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.
More Bounce To The Ounce
Los Angeles, CA
- 1 1/2 oz. Novo Fogo Bar Strength Silver Cachaça
- 1 1/2 oz. Pineapple Juice
- 1/4 tsp. Citric Acid
- 1/2 oz. Amaro Angeleno
- Pineapple Strawberry Tepache*
- 3/4 oz. Strawberry Date Syrup**
Preparation: Shake and strain into Collins Glass with regular block ice. Top with Homemade *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 and 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 and refrigerate remaining **Pineapple Strawberry Tepache Strawberry Date Syrup: Add 1 part strawberry juice to 2 parts organic local date syrup Store and refrigerate. 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 and 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 with Pineapple Leaves, Strawberry and Pineapple Slices (Save the leaves for compost when you’re done!)
Created by Leanne Favre
- 1 1/4 oz Novo Fogo Bar Strength Cachaca
- 1 1/2 oz Cham-Cham Syrup*
- 1/4 oz Rhinehall Mango Brandy
- 1/4 teaspoon Citrus Powder**
- 1 1/4 oz Filtered Water
- Candied chamomile flowers (for garnish)***
Preparation: Scale batch up by six. Combine ingredients in a liter plastic bottle and force carbonate with a refillable CO2 tank two times. Gently pour into a reusable bottles and cap. Store in the fridge until ready to serve. Note: If you don’t have access to a CO2 tank, you can carbonate the batch in an ISI canister with CO2 chargers and pour to order. *Cham-Cham Syrup: 3 parts Flat Champagne, 2 parts Chamomile Syrup, mix until incorporated. Chamomile Syrup: 2 cups water 2 cups cane sugar .5 cup dried chamomile flowers Bring the water and sugar to a simmer in a small pot over medium heat. from heat. Add chamomile and allow to steep for 20 mins. Fine strain and reserve flowers. ** Citrus Powder: 2 parts Citric Acid, 1 part Malic Acid, Mix until incorporated. ***Candied Chamomile Flowers: Take used flowers. Line a dehydrator tray with parchment paper. Spread used wet chamomile flowers out in a single layer. Dehydrate until dry and crisp. Serve in a frosted pilsner glass over crushed ice.