Rosita Camba

GUSTU | La Paz, Bolivia

The Rosita Camba from Restaurant GUSTU in La Paz, Bolivia, combines native spirit singani with tamarind, chocolate bitters, citrus and egg white, for a sweet-and-bitter frothy cocktail.


Serving: 1

  • 2 ounces singani
  • 1 3/4 ounces tamarind pulp or tamarind concentrate (or any acid fruit of your choice)
  • 1/3 ounce lemon juice
  • 1/3 ounce egg white
  • 1 clove, for garnish
  • chocolate bitters

Garnish: clove

  1. Combine all ingredients except the bitters in a cocktail shaker.
  2. Shake hard for 10 seconds.
  3. Strain and serve in a martini glass.
  4. As a finishing touch, add the bitters in the foam, drawing a rose.
  5. Garnish with clove.