GUSTU | La Paz, Bolivia

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.


Serving: 1

  • 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

  1. In a Julep glass, muddle the orange, lemon and mint with the soda.
  2. Add the sugar and the bitters and stir.
  3. Add the vodka and aged singani. Stir.
  4. Fill the glass with crushed ice and decorate with all the fruits you have.

Tagged: citrus, julep, mint, vodka