A Spirited Introduction: Singani 63

Steven

Image: Singani 63 at CellarDoor in New Orleans. Photo courtesy of Singani 63.

Reader, meet Singani 63. Singani 63, meet our reader. If you’ve never encountered singani before – and it’s perfectly alright for you to admit it if that’s true – we understand. We first met just two weeks ago at CellarDoor in New Orleans during a Steven Soderbergh-hosted event entitled The Crescent City Affair.

The venue was ideal as it, just like singani, has a bit of a history. CellarDoor is believed to have been built around or before 1830, and it was one of the longest operating brothels in New Orleans. Singani’s history goes back a tad further than 1830.

Singani is made from white Muscat of Alexandria grapes grown only in specific areas of the Bolivian Andes Mountains. Some people argue that singani is a eau-de-vie or brandy because it is distilled from grapes. Others believe that it should be defined as an unaged white spirit. Steven Soderbergh, who created the brand Singani 63, considers it a special type of brandy. That is, after all, how pisco is treated, and pisco is the spirit most like singani. However, unlike pisco, there is no territorial dispute; singani has always been produced only in the territory we know as Bolivia.

Soderbergh first tasted singani in Spain in 2007 while he was shooting the principal photography for his film Che. Spain was standing in for Bolivia, and the Bolivian casting director was on set. He just so happened to have singani with him and he shared it with Soderbergh. Jump to 2010 and the director had managed to order 250 cases of singani. It has taken a long time, a lot of patience (and likely frustration), much navigating of legal obstacles, but Singani 63 is now available in the United States.

Traditionally enjoyed neat or on the rocks, singani shines as a cocktail ingredient. Here are some of our favorite Singani 63 cocktail recipes.

Cheers!

Singani Martini cocktail recipe - Singani 63 cocktails

Singani Martini

Created by Rael Petit, Lot 45

  • 2 oz. Singani 63
  • 1 oz. Cocchi Americano
  • Lemon twist

Stir all ingredients over ice. Strain into a coupe glass. Garnish with a lemon twist.

Bolivian 63 cocktail recipe - Singani 63 cocktails

Bolivian 63

Created by Rael Petit, Lot 45

  • 2 oz. Singani 63
  • 0.75 oz. Lemon juice
  • 0.75 oz. Simple syrup
  • Champagne to top
  • Lemon twist

Shake first 3 ingredients with ice, then strain into a flute glass. Top with Champagne and garnish with lemon twist.

Singani Negroni cocktail recipe - Singani 63 cocktails

Singani Negroni

Created by Rael Petit, Lot 45

  • 1 oz. Singani 63
  • 1 oz. Sweet vermouth
  • 1 oz. Aperol
  • Orange twist

Stir all ingredients over ice. Strain into a rocks glass over an ice cube. Garnish with orange twist.

Singani White Negroni cocktail recipe - Singani 63 cocktails

White Negroni

Created by Rael Petit, Lot 45

  • 1 oz. Singani 63
  • 1 oz. Lillet Blanc
  • 0.75 oz. Yellow Chartreuse
  • 0.25 oz. Combier
  • Grapefruit twist

Stir all ingredients over ice. Strain into a glass. Garnish with a grapefruit twist.