Bolivian Cocktails

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 ... READ MORE

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 ... READ MORE

Chuflay is a popular Bolivian cocktail made with a base of singani – a brandy made from distilled white Muscat of Alexandria grapes. In order to prepare it, singani is poured in a tall glass over ice, followed by either Sprite, 7-Up... READ MORE

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 ingr... READ MORE

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 grape... READ MORE

Leche de tigre is a Bolivian drink made with milk, cinnamon, sugar, and singani—the popular Bolivian brandy distilled from Muscat of Alexandria grapes. The milk is heated, sweetened, and infused with cinnamon. It can be thi... READ MORE