Singani & Soda
Build the first three ingredients in a highball glass, add ice, and stir to combine. Garnish with a lime wheel.
A
1.5 oz. Singani 63
B
5 oz. Fever Tree Soda Water
C
Lime Wheel
Build the first three ingredients in a highball glass, add ice, and stir to combine. Garnish with a lime wheel.
A
1.5 oz. Singani 63
B
5 oz. Fever Tree Soda Water
C
Lime Wheel
Build with Singani63 in a wine glass and add a large ice cube. Garnish with a Lime Wheel, Lemon Peel, and a Mint Sprig. Pour tonic over a mixing spoon and slightly stir to incorporate.
A
1.5 oz. Singani 63
B
5 oz. Fever Tree Tonic Water
C
Lime Wheel
D
Lemon Peel
E
Mint Spring
Stir all ingredients over ice, then strain into a coupe glass. Garnish with a lemon twist.
A
1.5 oz. Singani 63
B
.75 oz. Botanical gin
C
.75 oz. Lillet Blonde
D
Lemon twist
Stir all ingredients over ice, then strain into coupe glass. Garnish with a lemon twist.
A
2 oz. Singani 63
B
1 oz. Cocchi Americano
C
Lemon Twist
Stir all ingredients over ice, then strain into a rocks glass over an ice cube. Garnish with an orange twist.
A
1 oz. Singani 63
B
1 oz. Sweet Vermouth
C
1 oz. Aperol
D
Orange Twist
Stir all ingredients over ice, then strain into a rocks glass over an ice cube. Garnish with orange and lemon twists.
A
2 oz. Singani 63
B
2 Bar Spoons Demarara Syrup
C
3 Dashes Angostura Bitters
D
Orange Twist
E
Lemon Twist
Muddle mint and brown sugar. Add Singani 63 and lime juice and shake with ice. Pour into a highball glass and fill with ice. Top with club soda, bitters and mint.
A
2 oz. Singani 63
B
Juice of Half a Lime
C
Handful of Fresh Mint
D
.75 oz. Brown Sugar
E
3 Dashes Angostura Bitters
F
Club Soda
Rim rocks glass with salt. Shake all ingredients with ice, then strain into rimmed glass over ice.
A
1.5 oz. Singani 63
B
1 Bar Spoon of Cointreau
C
.5 oz. Agave
D
.5 oz. Lime Juice
E
Salt for Rim
Shake all ingredients with ice, then strain into a coupe glass. Garnish with a lime wheel.
A
2 oz. Singani 63
B
.75 oz. Lime Juice
C
.75 oz. Simple Syrup
D
Lime Wheel
Shake first three ingredients with ice then strain into copper mug with ice. Top with ginger beer and garnish with candied ginger and mint.
A
1.5 oz. Singani 63
B
.5 oz. Lime Juice
C
1 Bar Spoon Combier Crème de Pamplemousse Rose
D
2 oz. Ginger Beer
E
Candied Ginger
F
Sprig of Mint