Bolivian grapes are a well-kept secret; the French import a millions bottles of Bolivian wines every year, and none of it reaches New York. Years did we try in vain to find a bottle of any Bolivian spirits. Then Hollywood producer Steven Soderbergh, after imbibing a brandy made with Muscat grapes, liked it so much that he got an import certificate and began selling the award winning Singani 63.
I tracked down a bottle at Park Avenue Liquor Shop ( www.parkaveliquor.com ), which is actually located on Madison Avenue (after having actually been on Park Avenue for decades). Next I took it to some friends at Amigos de Bolivia, and they, with more experience than me in mixology, came up with a murky mahogany coloured concoctions, which we have yet to name.
We hope to have some more mixing parties for this wonderful brandy, along with some catas de vino for yet more Bolivian wines. New Yorkers have been sorely deprived over the years and it is time to remedy that situation. Let's hope we don't have to go to France to track down some bottles.
INGREDIENTS:
[1] 2 oz Singani 63
[2] 1 oz Creme de Cassis
[3] 1 oz Pineapple Juice
[4] .5 oz Fresh Lime Juice
Add four ingredients and shake with ice. Strain into lowball glass.
Garnish with pineapple chunk.
INGREDIENTS:
[1] 2 oz Singani 63
[2] 1 oz Valhalla Liqueur
[3] 1 oz Pineapple Juice
[4] .5 oz Fresh Lime Juice
Add four ingredients and shake with ice. Strain into lowball glass.
Garnish with sprig of mint.
Tuesday, September 29, 2015
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