Sao Paolo Flip and El Calor del Brasil
Thu, Jul 23, 2009 (midnight)
Sao Paolo Flip
Created by Tobin Ellis, BarMagic of Las Vegas
While NYC, Ireland and the UK quietly cleaned up at the Spirit Awards in New Orleans, Las Vegas not-so-quietly cleaned up at the sponsor competitions. BarMagic of Las Vegas’ Tobin Ellis, John Hogan and Kristen Schaefer—with special guest Andrew Pollard of Noir Bar—took first in the USBG Caipirinha competition with their Sao Paolo Flip and Pollard’s El Calor del Brasil. Not content with one win and a successful Spirited Dinner at the Pelican Club, BarMagic also took home the spice win in the TRUSpirits’ Barmade Bitters competition for good measure.
1.5 oz. Leblon Cachaça
.5 oz. St. Germain
1 barspoon apricot and
2 oz. Apricot Nectar
2 dashes Peychaud’s Bitters
Fresh lemon espuma
Shake all ingredients vigorously with ice, double-strain into a vintage cocktail glass, top with lemon espuma and dust with freshly grated cardamom.
Lemon Espuma for the Sao Paolo Flip:
Into a stainless steel dessert whipper, combine 4 oz. fresh lemon juice, 4 oz. pure cane syrup and 4 oz. egg whites. Charge with one NO2 cartridge, shake thoroughly and chill.
El Calor Del Brasil (The Heat Of Brazil)
By Andrew Pollard, Noir Bar, The Luxor, $15
As one of the two cocktails that secured Las Vegas’ win, El Calor del Brasil is an homage to Iron Chef’s Bobby Flay, says its creator, Andrew Pollard. “No straw is required for this cocktail,” Pollard adds, “you really want to get your nose into this one.”
2 oz. Leblon Cachaça
1 oz. homemade jalapeno-spiced simple syrup
1 oz. freshly-squeezed lime juice
.5 oz. Le Fruitiere Tangerine Puree
6 small pieces of fresh pineapple
4 to 6 medium basil leaves
Garnish: Basil sprig, pineapple spear, sugar cane stirrer and freshly-cracked black pepper
Muddle lime juice, tangerine puree, pineapple, basil and syrup together. Add the cachaça, shake and double-strain over fresh ice into a chimney Collins glass. To garnish, add two turns of freshly ground black pepper over the top and add the remaining garnishes.
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