Bolivian Recipes: Cocktail
Singani Sour with Passion Fruit

Singani Sour is the Bolivian variant of the Pisco Sour: with lime, egg white, and crushed ice, it is an unbeatable delicious cocktail. Simple and with few ingredients – yet a sophisticated cocktail for any house party.

The classic version is made with lime juice, we love the version with fresh passion fruit!
Learn everything about the ingredients and the preparation of a Bolivian Singani Maracuya Sour.

INGREDIENTS FOR SINGANI SOUR

  • For 2 glasses:
  • 8 cl Singani 
  • 4 cl lime syrup 
  • Pulp of half a passion fruit 
    (optional lime juice) 
  • 1/2 egg white from one egg   
  • 300 ml crushed ice, more if needed  
  • Angostura bitters or 
  • Cinnamon powder (optional)

Singani Rujero
(at Miskisimi.com)

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Cinnamon Whole / Cinnamon Sticks (50 g)

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PREPARATION OF SINGANI SOUR

  • 1. Add the crushed ice to the blender's container.
  • 2. Add the Singani, the lime syrup, and the pulp of the passion fruit (or alternatively the lime juice) as well as the egg white one after the other.
  • 3. Turn on the mixer for about 30 seconds until the egg whites are whipped into a frothy consistency.
  • 4. Remove the blender jar from the blender and evenly distribute the liquid into two glasses.
    If necessary, stir once.
  • 5. Garnish the foam with a few dashes of Angostura bitters or cinnamon powder.
  • 6. Anyone who likes can add an ice cube, especially in warm temperatures.