Entries Are Pouring in the Novo Fogo Eco-Friendly Cocktail Challenge. Enter Now!

Novo Fogo invites eco-friendly bartenders to enter their winning cocktail recipe centering around the theme of sustainable drinking using its thoughtfully produced Bar Strength Organic Silver Cachaça.  

 

Bartenders who’d like to participate please enter your uniquely sustainable cocktail HERE.

Check out a few entries coming in from bartenders from coast to coast.

 

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Jason Yap

Bartender, Green Russell, Denver

Fruit Basket

Ingredients:

• 1 1/2 oz Novo Fogo Bar Strength Cachaca
• 1/2 oz Yellow Chartreuse
• 1/2 oz Midori
• 1/4 oz Rhinehall Mango Brandy
• 1 oz charred pineapple cordial
• 1/2 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 designed with Angostura bitters/blue curaçao.

 

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Allison Sadauska

Owner, Heart & Dagger, California

Ingredients:

• 2 oz. Novo Fogo Cachaca
• 1 oz. Fresh Lemon Juice
• 1/2 oz. Fresh Lime Juice
• 1/2 oz. House Made Rosemary Simple Syrup*
• Fresh Rosemary Sprig

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.

*Rosemary Simple Syrup Recipe:

• 1 cup Water
• 1 cup Sugar
• 6 6-inch Fresh Rosemary Sprigs

Preparation: 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.

 

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Lui Fernandes

Bar Manager for Labaredas Brazilian BBQ & Bar

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.