Brazilian Apple Pie

Brazilian Apple Pie

  • 1.5 oz Novo Fogo Colibri Cachaça
  • 1 oz lemon juice
  • 0.75 oz cinnamon syrup
  • 0.5 oz apple juice

Shake all ingredients with ice and strain into a cocktail glass. For cinnamon syrup: simmer 5 cinnamon sticks in 1 cup sugar dissolved in to 1 part hot water for at least 30 minutes.

Novo Fogo Colbri Cachaça bottle

Colibri Cachaça

To mature the Colibri expression (“hummingbird” in Portuguese), we moved the cachaça back and forth over the years between repurposed oak barrels and amburana (Brazilian teak) barrels. The predominant spices of vanilla and toffee (from the oak) and cinnamon and chestnuts (from the teak) come together in a balanced expression that also includes tropical fruit such as banana and passionfruit but finishes playfully with notes of snickerdoodle.

750 ml | 42% ABV