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 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 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.
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.