FOGO DE PRAIA

June 2, 2015 at 4:18 pm

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Recipe by Michelle Mashon

INGREDIENTS:

2 oz. VEEV

5 oz. Goya Roasted Coconut Juice

2 tsp. Burnt Sugar Syrup

3 Cloves

Sugarcane Stick

INGREDIENTS:

Smash cloves in glass with pestle, top with VEEV to infuse flavors. In a shaker, combine with Goya roasted coconut juice, Burnt Sugar Syrup, ice and shake. Strain into chilled Old Fashioned glass & serve with sugar cane stick garnish.

Burnt Sugar Syrup:

2 Cups Brown Sugar

1 Cup Hot Water

Instructions:

Heat brown sugar over low heat until melted, remove from heat and slowly add hot water. Stir. Return pan & continue cooking another 5 minutes over low heat. Syrup will be thin when hot and thickens as it cools.

GARNISH:

sugar cane stick

GLASSWARE:

Chilled Old Fashioned glass

INSPIRATION:

The cocktail is inspired by my travels to Brazil- specifically Bahia and Rio de Janeiro. As a student of capoeira, I was lucky enough to attend long conferences and get to know many Brazilians from all across the country and experience their cultures first hand. Each region brings its own history to the cuisine and some of these flavor profiles are unmatched anywhere in the world. Fogo de Praia translates to Beach Fire and combines my memories of drinking fresh coconut water out of green husks on the beaches of Rio and of buying Cocoda (a rediculously sweet coocnut and condensed milk confection) & Pe-de-moleque (a nuts and burnt caramel/molasses candy) from street vendors in Salvador. The earthy, warm coconut water and brown sugar plays against the sweet fruitiness of the Veev . Clove is a common decoration in desserts called Beijinhos (little kisses) and I thought they tied the cocktail together nicely. Sweetened Coconut Juice with Pulp in the non-roasted variety can be used and works equally well, lending a “greener” flavor that compliments the VEEV nicely.

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