The Novo Fogo “Bars on Fire” Series: 3 Years and 100 Events

Over the past three years, we have sponsored 100 events across the USA in our “Bars on Fire” event series. These Brazilian cocktail parties invited a couple of soccer jersey-wearing guest bartenders to make drinks at a host bar, giving the guest mixologists creative license to make tasty cachaça drinks for a few hours of Brazilian Zen.

From inventive (squid ink-infused cachaça, anyone?) to simple (Caipirinhas were always on the menu), the hundreds of cachaça cocktails served at Bars on Fire events over the years attest to the ultimate mixability of our organic sugarcane spirits.

These recipes are just a taste of our huge collection of Bars on Fire drinks—stay tuned for a complete collection!

The Bartender’s Batida

Bartender: Jim Romdall | Host Bar: Hilltop Kitchen in Tacoma, WA

  • 1.5 oz Novo Fogo Silver Cachaça
  • 0.75 oz unsweetened coconut cream
  • 0.5 oz Fernet Branca
  • 0.5 oz simple syrup

Add all ingredients to a shaker and shake with crushed ice. Pour everything back into a rocks glass and top with more crushed ice. Garnish with sprinkling of freshly ground nutmeg.

(Unsweetened coconut cream is important for this—the gloopy, sweetened stuff from the can will make you sad. Either puree fresh coconut meat until smooth, or remove the thick top layer of cream that forms at the top of a can of coconut milk.)

Serra do Mar

Bartender: Sheldon Wiley | Host bar: Ward III in New York City, NY

  • 1.5 oz Novo Fogo Barrel-Aged Cachaça
  • 0.5 oz balsamic reduction
  • 0.5 oz lemon juice
  • 1 oz strawberry puree
  • 1 small egg white

Add all ingredients to a shaker without ice and dry shake for 10 seconds. Then add ice and shake hard. Double-strain into a chilled cocktail glass.

(For the balsamic reduction, heat 1 cup of balsamic vinegar until it simmers and reduces by half. For the strawberry puree, add a handful of strawberries to a blender and puree until smooth, then pour through a strainer to remove seeds and lumps.)

Florionopolis

Bartender: Kristen Naranjo | Host bar: Vito’s in Seattle, WA

  • 1.5 oz Novo Fogo Silver Cachaça
  • 0.75 oz lemon juice
  • 0.5 oz pineapple juice
  • 0.5 oz Aperol
  • 0.25 oz simple syrup

Add all ingredients to a shaker with ice and shake hard. Double-strain into a chilled cocktail glass.

Novo Fogo has set these bars on fire over the past three years:

ALBUQUERQUE

Nob Hill Bar & Grill

ATLANTA

H Harper Station

Sound Table

AUSTIN

Firehouse Lounge & Hostel

BERKELEY

Acme

BOSTON

Audubon

Battery Park

Citizen

Moksa

BROOKLYN

Battery Harris

Forrest Point

CHICAGO

The Berkshire Room

The Charleston

Fulton Market Kitchen

La Sirena Clandestina

Sable Kitchen and Bar

DECATUR, GA

The Pinewood

DENVER

Ste. Ellie

Williams & Graham

HOBOKEN, NJ

The Cuban

HOUSTON

The Pastry War

KANSAS CITY

Extra Virgin

LAS VEGAS

Downtown Cocktail Room

Herbs and Rye

Velveteen Rabbit

LEAVENWORTH, WA

South

LIVERMORE, CA

The Last Word

LOS ANGELES

320 Main

Bestia

Big Bar

Caña

Escala

LOUISVILLE

El Camino

Monkey Wrench

Silver Dollar

MIAMI

Blackbird Ordinary

NEW ORLEANS

Twelve Mile Limit

NEW YORK

Cienfuegos

Confessional

Evelyn

Ward III

PORTLAND, OR

Bit House Saloon

The Blue Room Bar

Central

Fish Sauce

Hale Pele

Hop & Vine

Kask

Metrovino

PaaDee

Penny Diner

Raven and Rose

Rum Club

Whey

RICHMOND, VA

Saison

SACRAMENTO

Red Rabbit

Shady Lady

SALT LAKE CITY

Bar X

SAN FRANCISCO

Cantina

Jasper’s

Bourbon and Branch

SEATTLE

Ba Bar

Bastille

The Coterie Room

Liberty

LUCID

Mulleady’s

Poquitos

Rob Roy

Rumba

Smith

Spur

Sun Liquor

Tavern Law

Vessel

Vito’s

SOMERVILLE, MA

Foundry on Elm

SPOKANE, WA

Bon Bon

Durkin’s Liquor

Sapphire Lounge

TACOMA, WA

Hilltop Kitchen

TAMPA

Fly Bar

UNION, NJ

Rio 22

WAITSBURG, WA

jimgermanbar

WASHINGTON, DC

Cafe Saint-Ex

Coupe

Passenger

Room 11