1 1/2 oz Novo Fogo barrel aged cachaça
3/4 oz lime juice
3/4 oz habanero syrup
small handful of cilantro leaves
2 oz wheat beer
Combine the cachaça, lime juice, habanero syrup, and cilantro in a shaker. Shake with ice and strain into a flute or cocktail glass. Top with the beer and stir gently to combine.
2 cups sugar
2 cups water
5 habanero peppers, stemmed but not deseeded
Combine sugar and water over heat and stir until dissolved, bringing to a boil. Add peppers and remove from heat, cover, and allow to steep for 20 minutes. Strain and keep refrigerated.
2 oz Novo Fogo silver cachaça
1/2 oz lime juice
1/2 oz mint vinegar
1/2 oz rich simple syrup (2:1)
2 dashes Angostura bitters
2 oz soda
mint sprig garnish, for garnish
Shake cachaça, lime, vinegar, syrup, and bitters with ice and strain into an ice-filled rocks glass. Top with soda, garnish with fresh mint.
To make the mint vinegar:
1 cup champagne vinegar
leaves from 5-6 mint sprigs
Bring vinegar to a boil, pour over leaves, and allow to infuse overnight or for a couple days. Strain and bottle.
1 1/2 oz Novo Fogo silver cachaca
3/4 oz Aperol
3/4 oz lime juice
3/4 oz honey-chamomile syrup
Shake and serve up.
For the syrup:
1 cup honey
1 cup chamomile tea
Stir to combine, then bottle.
[Photo by Julia Raymond for The Hop and Vine.]
2 oz aged cachaça (Novo Fogo Gold)
1 oz turbinado syrup*
1/2 lime, quartered
5-6 oz hot water
Muddle the lime in the bottom of a heated mug. Add remaining ingredients, stir, and serve.
For background on the Hot Caipirinha, see here.
*Combine equal volumes hot water and turbinado sugar, mix, cool, and bottle.
[Photo courtesy of Novo Fogo.]
2 oz cachaça (Novo Fogo Silver)
1 oz clarified lime juice
3/4 oz simple syrup
lime peel, for garnish
Stir with ice and strain into a chilled cocktail glass. Garnish with a lime twist. It’s important to cut the lime twist over the drink; this isn’t just a visual garnish, it’s there to incorporate the citrus oils that would get released during muddling in a traditional Caipirinha.
2 oz Novo Fogo Gold Cachaça
3/4 oz lapsang souchong syrup*
3/4 oz lemon juice
1/4 oz allspice dram
2 dashes Peychaud’s bitters
lemon peel, for garnish
Shake with ice and strain into a chilled cocktail glass. Garnish with a lemon peel.
*Equal parts brewed lapsang souchong tea and sugar.
2 oz cachaça
1/2 lime, cut into quarters
1 tablespoon sugar
1 oz IPA
Muddle the sugar and lime, add the cachaça, and shake with ice. Pour everything into a rocks glass, top with the IPA, and give a gentle stir before serving. The IPA should add just a touch of bitterness; using too much will make the drink unbalanced.
The idea for adding IPA to a Caipirinha comes from Ezra Johnson-Greenough, who also adds herbs. The version above is from the Metrovino menu, where we made it Novo Fogo Silver cachaça and Ninkasi IPA.
[Thanks to Brenda from Food Shed for the excellent photo.]
1 1/2 oz Novo Fogo Barrel Aged Cachaça
3/4 oz Cynar
3/4 oz sweet vermouth
1/4 oz Galliano L’Autentico
2 dashes mole bitters
1 dash absinthe
orange peel, for garnish
Give all the ingredients a good long stir with ice and strain onto a big frozen cube, if you have one handy. Otherwise serve it on your normal rocks. And don’t omit the orange peel. Like Jeff Lebowski’s rug, the citrus oil really ties everything together.