Bolivian Chuflay is a traditional Bolivian cocktail made with Singani, an unaged grape brandy, hailing from high in the Bolivian Andes. Most is produced around the city of Potosi. This remote location makes common spirits like gin and whiskey hard to find, so people who call this area home have adapted their favorite drinks to this beautiful local spirit. Rujero has been distilling Singani using Muscat de Alexandria grapes from 200-year-old vines that sit over 6,000 feet above sea level. Light in body, floral tones, and a smooth profile make this a versatile spirit for warm weather cocktails. Use it as the base for mules, daquiris, martinis, margaritas… even make a fantastic low-proof DIY hard seltzer (simply add 1 ½ oz to club soda). Or, make a Chuflay – one of the most popular mixed drinks in Bolivia today.
Cocktail Hour: Bolivian Chuflay
Posted on Jul 31st 2020
1.5 oz. Rujero Singani
6 oz. ginger ale
Prepare each glass separately to preserve fizz. Fill a tall glass with ice cubes. Add Rujero Singani and ginger ale, stir lightly. Squeeze the lemon over the top, drop the wedge into the cocktail glass. Serve!