Singani Sour

Bolivia's version of the Pisco Sour is the Singani Sour. And you know what's the best part? Unlike Pisco Sour, whose origins are claimed by both Chile and Peru, Singani Sour has a clear origin. It's from Bolivia.

Lemon juice and, of course, Singani are used to make Singani Sour. Depending on where you get it, you can find a variety of variations of this cocktail with various ingredients (like ginger ale or orange peel).

Singani, the main ingredient in each of these cocktails, is a traditional Bolivian alcohol, a type of brandy made from distilled wine. According to legend, it was created many centuries ago by Spanish monks. When the monks arrived, they planted grape vines in order to make sacramental wine. They quickly realized, however, that it was also possible to distill the grapes and thus created Singani.