Though singani, a clear brandy native to Bolivia, is often enjoyed on its own, it can also can be used to fortify a cocktail, adding its signature muscat grape flavor into the mix. At Restaurant GUSTU in La Paz, bartenders combine it with vodka, mint and chocolate bitters in a decidedly Bolivian variation on the Julep.
- 1 1/2 ounces aged singani
- 1 1/2 ounces vodka
- 2 teaspoons sugar
- 1 3/4 ounces lemon, in pieces
- 1 3/4 ounces orange, in pieces
- 3/4 ounce mint
- 1/2 ounce soda water
- 2 dashes chocolate and cinnamon bitters
Garnish: an assortment of fruits
- In a Julep glass, muddle the orange, lemon and mint with the soda.
- Add the sugar and the bitters and stir.
- Add the vodka and aged singani. Stir.
- Fill the glass with crushed ice and decorate with all the fruits you have.