Singani 63 is a special spirit that is created with White Muscat grapes traced back to Alexandria Egypt, which have been grown in the Bolivian mountains at an altitude of 600 feet for over 500 years. The spirit is recently available in the USA for the first time, and I got a hold of a bottle so that I could try some cocktail creations. Today I made a recipe called the Vespar, which was developed for the company by Rael Petit and Chris Hewes. The spirit has an anise flavor with just a hint of sweetness.
The recipe utilizes another vintage spirit called Lillet, which has been made in Podensac, France just south of Bordeaux since 1872. It is also distilled using grapes, specifically containing 85% Bordeaux region wine together with macerated liqueurs. In addition to the original Lillet Blonde, you can also find Lillet in Rouge and Rose varieties.
1.5 Oz. Singani 63
.75 Oz. Botanical Gin
.75 Oz. Lillet Blonde
Pour over ice and stir. Strain into a rocks glass with ice. Garnish with a lemon twist.