional 30 minutes. Then remove the mint leave and transfer syrupo into a jar for later use.

Garnish:

Top Bunch Of Mint

Glassware:

Rocks Glass

Cocktail Inspiration:

My inspiration for this cocktail stems from Sustainability and Brazil. The name of my cocktail is Endless Summer, and endless can only exist through sustanability. The ingredients I chose are all natural and exist in Brazil as well as in other parts of the world. I wanted my drink to be refreshing, approachable, easy to recreate, sustainable, and of course showcase the refined flavors and aromatics of Novo Fogo (the mint slap on the side of the glass essentuates the subtle tropical and pineapple notes of Novo Fogo).

"Before My Berry Eyes"

Recipe by Antonio Gonzales

Ingredients:

• 2 oz Novo Fogo Bar Strength Silver Cachaça
• 1 oz Fresh Lemon Juice
• 1 oz Avocado Pit Orgeat*
• 1 oz Overripe Banana and Blueberry Flat Champagne Puree*

Preparation:

*Avocado Pit Orgeat= 12 avocado pits roasted for 8 hours at 170 Degrees. In a sauce pan combine 3 cups of white sugar and 3 cups of water and simmer till the sugar is dissolved. Add the pits and simmer in the syrup for 5 min. Dump everything into a blender and blend for about 15-20 seconds or until chunky. Store in a refrigerator for 8 hours. Strain through used coffee grounds in a chinois. Add 1.5 Tbsp of orange blossom water and store for up to 2 weeks.

*Overripe Banana and Blueberry Flat Champagne Puree= Get 1 Med-Lrg overripe banana and 2 large handfuls of overripe blueberries and blend with 1 1/2 cup of flat Champagne until smooth and 3/4 tsp powered cinnamon. Store in the refrigerator for up to a week.

Combine all the ingredients in a mixing tin with ice and shake for 8 seconds. Fine strain into a martini glass.

Garnish:

Spear Of Blueberries

Glassware:

Martini

Cocktail Inspiration:

I wanted to create a sustainable as F@*k cocktail since I'm a very environmentally conscious person in my everyday life. My mom raised me to not be wasteful and reuse and recycle whenever possible, and I'm proud to say that I raised my kids to be the same way.

In my restaurant we use a lot of avocados and just throw away the pits. Rather than making a traditional orgeat with almonds I used avocado pits to make the orgeat so I found another use for them. I also did not want to use a coffee filter, that would be just a 1 use and throw away item, so I got a chinois and packed it with used coffee grounds to filter the syrup. Plus it adds a nice subtle coffee flavor, win win. And rather than throw away overripe bananas and overripe blueberries and flat champagne I decided I could fine a use for them rather than just toss them in the garbage. Reduce, reuse recycle.

I know we only have one planet and if I can do my part to help in even the smallest way, I wanted to try and show others in my industry that even though it takes a little more work we can find fun, interesting and delicious ways to use everything in every way possible.

La Madrugada

Recipe by Karla Green

Ingredients:

• .75 oz. plus one barspoon fresh squeezed organic lime juice (save spent lime husk for regal shake)
• .25 oz. Spirits Direct Malabar spiced liqueur
• 1 oz. Fair Trade organic Brazilian coffee-bean infused Banane du Bresil banana liqueur (Giffard)
• 1.33 oz. organic golden beet-infused Novo Fogo Bar Strength Silver Cachaca
• 1 whole local free-range egg

Preparation:

Thoroughly wash, scrub and coarsely chop 2 medium golden beets and place in a clean Mason jar. Pour Novo Fogo over beets until covered and seal. Infuse overnight.

In a seperate Mason jar, add 2 oz. of the coffee beans and 8 oz. of the banana liqueur and infuse overnight.

When infusions are ready, add all liquids to one half of a cocktail shaker, including spent lime husks from juicing. A whole egg is cracked over the other empty tin to avoid any shell pieces getting lost in the mix. Remove any shells if necessary.

Add the egg to the other ingredients and dry shake 15-20 seconds. Add ice, and wet shake for 10-15 seconds, or until tin gets cold and ice is well cracked.

Drizzle lime juice over rim of glass and roll over a filter of air-dried spent coffee grounds.

Garnish:

Air-dried Spent Coffee Grounds

Glassware:

Any Fun 5-7 Oz. Drinking Vessel With A Story Or History

Cocktail Inspiration:

Madrugada means "daybreak" in Portuguese. Each new day begins with the rising sun and an opportunity to live 1% better than the day before. By striving to be 1% better each day, we'll have become 37 times better in a year's time. Consistently making small adjustments and changes in habits shapes a lifetime of significant impact.

I wanted to create an earthy, rich and full bodied cocktail that celebrates this sacred time of day. Fair trade and organic products were used as well as sourcing the eggs locally. A variation of this cocktail can be made vegan-friendly with aquafaba, however I chose to incorporate the whole egg for a few reasons: cocktails often contain only the egg white, and toss the yolk creating unneccessary waste; adjacent to the plant-based movement is one that supports ethical and regenerative farming practices; the "flip" is a category of classic cocktails that incorporates the whole egg. La Madrugada pays respect to traditions of the past but also "flips" those contributions in a thoughful, environmentally inclusive way.

Repensar

Recipe by Robert Boughner

Ingredients:

• 01.50 Oz. Novo Fogo
• 00.75 Oz. Lemon peel infused dry vermouth
• 00.25 Oz. Sherry East Indian
• 00.25 Oz. Fernet Branca
• 2 dashes orange
• 2 dashes peychaud
• 2 dashes absence
• Stir
• Garnish. 2 Lemon Peels Expressed and saved for next infusion.

Preparation:

Lemon Infused Dry vermouth. 2 Lemons worth of Discarded Peel and 375 Dolin dry vermouth infused for 24hr and strained.

Garnish:

Lemon Peels

Glassware:

Coupe

Cocktail Inspiration:

I wanted to get a extra use out of everyday ingredients (Lemon peels) & to use something every bar has but rarely uses( Dolin Dry Vermouth).

Beach Ballin'

Recipe by Jonathan Stanyard

Ingredients:

• 2 oz Novo Fogo Bar Strength
• ¾ oz Cucumber Mint Shrub*
• ⅛ oz Lime Acid*
• 4 dashes Lime Bitters
• 3 oz Soda Water
• Melon Ice Cubes

Preparation:

Method: Make the melon ice cubes by blending a ripe melon into a puree. Pour into an ice mold and freeze until solid. To make the cocktail, add the melon cubes into a highball glass. Next, build the cocktail directly into the prepared glass. Add the bitters, lime acid, cucumber shrub, and Novo Fogo Bar Strength Cachaca. Finish by slowly adding the soda water and gently turning the melon cubes to mix the drink.

*Cucumber Mint Shrub

½ cup Champagne Vinegar or White Wine Vinegar

½ cup Cane Sugar

1 cup Cucumber Juice

¼ cup Mint Leaves

To get the cucumber juice, blend fresh cucumbers until pulverized and coarsely strain the pulp. Next, slowly heat the vinegar in a saucepan, and once warm, add the sugar and whisk until the sugar is dissolved. Remove from heat, add the mint leaves and cover for 10 minutes. Next, strain out the mint leaves, add the cucumber juice, and keep in an airtight container in the refrigerator. This will hold well for 6 months.

Lime Acid*

2 g Citric Acid

1 g Malic Acid

45 g Water

Combine all ingredients and mix until dissolved.

Garnish:

Dehydrated Lime Wheel

Glassware:

Highball

Cocktail Inspiration:

When creating a cocktail using the Novo Fogo Cachaca, my main focus was to celebrate those fresh, vibrant, fruity, and citrus tones layered in this spirit. The fresh-pressed cane juice makes the spirit extremely aromatic with a clean palate, allowing complementary flavors to coexist. The cocktail is loosely inspired by the classic Caipirinha, focusing on flavors of lime and cachaca. The extra levels of aroma and flavor are from a fresh cucumber mint shrub and served over melon ice cubes. Using the shrub is a shelf-stable component, which will last until it is all used. Building over melon ice cubes removes any water waste from the cocktail, making it an environmentally friendly drink. A dehydrated lime wheel is a very shelf-stable and tasty garnish. Thinking of Brazil, I know the beach is a large part of the lifestyle. Often it is the place for anyone to meet up for a chat, coffee, or cocktail. So for me, this is a refreshing cocktail that I would love to be sipping on a beach in gorgeous Brazil. I call it “Beach Ballin’.”

Snap, Daiq, Pop

Recipe by Jonathan Stanyard

Ingredients:

• 1½ oz Novo Fogo Bar Strength
• 1 oz Fresh Lime Juice
• ¾ oz Strawberry infused Campari*
• ¾ oz REAL Kiwi Syrup
• 1 dash Celery Bitters

Preparation:

Method: Add the Novo Fogo Cachaca, lime juice, strawberry Campari, and kiwi syrup to a cocktail shaker with two large ice cubes. Shake well for 12 seconds, and double strain into a chilled stemmed cocktail glass. For repurposing, rinse with cold water, and return to the freezer. Garnish with a fresh slice of strawberry and kiwi.

*Strawberry infused Campari

To infuse the Campari, quarter strawberries (½ lb or so) and add to 300 ml of Campari. Let the two infuse for 1 week in the refrigerator. After the infusion, strain off the infused Campari and store it in an airtight container in the fridge.

Garnish:

Fresh Strawberry Slice & Kiwi Slice

Glassware:

Nick And Nora

Cocktail Inspiration:

I often look to my past for inspiration for cocktail creation. After tasting the Novo Fogo Silver Bar Strength, I honed in on the fresh, fruity, and grassy flavors. I wanted to recreate a favorite sweet drink from my childhood, a famous brand beginning with the “Snap…” which had a killer Strawberry Kiwi beverage. So I created an intricate take on a childhood classic using fresh strawberries infused into a bitter aperitif, a kiwi syrup, and a touch of savory celery. The heart of the cocktail is the spirit of Brazil, cachaca, shaken and served straight up. The key to wasting less, shake it with two large cubes, rinse the cubes and refreeze to use again! It works, and I have been doing this for years. If Novo Fogo can do all they can for our Earth, so can we. This cocktail hints at my childhood, the essence of Brazil, and pops like a daiquiri. So I give you the “Snap, Daiq, Pop.”

One Earth, One Love

Recipe by Jonathan Stanyard

Ingredients:

• 2 oz Novo Fogo Bar Strength
• ¾ oz Pink Don’s Mix*
• ½ oz Pineapple Juice
• ¼ oz Strawberry Syrup (Liquid Alchemist)
• ¼ oz Lime Acid*
• 4 Mint Leaves

Preparation:

Method: Add all the ingredients into a cocktail shaker and shake well with two large ice cubes—double strain into a chilled cocktail glass. Remove the large ice cubes, quickly rinse and place them back in the freezer for another use. Garnish with a fresh slice of strawberry and mint top.

Pink Don’s Mix*

1 cup chopped rhubarb stalks

1 cup chopped strawberries

15 g crushed cinnamon sticks

3 Tbsp cane sugar

¼ cup grapefruit juice

¼ cup water

1 tablespoon Campari

Vanilla Sea Salt

Apple Cider Vinegar

Add rhubarb, strawberries, cinnamon sticks, cane sugar, grapefruit juice, and water to a vacuum-sealable bag. Remove the air and place in a water bath at 145 degrees for 2 hours. Remove from heat, and place in an ice bath to cool. Strain the syrup from the solids using a fine-mesh strainer, do not push the fruit, just move it around and collect as much liquid as possible. Add a generous pinch of vanilla salt and the Campari to the liquid, and weigh the syrup. Add apple cider vinegar in the amount of 30% of the weight of the syrup. Mix well and transfer to an airtight container and refrigerate.

Lime Acid*

2 g Citric Acid

1 g Malic Acid

45 g Water

Combine all ingredients and mix until dissolved.

Garnish:

Fresh Strawberry Slice + Fresh Mint

Glassware:

Cocktail Coupe

Cocktail Inspiration:

This cocktail is all about Novo Fogo’s focus on low emissions and how they take great care of our Earth. I wanted to tie lots of flavors together in a meaningful and shelf-stable way. So I created a shrub-like cordial, similar to the classic Don’s Mix, but with more complexity. This shelf-stable ingredient, when kept cold, can hold for months. Pineapple, mint, and syrup give aromatics, brightness, and body. Shaken in a tin with two large ice cubes, then rinsing the ice cubes and refreezing to be used again is a zero-waste effort. The cocktail looks lovely and smells vibrant of fresh banana blossoms, zested limes, and fruits. This cocktail celebrates the high measures of Novo Fogo on making sure our planet is getting the love it needs, it is our only home, and we need to cherish it. This is “One Earth, One Love.”

HEAVEN’S EARTH

Recipe by Yelena Anter

Ingredients:

• 2 oz Novo Fogo Bar Strength Cachaça
• 1 oz Passion Fruit Juice
• 1 oz Mango Juice
• 1 oz Soursup Juice
• 0.5 oz Lime Juice
• 0.5 oz Nectar de Brazil*

Preparation:

Rim:

Cumin Powder

Method:

In a cocktail shaker half filled with ice combine all the ingredients. Shake to chill, then pour into the serving vessel.

Nectar de Brazil*

Add 1 cups water, 1 tsp cumin powder, 1 tsp allspice powder, 1 tsp cinnamon powder, 1/2 tsp annatto powder, 1/4 tsp ground black pepper, and 1 chili peppers (stems and seeds removed) , 1/8 tsp salt to a large pot. Bring to a boil over medium-high heat. Reduce heat and simmer for 10 minutes uncovered, then turn off heat. Add 1 cup sugar and stir to dissolve. Cover pot and steep for 10 minutes. Strain through a coffee filter, and allow to cool.

Garnish:

Palm Leaf/ Lime Zest/ Half Of Fresh Passion Fruit

Glassware:

Recycled Double Old Fashioned Glass

Cocktail Inspiration:

Growing up in Russia at the time of extreme poverty and hunger, I fostered a deep appreciation for all the blessings of nature. I was raised to respect and maximize the use of each and every ingredient. While a single potato often fed the whole family, its skin was planted in the ground for the next season’s sustenance.

When I learned about NovoFogo Cachaça’s efforts to create an environmentally-neutral production, it resonated with my core ethic.

As I consider creating an environmentally friendly cocktail, the first thing that comes to mind is the use of locally-sourced seasonal ingredients to minimize the net carbon footprint. Eliminating shipping and package waste is a primary imperative of environmental neutrality.

Employing all components of a given ingredient is essential to reducing the net environmental impact, a dual opportunity at cherishing what Mother Nature blesses us with. If the recipe calls for citrus, it is obligatory to incorporate its zest to elevate the flavors and embellish the cocktail’s visual presentation.

Serving the cocktail in a natural vessel appropriate to the cocktail’s flavor profile, such as a coconut shell, pineapple or edible chocolate cup can be simultaneously fun and environmentally ethical. At the very least, we must use recycled and reusable glassware.

Most cocktails are shaken then strained and served over fresh ice. Using higher quality larger format ice will enable to chill the cocktail properly without diluting it, then pouring it directly into the serving vessel. This will help water conservation.

For this tantalizing and environmentally-conscious cocktail, I am minimizing the use of exotic spirits to concentrate fully on showcasing the sophistication of NovoFogo Cachaca as well as the vibrant flavors and bounty of Brazil by using native fruits and spices: exotic passion fruit, luscious soursup, sumptuous coconut, lively lime, sophisticated annatto, and earthy cumin.

The resulting cocktail is “Heaven’s Earth.” Cheers to Brazil!

Scents Of The Sea

Recipe by Scooby Olivier

Ingredients:

• 2oz Novo Fogo Cachaca
• 1oz Carano Bianco
• .05oz ginger mint syrup
• 3 sprays of key lime citric saline spray

Preparation:

Combine Novo Fogo, Carano Bianco and ginger mint syrup in mixing glass and stir.

Spray 2 sprays of key lime citric saline spray in rocks glass then strain cocktail in to glass then fill with crushed ice. Top with one more spray then garnish with tuile, candied mint and candied ginger.

Key lime citric saline spary:

In atomizer combine 6 drops of Olive Nation pure terpenless Key lime extract, 1/3 barspoon citric acid, 1 bar spoon Himalayan seasalt and 5 oz hot water.

Ginger Mint Syrup:

6quarts sugar

3 quarts water

2 thinly sliced ginger knots

50 mint leaves bring water ginger and mint to boil then add sugar. Let steap for 15 minutes then stair ginger and mint out to use for garnish.

Tulie: 2oz coconut oil, 2oz water, .75oz flour, 1 tsp Himalayan sea salt. Combine and lightly squeeze in a sauce pan on medium heat.

Garnish:

Tuile With Candied Ginger And Mint

Glassware:

Rock Glass Wrapped In Rattan

Cocktail Inspiration:

My Inspiration for scents by sea was to create a zero waste cocktail with minimal ingredients that would showcase novo fogo bar strength. I wanted to capitalize on the tropical notes and give a light refreshing cocktail that would embody the essence of the distilleries surrounding environment.

The ingredients i choose were made by companies using minimal environmental impact or were rainforest coalition certified.

Brazilian Compost Old Fashioned

Recipe by Jacob Loberti

Ingredients:

• 2oz coffee-infused cachaca
• .5oz banana peel syrup
• 2 dashes orange bitters (Fee Brother’s)

Preparation:

combine all ingredients in a rocks glass with a large ice cube, stir 30-45 seconds until cold, garnish and serve!

Banana Peel Syrup:

4 washed organic banana peels

150 grams sugar

75 grams room temp water

1/8tsp ground cinnamon

Combine ingredients and let sit for ideally 6-8 hours, but less than 24 (that's when negative flavors start to develop)

Coffee infused cachaca:

Brew a pot of coffee using a pour over. Clean the pot but leave the used coffee grounds and coffee filter. Let cool. Pour 6oz cachaca through the cooled grounds and let drip through the coffee filter.

Garnish:

Ripe Banana Slice, Peel On!

Glassware:

Rocks Glass

Cocktail Inspiration:

I really had to think hard about this cocktail. I eventually came upon some inspiration when I was reading about bartender Kim Stodel's banana peel syrup and decided to make my own variation that's a little stronger. What a great way to reuse something that many consider to already be waste. I was also inspired by the combination of banana and coffee and decided to do a cachaca infusion with already used coffee grounds to amp up the theme of reusing waste - and of course the two most common things found in compost (or mine, anyways) are banana peels and coffee grounds - thus the Brazilian Compost Old Fashioned and something that tastes like warm banana bread in the morning! Don't be put off by the name ;)

Florida Flamingo

Recipe by Linda Faber

Ingredients:

• 1.5 Oz novo forgot
• 2 Oz Yellow lemonade
• 1 Oz strawberry puree
• 1 Oz ginger beer

Preparation:

Add novo fogo to shaker with ice

Add lemonade and strawberry puree

Shake well

Pour into glass

Top off with ginger beer

Add more ice if needed

Garnish:

Lemon Peel And Strawberry

Glassware:

Pilsner Glass

Cocktail Inspiration:

I think of a refreshing drink when you are outside in the Florida heat. It's like you are in the tropics. Pretty greens all over with blue waters. When you see flamingos you know you are in the tropics .. beautiful green plantations blue waters and pink flamingos. You have to keep the environment in balance for everything.

Liquid Dourado

Recipe by Kim Edge

Ingredients:

• 1 1/2 oz. Novo Fogo Silver Cachaça
• 2 leaves fresh sage
• 2 slices cucumber
• 1/2 oz smoked simple syrup
• 1 half squeezed lime
• Water
• Garnish: sage flowers, gold sugar, Bordeaux cherry

Preparation:

Muddle sage, cucumber and lime juice

Add novo fogo cachaça, smoked simple

Syrup and water…shake with ice.

Strain into gold sugar rimmed glass

Garnish:

Fresh Sage Flower And Bordeaux Cherry

Glassware:

Red Wine Goblet

Cocktail Inspiration:

I grow all my own herbs. Sage screams to me! I had to combine this with the cucumber from

My garden!

Perfect for a summer day!

Bees Knees

Recipe by Kristan Arnold

Ingredients:

• 1.5 oz Novo Fogo
• .5 oz Fresh Lemon Juice
• .5 oz Organic Honey
• .25 oz Lavender Simple Syrup

Preparation:

Stir all ingredients in a Mixing Glass with large Ice Cube

Strain into a chilled coupe glass

Garnish and enjoy

Lavender Simple Syrup Directions: Bring to a boil equal parts water and sugar, remove from heat and steep 2 table spoons of lavender for at least thirty minutes and cool.

Garnish:

Edible Honey Comb And Hibiscus

Glassware:

Coupe Glass

Cocktail Inspiration:

When I think of Sustainability I automatically think of bees and everything they do for the planet. I wanted to create a cocktail that compliments the natural ingredients of this liquor, Sugarcane and highlights all natural ingredients that have to do with bees and pollination. Something so small that has such a huge impact, something that we should all see more of and appreciate.

Resgatar

Recipe by Linda Garcia

Ingredients:

• Novofogo bar strength
• Mangos
• Strawberries
• Smoked chipotle powder
• Sugar
• Granulated sugar
• Water

Preparation:

Acid blend: 2parts citric acid and 1 part malic acid

mango mango acid: Juice 4 mangos and add 6g acid blend for every 100ml of mango juice.

Mango leather: save the leftover mango pulp from the juicing process and spread onto a dehydrator or aluminum in an oven and dehydrate at low temp.

Strawberry mango syrup: macerate 10 oz strawberries cut in halves, 4 left over mango pits, 20 oz granulated sugar. After 10 mins add 10 oz warm water. Let sit overnight then strain.

Fruit jam: take leftover strawberries and mango pits from syrup and heat in a saucepan until it gets jammy.

Smoked chipotle novofogo: mix 1g smoked chipotle powder with 10 oz novofogo.

Recipe:

.75 oz mango acid

1 oz strawberry mango syrup

1.5 oz smoked chipotle infused novofogo

Shake with ice and dump all contents in rocks glass. Garnish with mango leather chip and top with strawberry jam like a

Garnish:

Mango Leather Chip & Strawberry Jam (fruity Chips And Salsa)

Glassware:

6 Oz Rocks Glass

Cocktail Inspiration:

Being latina and working in a tiki bar and previously a Latin Caribbean cocktail bar I love tropical fruits and working with fresh ingredients and spices. My partner also loves making strawberry and mango fruit bowls so I decided to create a cocktail that rescues the scraps leftover when using these two fruits. I gave used the pulp to make a mango chip, my partner is planting the pit I used to infuse in my syrup, the strawberries from the syrup I turned into a jam. Limes can be dry so I acidified mango juice to add acidity to my cocktail. I used ground up smoked chipotle to infuse in my cachaca.

Gaia

Recipe by Steve Brown

Ingredients:

• 1oz Novo Fogo Cachaca
• 1oz Italicus
• .25oz Lemon
• .75oz Lavender Syrup

Preparation:

Smoke a Nick & Nora Glass with Red Oak

Mix ingredients in tin filled with ice

Shake vigorously!

Strain in to Nick & Nora Glass

Serve

Garnish:

The Smoke Trailing Off Of It

Glassware:

Nick & Nora

Cocktail Inspiration:

Wanted to create a liquor from the exact other side of the planet of Brazil, so I chose a floral bottle from Italy. Went hard with the floral balance to the Nova Fogo's strength of flavor so I added Lavender simple and Lemon to even it all out and make it more drinkable. The Smoke really brings the entire "Mother Gaia" feeling all together by having all of the elements of the planet in one glass!

Nova Inglaterra

Recipe by Luc Brouillard

Ingredients:

• 1.5 oz of Novo Fogo Cachaça
• 3 Dashes of Orange Bitters
• 1.5 oz of cranberry juice
• .25 oz Shagbark Hickory Nut Demerara Syrup
• .25 oz Beach Plum Syrup
• 1 oz Soda Water

Preparation:

Cranberry Juice: Put cranberries through a juicer to extract juice.

For every 1 cup of beach plum jelly add .5 cup of water and mix on low heat until disolved. (When in season make peach plum syrup from scratch 6 beach plums to one cup of sugar and water. Heat beach plums on medium heat till soft, add water and bring to boil, add sugar and put through fine meshed sieve. (You can substitute regular plum if beach plum not available.)

Shagbark syrup: Remove nut meat from shagbark nut with nut pick. Toast until lightly browned. Add water, blend through blender. Add demerara sugar on med low heat until disolved. Put through fine mesh sieve. You can use pecans if Shagbark nuts are not available. Measurements in this ratio: 1 Water : 1 Sugar : .5 Nuts

Garnish:

2 Cranberries And Shagbark Nut Halved

Glassware:

Collins

Cocktail Inspiration:

I believe the best drink for cachaça is a caipirinha. It's awesome to find a delicious sustainable brand that can provide a great cachaça around the world. Since its hard to determine the source of much of today's produce I decided to play it safe and try to source local ingredients to create a drink similar in profile to a caipirinha with local ingredients right here in my backyard of the North Eastern U.S.

For the citrus element I chose juice of cranberries.

And I wanted to infuse some local flavor into the sweet elements. With local beach plum and the warmth and Shagbark nuts that compliment the cachaça's bright flavors.

I topped it off with some orange bitters to season it up.

Initially I just shook it over ice and poured it in a coupe, and enjoyed it as it. However some of my friends tasted and thought the flavors were too rich. Soo I turned it into a highball and topped it off with soda water to help dilute it making it more refreshing.

Hope you enjoy!!!,

and thank you for considering!,

Luc

Death Of A Strawberry

Recipe by Matthew McIntyre

Ingredients:

• 1.75oz Novo Fogo Bar Strength Silver Cachaca
• .75oz Lemon
• .75oz Strawberry Syrup
• .5oz Homemade Basil Liqueur
• 1 Dash of Angostura Bitters

Preparation:

Strawberry syrup: wash 2 cups of strawberries and remove tops, blanch in boiling water for 30 seconds then rinse in ice bath for 90 seconds. Blend with 1 cup of cold simple syrup (1:1) for 60 seconds. Cheese cloth syrup and refrigerate.

Basil liqueur: Make mixture liquid of 1/2 cup of grain alcohol & 1/2 cup of Novo Fogo Bar Strength. Peel one lemon and ass peels to liqueur for 1 hour then remove. Make Basil Syrup using Strawberry method and same water. Mix 3/4 cup of Basil syrup and 1/4 cup of water in to mixture. Whisk and strain.

Add all ingredients to cocktail shaker tin and make sure to use the juice of peeled lemons! Shake with ice made from blanched Basil and Strawberry and then strain over the fresh basil and strawberry ice. Garnish with basil leaf from plant you made basil liqueur and syrup, and finally the fruit leather you made from the remains of the strawberry and basil syrup. Use a reusable straw!

Garnish:

Dehydrated Strawberry Basil Fruit Leather & Basil Leaf

Glassware:

Collins

Cocktail Inspiration:

I love using as much as I can from my ingredients. In this case I used all of the peels and juice of the lemon, repurposed the waste of the syrups, and made ice out of the water that blanched the basil and strawberry. I have a basil plant that I use all the time and I’m glad I was able to showcase it with such an amazing spirit!

Summer Memories (Memórias De Verão)

Recipe by Sebastian Zydek

Ingredients:

• 2oz Novo Fogo silver Cacacha
• 1oz fresh lemon juice
• .75oz toasted fennel seed syrup (1:1)
• 3 large strawberries to muddle
• Topped with soda water
• Garnish: Fennel Frawn, pickled fennel bulb & whole strawberry

Preparation:

Toasted fennel seed simple syrup- toast fennel seeds in a sauté pan until lightly toasted and fennel aroma starts to happen. Once lightly toasted make a classic 1:1 white sugar simple syrup, strain the fennel seeds once syrup is complete.

Pickled fennel bulb- make a classic pickling liquid using white vinegar, water, peppercorn, tumeric.

Slice fennel bulb using a mandolin, add the sliced fennel bulb to pickling liquid for at least an hour.

To build drink- add 3 large strawberries into cocktail tin, add fresh lemon juice and muddle the strawberries.

Once nicely smashed, add Novo Fogo Cacacha, add fennel simple syrup, add ice and shake vigorously.

Double strain into a Collins glass with ice and top with soda water.

Add garnish to the top and enjoy!!!!

Garnish:

Pickled Tumeric Fennel Bulb, Fennel Frawn, Whole Strawberry

Glassware:

Collins Glass

Cocktail Inspiration:

So my inspiration for this drink was very environmentally focused. I wanted to find something I could use the entirety of the product in the cocktail which is how I landed on fennel. Using everything from the fennel seeds, the bulb and the frawn for this cocktail. Once I decided on fennel, I just wanted a classic crushable cocktail that would highlight not only the fennel, but the Novo Fogo Cacacha. The bright flavors of strawberries and lemon definitely help highlight the fennel and Cacacha.

Pássaro Do Paraíso

Recipe by Michael Guzmán

Ingredients:

• 1.5 oz Novo Fogo Bar Stretgh Cachaca
• 1 oz Kupu Island Amaro
• 2 oz Spent Wine Pineapple Shrub
• .5 oz Banana Peel Oleo Scharaum
• 1 oz Lemon Infused Soda Water
• Pineapple Leaves
• Dehydrated Pineapple and Banana

Preparation:

Mix ingredients in a cocktail shaker with ice.

Shake and Strain over fresh ice.

Top with lemon soda

Garnish with Pineapple Leave Dehydrated Pineapple and Banana

Spent Wine Shrub

Vingegared White Wine (Chardonnay was used for this recipe but any white wine will do)

Turbinado Sugar

Pineapple Skins

Clove

Nutmeg

Cinnamon

Allspice

- Add 1 cup sugar pineapple and spices to sauce pan and carsmelize.

- Add 1 cup water and bring to boil dissolving sugar completely.

- Remove from heat at vinegared wine and chill.

- Strain out solids

Banana Oleo

Banana Peel

Turbinado Sugar

- Cut peels into small pieces.

- Muddle with sugar and leave out at room temp

- Wait for syrup to form. Quick whip then strain solids

Lemon Soda

Lemon peels and carbonated water

Garnish:

Pineapple Leave, Dehydrated Pineapple, Dehydrated Banana

Glassware:

Collins

Cocktail Inspiration:

I think most of us have heard of the phrase farm to table but what but what about kitchen to bar? I wanted to make a cocktail that featured ingredients that could be made from leftovers from the kitchen. Things like a banana oleo sacharum that uses the peels. A pineapple shrub that uses the skins of a pineapple instead of just the insides and left over wine from the bar. A lemon infused soda water that has the used lemons from juicing. The idea is to use both ingredients from both sides of the house to increase sustainability as a whole.

I choose to use Kupu Island Amaro for my cocktail for two reasons. One was it’s flavors of bitters and sweet citrus that compliments a huge flavor of hibiscus. Second was Kupu Spirits’ efforts to be a sustainability leader. Whether it’s “grid independent” facility, which is powered by an array of solar panels, or it’s CO₂recovery system, which allows for reuse of CO2 created from fermentation, it’s efforts are among the best practices.

BJJ (Brazilian Jiu Jitsu)

Recipe by Claybon Lee

Ingredients:

• 2 oz. Novo Fogo Silver Cachaca Bar Strength
• 1 oz Tia Maria Matcha Cream Liqueur
• .75 oz Ginger Lime Oleo
• .75 Simple Syrup

Preparation:

Mix all ingredients in a shaker

Strain into Coupe

Garnish with Matcha(Sprinkle)

Ingredients for Ginger Lime Oleo

100g Lime Peel (4 Limes)

44g Citric Acid

7g Malic Acid

14g Ginger Root

Rest for 60 Min making sure everything is covered in the acid(Shake)

Add 500 ML water

Add Lime Juice from Peeled Fruit

Strain & Refrigerate

Garnish:

Organic Japanese Matcha

Glassware:

Coupe

Cocktail Inspiration:

The idea and name came from the combination of different art practices, innovation, and adaptation. Brazilian(Novo Fogo) & Matcha(Origins of Japan). Whereas the combined ingredients still add body and flavor but also allows the Novo Fogo Silver Cachaca Bar Strength to still shine and be the show. The Ginger Lime Oleo was chosen to also show versatility in not wasting any of the product included in this cocktail. Also the health benefits from both ginger and matcha.

We Belong Together

Recipe by Keyatta Parker

Ingredients:

• 2oz Novo Fogo
• 1oz Coconut Water
• .75oz Fresh Lemon Juice
• .50oz Simple Syrup
• One large strawberry or 2 medium sizes ones
• 5 Mint leaves

Preparation:

Muddle the strawberry and mint together, next combine all the ingredients together and shake hard with ice. Double strain into a coupe glass, wrap a mint sprig around the stem of the glass, secure it with a piece of twine and place your favorite edible flower in the cocktail

Garnish:

Sprig Of Mint And Your Favorite Edible Flower

Glassware:

Coupe Glass

Cocktail Inspiration:

This cocktail is very personal to me for two reasons, first, I'm Liberian, coconuts grow like crazy there, we actually had 5 in our yard back home, I drank a lot of coconut water when I was younger and I love coconuts. Secondly I am the owner and operator of a bartenders nonprofit community garden in Atlanta, we grow strawberries, mint, edible flowers and so much more. We have a massive compost bin system and we have been about to build it through the community we are in, we collect citrus that have been juiced from local restaurants in the area, we collect spent mash from the local brewery down the street from us and we collect coffee grounds from the coffee shop around the corner. With these actions we have been able to put that same compost in all the plots in the garden ( 29 plots on .25 acres of land ). We all need each other to do wonderful things happen, that's why we belong together.

Coco Novo!

Recipe by Angela Wood

Ingredients:

• 1 ½ oz of Novo Fogo Bar strength Cachaca
• 2 oz of coconut water and palm sugar syrup with pulp
• ½ banana
• 2oz of coconut puree (i used coconut Real)
• 1 oz of fresh lime sour
• 1 tsp of the heavy whipped cream (optional but suggested)
• (Toasted sweetened coconut shavings for garnish
• Sweetened whipped heavy cream for topping)

Preparation:

Add all ingredients except the toasted coconut shavings to a blender and blend until frothy

Add small shaker worth of ice and blend again until smooth.

Pour frozen cocktail into the coconut shell and top with loads of whipped heavy cream and sprinkle with the toasted sweetened coconut shavings.

To make the coconut water and palm sugar syrup

Open and drain a large green coconut (reserve liquid and soft pulp for syrup and make a "cup" out of the shell to serve cocktail in)

Spoon out soft coco pulp and add to reserved liquid

Clean shell and cut around edges and wipe a juicy lime around cut edges for an attractive vessel and citrus smell

to make coconut and palm sugar syrup;

Bring reserved liquid and 3oz block of palm sugar to a small sauce pan to make palm sugar syrup. I added extra natural pressed coconut water (coco joy brand) to about 4 oz because the palm sugar is very very sweet.

Garnish:

Sweetened Whipped Heavy Cream (topping) And Toasted Sweetened Coconut Shavings

Glassware:

Large Green Coconut Shell, Shaved Flat Bottom And Cleaned After Draining And Reserving Water And Soft Pulp For Cocktail

Cocktail Inspiration:

I wanted to create a cocktail that was made from fresh ingredients that tastes great and does not include ingredients with fake colorings and products that do not support sustainability as well. I personally love cachaca and the whole concept of Novo Fogo really inspired me to think outside of the box. Upon studying its history and where it comes from, I learned that Brazil is one of the top 4 places in the world for coconut production. So using a fruit that is abundant and grown locally was a go to for me. I also included banana because the peels are perfect for composts or can even be used to make things like an Oleo Saccharum which is also fantastic for no waste and sustainability!

I also wanted to use the coconut in its entirety so there is no waste or glassware to wash and in all honesty it was really fun to make.

I had never made simple syrup out of coconut water before but after doing so, it will be one of my go to flavorings from now on when working of craft tiki cocktails. I also wanted to include palm sugar because it is made from the sap in coconut trees and is a perfect addition for this concept.

I really enjoyed making this and i appreciate the thoughtfulness of this product and I am definitely going to be more conscience of myself and how I can work more cleanly and do my part to encourage environmentally-friendly drinking.

Tropical Environment

Recipe by Ana Gonzalez

Ingredients:

• Pour all the ingredients into the cocktail shaker
• Muddle mango (4 pieces)
• 2 oz Cachaca Novo Fogo
• 1 oz Lime-Sugarcane Cordial
• 1/2 oz Chinola (Passion fruit liqueur)
• 1 bar spoon of fresh maracuya
• Shake and double strain in a chilled compete glass with ice
• (For garnish I used the rind of the maracuya in another glass, with the seeds and a touch of Prosecco) So when the cocktail is served the customer can add the top of prosecco with maracuya flavor

Preparation:

Cordial recipe:

17.5 oz lime

17.5 oz sugarcane

17.5 oz water

8 lime zest

Put the sugarcane in a pan with water. Stir it at low heat until the sugarcane is dissolved, then add the lime zest and lime juice for a minute only to mixed it well.

Garnish:

Mango Peel Around The Glass

Glassware:

Coupette Glass

Cocktail Inspiration:

I am from Venezuela, part of the Amazon jungle is in my country as well as in Brazil. I wanted to use all tropical fruits from our region, and most important I was inspired with this competition to make a zero waste cocktail, trying to use every part of the ingredients. Working in a bar I know how much we are used to waste and how important it is to try to work in a eco friendly environment starting with our own recipes. We have to think as a whole, and to try to take care of the environment from our workplace we can start with the small step of using each part of an ingredient without having to waste anything.

First I decided to make a cordial, this way I could make lime juice and give it a use to the zest of the lime. For the cordial instead of regular sugar I choose to use sugarcane to enhance the flavor of the Cachaca which is the main ingredient of the cocktail.

The mango fruit I used it in the drink to give it a sweet fruity flavor, and the skin I pealed it to used it as garnish.

The maracuya is going to add that last touch of citrus flavor that I was looking for, and instead of just used the seeds I used the rind of the fruit as a second glass to add it to the cocktail with a touch of Prosecco mixed with the maracuya seeds. When is mixed in the glass the idea is to feel every element, specially the Cachaca which is the main ingredient.

Gaia's Grail

Recipe by Karla Green

Ingredients:

• 1 full barspoon organic agave nectar
• .33 oz. organic lime juice
• 1.25 oz. organic grapefruit juice
• .33 oz. Cynar
• .66 oz grapefruit infused Ramazzotti Rosato Aperitivo
• 1.33 oz. Novo Fogo'sBar Strength Organic Silver Cachaca

Preparation:

Using a channel knife,peel the rind from a ruby red grapefruit and add to glass Mason jar. Pour over Rosato Aperitivo and let infuse overnight.

With a grapefruit spoon, core out the inside of the grapefruit over a bowl to capture its juices and pulp. Do the same with half of a lime. You'll need both cored husks for drinking vessel and garnish bowl.

Add all ingredients to a metal tin and shake until tin is cold, approx. 8-10 seconds. "Dirty Dump" all contents into grapefruit cup. Add additional ice if needed and garnish with whatever green herbs you may have on hand.

Pictured: Thai basil and blossom, sage, mint

Garnish:

Lime Husk With Herbal Bouquet And Optional Biodegradable Straw

Glassware:

Channeled Hollowed Grapefruit

Cocktail Inspiration:

There's nothing better than a peak-season ruby red grapefruit. Bitter oils weep from the shallow craters of its terra firma while inside the seeds of the fruit incubate inside pulpous pods of polyphenols. A hollowed husk hails Gaia's perfect holy grail.

This cocktail celebrates one of my favorite fruits. I amplify the bitter grapefruit essence by infusing the rosato aperitivo with the narrow peels produced by the channel knife. The entire grapefruit is utilized, as is the lime. Every ingredient except the amaro and aperitivo is organic. The spent ice is incorporated into the drink so nothing goes to waste. Everything, including the straw, is biodegradable or compostable. The herb bouquet can be made with virtually any wild/foraged edible herb (mint grows all over in our yard) or other herbs harvested from the garden.

Coquetel De Maracuja

Recipe by Matthew Cormier

Ingredients:

• 2 oz novo fogo bar strength cachaca
• 1 oz passion fruit liqueur (chinola)
• 1 oz coconut cream
• 1 oz aquafaba
• .5 oz lemon oleo saccaharum
• 4 dashes dons spice #2 (equal parts vanilla syrup and allspice dram)

Preparation:

Combine all ingredients into shaker. Fill with ice and shaker vigorously for 10 seconds. Strain out ice and continue shaking for another 15 seconds to really fluff the aquafaba for a nice velvety rich head to the cocktail. Pour into mousse glass and garnish with a mint sprig.

Garnish:

Mint Sprig

Glassware:

Mousse/parfait Glass

Cocktail Inspiration:

Inspired by the popular Brazilian dessert mousse de maracuja or passion fruit mousse! After tasting novo fogo I felt like it’s bright vegetal almost citrusy flavors would pair extremely well with the tart, tropical, and funky passion fruit and immediately thought of the mousse de maracuja. I pride myself in my bar programs in creating as little waste as possible and this also includes helping use some of the kitchens by products. In this recipe I use aquafaba instead of egg whites. Aquafaba is the liquid found in garbanzo bean cans that is usually just thrown away by most kitchens. I also included a lemon oleo saccaharum as opposed to fresh lemon juice. This another item made from a waste product ie the lemon shells after being juiced are then covered in sugar to extract the lemons oils, then used a lemon juice replacement in this cocktail.

Pretty In Pink

Recipe by Kenneth Hwong

Ingredients:

• 2 drops of fire water
• Pinch of kosher salt
• 3/4oz. Cocchi Americano
• 1.25oz. Raspberry lemon cordial w/rose water
• 1.25oz. Bar strength Novo Fogo Cachaca
• Raspberry lemon cordial w/rose water
• 260g of water
• 40g of rose water
• 12g of lemon peels (about 2 lemons)
• Squeeze Lemon juice from the peeled lemons
• 4-5 raspberries
• 180g of sugar
• 12g citric acid
• Garnish: raspberry lemon macaron
• Leftover pulp of raspberry lemon cordial
• 100g white chocolate chips
• 40g of ricotta cheese
• 1.0oz. Raspberry lemon cordial
• Macaron shell

Preparation:

Place ingredients in a mixing glass

Stir with 1x1 cubes, taste to dilution

Pour in nick and Nora

Raspberry Lemon cordial w/rose water

Blend the ingredients for about 10 seconds and rest for 30 min.

Strain thru mesh strainer, set aside pulp for garnish

Bottle

Garnish: Raspberry lemon macaron

Heat a sauce pan or small pot with ricotta until melt, then incorporate white chocolate, leftover pulp and cordial

Mix over low heat until smooth and pour into container

Place in fridge to cool 2 hours

Fill macaron shells with filling

Garnish:

Raspberry Lemon Macaron

Glassware:

Nick And Nora

Cocktail Inspiration:

Cocktail was created for zero waste and ingredients that uses minimal amount for hi yield which would be ideal for any bar program.

Cordial is made with 2 whole lemons that yield almost 12oz. With the use of modern techniques using the “super juice” method, we stretch the volume of cordial without squeezing excess fruits. Flavor of lemon coming from oils of the peels and balancing with citric acid keeps it a consistent product. From there I flavored the cordial with raspberries and rose water to compliment and contrast the flavors of the cachaca. Leftover pulp from the cordial is used to create a filling for garnish which can be used for macarons or anything one would like. Spent lemons can be used in a variety of ways such as household cleaners, deodorizers, and are compostable which leaves no footprints.

Cocktail is a refreshing, sharp, with a bit of heat from firewater and depth that cocchi americano gives, it is appropriate for the season of summer and vibrant color transitioning spring to summer.

World Showcase Fix

Recipe by Peter Hannah

Ingredients:

• 1.5oz Novo Fogo Bar Strength Cachaca
• 0.5oz Key Lime Pie Bianco Vermouth *
• 1.5oz Avocado Peel Shrub **
• 3 dashes Lemon Essence Bitters ***
• *take a small slice of key lime pie and blend it into 375ml bianca vermouth. Strain through a chinois lined with a coffee filter. Bottle and refrigerate.
• **Add 2 cups of sugar to 12-14 avocado skins and allow oil to leech out (takes around 24 hours for maximum yield. Ensure sugar is all dissolved in oil and strain out solids. Add 2 parts Avocado Oleo to 1 part sherry vinegar. Stir to combine, bottle and refrigerate.
• ***add 50g dried lemon verbena, 50g lemon myrtle and 50g lemon thyme to 100ml Novo Fogo Bar Strength Cachaca and allow to sit for 2-3 days, agitating periodically. When it smells super fresh and lemony, strain out the herbs and keep in bitters bottle.

Preparation:

Add Cachaca, Vermouth and Shrub to shaker, Whip shake for 3-4 seconds to combine without wasting water. Pour over crushed in in rocks glass. Add bitters and cap with more ice. Sprinkle ground Avocado pit on top.

Garnish:

Grated Avocado Pit

Glassware:

Rocks

Cocktail Inspiration:

I wanted to create a fresh and original cachaca cocktail that could utilize discarded and resuscitated ingredients from our locations around Disney's EPCOT to make something new and creative. Key Lime Pie has a finite shelf life and gets made at our bakeries every day. Utilizing day old slices, I created a vermouth that provides the lime flavoring Novo Fogo Cachaca loves, without needing to utilize citrus juice. I then used Avocado skins, available at our Mexico Pavilion where they make guacamole and made a shrub to provide a bright acidity.

For an aromatic finish I wanted to avoid using citrus peel, and instead infused cachaca with the kind of lemon scented herbs grown in the greenhouses at the LAND Pavilion to provide an extra freshness to the cocktail without the citrus waste.

The idea is a simple, delicious cocktail that uses only used ingredients from my work area. It's a development of a concept I call urban terroir whereby local areas can use second-life produce to showcase something new.

Down To Earth

Recipe by Marie Yoshimizu

Ingredients:

• 2oz Novo Fogo Bar Strength Cachaça
• ½ oz Kumquat Sumac Vinegar Cordial
• ½ oz Kumquat Oleo-Saccharum*
• ½ oz Crème de Menthe**
• 1 oz Sencha green tea

Preparation:

*Kumquat Oleo-Saccharum

Slice 8oz of Kumquats into discs, and place them in a vacuum sealer bag.

Add enough organic cane sugar to cover the fruits.

Place the vacuum sealed bag into a warm water bath (Sous Vide) at 135-140F for 120-150 minutes.

Wait till it cools down, then strain into a container to store.

**Crème de Menthe

Place a cup of mint leaves, a cup of organic cane sugar, a cup of 40% ABV spirit such as Vodka, and ¾ cup of water into a vacuum sealer bag.

Place the bag into a warm water bath (Sous Vide) at 135F for 6-8 hours.

Wait till it cools down, then strain into a container to store.

Add green food coloring for optional. (No food coloring was added for the cocktail)

Garnish:

Kumquat Slices And Mints

Glassware:

Red Wine Glass (Sangria Glass)

Cocktail Inspiration:

Have you ever had those days when you go to a grocery store and see some interesting fruits, and you buy them but don’t really know how to eat or what to do with them? In the US, Kumquats come from either California or Florida between January to June. As they are almost out of season, but I still had a lot to consume, and did not want them to go to waste, I decided to make Oleo-Saccharum with them. It is a great way to use a large amount of citrus at once.

There are some ways to keep store-bought mints alive for a few weeks, but fresh mints usually only last for about 3-5 days in a fridge. When you think they are dying and do not look good in a cocktail anymore, do not throw them away! You can easily make Crème de Menthe at home and not waste them.

Don’t pour the Sencha green tea you’ve made this morning down the sink. Add it to the cocktail to enjoy its fresh, grassy, and earthy flavors with kumquat citrus.

This cocktail is made with all sustainable ingredients. It is refreshing and great for Summer.

Pina Chai-lada

Recipe by Cole Herring

Ingredients:

• 1.5 oz Novo Fogo Bar Strength Silver Cachaca
• .75 oz Giffard Banane du Bresil
• 1.5 oz Fresh Pineanpple Juice
• 0.5 oz Fresh Lemon Juice
• 0.5 oz Spiced-Honey Syrup*
• 1 oz Real Cream of Coconut

Preparation:

Add all ingredients into shaker

Shake and strain into 16oz Tiki style glass

Fill and pack with crushed or pebble ice

Add garnishes

*Spiced-honey syrup: Heat honey and water (with a 2:1 honey to water ratio) almost to boiling point then remove from heat and add a chai-spice tea bag (or fresh spices) and let steep until cool. Strain out spices.

Garnish:

Orange Zest, Dehydrated Banana Chip, Lemon Wheel And Pineapple Frond

Glassware:

Any 16oz Glass (Preferably Tiki Style)

Cocktail Inspiration:

My personal favorite base for a pina-colada is silver cachaca, so I used that and "spiced" it up with local ingredients. The pineapple was freshly juiced via a centrifuge and then I utilized the fronds as garnish instead of throwing them out. I used a local honey company (that is a little bit more floral than most) for the spiced-honey syrup and then the orange zest garish is done with a local variety of satsuma bitter oranges, that are grown within the state of Mississippi. Depending on where this drink is prepared, the flavor works with any local produce that is accessible. The chai spice takes this summer drink and makes it approachable year-round. The addition of the banane du bresil was too beneficial not to add to this cocktail and creates a diverse, new layer to the traditional pina colada recipe. This cocktail is the perfect balance of sweet, sour, bitter, herbal, spice and not to mention incredibly refreshing.

Everything But The Kitchen Sink

Recipe by Joan Villanueva

Ingredients:

• Ingredients:
• 2 oz Bacon Washed Novo Fogo Cachaça*
• 1 1/2 oz Lime Juice
• 3/4 oz Pear Syrup**
• 3/4 oz Pineapple – Cinnamon Oleo***
• 3 dashes Scrappy’s Cardamom bitters

Preparation:

Instructions:

1. Add all ingredients to shaker tin

2. Add ice and shake,

3. Strain over large rock into rocks glass,

4. Garnish with Sage sprigs and Star Anise pod

* Bacon Washed Novo Fogo Cachaça

Ingredients

16 oz Novo Fogo Cachaça Bar Strength

4 ounces Rendered Bacon Fat

Instructions:

1. In a container that can be sealed tight mix all ingredients and close tightly,

2. Shake container until contents mix,

3. Place container in freezer and allow bacon fat to freeze,

4. Remove container from freezer and separate fat and liquid using a fine mesh strainer

5. Transfer to new container label and date

Note: Bacon Fat is now cachaça flavored and can be used to grill toast

** Pear Syrup Recipe

Ingredients:

Pulp from 3 juiced pears

4 ounces water

6 ounces of sugar

1 pinch of salt

Directions:

1. Add all pear pulp and water to small sauce pan and heat over low medium heat until simmer,

2. Reduce heat and stir sugar into mixture,

3. Stir until sugar is fully dissolved and let mixture cool down,

4. Strain mixture with sieve,

5. Compost remaining pulp from mixture

*** Pineapple cinnamon Oleo

Ingredients:

Skins from one pineapple

3 cinnamon sticks

1 cup of sugar

1 pinch of salt

Instructions:

1. Add all ingredients to container and seal tightly,

2. Let mixture sit overnight,

3. Strain contents and transfer syrup to airtight container,

4. Compost remaining pineapple and cinnamon sticks

Garnish:

Sage Sprigs And Star Anise

Glassware:

Rocks

Cocktail Inspiration:

The idea for this cocktail revolves around creating syrups with items that would end up in the trash, all the ingredients used in the cocktail are composted after the syrups are created to reduce their environmental impact.

Both the fat wash and the syrups made for this cocktail are crafted with materials that can be found in any home's kitchen and are generally just discarded as trash without considering another use for them before being disposed of.

The name everything but the kitchen sink makes a reference to the fact that all the ingredients used to make the cocktail can be found in any kitchen and that you can always up-cycle most food scraps before they end up being tossed away or in the kitchen sink. Also, the bacon fat left from fat washing the cachaça can be used on bread before toasting it.

"Vitamin Sea"

Recipe by Gary Schneck

Ingredients:

• 1.50 ounces Novo Fogo Bar Strength
• 0.75 ounces Skinos Mastiha Liquor
• 1 ounce fresh Squeezed Ruby Red Grapefruit juice
• 1.50 ounces Lime/Grapefruit oleo Saccarhum
• 1 ounce Cascara Tea infused aquafaba
• Coconut milk ice cubes

Preparation:

Put all ingredients into cocktail shaker with 4 1 by 1 inch ice cubes made from the coconut milk in the coconut that will also be used as the glassware.

Strain into the coconut shell without ice and garnish with dehydrated Grapefruit wheel and zest with fresh lime shavings.

Oleo Saccarhum

Take 5 grapefruits and cut all the peels off, cut 5 lime wheels and juice 3 others into a container with half pound of sugar and allow the oils and juice to break down into the syrup. No water added.

Juice the left over grapefruits to be used in the cocktail.

For the Cascara infused aquafaba take the chickpea water and let tea soak in there for 10 hours.

Garnish:

Dehydrated Grapefruit And Fresh Lime Zest

Glassware:

A Coconut

Cocktail Inspiration:

think it’s important in this day and age to focus foremost on our health and to then promote health and balance in our daily lives. We should also become more conscious of our environment and everything we absorb into our bodies.

So I wanted to focus on putting both those aspects into one, by creating a cocktail full of Vitamin C, antioxidants, and benefits better brain function, supports heart health and weight loss.

While focusing on a more healthy cocktail I also wanted ingredients that could be reused and recycled. Also decided to use coconut milk for ice cubes to cut back on the huge amounts of water wasted by creating cocktails and dumping left over ice into the sink. Then using the shell as the glass. Which can be recycled and converted to activated charcoal to help curb environmental pollution.

New Life

Recipe by Evgeny Anisimov

Ingredients:

• 1.5 oz Novo Fogo Bar Strength Cachaca
• 0.5 oz L`aperitivo Nonino
• 0.75 oz Kumquat Oleo Saccharum
• 0.25 oz Citric Acid Solution
• Pour all the ingredients into mixing glass. Stir. Pour over large ice cube.

Preparation:

Kumquat Oleo Saccharum:

Take a cup of fresh kumquats. Cut them in half. Add 1 cup of sugar. Cover with a lid and put in fridge. After 24 hrs strain the liquid and use in your cocktail. You can use remaining solid to make delicious Kumquat marmalade later.

Citric Acid Solution

20 gr citric Acid

50 gr Water (by weight)

Combine together and stir until Citric Acid fully dissolves. Put in appropriate container to serve in the future.

Garnish:

Large Format Ice Cube With Frozen Kumquat, Seeds And Leaves. Kumquat On A Stem With Couple Leaves Still Attached.

Glassware:

Old Fashioned Glass

Cocktail Inspiration:

I currently leave in Fallbrook, CA and I am surrounded by fruit and vegetable farms. Our house has multiple citrus trees, including kumquats, so I thought it would be a great idea to incorporate it in my cocktail. I made some oleo saccharum from some and than used what's left to make some delicious marmalade for my breakfast toast. I also froze half of kumquat with a leaf and few seeds into an ice cube. The idea is, that after you finish your cocktail, you can bury ice cube into a ground to grow more kumquat trees.

Frank's Back In Business

Recipe by Ohio Crawford

Ingredients:

• Novo Fogo Bar Strength
• Passionfruit Puree
• Cinnamon-Demerara Syrup
• Pineapple Juice
• Lime Juice
• Angostura Bitters

Preparation:

Make Cin-Dem syrup

(8cup water, 8 cup Demerara sugar, 3 toasted cinnamon sticks, 2 toasted star anise.)

Combine 3/4oz of Gin-Dem, 1.5oz pineapple juice, 3/4oz passionfruit puree, 1/4oz lime juice, and 2oz Novo Fogo Bar Strength in a set of shaker tins. Shake with ice for 60 rotations. Double Strain into tall juice glass, and add ice. Hit heavy with 2-3 dashes of Angostura Bitters, and garnish with 3 Luxardo Cherries, and a pineapple frond.

Garnish:

3 Luxardo Cherries, And A Pineapple Frond.

Glassware:

Tall Juice Glass (10oz)

Cocktail Inspiration:

This cocktail was inspired by ingredients not often used in my home bar. I have worked across many bars, and use these ingredients commonly, but not all at the same time. I wanted to do my part to not let any of these ingredients go to waste.

Clean Bean

Recipe by Christopher Devern

Ingredients:

• Novo Fogo-1.5oz
• Espresso-1.25oz
• Banana Peel & Coconut Palm Sugar Oleo Saccharum- .75oz

Preparation:

Mix 1 cup of coconut palm sugar with 3 banana peels in a jar. Make sure to coat the banana peels entirely for better results. Stir every few hours and let sit for 1-3 days until oil forms.

To make a “clean bean” combine all ingredients and shake with ice.

Double strain and serve with 3 coffee beans.

Garnish:

3 Espresso Beans

Glassware:

Coupe/Up Glass

Cocktail Inspiration:

The “Clean bean” is not only inspired by some of my favorite ingredients to eat and drink but a cocktail that keeps the environment in mind. As a bartender, shifts can be long and sometimes we form unhealthy eating habits. Whether it’s quickly eating in the dish room, late night meals, or skipping meals entirely, we can probably agree that a bartender’s diet isn’t always the best. Making smoothies has been a daily routine for me for the last few years. I get most of the vitamins I need and can bring one to work and drink it even on a busy day. When given the opportunity to participate in the Novo Fogo challenge I had an interesting idea that revolved around saving the excess banana peels I had from the smoothies. I was able to extract some delicious and funky flavors by using coconut palm sugar to create an oleo sacchuarum. The coconut palm sugar is produced by Madhava, an eco-friendly brand with multiple clean label awards. The coffee beans used in this cocktail are also from La Colombe, a brand that practices environmental sustainability in its packaging, growing methods, composting, and contributions to the National Park foundation.

These flavors are of course brought together by the delicious carbon negative Novo Fogo Cachaça. Fogo’s unique banana note and slight peppery finish pair with both the bitter sweet espresso and rich banana oleo saccharum.

The “Clean Bean” gives the old espresso martini a new identity and strays from the usual caipirinha or citrus forward cocktail you’d find cachaça in. The essence of the spirit still shines through in a balanced cocktail that you could enjoy before or after dinner and feel good to know it was made with environment conscious ingredients. Bartenders, chefs, farmers, roasters, distillers, and other businesses alike have the power to make more eco-friendly decisions that collectively make for a cleaner world.

Verde

Recipe by Kyle Darrow

Ingredients:

• 2 oz Novo Fogo Bar Strength Cachaca
• 1 oz Sugar Snap Pea "Juice"
• .5 oz Lime juice
• tiny pinch salt

Preparation:

For Snap pea "juice"

- blend 1 cup of sugar snap peas with 3/4 cup of fresh sugar cane juice

- strain through fine mesh strainer

For sugar cane juice

- peel the hard outer layer of cane with a strong knife and cut out “joints”

- slice into smaller pieces and juice using a centrifugal juicer as you would ginger

- alternatively, although not as fresh, sugarcane is widely available in cans and already juiced cane is available in most asian grocery stores

Garnish:

Opened Snap Pea

Glassware:

Martini

Cocktail Inspiration:

As much as we’d all love to use only local ingredients, our society has evolved past that point. Nothing goes back into Pandora’s box, but I strongly believe we can sustain the world that we have created. When we talk about being more responsible with cachaca, Novo Fogo has already noted and taken action on the biggest issue in the sugarcane industry. Mono-cropping on that scale disrupts ecosystems that need varieties of fauna to thrive. The idea for my cocktail came from companion crops. Farming requires “breaks” in growing for the soil health. Companion crops can be planted in those same fields during that break and sometimes farmers choose intercropping where they can grow alongside the main crop. It creates biodiversity, keeps the soil healthy, gives farmers another income crop and in multiple studies can even produce a higher sucrose yield. Legumes like sugar snap peas in particular have been a very successful companion crop for sugar cane. I chose the sweetness of snap peas to accompany the vegetal notes of Novo Fogo Bar Strength Cachaca. To do this I blended sugar snap peas with fresh sugar cane juice to reinforced the flavor of the cachaca. I balanced it with a pinch of salt and a squeeze of lime, making this cocktail a true representation of a farm in a glass.

Net-Zero Swizzle

Recipe by Mark Sassi

Ingredients:

• 2 oz Novo Fogo Bar Strength Cachaça
• 3/4 oz Herbal- Honey Cordial*
• Garnish:
• Fresh grated Nutmeg

Preparation:

In a chilled 11.5 oz Double Rocks glass combine 2 oz Novo Fogo Bar Strength Silver Cachaça and 3/4 oz Herbal-Honey Cordial. Fill glass half way with crushed ice, preferably pebble. Then swizzle for 5-10 seconds. Then fill glass with crushed ice and garnish with fresh grated nutmeg.

Herbal-Honey Cordial:

Ingredients:

50 g Local Raw Organic Honey

50 g Fair-Trade Herbal Tea (Preferably Peach-Lemon)

1 g Citric Acid

1 g Malic Acid

1 g Tartaric Acid

0.5 g Fleur de Sel

Method:

Combine 1 teaspoon loose leaf Fair-Trade herbal tea (preferably peach-lemon) and 1 cup hot water from a teakettle and allow to steep for 10 minutes. Then strain tea into a clean heatproof container and add honey, citric acid, malic acid, tartaric acid, Fleur de Sel and stir until all ingredients are well incorporated. Refrigerate until use. Ideally use within 2 weeks.

Garnish:

Fresh Grated Nutmeg

Glassware:

11.5oz Double Rocks Glass

Cocktail Inspiration:

Our Net-Zero Swizzle is inspired by Novo Fogo’s example to prioritize environmental and human sustainability. The ingredients for this cocktail are shelf-stable, quick to prepare, and have multiple uses in and around our homes. I wanted to take into consideration every aspect of each ingredient, its carbon footprint, and the amount of energy it takes to arrive on our doorstep.

As we all know, fresh, local produce is always best. However, a vast majority of the world does not live in an area that naturally produces lemons, limes, or other citrus fruits that we can use for an acid component in cocktails. To address this dilemma, we incorporated citric acids which have a much longer shelf life and also produce consistent and delicious products time and again.

To bring depth and complexity with flavor, we used a Fair Trade herbal tea, preferably Peach-Lemon, to pair beautifully with Novo Fogo’s Bar Strength Silver Cachaça’s notes of tropical fruits such as banana, passion fruit, coconut, lemon, and lime. The stone fruit element from our herbal tea adds an interesting wrinkle in the flavors for us to explore in our Net-Zero Swizzle. For the tea, water was heated with a teakettle which is also one of the most energy-efficient methods for boiling water.

Like Novo Fogo, I am always evaluating ways to be more efficient and environmentally conscious to reduce my carbon footprint. On that theme of being energy conscious, we use crushed ice in our cocktail to make sure that we do not use any more ice or energy than is absolutely necessary to craft our delicious cocktails.

For our garnish, nutmeg was a natural choice for its aroma. It is a popular spice that many of us have rolling around in our cabinets, and has a long shelf life and adds amazing aromatics to just about any beverage.

In short, our Net-Zero Swizzle is a cocktail that can be made with the same ingredients today or you could decide that you want to make one a few weeks from now. The best part is that all those ingredients that we have on hand will not spoil for many months or even years!

Although we may not be perfect with everything that we do in our day-to-day lives, there is always room for improvement in order to reduce our carbon footprint and treat our environment and ourselves with the care and respect that we deserve.

Thank you for reading and I hope I’ve inspired you to stir up a Net-Zero Swizzle. Cheers!

Agua Verde

Recipe by Mehdi Noori

Ingredients:

• Novo fogo, organic kiwi, home grown parsley, organic lime,cloosterbitters, cane sugar, organic lemongrass as straw.

Preparation:

Middle 1 whole kiwi with a bush parsley, add 2oz of novo fogo, 1 oz closterbitters, .75 oz of lime juice, 1 oz cane syrup served over clear Collins butter ice. Fine strain into glass.

Garnish:

Parsley Bush, Hollowed Out Lemongrass As Straw, Dehydrated Organic Lime.

Glassware:

Collins

Cocktail Inspiration:

Being a major advocate for decreasing carbon emissions, I based this cocktail on being environmentally self efficient. I grew my own herbs from my small garden to buying fruits at the locally owned store. I also used an environmental friendly lemongrass straw instead of using a plastic straw.

Up In The Tree Tops

Recipe by Sarah Karl

Ingredients:

• - 2 lime wedges muddled
• - .5 oz 2:1 Demerara Simple*
• - 1 oz Homemade Banana Liqueur (made with Novo Fogo Bar Strength Cachaça)*
• - 1.5 oz Novo Fogo Bar Strength Cachaça
• - 1 oz Homemade Cinnamon/Coriander Tepache*
• *2:1 Demerara Simple
• - 1 cup water
• - 2 cups demerara sugar
• *Homemade Banana Liqueur
• - 200g banana (about two bananas) cut into pieces
• - 2 cups Novo Fogo Bar Strength Cachaça (about 470ml)
• - 1 cup of water
• - 1 cup of sugar
• Homemade Cinnamon/Coriander Tepache
• - 1 gallon water
• - 1 pound brown sugar
• - 1 ripe pineapple
• - 2-4 cinnamon sticks
• - 1-2 TBSP ground coriander

Preparation:

Up In The Tree Tops

.5 oz 2:1 Demerara Simple*

1 oz Homemade Banana Liqueur (made with Novo Fogo Bar Strength Cachaça)*

1.5 oz Novo Fogo Bar Strength Cachaça

1 oz Homemade Cinnamon/Coriander Tepache*

In bottom tin, muddle lime wedges. Add demerara simple, banana liqueur, and Novo Fogo Bar Strength Cachaça. Add ice to tin and shake. Fill a rocks glass (wrapped in a banana leaf) with crushed ice. Marry cocktail ingredients from tin and the homemade tepache. Garnish with a pineapple slice, reusable metal straw, and enjoy!

*2:1 Demerara Simple

- 1 cup water

- 2 cups demerara sugar

Bring water to boil, stir in sugar, let cool. Store in clean sealable container. Label and date. Store in fridge for up to 3 weeks.

*Homemade Banana Liqueur

- 200g banana (about two bananas) cut into pieces

- 2 cups Novo Fogo Bar Strength Cachaça (about 470ml)

- 1 cup of water

- 1 cup of sugar

Place Novo Fogo Cachaça and cut bananas in clean container with a lid and let sit at room temp for 3-5 days. Taste everyday until flavor is where you like it.

Once you are satisfied with the infused cachaça, strain bananas and set to the side.

Place 1 cup of water and bananas from cachaça in pot and heat on stove on medium heat.

Once the water starts to steam, add 1 cup of sugar and stir until dissolved. Turn stove top to low and simmer for 5 minutes. After 5 minutes, let syrup cool. Once cool, strain bananas.

In a clean airtight glass bottle, combine 2 cups banana infused cachaça and 1-1.5 cups (try 1 cup first, see if you like it, add more until it reaches your flavor preference) banana simple. Label, date, and place in fridge for up to two months.

Homemade Cinnamon/Coriander Tepache

- 1 gallon water

- 1 pound brown sugar

- 1 ripe pineapple

- 2-4 cinnamon sticks

- 1-2 TBSP ground coriander

Bring water to a boil. Dissolve sugar. Take off heat, add cinnamon and coriander. Let cool for 2-4 hours.

While simple is cooling, rinse pineapple. Make sure it is clean. Cut the skin off pineapple and set to the side. Cut pineapple into chunks and save for later. Make sure to leave the core intact and put to the side with pineapple skins.

Once simple is cool, add pineapple skin and core to pot with simple and cover with a clean kitchen towel. Set to the side and check after 24 hours. If it is not to your liking, you can let it ferment longer but I don't recommend going over 3 days. Once satisfied with the taste, remove large chunks and fine strain into a sterilized swing top container. Label and date. Store in fridge for up to 1 month.

Garnish:

Pineapple Slice

Glassware:

Rocks Glass Wrapped In Banana Leaf, Secured With Dried Banana Tree Stalk

Cocktail Inspiration:

Since Novo Fogo focuses on being environmentally friendly, I wanted to do my best to create a cocktail in the same manor. I didn't want to go out and buy ingredients for my drink. I wanted to use items I already had in my possession. I am always experimenting with natural carbonation a.k.a fermentation. I regularly make kombucha and have made tepache in the past. I had a pineapple that was gifted from a friend and I used spices that were already in my cabinets Once the ingredients are combined, they do the magic on their own.

I have a few banana trees on my property so I figured that would pair perfect with the Cachaça. Plus I could use the leaves and stems for garnish purposes.

Instead of buying banana liqueur, I wanted to make my own using the products I already had on hand. The Novo Fogo Bar Strength Cachaça was gifted to me for this competition, plus I already had the bananas!

I've collected a handful of different sized reusable straws over the years which was perfect for this eco friendly cocktail.

Loco Grapes

Recipe by Sadiyyah Iddeen

Ingredients:

• 2oz novo fogo
• 3/4 fresh lemon juice
• 1oz grape syrup
• 1oz coconut water

Preparation:

build over ice shake and strain

Garnish:

Hydrated Grape Slice

Glassware:

Coupe

Cocktail Inspiration:

I wanted to bring out the true ingredients from brazil. I used all naturally grown products from that region. I love al things natural and fresh this drink is environmentally friendly and healthy to drink

The Protégé Effect

Recipe by Gabriela Holzer

Ingredients:

• 2oz Novo Fogo Bar Strength Cachaça
• .5oz Seedlip Garden
• 1oz Red Bell Pepper Cordial
• .75oz Lime "Super Juice"
• 2 dashes Cardamom Bitters
• Bell Pepper Lime Fruit leather garnish

Preparation:

Combine ingrdients in a collins glass with pebble ice and swizzle. Top with more ice and garnish with fruit leather.

_____

Red Bell Pepper Cordial:

Blend entire pepper (2-3) minus the stem. Strain solids and set them aside for fruit leather. Combine the pepper liquid with white sugar at a 1:1 ratio and let simmer for about 10 minutes.

Lime "Super Juice" (courtesy of Nickle Morris of Bar Expo):

Peel 3 limes. Combine peels in a bowl with 16.5g citric acid and 3g malic acid. Gently muddle them together and let sit for 1 hour.

Juice the peeled limes and add to the oleo after 1 hour, along with 1.5 cups of water. Immersion blend the entire mixture (peels included). Strain remaining solids and set aside for fruit leather.

Fruit Leather:

Set oven to lowest temperature (mine is 170F).

Blend together the red bell pepper pulp (about 1 cup) and the discarded lime bits (about 1/4 cup) with 1 cup of water, 4 tbsp sugar, and 1/2 tsp pectin. Pour onto a sheet pan lined with parchment paper and smooth to a thin even layer. Let it bake for about 5 hours, or until you achieve a leathery consistency- solid but still bendable, and doesn't crack.

_____

Garnish:

Homemade Fruit Leather

Glassware:

Collins

Cocktail Inspiration:

Cocktail competitions provide us a chance to share a story, give our cocktails a greater context, and teach each other something new. They give us a platform to push our boundaries. We don’t have to think in the context of a bar menu, or what your picky guests may or may not like; instead, we look through a strictly creative and inspired lens. When the prompt is centered around sustainability, we are handed a unique chance to teach ourselves new environmentally conscious techniques to create delicious cocktails, and in turn, teach our peers and our audience these techniques as well.

As I prepared this cocktail and considered all the environmental factors of each ingredient, I found I was teaching myself more than I had anticipated; I assumed the roles of both the student and the teacher. This beautiful phenomenon is known as the protégé effect, and is the namesake of this Novo Fogo cachaça cocktail.

None of the considerations or techniques implemented in the Protege Effect are new; I’ve learned them from my peers who have been successfully using them in their bar programs. Through sharing these practices, I am not only spreading the word to others, but also better internalizing them myself, which means I can help my community two-fold.

I use red bell peppers which grow locally, implement a recipe for lime "super juice" that extends your yield per lime substantially, repurpose the pepper and lime pulp into a garnish, and serve it on the same ice it is swizzled on. It all comes together to compliment the Novo Fogo Bar Strength Silver Cachaça, the true inspiration behind it all. This overproof pot still spirit gives notes of grass, sweet pepper, banana, and tropical fruits, a flavorful reminder of the terroir it seeks to protect.

In teaching through this cocktail, I have better learned environmentally friendly practices, and even begun implementing them in my bar program. The Protégé Effect serves as a reminder to to always be the mentor and the mentee, and like the Novo Fogo distillery, help our community achieve a greener tomorrow.

Afterglow

Recipe by Lauren Pellecchia

Ingredients:

• 1.5 oz Novo Fogo Bar Strength
• .75 oz Strawberry-Basil Shrub*
• .5 tbsp Peach Habanero Salsa
• 1.5 oz Club Soda

Preparation:

In a shaker, combine Novo Fogo, Strawberry Basil Shrub, and Peach Salsa with ice. Shake hard for 12-15 seconds. Double strain through a fine mesh strainer into a coupe. Top with Club Soda. Garnish with a Basil Leaf.

*Strawberry-Basil Shrub

125 grams Strawberries (washed, rough chopped)

100 grams Honey (locally sourced, I used Don Popp’s)

20 grams Ginger (peeled, sliced thin)

3-4 Basil Leaves

3.5oz Apple Cider Vinegar (locally sourced, I used MadHouse Vinegar)

In a nonreactive container, combine Strawberries, Honey, Ginger, and Basil - stir well to ensure berries are well coated. Cover and allow to sit for 8-10 hours, stirring the mixture every hour. Gently muddle berries to fully release their juices. Add Apple Cider Vinegar and stir to combine. Cover, refrigerate, and let sit 12 hours. Pour mixture through a fine mesh strainer into a sealable container. Refrigerate until ready to use.

Garnish:

Basil Leaf

Glassware:

Coupe

Cocktail Inspiration:

We can all agree on the importance of being environmentally friendly and doing our part to conserve resources and make sustainable choices. But it can be overwhelming to figure out HOW to start making a difference.

I started by making small changes to how I source ingredients, choosing the local option whenever possible, like Don Popp’s Honey, Blooms & Berries Farm Market, and MadHouse Vinegar. For me, living in an area where citrus fruit does not grow, I used vinegar for the acid in my cocktail. The MadHouse company is a recent discovery for me, while I immediately fell in love with their products, I became obsessed when I learned they make their vinegars using waste products from our local brewing/distilling industry that would otherwise have been poured down the drain or thrown in the dump (wort, skunked beer, wine or cider that misses the mark, spent grains, aging barrels that can’t be reused).

Blooms & Berries is a longtime favorite resource. They grow berries, vegetables, pumpkins, peaches, have an onsite bakery/production center to process their produce, and operate a few farm stands selling their and other small farms products, like Don Popp’s Honey. I know that spring is coming to an end and summer is just around the corner when they announce their You-Pick Strawberry Days. While I didn’t pick my own this year, the strawberries in my shrub were picked the morning I used them. I also restocked my honey and salsa supply while I was that their market.

These small, but sustainable, changes started me down the path of being more mindful with every cocktail that I create.

Manga Passion

Recipe by Lucie Amato

Ingredients:

• 2 oz novo fogo silver cachaca infused with mango
• 1oz lime juice
• 1oz mango skin oleo saccharum
• 1/4 oz passion fruit liquor
• 2 mango chunks
• 3 drops cardamom bitters

Preparation:

Put all Ingredient in a shaker. Muddle the mango chunks in the shaker. Shake with ice. Double strain over cold glass of your choice. Can also be drink with ice.

Garnish:

Lime Wheel And Cachaca Infused Mango Chunks

Glassware:

Nick & Nora Or Rocks Glass If You Want To Add Ice

Cocktail Inspiration:

It is mango season in Florida and also one of the biggest fruit in Brazil. So I decided to ask my neighbor for some mangoes to try a nice summer refreshing cocktail. I wanted to used everything I could from the fruit to be more sustainable that’s why instead of doing a regular mango syrup I decided to use the mango skin for it. And infused the cachaca with the flesh. Which I reused for the garnish after.

Vale Das Bananas

Recipe by Kati Larson

Ingredients:

• 1.5 oz Novo Fogo Bar Strength Rum
• .5 Marshmallow infused whiskey (Hotel Tango 'Shmallow Bourbon)
• .5 oz Pineapple sage-banana-coconut syrup
• 3 dashes Chocolate bitters

Preparation:

Stir and strain over big block ice cube in single rocks glass.

syrup: 1/2 banana chopped into pieces, 12-15 pineapple sage leaves, 1/2 cup coconut milk, 1/2 cup water, 1 cup sugar. Cook all ingredients until sugar dissolves. Fine strain through cheese cloth and allow to cool before bottling.

Garnish:

Expressed Lemon Peel And Pineapple Sage Leaf

Glassware:

Single Rocks Glass

Cocktail Inspiration:

With wanting to stay with the theme of sustainability, I wanted to only use things that are regularly in our kitchen. The cachaca has such a beautiful sweetness and amazing flavor profile that I really wanted it to be showcased in a spirit forward profile and who doesn't love a dessert old-fashioned?! My kiddos and husband gifted me a pineapple sage plant for my birthday that I have been just waiting for the right cocktail to use it in and this felt like the perfect one! Cheers!

Finding Balance

Recipe by Ruben Fernandez III

Ingredients:

• “Finding Balance”
• 2oz Novo Fogo SIlver Bar Strength cachaça
• .75oz Mint Cardamom Syrup
• .75oz Super Lime Juice
• .75oz Pineapple Juice
• .75oz Re'al Ginger Syrup
• Top with Pineapple Chamomile Foam

Preparation:

Shake and double strain into bamboo mug.

Top with crushed ice.

*Mint Cardamom Syrup*

Cardamom syrup- Take 20g of Cardamom and muddle it into a pot. Add 1 cup of hot water and place turn the burner on med-high. Right before the water comes to a boil add 1 cup of sugar, shut off the burner, and stir until the sugar completely dissolves. Let it steep for 1 hour and finely strain out the cardamom pods and seeds.

Mint syrup-Take 25g of loose mint leaves and drop them into a pot of boiling water for 15 sec. Next, Scoop the mint leaves out of the boiling water and quickly put them into an ice bath for 15 sec. Lastly, blend the mint leaves with 8oz of 1:1 Cardamom simple syrup and finely strain through a coffee filter.

Blend 2-part cardamom simple syrup with 1-part mint syrup to create the mint cardamom syrup.

*Pineapple Chamomile foam*

After juicing the entire pineapple scrape all the foam off of the top and weigh it in a ISI. I used 150g of pineapple foam

Brew 12oz of water and let 6g of chamomile steep for 1 hour. Finley strain out the tea.

Into an ISI mix:

-150g of pineapple foam

-90g of chamomile tea

-40g simple syrup

-4 egg whites

Then charge the ISI twice with NO2.

Garnish:

Mint, 3 Cut Pineapple Leaves, Grated Cinnamon

Glassware:

Bamboo Mug

Cocktail Inspiration:

My inspiration stems from an amazing moment somewhere on a beach in Bali. I found myself enjoying the beautiful sun and amazing weather when a vendor approached me about a drink. He was selling a pineapple mint drink inside of a small wooden cup. I quickly reached into my pocket and pulled out a wet five-dollar bill to purchase the refreshing looking concoction. I don’t know what exactly was in that little wooden cup, but it was light, cool, and citrusy with a touch of sweetness from the pineapple. Fast-forward to the creation of this cocktail which started when I was prepping mint and brain storming at work. I decided to create a syrup from the loose mint that we usually toss out. The goal for this cocktail was to try and use the entirety of each ingredient, starting with the lime juice. I decided to create a lime solution with citric acid, malic acid, lime peels, water, and actual lime juice. This allowed me to get anywhere from 3-4oz of juice from 1 lime. My last ingredient was pineapple and it is used 3 different times in my cocktail. In addition, I juiced an entire pineapple with the skin still on allowing for all the oils the get squeezed into the pineapple juice. After juicing a pineapple, it creates a lot of foam that ends up getting thrown away. I took that foam and made a pineapple chamomile foam. Lastly, I took 3 of the leaves and cut them into a garnish. My drink relates to the eco-friendly theme

Fogomingo

Recipe by Joey Rivera

Ingredients:

• Novo fogo, yuzu, agave, lime, allspice, butterfly pea flower.

Preparation:

2 oz novo

.75 yuzu

1oz lime

.75 agave

.5 allspice

Toss 7 butterfly pea and mix vigorously

3 small clear ice to fit into flamingo glass

Pour into glass

Garnish:

Hibiscus Lime Cotton Candy

Glassware:

Flamingo

Cocktail Inspiration:

I leaned toward the organic nature theme by combing all organic ingredients with bio-friendly glasswar and garnishes.

QUEEN MARY

Recipe by ED WARNER II

Ingredients:

• 2oz NOVO FOGO ORGANIC BAR STRENGH CACAHÇA
• 1.77oz QUEEN MARY MIX
• QUEEN MARY MIX
• 1 large PURPLE ORGANIC HIERLOOM TOMATO
• .25 ORGANIC GREEN TOMATO
• .25 TSP ORGANIC HORSERADISH
• .25 OF AN ORGANIC SERRANO PEPPER
• 2 ORGANIC GARLIC CLOVES
• .25 INCH CUBE OF ORGANIC SUGAR BEET
• 1 SLICE ORGANIC BELL PEPPER
• 1 STALK ORGANIC CELERY
• .25oz ORGANIC OLIVE JUICE
• 2 LARGE ORGANIC BASIL LEAF
• .25 ORGANIC CHIPOTLE POWDER

Preparation:

Place all ingredients in a blender (VITA MIX) and liquify, strain but retain a small amount of pulp(for texture)

Place

2oz NOVO FOGO ORGANIC BAR STRENGH CACAHÇA

1.75 oz of QUEEN MARY MIX

and ice in a shaker and shake passionately for 15 seconds .

In a large ORGANIC Bell Pepper add crushed ice and strain cocktail over the ice into the Bell Pepper.

Add a sustainable straw (Bammboo,stainless steel, paper)

ENJOY

Garnish:

BELL PEPPER TOP AND SUSTAINABLE STRAW

Glassware:

ORGANIC BELL PEPPER

Cocktail Inspiration:

My inspiration was my addiction to breathing and drinking clean water and when challenged to reduce my carbon footprint doing what I LOVE to do I went ALL IN!

I only wanted to use 100% organic ingredients and recycle my waste in a compost bin and my Granddaughters planted the seeds. When you enjoy the QUEEN MARY drink the drink,toss the ice in a plant or on the grass the EAT THE "GLASS"

I went for ZERO negative waste.

Green

Recipe by Andrew Haddon

Ingredients:

• Siver Cachaca 30ml
• Green banana 15ml
• Cocoa husk & Tonka liqure 15ml
• Fresh Lime juice 5 - 10ml
• Lemon syrup 5 - 10ml
• Pineapple Juice 70ml
• Mint 8 leaves

Preparation:

Garnish - Roll the skin of a used banana skin place a cocktail stick through it to keep it's shape, put a cocktail stick through two pieces of dehydrated banana pieces which have been allowed to dry for over 24hours.

Use the quarter used case of the freshly squeezed lime to sit wrapped on top.

Add 70ml of pineapple juice to a Boston glass, add 15ml green banana liquor, add 15ml of cocoa husk & Tonka liquor ( a liquor made from the left over cocoa husks from chocolate making which normally would be wasted) cut a quarter lime & squeeze in to Boston glass 5 - 10ml, add 5- 10ml of lemon syrup ( made using up old lemons & caster sugar) add 8 leaves of mint.

Lemon Syrup - cut 4 small lemons in half, juice in to sauce pan add small cup of water to two small cups of caster sugar. Heat gently stirring all the while until syrupy like.

Garnish:

Rolled Banana Skin, Two Pieces Of Dehydrated Banana & A Quarter Of Used Lime Casing

Glassware:

Martini Glass

Cocktail Inspiration:

As a bartender my self for 8 years i have always looked at new ways of creating new ideas which is why i chose this competition - i believe in not wasting left over fruit & veg this can be used in many ways.

My cocktail uses allot of reused ingredients & garnishes through drying out, or remixed as syrups & liquors.

A Boa Terra (The Good Earth)

Recipe by Michael Scalzi

Ingredients:

• 2oz Novo Fogo Bar Strength Cachaça
• 2oz fresh pineapple
• .25oz fresh lime
• .25 spiced oleo saccharum

Preparation:

Combine Ingredients in shaker and vigorous shake. Strain over crushed ice.

Spiced Oleo Saccharum:

1:1 citrus peels (lemon/lime) and sugar

2tbsp annatto seed

1 vanilla bean

1tbsp clove

2 cinnamon sticks

Once the oils have extracted from the citrus, discard peels. Add spices and sous vide for 2 hours at 120°. Remove from water and let sit for 24 hours. In a pinch falernum could be substituted

Garnish:

Pineapple Fronds, Annatto Seed, Cinnamon Stick, Flaming Lime Boat, And A Pinch Of Cinnamon Sprinkled Over Flame

Glassware:

Repurposed Pineapple Shell

Cocktail Inspiration:

When I think of Brazil, I imagine tropical beaches and beautiful views. I wanted to make a drink that takes you to a place mentally, where you can feel your toes in the sand.

Unfortunately when using fresh juices there is a lot of waste and I wanted to do away with that. Cinnamon also grows very well in Brazil with very little human interference. And the rest of the ingredients a widely used in Brazilian cuisine

Blue Skies Over Morretes

Recipe by Marlon Hernandez

Ingredients:

• • 1 ½ oz Novo Fogo bar strength Cachaça
• • ½ oz Nonino amaro
• • 1 oz Blueberry lavender shrub
• • ½ oz lemon juice
• • 4 dashes Fee brothers Fee foam
• • Garnished: mint leave

Preparation:

INSTRUCTIONS

• In a shaker, add the cachaça, amaro, shrub, lemon juice and fee foam.

• Shake vigorously to create a foam.

• Strain everything into a martini or coupe glass.

• Get two mint leave, give it a slight smack to release the aromas, and using mini clothes pins (not necessary) clip them to the rim of the glass.

BLUEBERRY LAVENDER SHRUB (take about a day to make)

2 cups of Blueberries, 1 cup of granulated white sugar, ½ cup dried lavender and 1 cup of cider vinegar.

• In a bowl or container, add the blueberries and sugar. Crush them with a muddler.

• Cover and let sit for a few hours (overnight), stirring occasionally.

• In a nonreactive container, add the lavender and vinegar, and let sit for the same amount as the blueberries.

• Afterwards, combine both containers, stir vigorously and strain through a fine mesh a few times.

• It’s ready to be served.

Garnish:

Mint Leaves

Glassware:

Martini Or Coupe Glass

Cocktail Inspiration:

One of the things I love about living in NJ is the diversity there is in culture and the effort our governor is doing in cleaning up the roads and making New Jersey the true garden state. I remember one day I went to a local market in Newark, where more than half the population is on Brazilian/Portuguese ethnicity, to get some fresh fruit for my bar. Everything sold there is grown local, and that's why up to date I go there for my produce.

The inspiration for this cocktail came that day. It was a beautiful Tuesday in May with clear blue skies. As I exit the train, I realized that the streets were spotless compared to years ago when Newark was known for its trashy streets and homeless people. I loved how the smell of urine and garbage was gone, and trees are being planted in many of the corners of the street. I picked up my fruit, and that week I decided to work with the berries i got from the market. After much experimentation, I found that the flavors of bluerries and lavender really complimented Novo Fogo's earthy musky flavors, creating a drink with balance and elegance. I named it after the town of Morretes where Novo Fogo is made.

Nature's Gift

Recipe by NICHOLAS LIARGOVAS

Ingredients:

• 2.25 oz novo fogo bar strength cachaca
• 1.75 oz pineapple syrup*
• 0.50 oz fresh pineapple juice
• 1 lime cut in 8 pieces
• *for the syrup
• 1 pineapples skin scraps
• 1 cup organic demerara sugar
• 2 star anise pods
• 10 all spice berries
• 1 lime zest

Preparation:

muddle the lime in a shaker and then add the rest of the ingredients. shake with ice and double strain in a snifter glass with fresh ice. place garnish skewer on top across the rim

*for the syrup

put all the ingredients in a glass container for 2 days. mix 1-2 times per day to make sure everythings gets mixed. the juice from the skins should start extracting from the sugar, thus creating the syrup

Garnish:

3 Pineapple Leaves On Bamboo Skewer With A Pineapple Chunk

Glassware:

Snifter Glass

Cocktail Inspiration:

i wanted to create a zero waste cocktail, so i have utilized every part of the pineapple, skins for syrup, flesh and juice and leaves for garnish. also i chose pineapple because it has its fair share of controversy surrounding it production. from large areas deforestation due to its mass production, to pesticides that harm local animals and depletion of soils nutrients, we should be aware of where our produce comes from. i chose Chestnut Hill farms which are certified sustainably farmed. so if a fruit that we can use in such various ways, from cocktails, to desserts, to savory dishes, what could be a better gift from nature?

Novo-Tini

Recipe by Jonathan Stanyard

Ingredients:

• 1 oz Novo Fogo Bar Strength
• 1 oz Strawberry infused Aperitif Wine*
• ¾ oz Filtered Water
• ½ oz Elderflower Liqueur
• 1 dropper Hibiscus Saline*
• 1 dash Celery Bitters

Preparation:

Combine all the ingredients in a bottle and cap. Place in the freezer for a few hours or until ready to serve. Pour into your favorite chilled cocktail glass. Garnish with an aperitif wine-soaked strawberry.

*Hibiscus Saline

Combine 10 parts warm water with 1 part salt and a teaspoon of hibiscus flowers. Shake until dissolved and let steep for 15 minutes—strain and place into a dropper bottle.

*Strawberry infused Aperitif Wine

150g Fresh Strawberries Quartered

400ml Aperitif Wine (Lillet or Cocchi)

Combine in a jar and rest in the fridge for 4 days. Strain and freeze the soaked strawberries for garnish.

Garnish:

Aperitif Wine-soaked Strawberry.

Glassware:

Stemmed Cocktailk Glass

Cocktail Inspiration:

To celebrate the environmentally friendly spirit of Novo Fogo, I wanted to capture its true essence in a pure and clean cocktail. The Novo-Tini is a freezer-style cocktail that produces zero waste while using minimal energy and effort. The result is a full-flavored and aromatic martini-style cocktail with hints of the floral elderflower and the juicy strawberries, balanced by the mild bitterness and savory celery and finished with the repurposed soak strawberry, coming full circle in this environmentally focused Novo Fogo Cachaca cocktail. One can easily replicate this cocktail and prebatch ahead of your next event to save time and energy, allowing you to focus on your company. This Novo-Tini is a zero-waste, cachaca-forward cocktail fit for any occasion!

The Amazon Always Wins

Recipe by Clint Spotleson

Ingredients:

• 1.5oz NOVO FOGO BAR STRENGTH CACHAÇA
• .5oz Heirloom Creme de Flora
• .75oz Kumquat Oleo Saccharum
• .5oz Lemon Juice
• 2 Rosemary sprigs, muddled

Preparation:

Muddle Rosemary into shaker, add in the lemon juice, kumquat oleo*, Heirloom Creme de Flora, and NOVO FOGO Bar Strength Cachaça. Add a few cubes of ice, shake hard to cool and release flavors without over dilution. Fine strain a rocks glass, add crushed ice. Garnish with Rosemary Sprig and dehydrated candied kumquat ring**. Dump rosemary and discarded ice into a bin to compost later.

*Kumquat Oleo- slice 8 large kumquats into thin rings, de-seed, and place in vacuum sealed bag with 1 cup of sugar (approx. one kumquat per ounce of sugar). Vacuum seal and allow to sit out for 18-24 hours, mixing around every couple hours, until sugar has fully liquified. Strain off liquid into a container, will keep in fridge for 2 weeks. Save the rings for the garnish.

** Dehydrated, Candied Kumquat Rings- take rings from finished oleo, lay out in a dehydrator without rinsing. Allow to dehydrate at 135°F for 16 hours.

Garnish:

Rosemary Sprig And Dehydrated, Candied Kumquat Rings

Glassware:

Rocks Glass

Cocktail Inspiration:

I was looking deep into practical ways to incorporate sustainability into a cocktail that were functional without overdoing it. My own backyard held the answers! Growing up and living again in Arizona, we are a state where one of our economic backbones is citrus. I am lucky to have a small kumquat tree in my yard as well as rosemary bushes, while my neighbor was ok with me taking (I asked) a couple lemons off the tree overhanging my yard as well. I wanted to utilize the kumquats fully since they are not as common of a citrus, so after making the oleo I saved the kumquat rings to dehydrate to use as a garnish later. All the discarded items can later be returned to my compost bin to fertilize the next generation of plants.

I feel that localizing it as much as possible is the easiest way to contribute to saving the environment. I tried to keep my personal carbon footprint as small as possible while giving back to the harsh climate of the desert in a way that will help. If everyone takes these small steps, we as a whole can impact the Earth greatly.

Leabaidh De Rosan

Recipe by Geo Thompson

Ingredients:

• 2oz Novo Fogo Bar Strength Silver Chacaca
• .5 oz banana peel oleo sacchrum
• .25oz lime juice
• .25oz Laphroaig Islay Scotch
• 4 dash angostura bitters

Preparation:

Combine ingredients in mixing glass, stir, strain over fresh ice in Scottish Quaich vessel.

Garnish with fresh picked rose

To make Banana peel oleo sacchrum:

Place 4 large banana peels and 200g demerera sugar in bowl and muddle, allow to sit for 12 hrs. Pour boiling water over mixture, remove peels. Allow to cool before bottling.

Garnish:

Fresh Picked Rose Or Similar

Glassware:

Scottish Quaish

Cocktail Inspiration:

Brambly and fresh, like a spring day in the Scottish highlands, this cocktail brings to mind a salty sweet breeze through the rolling hills.

Sugar cane used in the production of cachaca absorbs over 10x the amount of Co2 released during its processing so it has a high CO2 negative carbon footprint. Bananas are also considered to have a quite low carbon footprint at 1.37kg CO2/kg. Hence these two tropical and environmentally ingredients are a natural fit.

The cocktail is inspired by a Ti’ Punch or citrusy old fashioned.

Local Hivemind

Recipe by Sean McBride

Ingredients:

• 2oz Novo Fogo Bar Strength
• 1oz fresh orange juice
• .5oz fresh lemon juice
• .5oz fresh lime juice
• .75oz local honey syrup (3 parts honey, 1 part water)
• 4 dashes angostura bitters
• local bee pollen

Preparation:

Combine Cachaca, orange, lemon, lime and honey syrup in tin. Shake, strain into DOF rimmed with local bee pollen. Add ice, float angostura bitters on top.

Garnish:

Bee Pollen On Glass Rim. Layered Orange, Lemon, And Lime Half Circles

Glassware:

Double Old Fashioned

Cocktail Inspiration:

In Southern California our citrus is delicious and prolific. That is due, of course, to the weather, but, also the bees working hard to pollinate all the trees.

When I think of sustainability in cocktails, I think of using local, fresh ingredients. In my neighborhood I am surrounded by beautiful citrus trees. All of the juice for this cocktail was sourced from urban foraging in my community. The website endlessorchard.com is a great resource to find fruits and vegetables growing in your neighborhood ready to be eaten (or used in cocktails).

As for sweetener, there is a honey stand I walk by everyday in my neighborhood of El Sereno, operated by a kind and ancient abuela. Her family have been bee farming from the same location for 300 years, harvesting the delicious honey and miraculous pollen that offers a unique earthy taste as well as incredible health benefits.

So all the ingredients are locally sourced and circle back into improving the health and sustainability of my community and environment.

The NoVo MoFoGo

Recipe by Ric DeLeary

Ingredients:

• 2oz Novo Fogo
• 1oz Banana simple syrup
• ¾ oz Reál Lychee Syrup
• Juice of ½ lime
• Top with soda water
• Black Sea Salt rim

Preparation:

Banana syrup

2 bananas broken up and sugared 1cup

Refrigerate overnight

1 cup of water

Bring to a low boil

Let sit until cool then strain

Garnish:

Black Sea Salt And Lime

Glassware:

Dbl Rocks Glass

Cocktail Inspiration:

I used banana and lychee flavors to enhance the Novo Fogo. All items in this cocktail are sustainable and the flavors are amazing

Flower Power

Recipe by Christopher Devern

Ingredients:

• Novo Fogo- 1.5oz
• Elderflower Liqueur- .25oz
• Blueberry Honey Syrup-.5oz
• Lemon Juice-.75oz
• Egg white-1
• Garnish-Edible Flower

Preparation:

Cook 1 cup of blueberries with 2 cups water on a medium low simmer for 20 minutes. Add 1 cup of honey and stir until miscible. Pour through a mesh strainer and muddle blueberries extracting more juices.

Mix all ingredients and dry shake for 20 seconds. Add ice and shake again for about 20 seconds. Double strain and garnish with edible flower .

Garnish:

Edible Flower

Glassware:

Footed Coupe/Up Glass

Cocktail Inspiration:

This spring refresher “Flower Power” featuring Novo Fogo was inspired by both seasonal flavors along with bringing flowers to the center stage. The floral nose and silky consistency makes for a unique cachaça cocktail. Recycling and full usage of ingredients is a major focus of ours at the Red Owl Tavern bar at the Kimpton hotel Monaco in Philadelphia. Some ways we contribute to being eco-friendly are saving the egg yokes leftover from our sour cocktails like the one I created for this challenge. We set them aside for our kitchen to use for their hollandaise sauce and other recipes. We’ve also featured agave and hay based straws as opposed to plastic to cut down on negative waste. As the lead for the hotel’s bar program it is definitely a priority to be efficient and mindful of the environment and it has been a way of life for as long as I can remember. In grade school we used to go on park clean ups in the neighborhood weekly and as a boy scout we also did a lot of environmental focused volunteering. Regardless of profession or interest we are all capable of contributing to a greener world. Being able to utilize quality products that are both delicious and environmentally friendly like Novo Fogo is truly awesome and I’d like to see more spirit producers step up and play their part. Guests that visit our bar can feel good about drinking clean, one “Flower Power” at a time!

Porque Não

Recipe by Clement Mocanu

Ingredients:

• 2 oz Coconut Aged Novo Fogo Bar Strength Cachaca
• .75 oz Yerba Mate tea infused Coconut syrup
• .5 oz Fresh lime Juice
• .5 oz Fresh Orange Juice
• 2 oz Pineapple Puree
• 4 dashes of Angostura Bitters
• Build. Shake. Strain over pebble ice
• Glass: Hallowed out Pineapple
• Garnish: Caramelized Banana/Coconut slices, Pineapple Frawns, Metal Straw

Preparation:

Drill a hole into a brown coconut and empty out the residual coconut water into a seperate vessel

add novo fogo silver cachaca bar strength into the coconut and age for 7 days

take said coconut water and make a 1 :1 syrup using the following recipe

For every 8 oz of coconut water , 3 grams of dehydrated banana, 3 grams of dehydrated guava, 3 grams of dehydrated mango. Cook at 175 degrees Fahrenheit for 20 minutes. Do not Boil. Then add 6 grams of yerba mate and cook for an additional 6 minutes. Strain and then add equal weight of white sugar. Let sit in fridge for 24 hrs before use.

Once the cachaca has been aged for 7 days. Then cocktail is ready to be built and used. take a whole pineapple and blend the fruit inside. make sure to core out the pineapple as you want to use it as a vessel.

Cut 2 slits on top and serve with two long metal straws. Share with a buddy

Garnish:

Caramelized Banana/Coconut Slices, Pineapple Frawns, Metal Straw

Glassware:

Hallowed Out Pineapple

Cocktail Inspiration:

Well I was drinking some rum punch with a few buddies and we couldn't finish the whole bowl so I decided to make a cocktail that was shareable and small enough that their wouldn't be any waste. Didn't want to throw away the rest of the pineapple so I thought why not just use it as the cup! Also I'm reusing the coconuts for more aging. Thought I would just use all local Brazilian ingredients so it wouldn't be hard to source in brazil. Not having to ship anything is pretty environmentally friendly.

NOVO VERÃO

Recipe by Marlon Hernandez

Ingredients:

• • 1 ½ oz Novo Fogo bar strength Cachaça
• • 1 oz St. George ‘Aqua Perfecta’ Basil eau de vie
• • ¾ oz Cucumber shrub (see below for recipe)
• • ½ oz Lime juice
• • ½ oz basil syrup (see recipe below)
• • Top off w. “’Fever Tree” Cucumber soda

Preparation:

CUCUMBER SHRUB

2 cucumbers (yields about 10oz), 2 oz white vinegar, 2 oz apple cider vinegar, 2 oz sugar and about 10 basil leaves.

1) Peel and juice the cucumbers. Then strain through a fine strainer. Save the pulp.

2) Add vinegars and sugar. Mix well and let sit for a few hours.

3) Strain and its ready to use.

BASIL SYRUP

Approx. 20 basil leaves, 1.5 cups of water and 1.5 cups of sugar

1) In a small pot, add the water and sugar, and bring to a boil.

2) Bring down to a simmer and add the basil leaves.

3) Simmer for only 5 minutes, then remove from the fire and let cool.

4) Strain the basil leaves and put to the side.

ICE – Take both the cucumber and basil that was set to the side, put it into ice cube trays with water, and freeze. These serve as the ice for the cocktail.

Garnish:

Cucumber Basil Ice, Basil Bunch & Cucumber Ribbon From A Long Cucumber.

Glassware:

Highball Glass

Cocktail Inspiration:

When I think of zero waste, I think of fresh green products, where each part can be used for different purposes.

When COVID hit, the entire restaurant industry was really affected, and I personally saw how much food had to be discarded because we were forced to close down. This is probably this first year I can finally see hope, and to welcome this new summer, I created this zero-waste cocktail, using cucumber and basil grown in the garden of one of my best friends.

Full discretion: the ice isn't in this photo, I realized I never put them to freeze. But it's a main ingredient every time I serve it to a guest at my bar.

Rainwater Tea

Recipe by Kevin Reid

Ingredients:

• 1.5oz Novo Fogo Bar Strength Silver Cachaça
• .75oz Peach armagnac
• .5oz Spiced Charleston Green Tea syrup
• 2 dashes of lemon bitters
• 1 Star Anise for Garnish

Preparation:

In a mixing glass add:

1.5oz Novo Fogo Bar Strength Silver Cachaça

.75oz Peach armagnac

.5oz Spiced Charleston Green Tea syrup

2 dashes of lemon bitters

Stir to chill and dilute (25 revolutions)

Strain into a chilled coupe glass

Garnish with Star anise

Garnish:

Star Anise

Glassware:

Coupe Glass

Cocktail Inspiration:

I love the idea that you should taste the rainforest when you sip Novo Fogo. In the same spirit I wanted to add an ingredient that benefits from amazing water, tea! The balance on the tannins from the green tea, the vegetal sweetness in the cachaça, and the peach Armagnac allow people to slowly sip on “Novo Fogo” at a higher proof without loosing it through the chilling and dilution of stirring. I want people to enjoy the spirit not aerated as to appreciate the care in the distilling process. Sustainable drinks start with not requiring so many ingredients that are quick to spoil and not give a consistent experience. I want people to be able to enjoy this drink anywhere with out fear that it can loose a large percentage to spoiling.

The Volunteer

Recipe by Jordan Spaulding

Ingredients:

• 2oz Novo Fogo Bar Strength Cachaca Silver
• .75oz Meyer Lemon Spruce Tip Oleo Saccharum
• .75oz Strawberry Top Vinegar
• .75oz Fresh Lemon Juice
• 2 dashes Peychaud's Bitters

Preparation:

*Meyer Lemon Spruce Tip Oleo: Vacuum seal meyer lemons with equal parts sugar by weight in a bag with 20% of total weight in fresh spruce tips. Allow to sit room temp for ~7 days. Strain any liquids off, cook down to fully dissolve any remaining sugars on low, strain through a chinois.

*Strawberry Top Vinegar: After processing strawberries, save any all tops and macerate in a cambro with red wine vinegar

Build all ingredients except for Peychaud's Bitters in shaker tin. Shake, double strain over crushed ice. Float Peychaud's over the top of the cocktail. Place strawberry fan and spruce tip adjacent to the rim of the glass.

Garnish:

Strawberry Fan, Fresh Spruce Tip, Peychaud's Float

Glassware:

Rocks Glass/Tumbler

Cocktail Inspiration:

Tennessee is known as The Volunteer State, and at Folk we do our best to support and sustain a strong local economy of farmers and foragers. Utilizing as much as we can out of a product means finding ways to recycle every part of an ingredient with the utmost respect. Taking spent meyer lemon husks, the tops of processed strawberries, and locally foraged spruce tips is a nod to the idea that a bar program should be built around the idea of sustainability of a region and efficient utilization of produce. At Folk it isn't just something that is thrown around and forgotten, it's something we happily volunteer to do.

Respira Tranquila

Recipe by Katherine Kennedy

Ingredients:

• 2oz Novo Fogo Bar Strength Cachaca
• 1oz leche de tigre
• .5oz kaffir lime leave simple syrup
• .25oz fresh lime juice
• .25oz Chinola passionfruit liqueur
• .5oz Combier orange
• 1 strawberry
• 3/4" cube sliced fresh ginger

Preparation:

muddle strawberry, ginger, and kaffir lime leaf syrup in bottom of tin

add the rest of the ingredients

shake with ice, double-strain into a cut rocks glass over one large cube

Kaffir lime leaf syrup-

.25oz kaffir lime leaves (fresh or frozen)

350g white cane sugar

350g water

combine water, sugar, and lime leaves and heat just until sugar is fully dissolved. Allow mixture to steep for one hour, strain, and store covered in a refrigerator.

Leche de tigre-

2 cups fresh lime juice

4oz fresh lemon juice

1 cup water

1/3 cup ice cubes

1⁄2 large yellow onion, sliced (1 cup)

3 large garlic cloves, thinly sliced

2 celery ribs, coarsely chopped

2 tbsp. finely grated fresh peeled ginger

2 tsp. finely chopped cilantro stems

1 tsp. ají limo paste

3 tsp. kosher salt

Combine all ingredients in a blender and blend on high for five minutes. strain through a sieve or chinois until all solids are removed.

Garnish:

Fresh Lime Zest Microplaned On Top

Glassware:

Cut Rocks Glass/double Rocks Glass

Cocktail Inspiration:

I have been wanting to do a cocktail with leche de tigre for some time now, and the Novo Fogo bar strength cachaca is the perfect spirit pairing. The flavors are so nuanced and complex that I wanted to pull from all angles- the floral notes, the vegetal notes, the fruity notes, etc. One way I have found to be sustainable in our bar currently is using the entire fruit (in this case, lime juice, zest, and leaves, and beyond that using the discarded shells to make a cordial/syrup for other applications). We also like to cross-utilize as much as possible from the kitchen/food menu, and being a Peruvian restaurant we have plenty of leche de tigre on hand. This helps reduce waste and cuts down on packaging when we are able to use the same ingredients.

Stella Nova

Recipe by Karla Green

Ingredients:

• .5 oz fresh organic lime juice (E, W)
• .5 oz Serrano-agave syrup (E, W)
• .5 oz China China (E, W)
• .25 oz. Sorel herbal liqueur (E, W)
• .33 oz. Lustau Oloroso Sherry (E, W)
• 1.5 oz organic red beet and dried hibiscus infused Novo Fogo Silver Bar Strength silver cachaça (E, W)
• Garnish: Bitterman's Burlesque bitters and smoked paprika oil (A, W)

Preparation:

Beet & Dried Hibiscus flowers infusion:

Wash, peel and coarsely chop 2 medium organic red beets.

In a clean Mason jar, add chopped beets and 2 TBSP of organic hibiscus flowers and pour over enough silver cachaça to cover beets, about 12 oz. Seal and infuse at least one day, preferably two.

Serrano-Agave Syrup:

4-5 seeded Serranos (I like to save some pith and rib of peppers to add a little extra heat)

1 cups Madhava Organic Light Agave nectar

.5 cup water

.5 cup Novo Fogo Bar Strength silver cachaça

Add all ingredients to a small saucepan and cook low and slow until all liquids meld into one consistency. Remove from heat and pour into non-reactive container like a glass Mason jar. Let infuse overnight. Strain pepper when desired heat and flavor is achieved.

Cocktail:

Add all ingredients to the tin (including squeezed lime husk), ice (W) and regal shake (A) until tin is cold and double strain into empty half of tin. Add 7 drops of Burlesque bitters and a couple drops of oil. Dry shake (A) and double strain into chilled coupe.

Add a few additional oil drops on the surface to create the ethereal, starry effect.

Garnish:

Paprika Oil Droplets

Glassware:

Vintage Coupe

Cocktail Inspiration:

This cocktail is inspired by the elements, Earth, Air, Fire, and Water (E, A, F, W) and each ingredient falls within at least one of these categories.

Stella Nova means "New Star." In the same vein, Earth is on the cusp of transition and transformation. As stewards of this planet, we must collectively determine what that "new dawn, new day, new life" (inspired by lyrics from Michael Buble's "Feeling Good") looks like.

Infusions are made with organic ingredients, plastic is avoided as much as possible. Beets, when strained, can be cooked down and added to a dish. Because of the silver cachaca, the syrup has an extended shelf life, minimizing waste. Lime husks are added for extra flavor via regal shake. Vintage coupe glasses are always an economical and environmentally friendly option.

The cocktail serves as a visual representation of our ever-expanding galaxy. The specks of oil are stars against the sky while the larger drops resemble the planets. Made from stardust and clay, we embody the earth as extensions of the cosmos. Seven drops of bitters are added to represent the seven chakras of the earth.

Zen Sour

Recipe by Derrick Li

Ingredients:

• ZEN SOUR
• 5g Avocado
• 1 1/2 oz Novo Fogo cachaça
• 1 oz Lemon juice
• 1/4 oz Peppermint tea syrup
• 1/2 oz Avocado pit / skin orgeat syrup
• 1/4 oz Ginger juice

Preparation:

AVOCADO PIT / SKIN ORGEAT SYRUP

63g Pit / skin

100g Water

150g Sugar

Direction:

#Chop Avocado Pit/skin into small pieces.

#Use coffee grinder grin it down into powder.

#Prepare a stove and add water sugar with medium heat until all sugar is dissolve.

#Set aside and let it cool down, bottle it and ready to use.

GINGER JUICE

150g ginger root

250g water

Direction:

#Peel off the skin and chop it into some dice.

#Prepare a blender blend it down into small pieces.

#Double strain then ready to use.

PEPPERMINT TEA SYRUP

2 bags Peppermint tea

1.5 cup sugar

1 cup hot water

Direction:

#Prepare a container with hot water and tea, steam it about 30min.

#Strain it out after 30min brew, then transfer to stove with sugar medium heat until all sugar dissolves.

# Cool down and ready to use.

Garnish:

Pit / Peel / Salt Dust And Side Dish: Avocado / Sesame / Balsamic Vinegar

Glassware:

Rock Glass

Cocktail Inspiration:

Zen Sour

Prepare to find your own Brazilian Zen! to taste the rainforest and the terroir of this tropical environment.

My "ZEN " it was inspired from my grandpa who was a tea maker back in the old day's village in Canton China, from hand picking the tea to Oxidizing, to roasting, to drying through the hold tea process just by his own, so "Tea '' means so special to me, that is my soul and my always first to go to beverages because of him. Sit back, relax, and enjoy, it was so peaceful and calm. That's why I named it:" Zen sour ".

What do environmentally friendly cocktails mean to you?

Being environmentally friendly simply means having a lifestyle that is better for the environment. It’s just taking small steps towards looking after mother earth to make this planet a better place for our communities and generations to come. Zero-waste, recycling ingredients come to mind, and here also shoot out to Novo Fogo distillery: "we believe in what goes around and comes around.

So, for my cocktail today I choose avocado and truly believe that goes really well with this Banana and floral aromas blend with long finish of black bean spread, and grilled pineapple, the Novo Fogo delicious organic cachaça. So, A: the meat of Avocado is goes in with cocktail, then B: Avocado peels and pit are blend it and make it to orgeat and then C: the leftover of the pit and peel plus the ginger chums are goes in dehydration into a powder as garnishes, it is environmentally friendly that's better for our community!

"Zen sour" cocktail it really showcases the power of Zero-waste, and recycling that's what goes around and comes around!

Sit back, relax and enjoy the Zen.

Leite Mãe Terra

Recipe by Eric Lopez

Ingredients:

• 1 1/2 oz. Novo Fogo
• 1 1/2 oz. Fresh coconut milk (Sourced from a farmers market)
• 1 oz. Single sourced Brazilian cold brew coffee syrup
• 3/4 oz. Fresh Pineapple juice
• 2 dashes Angustora Cocoa Bitters

Preparation:

Combine all ingredients in a shaker with ice. Shake well, strain into a Double Old Fashioned Glass with ice.

Brazilian cold brew coffee Syrup:

Cold Brew; Combine 4 tbs of single sourced Brazilian coffee (freshly ground) with 2 cups of filtered water. Let sit for 24 hours refrigerated then strain into a new jar.

Syrup; Heat 1 cup of prepared Brazilian cold brew over medium heat. Add 1 cup of white sugar and stir till dissolved. let simmer for 4 min. Remove from heat and let cool.

Garnish:

Dust Of Cinnamon And A Pineapple Leaf

Glassware:

Recycled Double Old Fashioned

Cocktail Inspiration:

I was inspired by the actions of Novo Fogo and their dedication to a 0-carbon footprint. I looked into a way I could use the earth as my canvas. Knowing the environmental impact cattle has I opted to use coconut milk and sourced a local vendor at a local farmers market to ensure it is eco-friendly and to support the community. This also makes the cocktail approachable to lactose intolerant individuals as well as to vegetarians. I created a cold brew coffee syrup to incorporate the flavors of Brazilian coffee while adding some sweetness. Creating the cold brew uses minimal energy to produce and the flavors will pair well with the Novo Fogo. Finally the pineapple juice and cocoa bitters keeps this cocktail grounded environmentally and in its flavor.

Apimentada

Recipe by LaShan Arceneaux

Ingredients:

• 2 ounces Novo Fogo Bar Strength Silver Cachaca
• 1 ounce hibiscus passionfruit syrup
• 1 freshly picked lime
• 1 freshly picked jalapeno
• 1 handful freshly picked mint
• 1 small pinch of salt

Preparation:

Blend 4 ounces of passionfruit puree, 4 ounces of hibiscus puree, 2 ounces of water and 2 ounces of sugar to make hibiscus passionfruit syrup

slice limes into wheels

cut jalapenos into strips, reserve one strip for garnish

remove mint from stems, reserving a full sprig for garnish

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Add Novo Fogo, lime, mint, salt, and jalapeno to shaker tin. Muddle until jalapeno is broken down.

Add hibiscus passionfruit syrup and ice and shake until tin is frosty.

Add fresh ice to a rocks glass and strain cocktail over ice.

Garnish with sprig of mint, jalapeno strip, and one lime wheel from shaker tin

Garnish:

Sprig Of Mint, Jalapeno Strip, And Lime Wheel

Glassware:

Rocks Glass

Cocktail Inspiration:

I took a walk around my garden and picked the mint, jalapeño, and lime. I always have hibiscus and passionfruit puree on hand. I wanted to use items readily available to me without leaving home.

Purchasing these items at a store would mean a huge carbon footprint. Items would be shipped here; some from another country. Then each item would be handled by several pairs of hands. Most mint would be in an individual non recyclable plastic bag. Jalapeños and limes would have a plu/sku sticker on them and then into a plastic produce bag. And I have to use my car to travel to the store.

The jalapeno made it spicy leading the name Apimentada. And everything comes from Mother Earth so I used the feminine Apimentada.

Using the lime from the tin as part of the garnish avoids fruit waste.

The Rain Forest

Recipe by John Prepolec

Ingredients:

• 1 1/2 oz. Novo Fogo Cachaca
• 3/4 ounce organic mango purée
• 3/4 ounce fresh lime juice
• 3/4 ounce allspice ginger syrup
• 1oz. Organic blueberry pomegranate foam

Preparation:

Put 1 cup of blueberry pomegranate juice in a iSi whipper with 1/4 tsp. lecithin. Charge and shake aggressively. Place the Novo Fogo Cachaca in a shaker along with lime juice, organic mango purée, and allspice ginger syrup. Fill with ice, close, and shake aggressively. Double strain into a tapered flute. Fill a small glass with some foam and pour it onto top of drink.

Garnish:

Garnish With Blueberry And Watermelon Radish Skewer And Edible Orchid.

Glassware:

Tapered Flute. Can Sub A Nick And Nora

Cocktail Inspiration:

It inspired me that the Novo Fogo Cachaca so affiliated with the Rain Forest. So I sought out organic mango, limes, and ginger to bring this Rain Forest to life. With the beautiful cleanliness of this spirit I felt it should be spirit forward and the All Spice berries add a touch of island spice to liven the pallet.

Leap Of Fortune

Recipe by J.A. Harrison

Ingredients:

• 1.0 oz Novo Fogo Bar Strength Silver Cachaça
• 1.0 oz Nixta Licor
• 1.0 oz acidulated corn water*

Preparation:

*To make acidulated corn water, strain the water out of canned golden sweet corn and combine with 3g organic citric acid for every 120g corn water and stir together to incorporate.

Meanwhile, use the remaining corn to make a pot of chili. I prefer adding a can of strained corn to roughly 4 cans of whatever crushed or diced or roasted tomatoes are in your pantry along with 4 cans of assorted great northern, black, kidney, or any beans you have on-hand and approximately 1 cup or so of dried red lentils. Simmer together for an hour or two in about 6 cups of vegetable broth while seasoning to-taste with some peppers and onions, an absurd amount of garlic, and spices of your choice. I typically reach for chili powder, paprika, salt, pepper, cumin, cinnamon, basil, and/or whatever else feels cosy in the moment.

Garnish:

One Pinch Of Sea Salt And Two Pinches Of Paprika. I Prefer A Pinch Each Of Sweet And Smoked Paprika.

Glassware:

Grappa Glass Or Drinking Vessel Of Choice

Cocktail Inspiration:

If chefs and sommeliers agree on one thing, it’s that age-old adage “what grows together, goes together,” and in the unique rainforest terroir nestled between the mountains and the sea, pairing cachaça and corn is a match made in Morretes.

Novo Fogo’s zero-waste, carbon-negative facility is a trailblazer for sustainable practices in the spirits industry, and this cocktail, Leap of Fortune, utilises several zero-waste practices to help preserve our earth’s resources for future generations. Opting for powdered, organic citric acid derived from regenerative fungi in the place of limes brings the benefit of a shelf-stable ingredient that will never go to waste, while also being a food-safe, biodegradable, vegan-friendly, renewable product that helps avoid the transportation-related greenhouse gas emissions of the citrus industrial complex. Choosing a can of corn like Simply Nature Non-GMO Project-verified organic sweet corn is similarly an indefinitely shelf-stable ingredient and a food source, from a company committed to reducing greenhouse gases.

The fewer the ingredients, the less carbon output to associate with its production, and this simple, equal-parts 3-ingredient cocktail additionally bypasses one of the biggest household and restaurant energy-consumers—the ice machine. Served scaffa-style at room temperature with none of its ingredients requiring refrigeration, Leap of Fortune can be batched and taken on-the-go with no need to add the footprint of ice-making for temperature or dilution.

Leap of Fortune is a delicious Novo Fogo cocktail that you can enjoy without fear of contributing to the decadence of climate destruction, named after the Cachoeira Salto da Fortuna (Leap of Fortune waterfall) in the Pao Oco State Park in Morretes, hometown of Novo Fogo and a protected Conservation of Nature area for the Atlantic Forest. Everything about this cocktail is accentuated around Novo Fogo, a showcase spirit committed to the reforestation of the Atlantic Forest, reducing carbon emissions wherever they can, and offsetting what they can’t by preserving and nourishing the land back to health.

Watermelon Sour High

Recipe by Erin Lewis

Ingredients:

• Fresh watermelon
• Lemongrass simple syrup
• Lemon juice
• Novo Fogo cachaca.

Preparation:

Prepped lemongrass simple syrup the day before, let it infuse overnight

For drink I muddled 2 medium sized chunks of watermelon, add 2 ounces of Novo Fogo, 1 ounce lemongrass simple syrup and 1 ounce fresh lemon juice to shaker.

Garnish:

Watermelon Peel

Glassware:

Snifter

Cocktail Inspiration:

Watermelon is a favorite of mine and it’s so simple to grow. It needs minimal water and fertilizer compared to other fruits. Also, lemongrass acts as a natural pesticide so it’s great to plant to in organic gardens.

Rio De Mango

Recipe by Erin Lewis

Ingredients:

• Mango infused Novo Fogo
• Fresh cilantro
• Fresh lime
• Simple syrup
• Ancho Reyes verde

Preparation:

Remove skin and cut up mango, infuse with Novo Fogo for a day or two

Cut up 1/2 lime and put in shaker with a few cilantro leaves then muddle

Add 2 ounces of mango Novo Fogo , 3/4 ounce simple syrup and 1/2 ounce ancho Reyes Verde. Add ice and shake, dirty dump.

Garnish:

Mango Peel And Cilantro Stem

Glassware:

Collins Glass

Cocktail Inspiration:

Mangos are great for the environment, studies out of India show Mango crops absorb a huge amount of CO2 emissions.

With that in mind, I took a spin on a traditional Brazilian Caipirinha to replicate a Mango salsa into a drink.

Saudade Sour

Recipe by Danny Castanuela

Ingredients:

• 1 3/4oz Novo Fogo Bar strength Cachaca
• 1/4oz Amontillado sherry
• 3/4oz banana peel Oleo
• 3/4oz acid adjusted orange juice
• 1oz aquafaba

Preparation:

Banana Peel Oleo: trim of tips of and choose old banana peels. Weigh, and add the same amount of sugar. Cover and let sit for up to 24hrs. Fine strain the chunks of peels out and refrigerate syrup.

Acid adjusted OJ: add 32 grams of Citric acid and 20 grams of malic acid to a liter of fresh squeezed orange juice.

Papaya seed garnish: Wash seeds in a colander and lightly press until the membrane bursts. Dehydrated seed and then place in a spice grind until it has the consistency of pepper.

Garnish:

Ground Papaya Seeds(gives Off A Tropical Peppery Taste)

Glassware:

Coupe

Cocktail Inspiration:

Saudade is a word I came across the doesn’t have a perfect English translation but roughly would mean yearning for something that you love but that you may never have again. I wanted to do create something familiar that added to that nostalgia but slightly off that you’d hopefully long for.

I work in a restaurant bar right now so I wanted to use ingredients we typically throw away or don’t have a use for. Zero waste helps with the sustainability of the drink. We use old bananas for banana bread but often discard the peels. We aren’t open for brunch so we don’t have a great need for OJ behind the bar and it’s not the easiest juice to work we. I decided to acid it’s pH to resemble that of lime juice. The Aquafaba is leftover liquid from cooking our chickpeas. The ground papaya seeds were the the last part that helped tie the rest of the drinks sustainability together. They add a subtle tropical bouquet and hints of spice to the cocktail.

Panacea

Recipe by Lauren Pellecchia

Ingredients:

• 1.5 oz Novo Fogo Bar Strength
• 3 oz Club Soda
• .5 oz Sweetleaf Tea* (substitute sweetener of choice to taste)
• 3-4 Mint Leaves (Berries and Cream Mint varietal preferred)
• 2 Basil Leaves
• 2 Sprigs Thyme (Lemon Thyme preferred)
• 1 Two-inch piece Cucumber, sliced
• 1 small pinch Salt

Preparation:

In a shaker tin, add Cucumber slices and salt, muddle to combine. Add Mint, Basil, and Thyme; muddle gently. Add Novo Fogo and Sweetleaf Tea. Shake hard with 1 large ice cube. Double strain into a Collins glass filled with cubed ice. Top with Club Soda. Garnish with Mint and Thyme.

*Sweetleaf Tea

8-10 Sweetleaf Leaves

4 oz Near Boiling Water

Combine in a heatproof, sealable container. Allow to cool to room temperature. Seal and refrigerate 18 hours. Remove leaves. Store Tea in the refrigerator until ready to use.

Garnish:

Mint And Thyme

Glassware:

Collins

Cocktail Inspiration:

I don’t claim to have a green thumb, but I’m very proud of my small Herb and Garnish Garden. It’s nothing truly impressive but it increases in size a bit every year. A few varieties of mint, basil, thyme, and rosemary. Nasturtium, calendula, and borage. And this year even a few tomato and pepper plants.

With this cocktail I wanted to celebrate some of the newest additions to my garden. Specifically, Sweetleaf (or Stevia), which I used to make a tea to sweeten the drink. Berries and Cream Mint, a really interesting varietal with a slightly fruity and delicately minty flavor profile. The Lemon Thyme gives the drink a subtle citrus and softly floral flavor. The cucumber I picked up this week at the farmer’s market. And I garnished my cocktail with more fresh picked, delicious, home grown herbs!

It’s an incredibly satisfying thing, to create with something that I have grown. And I take a lot of joy in watching the butterflies and bees bumble their way through my plants, knowing that I’m helping to keep the pollinators happy. And even if it’s only in a small way, it’s important to me that my little (but ever expanding) garden is helping me to lesson my carbon footprint. I’ve called my cocktail ‘Panacea’ from the Greek goddess of the same name. She is the goddess of universal wellness and is associated with herbal lore and healing. Utilizing my homegrown herbs (and continuing to expand my garden) is a small step that I can take towards healing my own little corner of the world.

Berylly Jaded

Recipe by Karla Green

Ingredients:

• Juice from one small lime
• Juice from ripe thick pineapple spear or
• Juice from ripe 1/2 large honeydew melon
• .5 oz Spirits Direct Stockholm Small Batch aquavit
• .66 oz Green Chartreuse
• 1.5 oz Novo Fogo Organic Bar Strength Silver Cachaca
• whole milk to clarify

Preparation:

Run the honey dew and pineapple through a juicer to extract as much juice as possible. Juice seperately. Save the pulp for baking or send to compost pile. To minimize electricity usage, pineapple and honeydew can be muddled, but juice yield is less. Adjust liquor specs

Juice from the small lime should yield about .75 oz.

Total juice yield is approximately 5-6 oz.

To achieve that milky green precious-stone effect, clarify the cocktail by pouring all the combination of spirits and juices slowly into about 2.5 oz. of whole milk. Place in fridge for a few hours (overnight is best). Strain larger curds through resusable cheesecloth several times. For a final strain, one compostable unbleached coffee filter is sufficient to remove any residual smaller curds.

Garnish:

Basil Blossom Or Other Foraged Herb

Glassware:

Rocks

Cocktail Inspiration:

This cocktail was all about using what I had on hand. I had some fruits that were pretty ripe and ready to turn so I juiced them seperately. The softer vegetal notes of honey dew compliment the Cachaca and worked to enhance this profile further by adding an aquavit with strong dill and elderflower notes as well as Green Chartruese which provided enough sugar content I didn't need to add any.

Spirits Direct products are direct-to-store from the distillery. I like exploring these products because they essentially cut out layers of transportation and energy-demanding processes from labor, distribution, shipping, admin, etc.

I had some milk on hand and am really fascinated by the primitive techniques of fat or milk washing cocktails (as we know them today). The end result reminded me of milky green precious gemstones like beryl, tourmaline, and jade. In today's hyper-connected environment, it's easy to get discouraged by the bombardment of depressing or negative news. I refuse to let those messages determine my outlook on the world. Berylly Jaded is all about keeping the faith, staying grounded and positive in a perpetually anxious world.

"Don't be a hard rock when you really are a gem." -Lauren Hill

Mother's Milk (Leite Materno)

Recipe by Jennifer R Benz

Ingredients:

• 2 ounces Novo Fogo Silver Cachaca
• 1/4 ounce Amaretto
• 4 ounces Pineapple Juice
• 1 ounce Guava Juice (can use nectar, guava taste will just be stronger)
• 2 ounces Cream of Coconut
• 1/8 of a lime...lightly squeezed
• Cinnamon Stick for Garnish
• Pinch of Ground Cinnamon for a Sprinkle on top
• Wheel of Lime for Rim of Glass

Preparation:

Fill a tall cocktail shaker with ice and add:

2oz Novo Fogo

1/4oz Amaretto

4oz Pineapple Juice

1oz Guava Juice (or nectar)

2oz Coconut Cream

1/8 of a lime squeezed lightly...less is more! If you add too much it may make the coconut cream curdle slightly!

Shake with enthusiasm! Make sure you get all that coconut cream well incorporated!

Pour over ice prepped in a tall hurricane glass

Add a Pinch of Ground Cinnamon to top of Drink

Place Cinnamon Stick and Lime wheel to side of glass

And........Enjoy!

Garnish:

Ground Cinnamon, Cinnamon Stick & One Lime Wheel

Glassware:

Hurricane Glass

Cocktail Inspiration:

A Mother's Milk is the first thing a child is offered to sustain life.

Our world, Mother Earth has offered us a buffet of sustainable items that can constantly replenish with our care and knowledge.

My inspiration hits lightly on all three aspects of sustainability.

Ecologically these items are commonly found throughout the world and easy to use. Brazil being highlighted as the producer of Novo Fogo, pineapples, guavas and limes! Not too mention no electricity used to blend! Just shake! It all helps!

Economically this drink will not break the bank! Great price point for individuals or quantity! A person can find most of these items at your local shop. You get a beautiful, high-end, great tasting drink that will impress friends and family!

Socially this drink can be enjoyed any time of day! Whether it be watching the sunrise, at the beach or after dinner. Knowing, that you, as a person has used Novo Fogo(a company leading the industry in sustainability) & locally sourced products gives a little piece of mind that we can do our part. Even if it starts with enjoying a cocktail!

The East Atlanta Novo

Recipe by Monique Vaughan

Ingredients:

• Basil
• Lemons
• Ginger Simple Syrup
• Water
• Novo Fogo

Preparation:

Take A bundle of Basil and 1 whole Lemon squeeze fully into blender. Then add 3/4 oz of simple syrup with 1 cup of water and blend. Then double strain mixture. Then add ice to blender with blended mixture. Then pour 2 oz of Novo Fogo into blender and blend for about 30 secs. and pour into stemless wine glass.

Garnish:

Lemon Rose Wheel With Basil Back

Glassware:

Stemless Wine Glass

Cocktail Inspiration:

This cocktail inspiration comes from a college town memory where I was in search for a thirst quenching drink after a long tennis match. I stumble upon a small café and their main ingredient was Basil, this would be an ingredient I would fall in love with for years to come. I think that this drink represents a great environmentally friendly drink, due to all the natural elements in the drink. Every thing is fresh an ingredients that can grow in most regions, almost self sustaining.

The Atlantan Loso

Recipe by Monique Vaughan

Ingredients:

• Guava Nectar 3/4 oz
• Pineapple/ Coconut Nectar 3/4 oz
• 1/2 full dropper of 18.21 Japanese Chili Lime Bitters
• 1 1/2 oz of Novo Fogo

Preparation:

Take a shaker tin and add the 3/4 oz guava nectar, then pour 3/4 oz pineapple/coconut nectar, followed by 1 1/2 oz of Novo Fogo. Add ice and 1/2 dropper of 18.21 Japanese Chili Lime and shake vigorously for 30 sec. Then pour over freshly rimmed and ice glass. Top with garnish pineapple wedge and coconut sprinkle .

Garnish:

A Tajin Sugar Rim With Pineapple Slice And Coconut Shavings

Glassware:

Daquiri Style Glass

Cocktail Inspiration:

The inspiration for this drink comes from the spirit itself. The tropical environment mixed with the spice of life a region similar to where I am from. Atlanta is know for their cultural trends that set the precedent around the world. I took that inspiration and mixed it with the wildlife side of the Amazon to create this great expression through indigenousness ingredients.

Fácil

Recipe by Clement Mocanu

Ingredients:

• 1.75 oz Novo Fogo Bar Strength Cachaca
• .75 oz lime juice
• .75 oz Coconut Cream Yerba Mate Honey
• .5 oz Pineapple Nectar
• .5 oz Mango Nectar
• 4 dashes of Angostura Bitters
• Build. Shake. Double Strain over fresh pebble ice

Preparation:

Coconut Cream yerba mate honey

2:1 ratio coconut cream to honey mixed.

For every 8 oz of mix add 6 grams of yerba mate and cook at 170 degrees for 6 minutes.

Strain and add an additional 6 grams of yerba mate and cook at 170 degrees for another 6 minutes. Strain and let cool in fridge for 24 hrs. then ready to use

Garnish:

Lime Husk On Fire, Caramelized Bananas, Pineapple Leaves

Glassware:

Reuse The Coconut Cream Can

Cocktail Inspiration:

I wanted to make an easy delicious crowd pleasing drink that any household could make. Every ingredient is quite inexpensive and easy to acquire. repurposing the can of coconut cream as the cup its self is environmentally friendly. All ingredients are also local favorites so any household could walk to a nearby store to acquire.

Chà Gelado

Recipe by Jessie Marrero

Ingredients:

• 2 oz pineapple skin infused Novo Fogo Bar Strength
• .5 oz triple citrus oleo saccharrum
• .25 oz cinnamon pear vinegar
• 4 oz coconut water

Preparation:

In tall glass, pour your first 3 ingredients. Add ice and a quick stir. Top with cold coconut water.

Pineapple infused Novo cachaça:

In airtight container, add skin of 1 washed pineapple with 1 cup Novo Fogo Bar Strength cachaça. Let sit in fridge or very cool place for a minimum of 1 week.

Triple citrus oleo saccharrum:

Take the butt-ends of oranges, lemons, and limes (roughly 20 pieces total). In airtight container, add 1 cup of raw sugar. Seal container and gently shake so that sugar coats all pieces. Allow to sit for a minimum of 3 days for maximum flavor.

Garnish:

A Lemon Piece From The Oleo

Glassware:

Highball

Cocktail Inspiration:

When I think of Brazil, I think of heat and tropical flavors. What better way to beat the heat than with an iced tea. Chà Gelado is Portuguese for iced tea. Working in a tropical inspired bar, we use a lot of fresh citrus, fruit and veggies, and that means a lot of waste can be produced. This drink isn’t only about what to drink to make it environmentally friendly, but how to do it without too much compromise. The pineapple skins are a by-product of my bar using fresh pineapple chunks and fronds for one of our signature drinks. The citrus butts come the juices we freshly squeeze and the pieces we don’t dehydrate for garnish. The sugar used is raw and unbleached. Vinegar is the original way to preserve flavors so items don’t go bad. And the coconut water was from a cocktail where our bar used real coconuts as a drink container, but weren’t able to use all of the water inside. And once it’s all put together, this drink really does look like iced tea. Top it off with a reusable straw and extra lemon from the oleo, and relax in the heat!

Burning Passion

Recipe by Derek Jeffries

Ingredients:

• 1.5oz Novo Fogo Bar Strength
• 0.75oz Lime juice
• 0.5oz Ginger-cardamom syrup
• 0.5oz Boiron passion fruit puree

Preparation:

Combine all ingredients in a cocktail shaker with ice and shake for 8-10 seconds. Strain into a double old fashioned glass and fill with crushed ice. Garnish with dehydrated lime wheel and lime peel.

Ginger-cardamom syrup:

Chop 30g fresh ginger into small pieces and add to a small sauce pot. Crush 10 cardamom seeds with a mortar and pestal and add to sauce pot. Take spent lime husk and add to pot. Add 8oz boiling water, stir and cover for 15 minutes. Add 10oz cane sugar to pot and bring to a simmer for 5 minutes or until incorporated.

Remove from heat. Remove lime husks. Add remaining ingredients to a blender and puree until smooth consistency. Strain through a fine mesh strainer.

Garnish:

Dehydrated Lime Wheel And Fresh Lime Peel

Glassware:

Double Old Fashioned Glass

Cocktail Inspiration:

I love the concept of an entirely eco-friendly distillery and a company that stands behind this. Novo Fogo has raised the bar for what it means to truly care about the world we live in.

Knowing how much environmental impact we have I wanted to see what I could create that was the least wasteful I could do. I used the end pieces of ginger that usually get tossed. I used the lime in three different ways from the juice, to the peel, and the leftover husk.

Using all these ingredients I tied them together with the flavors found in the new Bar Strength Novo Fogo. The presence of passion fruit and warm spice brings to mind a delightful and refreshing cocktail.

Eu Gosto De Você

Recipe by Pedro Nivar

Ingredients:

• 1.5oz Novo Fogo Banana peel infuse
• 3/4oz Kiwi Acid
• 1/2oz Banana peel Syrup
• 1/2oz Avocado Seed Orgeat
• Avocado, banana, Kiwi, sugar, Novo Fogo Silver cachaça Bar Strength

Preparation:

Method:

Infusion: Pour Novo Fogo in a container. Peel a banana and throw it in the Novo fogo. Let it rest over night. Remove the banana peel the next day.

Banana Peel Syrup: Cut a banana peel, put it in a small container and cover the peel with sugar (preferably brown sugar). Let it rest for three days. Strain the syrup from the peel.

Kiwi: Juice Kiwi and add acid mix(3/4 citric acid & 1/4malic acid). Save pulp.

Avocado Seed orgeat: Let the seed dry overnight you’re going to need two seed of avocado. Chop the seed in small pieces and toast it in a pot. Put it in a container and add water(200g). Let it sit overnight. Next day add sugar(200g) and blend it. Strain after.

Banana dehydrated:

Cut banana and let it dry in a dehydrator it.

Avocado & Kiwi skin salt:

Put in a dehydrator the avocado and kiwi skin to dry. After put it in a spice blender to turn it into dust. Then add the salt. Everything equal part.

Garnish: Dehydrated banana with an avocado & kiwi skin salt.

Kiwi Avocado ice cream

Equal part:

Avocado

Kiwi pulp

Fat greek yogurt

Garnish: Dehydrated Kiwi

Garnish:

Dehydrated Banana And Avocado $ Kiwi Skin Salt

Glassware:

Rock Glass

Cocktail Inspiration:

Since I took a anti-waste glass in Portland Cocktail week. It has inspired me to use every part of the ingredients I decide to have in my cocktails. I use everything from the meat to the skin of the ingredients that I used to put together this cocktail. I know it doesn’t count put I decided to make an ice cream with the pulp of the kiwi and the meat of the avocado to pair with the cocktail so it doesn’t go to waste (even though the ice cream goes great with the drink. You don’t need to make the ice cream, the cocktail itself is great on his own). I believe you’re going to love this drink is the reason that I name it (Eu gosto de você) which meant (I love you/I like you). Plus is a favor song in Brazil.

More Bounce To The Ounce

Recipe by A.J. Goodrich

Ingredients:

• 1.5 oz. Novo Fogo Bar Strength Silver Cachaça
• 1.5 oz. Pineapple Juice
• .75 oz. Strawberry Date Syrup (see Prep below)
• 1/4 tsp. Citric Acid
• .5 oz. Amaro Angeleno
• Shake & Strain with into Collins Glass (with regular block ice)
• Top with Homemade Pineapple Strawberry Tepache (see Prep below)

Preparation:

Pineapple Strawberry Tepache:

Cut tops of strawberries off - wash thoroughly, and add to a large pot

Juice strawberries (2 cartons) in a centrifugal juicer (save juice for syrup later)

Take leftover pulp and add to large pot, along with the stems

Cut top of pineapple off, about 2 inches below the stem (save for later)

Cut off bottom, sides - wash thoroughly, and add to large pot

Cut pineapple into chunks as you normally would

Juice pineapple chunks in a centrifugal juicer (save juice for cocktail recipe)

Put core into the large pot

Save a few strawberry & pineapple slices for garnish!

Add to the large pot:

-6 cups of filtered water

-1 cup of local organic sustainable honey

-2 cinnamon sticks

-6 cloves

Cover pot lightly with a kitchen towel, let sit out at room temperature for 2-3 days (works best at 77-86 degrees Fahrenheit)

Once mixture begins to ferment, spoon off white foam at the top of the pot

Strain out any solids (save for later)

Bottle & Refrigerate remaining Pineapple Strawberry Tepache

Strawberry Date Syrup:

Add 1 part strawberry juice to 2 parts organic local date syrup

Store & Refrigerate

Make Cocktail using ingredient specs & garnish described

To Replant Pineapple:

Twist off stem at the base

Remove lower half of leaves, gently pulling off at the base, saving 6-12 leaves at the center

Add discarded leaves & remainder of pineapple top to your Bokashi compost bucket

Add strained out Tepache solids/remainder to your Bokashi compost bucket

Add any other organic compostable material you may have to your Bokashi bucket, if desired

Let pineapple stem dry out for 2 days, then sit it in a shallow glass of water up to the stem until roots start to sprout, changing the water every few days (roots in about 2 weeks)

Plant sprouting stem in a 10 inch pot with potting soil

Fertilize with liquid “Bokashi Tea” from the bottom of your compost bucket as solids break down

The plant will grow like an indoor moderate tropical houseplant and can be moved outdoors in warm weather - doesn’t need to much water, just when soil dries out

You can remove any “suckers” and plant them too to grow more!

Fruit will mature in 2-3 years

Any remaining compost can be ground up and added to your garden or favorite houseplant as a fertilizer!

Garnish:

Garnish With Pineapple Leaves, Strawberry & Pineapple Slices (Save The Leaves For Compost When You’re Done!)

Glassware:

Collins Glass With Regular Block Ice

Cocktail Inspiration:

For “More Bounce to the Ounce” I wanted to create something bold, tropical, and funky in a way that reused the major ingredients involved. The eponymous 1980 funk song, by Zapp, was voted by Billboard Magazine as the number one funkiest song of all time — but it also speaks to how the cocktail itself is environmentally friendly. I literally got more bounce to the ounce in my drink by recycling the ingredients in a number of ways.

I was inspired by Novo Fogo’s own mission of human and environmental sustainability, as a carbon negative company with a zero waste distillery, to create a virtually zero waste cocktail. Thinking about environmental impact from top to bottom, I used only local, organic, and sustainable products that would bolster the flavor profile of Bar Strength Organic Silver Cachaca and make it shine.

My recipe calls for both pineapple and strawberry juice. Juicing both in a centrifugal juicer, I saved the pulp and refuse, as well as the pineapple core, skins, and strawberry tops to create a homemade pineapple strawberry Tepache — which is a traditional Mexican fizzy drink that is basically like a young fruit wine with a low 2-4% ABV — which I then used as a spritz topper (see prep instructions for more detail). I also used local, organic and sustainably farmed honey, instead of the traditional sugar in Tepache, to avoid the environmental issues of refined sugar.

Refined sugar is heavily processed, creates a significant amount of waste, and carries a number of environmental harmful downstream effects, so for my main sweetener, I instead used date syrup — local, 100% organic, and sustainably made in California. Date syrup production has a low carbon footprint and causes no known environmental damage to air, water, land, and soil. It’s also significantly healthier than sugar, and is packed with antioxidants, potassium, magnesium, iron, and phosphorus.

To avoid the issue of waste by using only citrus juice and not the rest of the fruit, I used Citric Acid to balance my cocktail. Citric acid poses little risk to the environment, is naturally occurring, and biodegradable.

I added .5 oz. of Amaro Angeleno to give it a bit more heft and complexity, while still letting Novo Fogo’s Bar Strength Silver Cachaca be the star of the show. Amaro Angeleno is made an hour from my house —I wanted to avoid a big carbon footprint with shipping and distribution. They also are committed to sustainable agricultural practices, using local, wildcrafted sources.

Finally, I replanted the stem of the pineapple (see instructions above). With the strained, fermented Tepache refuse, as well as any other refuse (basically just the plucked unused pineapple leaves), I used the Bokashi method of composting to create a nutrient-rich tea to fertilize my baby pineapple. Any other remains can be ground as compost for your garden. You don’t just get a cocktail, here— you get a new tropical houseplant, too!

“More Bounce to the Ounce,” may be an environmentally friendly cocktail that highlights Novo Fogo Bar Strength Silver Cachaca, but it’s also just big, bold, fun, and funky. Everything you could want in a glass. Cheers!

Mercy Mercy Me

Recipe by Paula Lukas

Ingredients:

• 2 oz Novo Fogo Bar Strength Silver Cachaca
• 1 oz Verjus
• 1 oz Guava Juice
• .5 tsp Dragonfruit Powder
• .5 tsp Raw Local Honey
• Pinch of Pink Himalayan Sea Salt

Preparation:

Combine ingredients in a shaker with ice

Shake well and strain into a coupe

Garnish with raw local honeycomb, banana slice and star anise on the edge of the coupe

After you finish the cocktail please enjoy the honeycomb and banana which will then also be enhanced by the star anise

Garnish:

Raw Local Honeycomb, Banana Slice, Star Anise

Glassware:

Coupe

Cocktail Inspiration:

My cocktail was inspired by the song Mercy Mercy Me which was written and performed by Marvin Gaye over fifty years ago and is still relevant today .

Marvin wanted to reach out to people through his song and tell them to take a look at what is happening to our environment. That we need to do something to save our planet. This was years before we really started talking about sustainability.

Novo Fogo Bar Strength Cachaca is helping to lead the way as a carbon - neutral spirit.

To enhance the wonderful sugarcane spirit I decided to add verjus. Grapes don't always ripen if there are too many of them on the vine. Before the grapes fully ripen , some of the grapes are removed to let the rest of the grapes ripen so they won't go to waste from overcrowding the vines .

Brazil is the world's largest producer of guava and using it in my cocktail helps to support the community there.

Dragon Fruit Powder is made from dehydrating the whole dragon fruit so nothing goes to waste .

I buy raw local honey from my neighborhood farmers market. Unprocessed and as we all know bees are incredibly important to saving our planet. The raw local honeycomb is delicious on its own too

Himalayan Sea salt is known as being a very clean , pure salt .

I used the remainder of the banana to make a smoothie and the peel was brought to my friend to use as compost for her garden.

The star anise can be dropped until the cocktail or saved and steeped into tea

All of us need to do our part.

Novoloma

Recipe by Tracey Eden

Ingredients:

• 1.5 oz Novo Fogo
• 1 oz Mezcal
• 0.5 oz Pamplemousse
• 0.5 oz Grapefruit Oleo Saccharum
• 0.75 oz Grapefruit Juice
• 0.75 Lime Juice
• Top 3 oz Fevertree Grapefruit Soda
• Frozen Grapefruit Juice Ice Cubes

Preparation:

Oleo Saccharum: Peel a large ruby red grapefruit but save one peel and freeze for garnish.

Add to 2 cups of white sugar and mix to cover peels, let sit overnight covered in plastic wrap. Add 1 cup of boiling water, and strain once sugar is dissolved.

Juice grapefruit and freeze 4-5 in ice cube tray.

Save the rest of the juice to use.

Garnish:

Grapefruit Peel

Glassware:

Tall Stemless Wine Glass

Cocktail Inspiration:

I wanted to use something that was already in my kitchen waiting to be used. I realized I can use a grapefruit I found in many ways. I created juice to use as is and make ice cubes, peel garnish and oleo saccharum.

One of my favorite cocktails is a Paloma. The smoke of the mezcal bends beautifully with Novo Fogo and makes a great spin on the delicious classic. I also made sure to use all things I already had in my kitchen as to not buy anything extra and waste any product. I brought it all to work to take a lovely photo.

Yaci

Recipe by Nohelani Ader

Ingredients:

• 1.5oz Novo Fogo
• 1.5oz Apple juice
• 3oz Water
• 1oz Banana syrup
• 0.75oz Whole lemon juice
• Pinch Sea salt
• Carbonation

Preparation:

Juice whole Gala apples in a juicer and put in separate container.

Juice whole body lemons in a juicer and put in a separate container.

Gather remaining solids from the apples and lemons from the juicer and place on a parchment paper into a dehydrator. Allow solids to dry completely and use a blender to blend the apples and lemons. Gently sift out the dust from the dried apples and lemons. The remaining lager dehydrated apple and lemon chips will be used for smoking cocktails in the future. Add salt to the apple and lemon dust and use as a garnish.

Banana syrup- Create a simple syrup with 1:1 ratio of sugar and water. Once sugar is fully dissolved, allow to a low simmer and add thinly sliced bananas (126g). 15 mins of low simmer, turn off heat and allow syrup to rest and cool down to room temperature. Fine strain the banana bodies out and freeze the banana solids for smoothies for another time. I used the banana peel and chopped it up into small pieces. Added it to water and allowed banana peel to soak for 48hrs. Remove banana peels from water and use for garden compost. Use the banana water for house plant fertilizer.

Garnish:

Large Ice Sphere, Apple Lemon Salt And A Lemon Twist

Glassware:

Rocks Glass

Cocktail Inspiration:

My inspiration for my cocktail is Brazil's ecosystem and large rainforests. Yaci is known to be Brazil's Moon Goddess. She is the protector of love, lovers, animals, plants, and moonlight. Yaci was praised to be the one that gives humans reasons to live. Plants, food and a thriving ecosystem. Brazil being know as one of the most fruitful countries out there. My focus was to highlight the tropical notes from Novo Fogo Bar Strength and create an easy, crushable and tropical drink. I was able to use basic and easy to use ingredients, while using 100% of their body. "The Art of Recycling", as I should say. Our world has so much to offer to us and it is unfair how badly we abuse our offerings. To be able to say that each ingredient was used fully is an accomplishment as a bartender in field that is highly known to be wasteful. Cheers!

Prata De La Calle

Recipe by Selina Ramirez

Ingredients:

• 2 oz. Fogo Novo Bar Strength Cachaca
• 5-6 small ripe pineapple chunks
• .05 oz honey syrup
• .05 oz lime juice
• 5 oz Tepache

Preparation:

Drink is prepared in a *home-made smoked salt rimmed Cantarito (Earthenware clay cup)

-Place 5-6 small ripe pineapple chunks into cantarito with **honey syrup

-Gently muddle both ingredients until well incorporated.

-Place lime juice into cantarito.

-Add 2 oz. of Novo Fogo Bar Strength

-Fill cup with pebbled ice.

-Top with 5 oz of ***Tepache

*Salt:

Place 2 oz equal part blend of mole, cinnamon, cayenne, light chili powder, & black salt, for every 4 oz of kosher salt.

Smoke salt in a airtight container with oak chips.

Place lid on container with salt and smoke, shake a few times, and let sit until smoke has dissipated.

Smoking the salt will bring out the aromatic compounds of the spices.

**Honey Syrup: In this case I batched the syrup for future bar use and used 700 grams of Honey to 455 ml of warm water. Blended them together until thoroughly combined. (About 10-20 seconds)

***Tepache Recipe: A Mexican pineapple drink that is fermented, similar to kombucha.)

Ingredients:

Rind of fresh pineapple

2 cups of brown sugar

4 cinnamon sticks

3 fingers of peeled, fresh ginger

10 whole cloves

and 16 cups of water

1 Gallon sized glass jar with lid

(for the batch I recycled a glass 1 gallon olive jar from work and thoroughly cleaned it to prevent mold from growing into the jar.)

Cheese Cloth

Before adding the rinds, Add 8 cups of water into the jar and mix in the brown sugar.

Add the ginger, cloves, and cinnamon into the jar along with the pineapple rinds & core.

Fill the rest of of the jar with the remaining 8 cups of water.

Cover top with a cheese cloth and place it on a shelf away from direct light for three days.

On the third day, remove the cheese cloth & replace it with the lid. Make sure the lid is placed on tight.

Place the jar back onto the shelf for four additional days.

After the fourth day, strain out all the liquid into a container and use the rinds, ginger, and spices for one more additional batch. After the second use, compost the ingredients.

To neutralize the Tepache, for every 2 parts i added one part ****lime stock, & water

****lime stock is made by boiling the left-over lime skins from juicing & water to release the oils and to prevent complete waste when juicing limes.

Set water to boil.

Place the used limes into boiling water (About 3 lime skins to every 32 oz of water)

Remove the limes from the water before they start to brown.

Set broth to the side to cool.

In a blender, combine 32 oz of cooled Lime Stock &

30g of Malic/Citric Acid blend and 30g of sugar.

Remove the limes from the water before they start to brown.

-Compost the limes.

Set broth to the side to cool.

In a 32 oz container, combine 32oz of cooled Lime Stock &

30g of Malic/Citric Acid blend and 30g of sugar

Blend to combine.

Garnish:

Home-made Salt, Manicured Pineapple Fronds, 3 Pineapple Chunks, Grated Cinnamon.

Glassware:

Cantarito (Earthenware Clay Cup)

Cocktail Inspiration:

As far as inspiration goes, I work at a Bar that is very big on recycling and reducing waste. From growing herbs outside on the patios, recycling glassware, shopping local, and dehydrating products to reduce waste, it’s easy to see how far a products life can be expanded.

In regards to preparing a cocktail that meets sustainability, a Tepache cocktail with Novo Fogo Bar Strength is perfect. This cocktail takes using pineapple to a different level. Not only are the rinds and core being used to make the fermented pineapple drink, but the fronds are used for garnish. By using every part of the lime, every part of the pineapple, and buying local honey, the waste is at a minimum. Also, salt mix I prepared was with kitchen spices that are already available in most kitchens. All the flavors pair well with the Novo Fogo Bar Strength, and creates a funky, and fresh approach to let the spirit really stand out.

Silver Shrub

Recipe by Elena Johnson

Ingredients:

• 2.25 oz. Novo Fogo Bar Strength Organic Silver Cachaça
• 1 oz. Strawberry Lemon Shrub
• .25 oz. Luxardo Maraschino Liqueur
• 4 dashes Peychaud's Bitters
• Strawberry Lemon Shrub:
• 1 oz. organic lemon peel
• 4 oz. organic sugar
• 4 oz. organic lemon juice
• 4 oz. white vinegar
• 4 oz. sliced organic strawberries
• Stir together lemon peel and sugar to make an oleo saccharum.
• Cover and let sit overnight, stirring occasionally.
• Stir again, ensuring lemon peel oils have been extracted.
• Stir lemon juice, vinegar, and strawberries into oleo saccharum.
• Refrigerate for 1 - 2 days until the flavor of the strawberries has been extracted.
• Strain shrub and refrigerate.

Preparation:

Rim half of a chilled coupe glass with ground sumac.

Combine all ingredients with ice in a mixing glass.

Stir until well chilled.

Strain into prepared glass.

Garnish with strawberry lemon flower.

Garnish:

Ground Sumac Rim And Strawberry Lemon Flower

Glassware:

Coupe

Cocktail Inspiration:

Along with being a professional bartender, I am an organic chef. At one time, I was the chef and owner of an organic plant-based restaurant in Baltimore. I have stressed the importance of organic farming practices through the ingredients used in my business and personal recipes for many years.

When I smelled and tasted the Novo Fogo Bar Strength Organic Silver Cachaça, I was blown away by the bright sweet fruity notes that to me were reminiscent of juicy ripe berries. That is why I decided to pair the cachaça with the flavors of ripe organic strawberries and maraschino liqueur.

I chose to make a shrub because it is a sustainable way to use citrus in a cocktail and it allows me to capture the essence of the fruit. Shrubs have been used for hundreds of years as a way to preserve the flavors of fresh fruits and vegetables. Shrubs are much more stable than fresh juice so they reduce a bar's waste and energy consumption when compared to juicing fresh ingredients daily.

In this particular shrub, I use both the peel and juice of lemons. Many cocktail programs juice fresh citrus, but discard the peels. In this recipe, the entire lemon is utilized. This cocktail ingredient also reduces waste because any excess garnishes that are prepared can be repurposed as ingredients in the next batch of shrub. Similarly, if the bar needs to juice lemons for other recipes, they can first remove the peels to start making more oleo saccharum for this cocktail.

I named this cocktail Silver Shrub as it highlights the silver cachaça which is the base of the ingredient and the strawberry lemon shrub supporting the cachaça. The word shrub also plays on the other meaning of a bush or plant and points to Novo Fogo's logo which includes an araucaria tree and the company's commitment to being carbon-negative and intentionally planting native trees to help support that mission and Brazil's biodiversity.

I am a huge fan of this cachaça and Novo Fogo's approach to sustainability and commitment to organic practices! I look forward to learning more about the distillery and utilizing this delicious spirit in many more cocktails. Thank you!

Viva Livre

Recipe by PatrickDavid Walker

Ingredients:

• 1.50oz Novo Fogo Bar Strength Cachaca
• 1.00oz Avocado Pit Orgeat
• 0.50oz Lime Oleo Saccharum
• 2D Dos Vida Bitters
• Garnish: Lime dust and black Salt

Preparation:

Avocado Pit Orgeat:

Clean then dry out 4 avocado pits either in an oven or outside for about 24 hours. Blend the pits into a dust crumble and flash fry on the stove until it turns a rich burnt orange color. for every 4 pits add 150g of natural sugar cane and 300g of water to a pot and bring to a boil. Cover and let sit over night. Strain remainder and use in garden/compost (or as a rimming garnish). Bottle and store the newly made orgeat in a fridge.

Lime Oleo Saccharum:

Wash then peel limes, careful to not get fruit or to much pith. Gently coat lime peels with natural sugar cane sugar until evenly frosted. Place into a vacuum sealed bag and apply weight to it over night. Strain out the oil into a jar and place in fridge. If Vacuum sealer is not available, place into bowl, cover it and wait for a day for oil to be extracted.

Black Lime Salt:

Using the remaining peels from the oleo, put them into a dehydrator (or oven) for 12 hours at 135'F/57'C. Place dehydrated peels into a spice blender or with a muddler and break down to the rough consistency of salt. Add in your salt of choice to lime dust evenly.

Dos Vida Bitters:

Using discarded or once used cinnamon sticks and star anise place into a jar with Everclear or any other high proof spirit. Let sit for 3 days in a dark but dry room, shaking occasionally.

I specifically used eight (8) large once used cinnamon sticks and two (2) once used star anise pods to 4oz of Everclear high proof neutral grain spirit. Extract and place into a dropper bottle.

You can make second life bitters out of almost any reused spice, to a multitude of combinations.

Garnish:

Black Lime And Lava Salt

Glassware:

Recycled Coupe

Cocktail Inspiration:

My inspiration has been focusing on sustainability through waste products with an eye for global environmentally friendly applications that do not limit or restrict our usual practices, but to elevate and expand what can be done in a traditional bar setting. These environmental goals align quite nicely with Novo Fogo and their attention to being carbon neutral, sustainable, and giving back to local communities.

First we look to close the loop, an implementation that sees every part of an item being used meaning no waste remaining. Limes are a staple in every bar but are often thrown out after being squeezed for juice. While you can boil and acid adjust the stock to make a second round of juice, this still leaves some waste behind which we can utilize. Saving the discarded peels to make an Oleo Saccahrum with, essentially extracting the flavorful oils inside to be used in our cocktail. The remaining peels then go into a dehydrator and are ground up in a dust and added with salt to use as an edible garnish that will find a home on classics like a margarita or modern craft cocktails such as ours. Now every part of a lime has found a use, from juice to oil to a tasty rim that can easily be used as a dry rub for food as well, leaving nothing behind but smiles.

Avocados are considered a superfruit, and thus consumed in large amounts, though the pits are consistently thrown out and wasted despite being filled with nutrients, fiber, and a variety of antioxidants just like most seeds. Turning these pits into an orgeat not only uses an otherwise healthy alternative while letting us avoid using the significantly less environmentally friendly almond, the standard for most orgeats, which requires 4.6L(!) of water per nut.

Next we can give life to any used whole spice, such as cinnamon sticks and star anise, whether after cooking dinner or cocktail prepping for syrups, save the remaining spices and place in a jar with a high proof neutral grain spirit and concoct a new bitter recipe that can be added to (re)spice your drink.

Finally we can shake this cocktail with dense large format ice cubes, rinse and reuse, while pouring our drink into recycled glassware serving it neat with no ice so we may keep a measured eye on clean drinkable water usage.

Novo Fogo bar strength cachaca has wonderful naturally earthy flavors with a sense of place and terroir that will find a warming compliment with the richness of avocado orgeat, balanced out between the tart yet sweet lime oleo saccharum, creating a drink that is not only refreshing but captivating. Easy to make, easier to enjoy, and a rewarding way to say cheers to the world we love!

Café Branco

Recipe by Michelle Salgado

Ingredients:

• 1.75oz Novo Fogo Bar Strength
• .5oz Giffard Vanille de Madagascar
• .5oz amaro Averna
• .5oz lemon oleo saccharum*
• .75oz Chameleon Cold-Brew concentrate
• .75oz cascara tea**

Preparation:

Add all ingredients into tins with ice and shake until properly diluted. Strain into iced Collins glass that has been prepped with the cascara-sugar crust. Garnish with bamboo leaf & top with brut sparkling wine-cascara ‘air.’

*Lemon oleo saccharum:

Peel 6 lemons (preferably lemons that are about to be used in bar program to not waste fruit), and vacuum seal with 228g of powdered natural cane sugar. Shake/massage bag until sugar becomes liquid. Strain out peels and add water to oleo to turn into a 1:1 syrup (50 brix).

**Cascara tea:

Add 30g of dried cascara coffee cherry tea to 24oz of water in a pot on medium-high heat until a rolling boil begins, turn heat off and let steep for 10 minutes. Strain out cascara pods and set aside. Keep tea in covered container and in refrigerator.

***Air:

300mL old/already opened Brut sparkling wine

50mL cascara tea

4g organic vanilla extract

35mL lemon oleo saccharum

2g raw acid blend (citric, malic, tartaric)

6g soy lecithin

-Add all to blender and blend until fully integrated. Keep in covered container in refrigerator.

****Cascara-sugar crust:

Using the cascara tea pods we set aside from the tea, dehydrate them until fully desiccated. Add equal parts natural cane sugar and blend until slightly powdered and integrated. Keep in closed container in dry storage.

Garnish:

Brut Sparkling Wine-cascara ‘air’***, Cascara-sugar Crust**** & Bamboo Leaf

Glassware:

Collins Glass

Cocktail Inspiration:

My Mexican mother is the queen of reusing items. Growing up and having an entire cabinet of grocery store bags, empty margarine tubs would become pinto bean leftover containers, and cookie tins were now sewing kits. Walking into my childhood home you never knew what you were getting into, literally. But as our Novo Fogo Bar Strength cachaça has shown us, sustainability is important, especially in an industry like ours, and my mother was beyond her years in sustainability practices.

Using the methods my mother taught me, I translate them to behind the bar and reduce the use of products, but sometimes that becomes convoluted with the many different single-use or ephemeral ingredients in high-volume bars. Because of this I chose to use these methods in a different manner, and turning products that would typically be thrown out after one use, or after being opened and abandoned into new ingredients for cocktail use.

The cocktail itself is a riff on a coffee spritz, adding equal parts of a cold brew coffee and cascara tea to our Novo Fogo Bar strength. With that is added amaro and vanilla liqueur, to bring out the warm banana notes of our cachaça, and the cascara, lemon oleo saccharum and the re-use of a brut sparkling wine into an ‘air’ all bring out the vegetal ‘funk’ that makes our spirit stand out.

Libélula Rosa: My Pink Dragonfly

Recipe by Maxwell Berlin

Ingredients:

• 1.5 oz Novo Fogo Bar Strength Cachaça
• 2 oz red wine waste
• 2 oz white wine waste
• 1 oz caramelized spiced honey scrap syrup
• 6 soured watermelon juice ice cubes
• 2 dash orange bitters

Preparation:

Blend all ingredients together till smooth. Pour into chilled stemmed glass.

Caramelized spiced honey scrap syrup-

Bring 1 cup of honey and .25 cup of water to boil.

Add bar scraps and spices such as used cinnamon sticks, cloves, dried hibiscus buds, dried orange peels, and ginger peelings till thick and sticky syrup. Let cool before blending.

Soured watermelon juice ice cubes- Freeze watermelon juice with small sprinkle of citric acid in ice cube trays, Freeze till hard. Good way to

Watermelon Jerky

Dehydrate thin slices of watermelon with light sprinkle of salt till crisp. Cut with dragonfly shape cookie cutter or ant fun shape.

Garnish:

Watermelon Jerky Dragonfly

Glassware:

Frozen Stemmed Glass

Cocktail Inspiration:

Bees and Ants and Dragonflies, Oh My! The Brazilian Rainforests are home to an estimated 2.5 million species of insects and more butterfly species than any other place in the world, yet this habitat is under threat from deforestation. The root of the food chain, pollinators, and bedrock of the ecosystem, bugs are the beginning to life in the jungle. As Novo Fogo challenges us bartenders to create environmentally friendly cocktails, my Libélula Rosa or Pink Dragonfly takes inspiration from the myriad of brightly colored, exotic, insects that make their only home in the Brazilian Rainforests.

Just as many bugs find nutrition in the waste and scraps of other plant and animal species, my Pink Dragonfly re-purposes waste commonly dumped in many bars. This frozen, bright pink delight blends the popular summer festival drink of Quentão, a type of Brazilian mulled wine made with local wines from the South of Brazil and cachaça, with a Frosé, a super popular cocktail here in the sweltering deserts of Arizona. The tropical notes of Novo Fogo Bar Strength Cachaça perfectly blends with wasted white and red wines that might be slightly past their peak freshness, locally grown watermelon juice that's been soured to replace citrus and frozen to keep year-round and perfect to blend, and wildflower honey from local bees infused with re-used spices like cinnamon, ginger peels, clove, hibiscus flowers, and dried orange peel scraps I use in my bar. Utilizing local ingredients to Arizona like local wines, honey, watermelon and hibiscus reduces the carbon footprint and promotes diversity of ingredients just as Novo Fogo does with their production of delicious Cachaça. Perfect for a day lounging by the pool in the AZ summer heat or exploring the thickets of the Brazilian jungles, my Libélula Rosa celebrates the biodiversity of the world with an eco-friendly cocktail. Cheers and Obrigado!

The Tale Of Tucupi And The Night-Sun King

Recipe by Maxwell Berlin

Ingredients:

• 1.25 oz Novo Fogo Bar Strength Cachaça
• 1 oz "Tucupi" jackfruit vinegar
• 1 oz Meyer LEMONPOP
• 1 oz Marie Brizard creme de banane
• 2 dashes salted cacao bitters
• Banana peel tea ice cube

Preparation:

Shake all ingredients with large banana tea ice cube. Serve on shaken cube in chilled coupe

"Tucupi" jackfruit vinegar- blend 1 cup cane vinegar with 4 pieces fresh or canned jackfruit, 3 juiced lemon halve hulls, turmeric scraps or pieces of dried turmeric. Blend and strain.

Banana peel Tea ice cube- take ripened black banana peels and steep in hot water for 15 min. Strain. Pour in 2x2 block silicone ice molds. Freeze till solid

Garnish:

Strips Of Jackfruit- Canned Or Fresh And Shaken Banana Peel Tea Ice Cube

Glassware:

Chilled Coupe

Cocktail Inspiration:

High up in the jungle trees, prowls a predator both feared and revered. The Brazilian Jaguar hides beneath the canopy, stealthily stalking its next meal. The big, yellow cat has been iconized by many meso-american cultures as the deity bridging the light and shadow, the sun and moon, and life and the afterlife. Sadly, because of deforestation, this glorious cat’s home is in danger. As more and more of the Amazon Basin is deforested for pasture lands, monoculture farming, and human life, the jaguar and other native flora and fauna will quickly cease to exist. As Novo Fogo challenges us bartenders to create environmentally-thoughtful cocktails, my Tale of Tucupi and the Night-Sun King, pays respect to the spirits that prowl the jungle’s shadow

Inspired by famous Brazilian son, Chef Alex Atala and his infamous restaurant D.O.M. and a classic Brazilian drink, Leite de Onça made of cachaça and creme de cacao. Tale of Tucupi and the Night-Sun King, digs deep into the Amazonas utilizing native ingredients and eco-friendly cocktail techniques, to create a cocktail that bridges the light and darkness of the rainforest ecosystem. A perfect template to achieve this balance of light and dark flavors is the 20th Century cocktail, normally composed of gin, lemon, lillet, and creme de cacao; I put an Amazonian rum spin bringing the 20th Century cocktail into the 21st Century. Tucupi is one such ingredient beloved by Chef Atala. Made from the fermented juice of the manioc root, tucupi is a sacred yellow liquid used by many indigenous tribes of the Amazonas as a souring agent. Harmonizing with the tropical fruit and lightly dry dark chocolate tones of Novo Fogo Bar Strength Cachaça, I concocted my own tucupi comprised of cane vinegar, turmeric scraps, and used lemon hulls blended perfectly with juicy jackfruit, meyer lemon wine, creme de banane, and salty chocolate bitters. Jackfruit is also quickly becoming a darling in the food world for its ability to grow in shade so no trees are cut down, no pesticides needed, and so nutritious it can easily replace meat in one’s diet, so need to cut down the Jaguar’s trees for grazing pastures. Served on an ice cube created by creating a frozen tea of banana peels, this cocktail is both eco-thoughtful and delicious. Perfect for prowling the jungle, or maybe reading up on Chef Atala’s beautiful cookbooks, my Tale of Tucupi and the Night-Sun King celebrates the diversity of the Brazilian biomes and those that dwell within. Cheers and Obrigado!

Sweet Journey

Recipe by Marco Montaguano

Ingredients:

• Ingredients x one serving:
• 1 3/4 oz Novo Fogo cachaca bar strength
• 1/4 oz mr black coffee liqueur
• 1 1/2 oz coconut curry syrup
• 1/4 oz passionfruit syrup liquid alchemist
• 3/4 oz fresh lime juice
• 2 dash saline solution 20%
• Garnish:
• Coconut cotton candy
• Lime zest
• Meadow sorrel pink herbs ( taste like raspberry)
• Coconut green candy
• Ice: crush ice
• Serving ritual :
• You should pour the cocktail from a decanter over the coconut cotton candy the add the crush ice . So you will be part the whole experience.
• The coconut shell can contain 12 oz so I suggest make 2 serving cocktails to be enjoyed with your love one or by yourself responsible.

Preparation:

Following the zero-waste distillery practices of Novo Fogo my cocktail is using a coconut as a single ingredient:

Coconut shell as a serving vessel with a novo fogo tree iron burned print.

Coconut cotton candy made with coconut sugar cane in a cotton candy machine.

Coconut green candy( 100 gr coconut flake, 50 ml coconut milk, 50 ml sugar, 1/8 tea spoon of green food coloring blended an dehydrated in a bake sheet into a oven 170 F for 35 min).

Coconut milk with curry syrup ( 3 oz coconut water, 2 oz coconut flesh, 4 oz sugar, 1/2 tea spoon of curry, blended and heated x 15 min).

Garnish:

Coconut Cotton Candy Lime Zest Meadow Sorrel Pink Herbs ( Taste Like Raspberry) Coconut Green Candy

Glassware:

Coconut Shell As A Serving Vessel With A Novo Fogo Tree, Iron Burned Print.12 Oz Decanter Glass

Cocktail Inspiration:

As well known the sugar cane start a journey from the South Asia to the Canarias island to the Caribbean and Brazil ( Morretes) where now grows to be enjoy as a Cachaca at Novo Fogo sugar cane fields , Novo Fogo distills fresh sugarcane juice into cachaça, Brazil’s national spirit, using methods that prioritize environmental and human sustainability. Novo Fogo cachaças reflect this coastal rainforest terroir with flavors of banana, lime blossom, coffee, and sea salt.

My cocktail showcase flavor from South Asia cuisine like curry with tropical flavors like coconut, passion fruit, lime , coffee that pairing very well with cachaca Novo Fogo.

The perfect way to enjoy a trip is with somebody that you love so for this “sweet journey cocktail” I’m serving you two serving cocktail to be enjoyed responsible an equally-balanced lifestyle.

Following the zero-waste distillery practices of Novo Fogo my cocktail is using a coconut as a single ingredient:

Coconut shell as a serving vessel with a novo fogo tree iron burned print.

Coconut cotton candy made with coconut sugar cane in a cotton candy machine.

Coconut green candy( 100 gr coconut flake, 50 ml coconut milk, 50 ml sugar, 1/8 tea spoon of green food coloring blended an dehydrated in a bake sheet into a oven 170 F for 35 min).

Coconut milk with curry syrup ( 3 oz coconut water, 2 oz coconut flesh, 4 oz sugar, 1/2 tea spoon of curry, blended and heated x 15 min).

Aloe From The Other Side

Recipe by Danny Posey

Ingredients:

• 2 Oz Novo FOGO cachaça
• 1.5 Oz Aloe Vera juice
• Sweetened lime juice
• Pineapple juice
• El Guapo brand Polynesian Kiss bitters
• Ginger beer

Preparation:

Garnish prep: allow aloe Vera lead to sit in a small bowl of water for a few hours to remove the aloin, which can be toxic

Drink prep: Fill a Collins glass with 2-3 large ice cubes and set aside. In a mixing tin, combine Novo FOGO bar strength silver cachaça, aloe Vera juice, sweetened lime juice, pineapple juice, and 3 dashes of bitters; shake until well mixed and strain into glass. Top with ginger beer.

Garnish:

Lime Wheel And Aloe Vera Leaf

Glassware:

Collins Glass

Cocktail Inspiration:

Having never worked with sugarcane spirits, I was excited for this challenge. I imagined most entries would be a riff of tiki or other rum-based cocktails such as a mojito, and I wanted to venture into the unknown. A fellow bartender had mentioned he had tried a cocktail with aloe, and, since I had an aloe plant at home I have somehow managed to keep alive over the last couple of years, I knew that was the direction I wanted to go.

Toco Toucan

Recipe by Luis Estrada

Ingredients:

• 1.5 oz Novo Fogo Bar strength
• .5 oz Passionfruit Syrup
• .25 oz Ginger Syrup
• .25 oz Coconut Sap Falerum
• 1 oz Lemon Juice
• 2 Dash Ango
• Pineapple powder

Preparation:

Mix all ingredients into a shaker with ice.

Shake it well for 10 second. Strain over the glass. Put crushed ice and add the pineapple powder and garnish.

Garnish:

Mint & Edible Flowers.

Glassware:

Custom Glass Pineapple

Cocktail Inspiration:

I was inspired in the colorful Toco Toucan. One of my nicknames in childhood was Toucan because of my big nose. Lol So I want to make it colorful with bunch of layer flavors and easy to drink.

Hold The Citrus Please

Recipe by Wade Murata

Ingredients:

• 1.5 oz Novo Fogo Bar Strength Cachaca
• 1 oz Italicus
• .5 oz Yellow Chartreuse
• 7 dash FB Rhubarb Bitters
• 3 dash Absinthe

Preparation:

Combine ingredients in a mixing glass

Stir

Strain

Garnish:

Saltine Cracker

Glassware:

Nick & Nora

Cocktail Inspiration:

At the bar, we try our best to maximize the usage of our citrus since citrus is probably one of the primary waste products of the bar industry. We accomplish this through dehydrated garnishes, sherbets, stocks, etc. During the covid era, however, we decided to remove citrus from the equation altogether. At that point, citrus was an added cost during an already financially challenging time. Due to restrictions at the time, we could only do to-go cocktails and people were leaving the bar with their cocktails and immediately stepping into the Florida summer heat. Because of that, we began playing with fun, refreshing summer flavors and putting them into spirit forward cocktail formats. When thinking about a cocktail for this competition, I decided to go back to that mindset of skipping the citrus altogether, yet creating a fun, exotic, poolside-ish cocktail. Novo Fogo Bar Strength Cachaca is the perfect base spirit for this type of cocktail with its funky, tropical vibes and assertive boldness.

Spicer's Spirit

Recipe by Whitney Ludwig

Ingredients:

• 1.5 oz Novo Fogo Bar Strength Cachaca
• 1.0 oz Verjus
• 0.5 oz Apple ginger rhubarb syrup
• 0.25 oz St. Elizabeth Allspice Dram

Preparation:

To prepare the homemade apple ginger rhubarb syrup you will need:

2 medium honeycrisp apples

2 medium stalks rhubarb

3 inch piece of ginger

4 cups sugar

2 cups water

Cut the apples into 1 inch cubes (you may include the core), slice the rhubarb stalks into small disks along with the ginger. Put all of the cut fruit into a medium sized container. Stir in the sugar. Once the fruit is coated in sugar, mash the fruit in with the sugar, creating an olio sacrum. Over 15 mins, every 5 mins mash and stir the fruit/sugar mixture until it becomes thick and syrupy. Boil 2 cups of water and mix into the olio sacrum. Allow steep for 20 mins and double strain all of the contents, leaving the emulsified apples, rhubarb and ginger behind.

Once the syrup has cooled, combine:

1.5 oz Novo Fogo Bar Strength Cachaca

1.0 oz Verjus by Dolin

0.5 oz Apple ginger rhubarb syrup

0.25 oz St. Elizabeth Allspice Dram

into a mixing glass, stir with ice and strain into a chilled coupe glass.

Garnish:

Make A Twist With The Honeycrisp Apple. Tie The Twist Into A Knot Shape. Dip The Knot Into Cinnamon And Torch.

Glassware:

Coupe

Cocktail Inspiration:

In order to make an environmentally-friendly sustainable cocktail I wanted to use local, seasonal ingredients that could be easily found in the Michigan region. I live in Ann Arbor, Michigan and throughout the year the state is known for its expansive apple orchards and rhubarb pie is a classic mid-western treat. Citrus is not something that can be grown in our state or sourced sustainably so I made sure to use a non-alcoholic Verjus to incorporate acidity. My cocktail is named Spicer's Spirit, after a nearby orchard called Spicer Farms. This is a cocktail that can be pre-bottled and chilled with the addition of 0.75 oz water to avoid wasting excess water through the use of ice.

Black Caimen

Recipe by Nicholas McCalla

Ingredients:

• 2oz Novo Fogo Bar Strength Cachaca
• 5 Blackberries
• 3 Slices Red Chili Pepper
• 1 tsp agave
• Lime juice

Preparation:

Muddle blackberries and red chili peppers

Add Novo Fogo, 1/2 lime squeeze and agave

Stir or shake ingredients without ice

Strain into double old fashioned glass with ice

Garnish:

Lime Wheel, Chili Pepper Slice And Blackberry In The Middle

Glassware:

Double Old Fashioned

Cocktail Inspiration:

All ingredients are organically grown. The drink is sweet and spicy! The drink much like the apex predator has its own niche in that enables coexistence without too much competition.

Florida Firlds

Recipe by Erik Tirums

Ingredients:

• 1.5 oz Novo Fogo Silver
• .5 oz organic junmai sake
• 1 oz. Fresh lime juice
• 1.25 oz. Rehydrated strawberries syrup
• 3 Florida Strawberriies
• * to make dehydrated strawberries syrup combine one cup organic dehydrated strawberries, one cup of water, and one cup of sugar on a stove. Cook until strawberries are plump, purée, strain, and then adjust the sweetness with one ounce of junmai organic sake.

Preparation:

Muddle 3 strawberries and the lime juice in a cocktail shaker. Pour the rest of the ingredients in the shaker and pack with ice. Shake vigorously and strain over crushed ice.

Garnish:

Like Wheel, Strawberry Slice, Reusable Straw

Glassware:

Collins Glass

Cocktail Inspiration:

Within the theme of environmentally friendly cocktails I created a cocktail that used local and organic ingredients. In south Florida there is a region called Homestead where nearly all of the local produce is grown. One of the staples from Homestead is fresh organic strawberries that are also sold dried in the off-season. Using Fogo Novo Silver and organic sake as the spirits, and local organic strawberries in the cocktail as a fruit and as a rehydrated strawberry syrup I created a summer cocktail specializes in organic ingredients within my area. Instead of using a paper, wax, or disposable straw, it is served in a Collins glass with a reusable straw.

Teenage Wasteless

Recipe by Zoe Lin

Ingredients:

• 1/2 oz pineapple juice
• 3/4 oz lemon juice
• 1/2 oz chicha morada syrup
• 1 1/2 oz Novo Fogo Bar Strength Cachaca
• Pineapple leaf garnish

Preparation:

Peel and juice pineapple. Set aside peels, leaves, and pulp to be repurposed.

To make the chicha morada syrup, toast cinnamon and cloves in a pot. Add water, dried purple corn, and pineapple peels. Bring to a simmer, then strain and add equal parts unrefined sugar to liquid.

To make garnish, pluck pineapple leaves starting from the middle. Make 4-6 cuts from the center of the leave to the tip to make a fringe. Keep the bottom half of the leaf intact and fan out the top.

Garnish:

Pineapple Leaf

Glassware:

Short Glass

Cocktail Inspiration:

My inspiration for this cocktail came from my desire to reduce waste as much as possible. In today’s culture we often take the desirable parts of produce and discard the rest without a second thought. I wanted to utilize the entirety of a fruit to show gratitude for earth’s bounty. The pineapple leaf that would otherwise be discarded becomes a beautiful garnish, the pulp is repurposed as dessert filling, the peel is used in the syrup, and the juice is used in the cocktail itself. Striving for 100% yield simultaneously encourages creativity and sustainability so that future generations will be able to enjoy the same quality cocktails we have today.

Watermelon Dreams

Recipe by Roxanne Roberson

Ingredients:

• 2oz Novo Fogo
• 4oz Fresh Organic watermelon purée/juice
• 1/2oz organic basil simple syrup
• Top with Q mixers tonic water
• Garnish with additional basil leaves and watermelon ball

Preparation:

For watermelon purée/juice: Cut organic watermelon in half and clean out one side. Set the clean portion to the side to use for drink ware. Take watermelon pulp and purée or turn into juice.

For Basil simple syrup: boil 1 cup organic cane sugar, one cup water and fresh organic basil leaves until sugar is dissolved. Strain into a jar and let cool.

Cocktail:

Pour 2oz Novo Fogo into a cocktail shaker. Add 4oz watermelon purée/juice and 1/2oz basil simple syrup. Add adequate ice into shaker and shake until combined. Pour all contents into clean half of watermelon rind. Add Q mixer tonic to top and more ice if desired. Garnish with basil leaves and watermelon ball.

Garnish:

Basil Leaves And Watermelon Ball

Glassware:

Watermelon Rind

Cocktail Inspiration:

Summer time always makes me crave watermelon. So when I go to the local farmers market to buy fresh organic goods I’m always on the lookout. This sustainable challenge inspired me to turn my summer love into a better way to use ingredients that are local, organic, fresh and biodegradable. Helping local farmers, the environment and having almost zero waste is the epitome of environmentally friendly drinking!

Mere Pwa

Recipe by Meryll Cawn

Ingredients:

• 2 oz Novo Fogo Bar Strength Silver
• 3/4 oz carrot juice with 5% citric acid addition
• 1/2 oz celery syrup

Preparation:

Put all ingredients in a shaker with ice. Shake and then fine strain over 2 medium cubes. Garnish with candied celery.

Celery Syrup- Bring 2 cups of water and 1 cup sugar to a boil. Add 7 cut up celery stalks and boil for 2 minutes. Add a mix of spices, about 2 teaspoons total and a pinch of salt. Turn off heat and let the pot sit covered until it comes down to room temperature. Remove the celery pieces to use for the garnish. Run the syrup through a cheesecloth to remove the particulates and then refrigerate.

Suggested Spices: peppercorn, cardamom, grains of paradise, nigella seed, curry leaf, lemon sage, chervil, clove, star anise, ginger, nutmeg

Garnish:

Candied Celery Stick Or Celery Leaf

Glassware:

Wine Glass Or Zombie

Cocktail Inspiration:

I definitely struggled on how to make this cocktail truly environmentally friendly. I originally worked with the idea of a flexible recipe that could be made with seasonal fruit and local Amaro, but without citrus it was to reliant on the ripeness of each piece of fruit. This drink was born from a bunch of experimentation and contains ingredients that are easy to get year round. You can change up the herbs and spices in the celery syrup depending on where you live to make it more earth friendly.

Cream Of Green

Recipe by NICHOLAS LIARGOVAS

Ingredients:

• 2oz infused bar strength cachaca *
• 1oz handmade triple sec **
• 1 lime cut in 8
• 1.25oz simple syrup (1/1 water/demerara sugar)
• 1/4th avocado (ripe but not brown)
• *for every cup of cachaca i used half banana peppers, 1 serano, 1 manzano, half cubanelle, the stalks of a cilantro bunch and zest of a lime. infuse for 12 hours and strain.
• **infused 1lt organic vodka with zest of 5 oranges for 3 days. strain vodka from zest, make simple syrup with 2 cups sugar and two cups water and add to vodka.

Preparation:

muddle the lime and then add the avocado which we ll also muddle slightly. add the rest of the ingredients and shake hard with ice to make sure we get the creamy texture from the avocado.

Garnish:

With A Paintbrush, Do A Line Of Lime Juice And Then Stick On The Habanero Sugar.

Glassware:

Rocks Glass

Cocktail Inspiration:

the idea starts with using scraps and pieces we could throw away to infuse our cachaca. the vegetables used are chosen from the organic isle and it does give freedom to play around with the peppers. i prefer using mostly mild green peppers but a bit of heat balances well with the fats of the avocado. it has a lot of ingredients to force a fast infusion (12 hours) so we keep a fresh flavor of our vegetables. its a savory cocktail meant to pair from tacos, to salads or a chimichuri steak.

Primavera

Recipe by Jake Bliven

Ingredients:

• 2 oz Roasted beet stalking infused Novo Fogo Bar Strength Cachaca
• 6 lime end tips
• 3/4 oz Snap Pea skin cordial
• 2 dashes Peppercorn tincture

Preparation:

Add lime ends and snap pea cordial and muddle. Add the rest of the ingredients and shake/double strain over crushed ice. Garnish with a sprig of mint and a pickled beet and snap pea.

Snap pea cordial: 3:1 honey syrup and sous vide with snap pea skins for 4 hours at 110. For every 8 oz of syrup add 2 oz. of jalapeño infused aguardiente.

Toasted beet stalk infusion: this is the part of the plant between the build and the leaves. Just roast in the oven with no seasoning. Then infuse with the cachaca for at least 24 hours.

Garnish:

Spring Of Mint, Pickled Beet, And Snap Pea

Glassware:

Bucket

Cocktail Inspiration:

The 3 items of sustainability

Roasted beet stalk infusion- this is the part of the plant between the build and the leaves. Just roast in the oven with no seasoning. Then infuse with the cachaca for at least 24 hours.

Lime end tips- this is what I call the end disc left after cutting or mandiolining lime wheels. Instead of tossing them or trying to figure out how to juice them, we just use for caipirinhas and other related style cocktails

Snap peas- right now we have pasta dishes with the peas, but they are cooked after they are deshelled, and we use a lot of them! So, I decided to utilize the skins for a cordial syrup.

Bad Sneakers

Recipe by Thomas Gramling

Ingredients:

• Lime
• Kiwi
• Jasmine Flower
• Red Rice
• Sugar
• Novo Fogo Bar Strength Cachaça

Preparation:

-Soak 1 cup red rice in 1 cup of water. Set aside to soak for at least 10 mins, agitate every few minutes.

-Slice and mash 2 whole kiwis, saving one slice for garnish.

-Add mashed kiwis to a saucepan with 700mL of water and bring to a slow boil.

-Add 25g of dried Jasmine flower to pot and boil for 5 minutes, stirring occasionally.

-Strain out the kiwi and jasmine

-Take the saucepan off the heat and add 350g of sugar, stir until blended.

-Strain the syrup once more into your container of choice and let cool

-While cooling, strain the red rice starch into your container of choice. Save the rice for a later meal!

-Slice one lime into wedges before making the cocktail.

Bad Sneakers Cocktail Recipe:

4-6 Lime Wedges

3/4 oz Jasmine-Kiwi Syrup

1/4 oz Red Rice Starch

2 oz bar strength cachaça

-Muddle lime wedges in jasmine-kiwi syrup and red rice starch

-Add crushed ice and cachaça

-Swizzle, top off with more crushed ice

Garnish with kiwi slice and dried Jasmine Flowers

Garnish:

Kiwi Slice, Jasmine Flowers

Glassware:

Double Rocks

Cocktail Inspiration:

I’ve been a big fan of Novo Fogo’s cachaça since I began bartending last year. (the chameleon blend stole my heart) When I first heard of this competition and it’s theme of sustainability, it took me back to my days as a barista. The property I worked on had both Jasmine Vines and a loquat tree. In my time off I would harvest loquats and flowers and make all sorts of things with them: jams, syrups, teas. These ingredients were made at the source, no transport needed. All my waste contributed to the property’s compost, which was used to grow food for the business on-site.

When making rice, instead of dumping the starchy water I found it gave cocktails a wonderful body. I chose red rice for the subtle color it gives the cocktail, as well as its use in producing Batavia-Arrack. I found it greatly complements bar strength Novo Fogo’s vegetal funk that I love.

This recipe only need 2 cups of water, none of it wasted. The only waste product is the mashed kiwi and Jasmine, which one may add to their compost. Nothing is thrown into the trash!

I named this drink Bad Sneakers because I was listening to Steely Dan while working on the recipe. I also find a charm to a pair of beat up, well worn shoes. Wearing them for as long as they’ll last instead of buying new pairs every year gives them history.

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:

Orchid Flowers

Glassware:

Collins

Cocktail Inspiration:

My girlfriend is from Brazil and having the privilege of getting to know her culture, I’ve stumbled across some lovely flavors. The idea of using frozen grapes instead of ice is something she shared with me that I find useful and environmentally sound. I also felt that using banana leaves for straws versus plastic straws made sense as well. All other ingredients have been sources with environmental footprint in mind as well. Should the cocktail not be formally presented in a Collins glass, I would recommend a fully compostable vessel as well.

Extra-Curricular Activities

Recipe by Colleen Hughes

Ingredients:

• 2 oz Novo Fogo Silver Cachaça (bar strength)
• 1.5 oz acidified strawberry cordial
• .25 oz lemon oleo sacrum
• .25 vegan egg white

Preparation:

Combine all ingredients in shaker and dry shake to combine. Then add ice and quick chill. Pour into an 8 oz fizz glass.

Acidified Strawberry cordial

Ingredients

1000g strawberry juice strained

500g hot water

1000g raw sugar

Pinch salt

Directions

Induction heat

Combine sugar, water and salt raise to boil

When sugar has completely dissolved

Cut heat and cool

Add strawberry juice

Acidify by total weight

1.5% citric acid

1.5% malic acid

Blend in acids

Store refrigerated for up to 2 weeks

Garnish:

Paper Butterfly

Glassware:

8 Oz Fizz Glass

Cocktail Inspiration:

I was inspired to create the Extra-Curricular Activities cocktail by is what is most in season in the springtime of North Carolina, and to best utilize it to reduce our carbon footprint by forcing locally.

Strawberries currently are local, plentiful, and very easy sourced from farms in my community, so I created an acidified strawberry cordial that could act as the citrus juice replacement but also the sweetener for this cocktail. My current cocktail program is built on sustainability and ensuring that we are being as low waste as possible.

To that end, we already peel 100% of the lemons that we bring in before we make our lemon stock to create lemon oleo sacrum that we use in other parts of our program so I added a touch of it into this cocktail for brightness. I have also created foaming vegan egg white replacer from the spent pulp of apples (that we juice for another cocktail in our program) that we cook down to harvest the pectin for mouthfeel and texture in our cocktails.

The combination of these individual ingredients has led me to create this vegan and very thoughtful sourced Cachaça strawberry sour. The marriage of these flavors is beautiful in their simplicity and allows the fresh bright fruity and complex flavors of Novo Fogo Bar Strength Cachaça to shine through.

PARIAH

Recipe by NATASHA MESA

Ingredients:

• 2oz Novo Fogo Silver Cachaca Bar Strength
• Heavy .25oz 2:1 Simple Syrup
• 15-18 slices Lime Acid Adjusted Campari Soaked Strawberries

Preparation:

2:1 Syrup

500g White Sugar, 250g water heat on low until sugar is dissolved while stirring. remove from heat, let cool, put in fridge.

Lime Acid Adjust Campari Slices

For every 500g Strawberries Add 16g Citric Acid and 10g Malic Acid. Stir to combine, let sit in fridge for 30 minutes. Keep in fridge when you're not using.

Put all ingredients in the glass and muddle gently, Add crushed ice. Add two reusable straws and wrap them with whatever left over herb leafs you have in house for aromatic and color (lemon balm, basil, mint, etc.)

Garnish:

I Used Lemon Balm Wrapped Reusable Straw.

Glassware:

Goblet Or DBL Old Fashioned

Cocktail Inspiration:

I'm always inspired by the five primary taste receptors. In this cocktail I aimed to entice each part of your tongue while bringing out subtle tropical passion fruit notes, lime blossom, and banana essence.

This vegetal and bold flavor bomb uses the waste product (the strawberries we use here at Docs to infuse our Campari so every part of the berry is used completely) . The Bitterness from the Campari pair really well with the vegetal notes of Cacacha. We acid adjust the strawberries so we don't have to use citrus in the cocktail. Citrus is predominantly flown in from other states so in using citric and malic acids we can mimic that sour profile to compliment the other flavors we help reduce the aircraft emissions and waste of the citrus hulls.

Wake Me Up Before You Fogo

Recipe by Abbie Kermode

Ingredients:

• 2 oz novo fogo bar strength silver
• 3/4 oz coffee cordial *
• 4 oz soda water
• Coffee cordial
• 2oz spent coffee grounds (preferably from Honduras)
• 1 teaspoon pink peppercorns
• 4 oz dried hibiscus flowers
• 2 green cardamom pods
• 1/2 tsp citric acid
• 1/2 tsp salt
• 16 oz Demerara sugar
• 16 oz water
• Warm sugar with peppercorns, hibiscus flowers cardamom, and salt. Let warm and infuse for 20 min. Take off stove and add in spent coffee grounds. Let infuse for 10 minutes then strain syrup. Add in citrus acid and bottle.

Preparation:

Add novo fogo and syrup into a Collins glass. Too with ice and soda water. Give a small stir to combine.

Garnish:

Dried Hibiscus Flower

Glassware:

Collins Glass.

Cocktail Inspiration:

My inspiration for this cocktail comes from the super refreshing coffee tonics that I like to enjoy during summer. I saw that novo fogo works with Honduran coffee farmers so I wanted to give homage to them. This cocktail shows sustainability by using spent coffee grounds as well as using dried ingredients that have long shelf lives to cut back on waste. I am using citrus acid instead of lime juice to also make this cocktail more sustainable as well. I hope you enjoy this fun and refreshing cocktail.

Agua Fresca Cachaca

Recipe by Lee Conley

Ingredients:

• 1/2 tbsp granulated auger
• 2oz Cachaca
• Fresh Mint
• Watermelon
• Bubly Lime Soda water

Preparation:

I started with my empty mixing glass, Then added 1/2tbsp Granulated sugar, fresh mint, fresh cut watermelon and a few pieces of ice. Muddled those ingredients together then adding the 2oz Cachaca with more ice giving it a few shakes.

Double strain it into my cocktail glass talked with ice topped with a piece of freshwater and mint for garnish

Garnish:

Watermelon And Fresh Mint

Glassware:

Daiquiri Glass

Cocktail Inspiration:

With the warm spring weather and all the fresh fruits I did a take on an Agua Fresca. Using in season locally grown mint and watermelon from my local farmer’s market

Los Tuxtlas Mono Y Uakari Macaco

Recipe by Mariangela Urquizo

Ingredients:

• 1.5 oz novo fogo
• .25 oz banana liquor
• .25 oz orgeat
• 1 oz fresh victor lime & Agave
• .25 oz fresh victor cactus pear a pomegranate.
• .5 oz coco vite egg white
• Garnish: a few edible wafer/paper flowers (can be purchased anywhere online)

Preparation:

Dry shake, shake with three decent sized cubes until dissolved into the cocktail) strain into coupe. No ice waste, the cocktail is chilled with proper dilution, and the egg white should be super foamy and thick.

Garnish with a shelf stable paper/wafer flower. It will eventually dissolve into the cocktail so there is no garnish waste as well.

Garnish:

Edible Flower Wafer Paper Garnish

Glassware:

Coupe

Cocktail Inspiration:

The name is based on two regions, one in Mexico and one in Brazil that are famous for the ecotourism. Each having their own species of monkeys. The Los tuxtlas area a tropical rainforest now protected as a preserve. Uakari in Brazil is part of an organization that aims to protect and preserve the Uakari monkeys and their habitat as well as improve the living standards of the area by conservation, preservation, and conservation. This cocktail marries ingredients native to Mexico and brazil, with the banana that binds them together. Thus cocktail is for the monkeys.

Each ingredient used is something shelf stable so it reduces product loss, waste, and is easy for a home bartender to re-produce.