In the vibrant world of mixology, where creativity and craftsmanship converge, two bartenders have crafted exceptional cocktails that tantalize the taste buds and also tell a story. Kenneth Young, from Death & Co. and Jonathan Stanyard from The Bitter Gringo Co., have blended their passion for mixology with the tropical rhythms of Brazil, using Novo Fogo’s Cachaça as their muse.
Novo Fogo’s Cachaça is not only about crafting exceptional spirits; it’s about doing so with a commitment to sustainability. As a carbon-negative company, Novo Fogo produces USDA-certified 100% organic cachaças at its zero-waste distillery in Brazil’s Atlantic Rainforest. The all-female distiller team and the Un-Endangered Forest reforestation project showcase their dedication to environmental and human sustainability.
Copacabanana: A Tropical Harmony in a Glass
Inspired by the relaxing and complex Bossa Nova music, Kenneth Young’s Copacabanana cocktail is a sweet, spirit-forward concoction that captures the essence of Brazil’s iconic beach. The matured Novo Fogo Colibri Cachaça, with its vanilla, cinnamon, and toffee notes, takes center stage, harmonizing perfectly with the other carefully selected ingredients. The Banana Orgeat, a creation of Brazil nuts, banana chips, and banana milk, adds a tropical twist, while Meletti Amaro provides subtle caramel and herbaceous bitterness. This cocktail is a tropical daydream, complete with a banana leaf garnish, cherries, nutmeg, and a straw.
- 1 ½ oz Banana Orgeat*
- 1 ¼ oz Novo Fogo Colibri Cachaça
- ½ oz Lemon Juice
- ½ oz Giffard Banane du Brasil
- ½ oz Meletti Amaro
- 300g Brazil Nuts
- 100g Unsweetened Banana Chips
- 600g Banana Milk
- 500g Cane Sugar
- 5ml Orange Blossom Water
Toast Brazil Nuts & Banana Chips at 200 degrees F for 7 minutes then blend with the banana milk. Pour mixture into a container, using the rest of the milk to clear out the blender. Set aside for 4 hours. Fine strain through a nut bag or cheese cloth, squeezing to extract as much liquid as possible to have at least 500g. Combine with sugar in sauce pan over low heat. Add in orange blossom water and stir vigorously and continuously until sugar has dissolved. Set aside to cool and store in preferred container.
Combine all ingredients in shaker tin and whip shake. Pour in collins glass and top with pebble ice. Garnish with banana leaf, cherry, nutmeg w/ straw.
Sleepovers & Samba: A Nostalgic Celebration
Jonathan Stanyard’s Sleepovers & Samba is a joyous and vibrant tribute to the Samba genre. The Novo Fogo Silver Bar Strength, with its notes of banana, passionfruit, and lime blossoms, sets the tropical tone. The cocktail is a nostalgic journey, reminiscent of joyous breakfasts with tropical fruit juices. The eco-friendly touch of aquafaba and repurposed banana peels aligns with Novo Fogo’s commitment to sustainability. With fresh lime, tiki bitters, and a sprinkle of nutmeg, this cocktail is a tropical celebration in a glass.
- ¾ oz Orange-Mango-Honey Shrub*
- ½ oz Fresh Lime Juice
- ½ oz Banana Oleo Saccharum*
- ½ oz Aquafaba or Egg Whites
- 2 droppers of Bittermens Tiki Bitters
- 4 ½ oz Fresh Orange Juice
- 2 oz Apple Cider Vinegar
- 1 ½ oz Mango Puree
- 1 ½ oz Honey
- ⅛ oz Vanilla Extract
- Pinch of Salt
Combine all the ingredients and mix well until the pinch of salt has dissolved and all the ingredients are incorporated. Store in an airtight container in the refrigerator for up to 6 months.
*Banana Oleo Saccharum
Dice a fresh banana peel(s) and weigh them. Add an equal weight of demerara or cane sugar to the peel. Mix the two well and let it sit overnight or at least 4 – 8 hours. Shake the container often if possible. Strain the peels from the oleo saccharum and keep it in an airtight container in the fridge for one week.
Add the Novo Fogo Silver Bar Strength, Orange-Mango-Honey Shrub, Lime Juice, Banana Oleo, Aquafaba, and Tiki Bitters into a shaker tin. Close tightly and dry shake for 10 seconds to mix and help emulsify the aquafaba. Add ice to the shaker and shake well for 12 seconds. Fine strain into an ice-filled old-fashioned glass. Garnish with a dehydrated lime wheel and freshly grated nutmeg.
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