Best Bolivian Beverage Types
Singani is a brandy variety that is exclusively distilled from Muscat of Alexandria grapes. Due to the specific terroir and the strict rules regarding the production method, the base wine is complex, aromatic, and flavorful. Signani has been produced since the 16th century, and it was invented as an alternative to Spanish orujo brandy.
Its origin is closely associated with Potosí—once an affluent city and the center of the silver mining industry—but now it is produced in Tarija, Cinti, Potosí and La Paz. In Bolivia, singani is usually enjoyed neat, preferably over ice and accompanied by a slice of lime, but it also incorporates well in cocktails and long drinks, out of which the most notable are Chufly and Sucumbé—a milk-based drink that is enriched with spices.
Mate de coca is a herbal infusion that is made by steeping coca leaves or teabags consisting of coca leaves in hot water. This ancient drink has been traditionally enjoyed to treat altitude sickness, and due to the small amounts of alkaloids, it is also regarded as a slightly energizing drink.
Although they share a similar name, mate de coca and mate—a herbal infusion often associated with Argentina—should not be mixed up. Coca tea is widely available and legal throughout South America, but outside the region, many countries ban the import and consummation due to the link between coca leaves and cocaine.
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Chicha de piña is a chicha version made with pineapple. It is a refreshing, fizzy drink found in numerous Latin American countries, and it comes in several varieties. Although it is usually fermented, it can also be simmered and served immediately.
Typical ingredients include pineapple core and rind, sugar, preferably brown sugar or unrefined cane sugar (panela or piloncillo), water, and optionally spices such as cinnamon sticks or anise. If fermented, the combination is usually left for several days.
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Sucumbé is a warm wintertime cocktail that combines milk, singani brandy, spices, and eggs. Often compared to eggnog, it is made with a milk base that is infused with spices, typically cinnamon and cloves. The milky, aromatic base is then sweetened and combined with beaten eggs.
Sometimes only egg whites are used, and some versions do not use eggs at all. Less traditional options also include condensed milk or vanilla. The combination is vigorously beaten, traditionally with a special wooden whisk until a delicate, frothy layer is formed on top.
Té con té is a warming Bolivian beverage whose name translates as tea with tea. It is made with tea, cinnamon, lime, and singani—an aromatic and potent Bolivian brandy distilled from Muscat of Alexandria grapes.
The preparation is simple, and it starts with freshly brewed black tea that is infused with cinnamon. The infusion is then spiked with singani. It is garnished with a lime wheel and optionally a cinnamon stick. Té con té is always served hot, and it is mostly enjoyed in the wintertime.
Somó is a corn-based Bolivian beverage that is traditional for eastern parts of the country. It is made with a particular type of small-kernel corn called frangollo. The corn is soaked and boiled together with cinnamon and cloves.
When the corn is thoroughly cooked, the drink is sweetened, and it can be additionally thickened with a mixture of corn flour and water. The consistency is adjusted with water, and somó can be served filtered or served with corn kernels. The drink is milky, subtly sweet, and it is typically enjoyed well chilled.
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Coctel de Tumbo is a Bolivian creamy cocktail made with a combination of sweet-and-sour-flavored banana passionfruit (native to Bolivia and Peru) and singani, sometimes with the addition of condensed milk. In order to prepare it, all ingredients should be blended, then transferred to martini glasses.
It is recommended that no ice should be used as it would mask banana passionfruit’s (tumbo) fragrance.
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Yungueño is a traditional cocktail made with a combination of singani, simple sugar syrup, and orange juice. In order to prepare it, all ingredients should be well-mixed, then left to cool down in the refrigerator, as the drink is traditionally served very cold.
The name of the cocktail refers to the Yungas, a region of humid valleys on the eastern slopes of the Andes.
Garapiña is a Bolivian drink believed to have originated in Quillacollo. In its basic form, it is a combination of cinnamon and chicha—a corn-based alcoholic beverage. The mix often includes coconut, cinnamon ice cream (helado de canela) instead of cinnamon, making the drink more palatable, and sometimes fruit.
It is often tinted with the seeds of airampo cactus that give the drink a distinctive red hue. This local specialty is usually available at chicherías.
Mocochinchi is a dehydrated peach cider and one of the most popular beverages in Bolivia. It can be bought at street corners, parks, and plazas. The beverage is usually sold from large glass jars alongside other drinks such as chicha and somo.
Mocochinchi is made from dehydrated, whole peaches, black raisins, cinnamon, water, orange juice, lemon zest, and sugar. It’s a delicious, sweet, and refreshing drink to have on a hot summer day.
Best Bolivian Beverage Producers
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