Singani Sour Cocktail Recipe
A sour built on singani, the high-altitude Bolivian grape spirit — more floral and less earthy than pisco.
- Category: Popular
- Glass: Coupe glass
- ABV: 20%
- Difficulty: Medium
- Prep time: ~3 min
Ingredients
- Singani60 ml (2 oz)
- Fresh lemon juice25 ml (0.8 oz)
- Simple syrup20 ml (0.7 oz)
- Egg white1 piece
- Angostura bitters3 dash
How to Make It
- Shake everything except the bitters without ice to build the foam.
- Add ice and shake again until cold.
- Double-strain into a chilled coupe.
- Dot the bitters onto the foam and draw through them with a pick.
Garnish
Bitters dots on the foam
What it tastes like
The citrus acidity leads, it smells of lemon and lime peel, it carries a floral top note and it wears a foam cap.
The technique
Shaking. Anything with juice, syrup, egg white or cream gets shaken: the shaker chills the drink and adds roughly 20% water, and that water is what takes the edge off. Twelve to fifteen seconds, until the tin frosts over. Under-shaking leaves the drink harsh because it never got enough dilution.
Glass and ice
A stemmed, shallow coupe. The stem keeps your hand's warmth away from the drink, and the wide bowl carries the aroma to your nose. Served without ice.
Ingredient notes and substitutes
- Fresh lemon juice
- Freshly squeezed lemon; one lemon gives 30-40 ml. It can swap with lime, but lemon is softer and less aromatic, so use a touch more.
- Simple syrup
- One part sugar to one part water, stirred until it dissolves — no need to boil it. Keeps a month in the fridge. No syrup? Use the same amount of honey, loosened with a little water.
- Egg white
- Egg white adds texture, not flavour. Shake it first without ice (a dry shake), then again with ice. The vegan swap is chickpea water, in the same quantity.
- Angostura bitters
- The salt of the cocktail world. Measured in dashes, not millilitres: a few of them cut the sweetness and add spice. One bottle lasts years.
The Story
Singani has been distilled at over sixteen hundred metres since the sixteenth century, and by law can only be made from Muscat of Alexandria grapes.
Frequently asked questions
- How is a Singani Sour mixed?
- It is shaken and served in a coupe.
- How strong is a Singani Sour?
- Roughly 20% ABV as served — in fortified-wine territory — plan it as a single drink.
- Can a Singani Sour be made without alcohol?
- Simply leaving the spirit out does not work — the body and the bitterness go with it. The 86 alcohol-free recipes in the catalogue are built to hit that balance from the start.
- Is a Singani Sour hard to make?
- Moderate. A shaker or mixing glass plus a strainer covers it.
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Alcoholic drink recipes are intended for those aged 18 and over. Please drink responsibly.