Watch Bartenders Colleen Hughes and Lance Bowman Create their Novo Fogo Bar Strength Challenge Cocktails

Novo Fogo Cachaça invited eco-conscious bartenders to enter an original cocktail recipe centering around the theme of sustainable drinking using its thoughtfully produced Bar Strength Organic Silver Cachaça.  

 

Out of hundreds of entries only TEN (10) sustainable and eco-friendly Novo Fogo Bar Strength Cachaça cocktails made it to the competition FINALS and asked to create a video explaining how their cocktail is eco-conscious.

 

*Finalist cocktail videos will be announced TWO (2) per week in no order, for a total of TWENTY (20) finalist cocktails.

 

Thank you to all the bartenders who participated. Stay tuned for the announcement of the FINALE DATE where the final 10 bartenders will compete for the Grand Prize trip to Brazil coming in September, 2022.

 

 

 

 

Extra-Curricular Activities

Created by Colleen Hughes

Charlotte, NC

ch.cocktails@gmail.com

Ingredients:

• 2 oz Novo Fogo Silver Cachaça Bar Strength
• 1.5 oz acidified strawberry cordial *
• 1/4 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: 1000g strawberry juice strained, 500g hot water, 1000g raw sugar, pinch salt. Heat. Combine sugar, water, and salt 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 with paper butterfly.

 

 

 

Everything With Purpose

Created by Lance Bowman

Chicago, IL

bowman.lance@gmail.com

Ingredients:

• 2 oz Novo Fogo Bar Strength Silver Cachaca
• 2 oz Acid Adjusted and Fortified Spiced Pineapple, Clementine, and Chamomile Honey Cordial*
• 2 dashes Bittermen’s Elemakule Tiki

Preparation: Combine all ingredients in a shaker tin, add crushed ice and briefly shake, pour cocktail and crushed ice directly from the tin into a double old-fashioned glass. Top with fresh crushed ice, garnish with a reusable cocktail pick of candied Pineapple and clementine reserved from making cordial, and a reusable straw. *Note for the competition organizers: I can gladly cold ship the cordial and garnish to the judges panel for cocktail recreation to make everyone’s life easier Prep Recipes: Lime Stuice: Ingredients: Fresh Lime Juice Juiced Lime Hulls Hot Water Fair-Trade Palm Sugar Citric Acid Powder Malic Acid Powder Method: Fill an 8 qt cambro to the 6-quart line and fill with enough hot (140 degree F) Water to fully cover and let steep for 10 minutes, strain water into a stock pot and bring to a boil. Add in lime hulls and blanch for 3 ½ minutes. Remove from heat, strain through a fine chinois and measure volume. Add by volume to liquid 7.5% fair trade palm sugar, 2.5% Citric Acid, and 1.5% Malic Acid (for example per 1 liter of liquid: 75 grams sugar, 25 grams citric acid, and 15 grams malic acid) and stir to dissolve. Cool and mix 50/50 with fresh lime juice. Compost the lime hulls for zero waste. Cordial & Garnish: Ingredients: 1-quart cubed pineapple (save fronds and skin) 1.75 lb quartered clementine and their peels 4 tbsp chamomile 1tbsp Saigon Cinnamon Chips 1/4tsp whole cloves 1/4 tsp sea salt 2 quarts local honey 1 quart water Volume of Lime Stuice 4 oz Augier L’Oceanique Cognac 2oz Amontillado Sherry Method: Combine all ingredients except cognac and sherry in a pot and bring to a boil while stirring to dissolve honey, reduce heat and simmer covered for 30 minutes. Remove from heat strain, cool liquid, and add an equal volume of 50/50 fresh lime juice and lime stock, then add cognac and sherry. Transfer fruit to a dehydrator for 3 hours or until fruit is slightly tacky, reserving for garnish (alternatively you can use an oven at low heat). Use skins to make tepache or compost. Garnish with Candied pineapple and mandarin reserved from making cordial and trimmed pineapple fronds.