The hot Brazilian punch! Recipe adapted by Jesse Card of the Bit House Saloon in Portland, OR.
- 2 ounces Novo Fogo Barrel-Aged Cachaça
- 0.5 ounce cinnamon syrup
- 0.5 ounce fresh lemon juice
- 6 ounces hot, fresh-pressed cider
- Chantilly Cream*
Add rum, cinnamon syrup and lemon juice to a warmed mug. Heat cider in a pot on the stove and bring to a hot, but not scalding temperature. Add to mug. Top with Chantilly Cream.
*Chantilly Cream: add 1 teaspoon vanilla extract to 5 ounces heavy whipping cream. Hand whip with a whisk, or do what the pros do and hand shake in a squeeze bottle.
This cachaça ages the banana flavor notes from the original spirit in 53-gallon American oak barrels that have been taken apart, sanded, and re-toasted. The 2-3 year process takes place in the heat and humidity of our home in the Atlantic Rainforest. The result? Banana bread, with notes of chocolate, cinnamon bark, and coffee. Nuances of pepper remain, but the cachaça’s time spent in wood changes its spiciness from fresh red pepper to toasty black pepper.
750 ml | 700 ml | 50 ml | 40% ABV