Recently tried singani for the first time, it’s super unique.

I brought a bottle home with me, and you can buy one brand in the USA/UK, Singani63, which is the main brand in Bolivia just relabeled for international sale.

So far I like it straight, and also I’ve made what is essentially a Tom Collins with it, brings out a lot of the flavors.

Out and about I had a singani sour, but I didn’t look into the details of what was in it, and I’m not a mixologist 😬

  • exasperation@lemmy.dbzer0.com
    2·
    4 days ago

    Late to this thread, but I’ve found that it goes well with fresh watermelon, muddled mint, and lime. Play around with the sugar/acid/alcohol ratios that you like, and find something that works. I usually do:

    2 oz Singani
    1 oz lime juice
    4 oz watermelon juice
    0.5 oz simple syrup
    2 to 6 muddled mint leaves

    I find that when I use fresh juice, I can get good texture if I shake it, even without egg white or other foaming agent.

    I usually serve in a Collins glass with ice, but sometimes I’ll serve up in a coupe or Nick and Nora glass.