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.
*Winning cocktail videos will be announced TWO (2) per week in no order, for a total of TWENTY (20) winning 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.
Created by Taylor Lax
Los Angeles, CA
- 2 oz Silver Novo Fogo
- 1 oz Banana Peel Pineapple scrap syrup*
- 1/4 oz Mahina coconut liqueur
- 3/4 oz acid adjusted citrus stock**
- Few washes ango on top
- Fresh Grated nutmeg
- Banana leaf and banana chip (for garnish)
Preparation: *Banana peel pineapple scrap syrup: 2 cups water, 2 banana peels 2 sides of pineapple, chopped. Put into water unit boiling. Reduce heat and let simmer covered for 20 minutes Put mixture into blender and add 2.25 cups sugar and pulp until sugar dissolves Let cool and strain. **Acid adjust citrus stock: 1 liter water, 1/2 piece left over grapefruit after juicing, 1/2 piece orange left over from juicing, 1 lemon left over from juicing, 2 limes left over from juicing. Cover and simmer for 1 hour until stock is no longer clear and fruit is pale. Let cool. Strain and add 40 g citric acid 20 g malic acid. Combine ingredients inside a reused Mason jar. Garnish with banana leaf and banana chip.
Eu Gosto De você
Created by Pedro Nivar
- 1 1/2 oz Novo Fogo Banana peel infusion*
- 3/ 4oz Kiwi Acid
- 1/2 oz Banana Peel Syrup**
- 1/2 oz Avocado Seed Orgeat***
- Dehydrated banana and avocado, kiwi skin salt (for garnish)
Preparation: *Infusion: Pour Novo Fogo in a container. Peel a banana and throw it in. Let it rest overnight. Remove the banana peel the next day. **Banana Peel Syrup: Cut a banana peel, put it in a small container and cover the peel with sugar (preferably brown sugar). Let it rest for three days. Strain the syrup from the peel. Kiwi: Juice Kiwi and add acid mix (3/4 citric acid & 1/4malic acid). Save pulp. ***Avocado Seed orgeat: Let the seed dry overnight you’re going to need two seed of avocado. Chop the seed in small pieces and toast it in a pot. Put it in a container and add water(200g). Let it sit overnight. Next day add sugar(200g) and blend it. Strain after. Banana dehydrated: Cut banana and let it dry in a dehydrator it. Avocado & Kiwi skin salt: Put in a dehydrator the avocado and kiwi skin to dry. After, put it in a spice blender to turn it into dust. Then add the salt. Everything equal part. Garnish with dehydrated banana with an avocado and kiwi skin salt. Kiwi Avocado ice cream Equal part: Avocado Kiwi pulp Fat Greek yogurt. Dehydrated banana and avocado and Kiwi skin salt for garnish.