Novo Fogo Graciosa double aged cachaça, now available in the USA, is a fine example of a 100% USDA certified organic spirit from a zero-waste cachaça distillery. This expression ages for two years in re-purposed American oak, then finishes for 18 months in a barrel made from Brazil Nut (castanheira do Pará) wood.
Graciosa is produced at Agroecológica Marumbi distillery, known for producing small batches (130 liters each) of organic cachaça.
Graciosa double aged cachaça is named after the idyllic road (Estrada da Graciosa) that crosses the Brazilian Rainforest from the mountains to the sea; a reference to the graceful and enchanting land it traverses.
The Agroecológica Marumbi distillery is known for producing small batches (130 liters each) in the town of Morretes, in the southern state of Paranà.
Graciosa Wood Management
Novo Fogo’s dual-wood barreling process for aged cachaça was perfected by master distiller Dr. Agenor Maccari, Jr.
Graciosa Cachaça is aged for two years in re-purposed American oak, then finished for 18 months in a Brazil Nut wood barrel.
With this expression, he carefully evaluates the spirit’s maturation as the rare flavors of Brazilian woods harmonize with the delightful flavors of American oak.
Novo Fogo’s wood management goals spotlight their commitment to environmental propriety, sourcing indigenous wood legally and sustainably. Pairing properly attained Brazilian woods with American oak doesn’t just produce delicious barrel-aged cachaça; it’s the right thing to do for Brazil’s environment.
Aromas of pecan shell, cinnamon bark and floral essences compliment the woody herbal character and cane fragrances. On the palate, aromatic wood and bark lead to bright cinnamon, allspice and clove. At mid-palate, cane and toasted almond are balanced by a hint of anise in the warm finish.
Novo Fogo Graciosa is a special limited edition release for 2016, bottled at 42% abv. The 750ml bottle sells for $34.95.
Cocktail Suggestion: Down But Not Out
2 oz Novo Fogo Graciosa 1 oz Cocchi Americano 0.25 oz Maraschino Method: Stir and strain into a chilled cocktail glass. Garnish with a mint leaf, slapped to release its aromatic oils.
In North Florida, take the A1A Cocktail Trail when you want to enjoy a leisurely drive along the coast. The route combines amazing views of the Atlantic Ocean with stops at popular watering holes that feature tropical cocktails made with fresh Florida citrus and local craft spirits from St. Augustine Distillery.
North Florida’s A1A Cocktail Trail offers a delightful adventure along Florida’s Historic Coastline, discovering tropical cocktails made with fresh Florida citrus and rum from the St. Augustine Distillery.
The Florida Department of Citrus (FDOC), St. Augustine Distillery and the St. Augustine, Ponte Vedra & The Beaches Visitors and Convention Bureau (VCB) have created a trail of bars and restaurants along Florida’s Historic Coastline that serve up original cocktails made by experienced Florida mixologists.
“We are excited about putting Florida on the ‘map’ as a state that is creating some of the freshest cocktails. We’re combining locally made spirits from Florida agriculture with the world’s finest citrus, highlighting our long history of agriculture and sustainable production practices,” explained Philip McDaniel, co-founder and CEO of St. Augustine Distillery. “Together with the FDOC and VCB, we are proud to promote the Spirit of Florida.”
Amy Carpenter from the Florida Department of Citrus (left) and Kara Pound from the St. Augustine Distillery (right) visit with Matt Stevens (middle), manager of A1A Ale Works in St. Augustine, to unveil the new A1A Cocktail Trail program.
Once your passport is stamped at all eight locations, redeem it for a free collectible A1A Cocktail Trail t-shirt and branded, wooden coaster set.
Passports are also available at the I-95 Welcome Center, the I-75 Welcome Center, the St. Augustine Distillery and Florida’s Historical Coast office in St. Augustine.
Discover Florida’s Historic Coastline
Take your time and enjoy the natural beauty, leisurely pace and delightful venues along Florida’s Historic Coastline.
Florida A1A – the beach road
Florida’s A1A is a north-south Florida State Road that runs mostly along the Atlantic Ocean, with sections from Key West at the southern tip of Florida, to Fernandina Beach, just south of Georgia on Amelia Island.
Saint Augustine is the oldest continuously occupied European-established settlement within the borders of the contiguous United States. Since the late 19th century, St. Augustine’s distinct historical character has made the city a major tourist attraction.
The St. Augustine Distillery is open for tours Monday through Saturday from 10am to 6pm, and Sunday from 11am to 6pm. The restaurant is open seven days a week for dinner from 5 to 10pm, and lunch from 11:30am to 2:30pm Monday through Friday. The bar is open from 11:30am to midnight on Sunday and Monday, until 2am the rest of the week. Call 904-825-4962 or visit the web site.
Their craft rum spirits are produced on-site by master distillers from select regional sugarcane syrups and molasses in copper pot stills and then barrel-aged for a distinct flavor profile.
The Daiquiri is among the simplest of drinks: Rum, Lime, and Sugar — shaken, not stirred. Among the most interesting variations on the simple theme of lime and rum, the Hemingway Daiquiri has endured as one of the most beloved.
Constantino Ribalaigua was the Cuban Champion of the Daiquiri. He refined and perfected many versions at La Floridita in Havana. In fact, the 1939 edition of his La Florida Cocktail Book included no less than five variations of the classic hand-shaken drink, not to mention the hand blended variations he made popular.
The world famous Hemingway Daiquiri was developed by Constantino Ribalaigua at his legendary bar, La Floridita in Havana, Cuba.
Elsewhere in Havana, in 1937, increasingly besieged and beleaguered by tourists at the ever popular Sloppy Joe’s, Ernest Hemingway stumbled a few blocks into Constantino’s bar and immediately fell in love with the intimate atmosphere of “La Cuna del Daiquiri” (the Cradle of the Daiquiri). La Floridita became his second home. You can still find a bronze statue of Hemingway sitting in his favorite spot.
Hemingway naturally preferred his drinks dry, and Constantino’s Daiquiri Number Three fit the bill perfectly. Over time, as this tart libation became the writer’s perennial favorite, it simply became known as Hemingway’s Daiquiri.
The Hemingway Daiquiri
3/4 ounce fresh lime juice
1/4 ounce fresh grapefruit juice
1 teaspoon Luxardo Maraschino Liqueur
1.5 ounces of dry white rum (Caña Brava preferred)
method: combine ingredients with shaved ice and shake vigorously for at least one minute, until the can becomes extremely cold. Strain into cocktail glass.
Meant To Be Dry
The Hemingway Daiquiri is meant to be very dry on the palate — if that’s not to your liking, you could add up to a quarter ounce of simple syrup, to taste.
The less sugar in the drink the more that you can consume. There’s written accounts of Hemingway and a friend consuming 17 doubles each, in one marathon bad weather session.
A note on the Luxardo Maraschino: this dry liqueur is made from the sour fruit and the crushed pits of Marasca cherries. The red liquid in a jar of cocktail cherries is not to be used as a substitute.
Choosing The Right Rum
Now, lets talk rum. Constantino would have most likely used Bacardi Superior, made in Cuba. Choose a dry rum that reflects the old Carta Blanca style. My preference is Caña Brava from the 86 Company.
For the popular Papa Doble variation, double all the ingredients, add an equal amount of ice, and frappe. Serve in a large chilled goblet with a straw. Sliced lime wheel and brandied cherry garnish optional, but totally awesome.
Here’s to less sugar in the glass for less pain in the ass. May you find your own “Islands In The Stream.”
If you asked a layman to name a Tiki drink off the top of their head, a large percentage would answer Mai Tai. So, why is it so hard to find a proper one when you’re any where near a beach? Let’s discover the real Mai Tai Tiki Cocktail.
Perhaps you’ve mastered your Martinis and Margaritas. Now it’s time to mix the magical mystique of the Mai Tai Tiki Cocktail. Don’t get me wrong, rum is fun, you’ll like what you like–but if something’s worth doing, it’s worth doing right–so put down that pre-mix or pineapple juice and prepare to understand the simple balance of rum, lime, almond and orange that makes the Mai Tai a true classic.
Invented by Trader Vic, this classic Mai Tai Tiki Cocktail features an alluring combination of lime juice, almond syrup and orange Curaçao liqueur — fortified with Jamaican rum and French Rhum.
Back in 1944, when Tiki was but ten years young, Trader Vic put this tropical thing together and served it to friends from Tahiti visiting his bar, and so the story goes, they responded, “Mai tai roa ae!” which, allowing for aliteration, is translated as “Out of this world! The best!”
But the real star of the show was the Wray & Nephew 17-year-old Jamaican rum at the heart of it. It was only a couple of years before the entirety of the supply was exhausted with the help of Vic’s thirsty audience. The 15-year-old version replaced it to fill demand, however, was similarly depleted by the 1950s. Vic then went in search of a new substitute and found it in the form of molasses based rhum from Martinique.
If you’re not an expert, the important thing to take away from that is the guy who originally made the Mai Tai Tiki Cocktail also re-made it when the rum ran out. If you know the difference between Agricole and Industriel, this is a breakthrough. Vic found elements of what made the original Jamaican rum so interesting, what he described as “rich pungent flavor,” in the traditional molasses-based or “industrial” french style rhums.
Nothing will ever be 100% authentic again–at least not since the Merchant Hotel in Belfast ran out of the last publicly available bottle of Wray & Nephew 17. It has been popularized to mix Agricole and Jamaican together, what with the Rumdood’s research and all, and I’ve seen at least one Martin Cate suggested recipe for the Mai Tai Tiki Cocktail blending Guyana and Jamaica, but in the end we’re all trying to recapture that rich-dark-and-funky-thing that both of Vic’s choices had going on.
Add your ingredients to a shaker. Fill it with pebble or crushed ice. Shake well for 15-30 seconds. Pour unstrained into a vessel of your choice. Add a slapped mint spring and spent lime for garnish. Optionally: invert lime shell, fill with overproof and set it on fire.
Sharing tasty food and fine drinks with good friends is a fundamental requisite for any good game day gathering. Set the tone for the big event with The Rumming Back, a delicious seasonal libation that echoes the mood of the day.
The delicious “Rumming Back” game day cocktail features Blue Chair Bay Coconut Spiced Rum with fresh apple cider and your favorite beer.
Here’s a simple recipe using delicious tropical rum and All-American apple cider — along with your favorite craft beer — to satisfy, quench and satiate your guests.
The Rumming Back
2 ounces of Blue Chair Bay Coconut Spiced Rum
2 ounces of unfiltered, unsweetened, non-alcoholic apple cider
your favorite beer
Method: Add the rum and cider to your favorite beer mug. Fill the mug with your favorite beer. Repeat as necessary. Garnishes are out of bounds for this drink.
The tropical tones of the rum bring fun and sun to a cold weather day, while the apple cider evokes long standing traditions of American culture, history and simple pleasures. Your favorite beer adds effervescence, while infusing the cocktail with the refreshing feeling of game day spirit, of sharing good times with good friends.
Blue Chair Bay Coconut Spiced Rum is a delicious way to evoke that barefoot, sand-in-your-toes feeling in your favorite libations. Developed by country legend Kenny Chesney, the brand has quickly become a standard bearer for the easy-going, fun-loving lifestyle that Americans enjoy.
At the beginning of his performances, Chesney asks his audience to let his music take them to a special, carefree place for a bit of relaxation and fun. With Blue Chair Bay Rum, he is extending a similar invitation for those that wish to enjoy good times at home with good friends.
The classic two ingredient libation of Barbados is the Corn & Oil cocktail, consisting of good aged Bajan rum and falernum liqueur.
The classic Bajan treat: Corn and Oil rum cocktail from Barbados combines fine aged rum with falernum liqueur.
Falernum is a local specialty in Barbados — a unique combination of ingredients that reflect tropical flavors. Almond, lime, clove and ginger are the most common ingredients, however, varieties with allspice, vanilla, or even strawberries have been seen.
Examples of good aged Bajan rums include Mount Gay Black Barrel or XO, Cockspur VSOR, Doorly’s XO or 12 year old and Real McCoy 12 year old rum. Today, we’ll use Doorly’s 12 year old rum from Foursquare distillery.
This island cocktail recipe uses Taylor’s Velvet Falernum from Barbados, but you could easily find falernum syrups from brands like BG Reynolds and Fee Brothers.
If you can’t find authentic falernum at a store near you, there’s plenty of easy recipes and variations online. You might prefer to make your own falernum with your own favorite ingredients.
Classic Bajan Corn & Oil cocktail
2 parts Doorly’s 12 year old rum
1 part Taylor’s Velvet Falernum
Method: in a rocks glass, add cubed ice. Pour rum and falernum over ice and stir to combine and chill. Garnish with a fresh lime wedge.
After enjoying this delicious libation on island, the classic Bajan Corn & Oil cocktail always takes you right back to Barbados.
A long awaited addition to Caña Brava’s line of fine spirits has arrived. The 86 Company today announced the release of Caña Brava 7 year old Reserva Añeja Rum, the first dark aged spirit in their portfolio.
The 86 Company has announced Caña Brava 7-Year-Old Reserva aged rum from Panama, developed in concert with leading bartender of the world by master distiller and blender Don Pancho Fernandez.
Like the award-winning Caña Brava white rum, it was distilled and blended by legendary master of rum Don Pancho J. Fernandez in Panama with input from the professional bartending community for a spirit designed to excel in classic and contemporary cocktails.
Caña Brava 7 year old begins with a selection of young and fresh rums handpicked by the Master Distiller. The rums are blended to create an age base which is then further aged in used bourbon casks for over seven years before being bottled. Caña Brava 7 is a true aged expression of its lighter and younger sibling, Caña Brava 3-Year-Old.
After creating the Caña Brava 3-Year-Old Carta Blanca Rum, a small amount stayed in casks for further aging. After seven years of total aging this rum is now ready for a one-time release. Caña Brava 7’s character emphasizes the fresh cut sugarcane flavors associated with their style while the aging has added depth and richness you would expect from a rum with this age.
The surprisingly dry finish and higher than normal proof (45% ABV) give this rum additional body and flavor, making it very suitable for mixing in cocktails such as the El Presidente, Old Cuban and Rum Old Fashioned.
“We wanted to introduce a rum that would work like a rye whiskey in cocktails,” says Dushan Zaric, Co-Founder of The 86 Company.
The rum-making process begins with hand harvested sugarcane. The resulting fresh sugarcane molasses is rushed to fermentation and kick-started using Don Pancho’s distinct pineapple yeast. The molasses wash ferments for approximately 24 hours before being distilled in a vintage copper and brass still built in 1922.
The result is fresh aguardiente that is then aged in used American whiskey barrels for 2 to 3 years. This aged rum is gently filtered through charcoal before blending with fresh aguardiente to make the age base for Caña Brava rums. This blend is then further aged for seven years in used bourbon casks before being cut to 90 proof and bottled.
The 750ml bottle of Caña Brava 7 year old Reserva Añeja Rum retails for $44.99.
The 86 Company is comprised of notable industry experts Malte Barnekow, Kris Roth, Simon Ford, Jason Kosmas and Dushan Zaric. Their vodka, gin, tequila and rum products are created for mixing and formulated in partnership with highly respected artisanal distillers and recognized cocktail professionals. Their labels feature honest, useful information and a design tone of voice that mirrors the life style of a new breed of opinion former — The Career Bartender. This affinity trickles down to consumers in the know, making good drinks available to a broader audience.
Steve Gubb is a passionate rum enthusiast with a penchant for making delicious flavored rums the old fashioned way. His Gubba flavored rums are created in small batches by hand using organic ingredients.
Gubba Gold rum carries the smooth creamy flavor of natural vanilla and his Gubba Silver rum is infused with natural coconut for a decidedly tropical profile.
Both of these unfiltered rums are produced at a craft distillery in Colorado, made with pure cane and the finest natural flavors available.
The result is delicious, unpretentious artisanal rums, finished with a touch of sweetness that makes them both quite smooth on the palate. Gubba rums can be enjoyed on the rocks, but also create a wonderful tropical base for cocktails.
Gubba silver and gold small batch rums are made in a craft distillery in Colorado, using natural organic vanilla and coconut flavors.
“Into The Wild” cocktail Recipe by Igor Zukowiec, Alchemiq NYC makes 1 serving
2 oz. Gubba Gold Rum 4 ml (2 full droppers) Wild Hibiscus Rose + Hibiscus Flower Extract .75 oz. lime juice .5 oz. simple syrup (2:1) 1 bar spoon of rice vinegar
Shake all ingredients with ice and serve.
“Wild Bunch Punch” Recipe by Anthony DeSerio makes eight 6 oz servings
12 oz. Gubba Silver Rum 10 oz. Blue-Tee syrup* 4 oz. pineapple juice 4 oz. lime juice 16 oz. Raspberry Lambic (beer) 1 8.8 oz. (11-flower) jar Wild Hibiscus Flowers for punch bowl ice block, and to garnish glasses
*Blue-Tee Syrup: In a heat-safe container add 5oz. sugar and top with 5oz. hot water. Add 4 Blue-Tee bags (Heart-Tee Butterfly Pea Flower Tea from Wild Hibiscus Flower Co.) – strings removed so as not to tangle while stirring. Stir water, sugar, and tea while still hot to melt sugar and steep tea. Let cool to room temp. Remove tea bags and cover.
Punch bowl ice block: Fill 1/4 of the punch bowl with water and place it in the freezer. As it gets the film of thin ice on top, drop in 6 Wild Hibiscus Flowers randomly then let the block freeze.
Remove from freezer. Take the ice out of the bowl and put aside. Add Gubba Silver Rum, Blue-Tee syrup, pineapple juice and lime juice to the punch bowl. Stir and place the Wild Hibiscus ice back in. Serve in a punch cup with an edible Wild Hibiscus Flower inside and top with the Lambic.
Created at one of the oldest distilleries in the Caribbean, Blue Chair Bay White Rum makes a delightful base for classic and new aged cocktails. Developed by Kenny Chesney and marketed by his Fishbowl Spirits company, the rum has found an eager audience among the “No Shoes Nation” crowd.
Blue Chair Bay’s acclaimed white rum from Barbados is a perfect base for a sultry late summer cocktail, such as the Indian Summer.
This crystal clear spirit offers aromas of light golden sugar and tropical fruits, followed by subtle spice and beach-aged hints of vanilla, rum cake and gentle oak. It’s a classic clean light Barbados rum with hints of golden sugar, tropical and dried fruits, mild spice, gentle vanilla and bread pudding, with a pleasant, refreshing and delicate finish.
Three American finalists, along with dozens of industry professionals, gathered at the House of Blues in New Orleans recently for the Angostura U.S. Cocktail Challenge.
Elizabeth Mickiewicz from drumBAR in Chicago, Illinois was the winner of a $5,000 cash prize and a trip to Trinidad, where she will compete as the U.S. representative in The House of Angostura’s Global Cocktail Challenge in February 2016.
The House of Angostura announced the winner of their American cocktail competition was Elizabeth Mickiewicz from drumBAR in Chicago, Illinois with her cocktails: Lost Days and Trinidad Cobbler.
Angostura U.S. Cocktail Challenge finalists had seven minutes to prepare their two unique cocktail creations for a prestigious group of judges. The first cocktail required at least five dashes of Angostura aromatic bitters; the second cocktail represented the rum category where the competitor needed five dashes of Angostura aromatic bitters along with at least one ounce of any of the Angostura International Rums.
The five Angostura U.S. Cocktail Challenge judges, including Charlotte Voisey, Paul Clark, Philip Duff, Raymond Edwards and Mike Tomasic, last year’s Global Cocktail Challenge Winner, evaluated each finalist on taste, creativity and presentation.
The other two American contestants were Aaron Butler from L’Artusi in New York, New York and Harry Chin from Caña Rum Bar in Los Angeles, California.
Elizabeth’s winning Angostura U.S. Cocktail Challenge cocktail creations were The Lost Days and Trinidad Cobbler.
The Lost Days 2 ounces Letherbee Gin-Vernal 2015 1 ounce Lillet Blanc 3 dashes Angostura orange bitters 2 drops Saline Solution 1 dash Angostura aromatic bitters
Award-winning Florida craft rum producer Wicked Dolphin has now released their long anticipated Wicked Dolphin Coconut Rum, available at retailers across Florida through Republic National Distributing Company and at Wicked Dolphin Distillery located in Cape Coral, Florida.
Wicked Dolphin distillery in Cape Coral, Florida is producing a delicious new coconut rum using fresh natural ingredients.
Consumers are enthusiastically embracing this authentic American rum with real coconut ingredients and a great tropical taste.
With sales of more than 260 cases within the first week and a half at the distillery, Wicked Dolphin knew instantly their new new coconut rum would be a hit.
“We have worked on our Wicked Dolphin Coconut Rum for over 2 years getting the taste just right,” states JoAnn Elardo founder of WD. “I started by using natural ingredients from Florida and the coconuts in my backyard to come up with great tasting rum. We were looking to get rid of that suntan lotion taste and smell associated with other products on the market.”
Wicked Dolphin Coconut Cocktails
They are now engaging with many restaurants and bars in Florida to come up with some fresh cocktails to compliment their drink menus.
Wicked Florida Colada: combine Wicked Dolphin Coconut Rum, Wicked Dolphin Crystal Rum, Cream de Coconut, pineapple juice and a splash of fresh Florida orange juice.
Wicked Dolphin’s Punch: Wicked Dolphin Coconut, Wicked Dolphin Crystal, cranberry juice, pineapple juice with a squeeze of lime, shaken.
Wicked Dolphin Coconut Rum is available in 750ml bottles at 30% ABV (60 proof) at a suggested price of $22.99.
Wicked Dolphin Distillery and Tasting Room
Wicked Dolphin Distillery is the largest craft rum distillery in Florida, using only the finest ingredients and Florida sugarcane. The company produces an assortment of award winning rums, including Silver, Spiced, Coconut, Crystal — and soon to be released, Amber. Wicked Dolphin is also the producer of RumShine, a truly premium Florida Shine.
Wicked Dolphin Distillery has free tours and tastings at their distillery in Cape Coral, Florida.