Andean Twilight

Immerse yourself in the flavors of the highlands with Andean Twilight, a cocktail that celebrates the vibrant spirit and indigenous ingredients of Bolivia. This drink artfully combines the smoky notes of singani, a grape-based spirit distilled exclusively in the Bolivian Andes, with the refreshing tang of tamarillo, also known as tree tomato. A hint of heat is introduced with a subtle touch of aji pepper syrup, while the citrus undertones bring balance to this bold concoction. Raise your glass to an evening of exploration with this Bolivian-inspired libation. Ingredients: - 2 oz Singani (Bolivian grape brandy) - 1 oz Fresh tamarillo puree (tree tomato puree) - 1/2 oz Fresh lime juice - 1/4 oz Aji pepper syrup - 1/2 oz Triple sec - Sparkling water to top up - Garnish: Thinly sliced lime wheel and a small sprig of mint Instructions: 1. In a shaker, muddle the fresh tamarillo to create a puree. 2. Add the singani, fresh lime juice, aji pepper syrup, and triple sec to the shaker. 3. Fill the shaker with ice and shake vigorously until well-chilled. 4. Strain the mixture into a chilled highball glass filled with fresh ice. 5. Top up with a splash of sparkling water for a refreshing fizz. 6. Gently stir to combine the cocktail with the sparkling water. 7. Garnish with a lime wheel and a sprig of mint on the rim of the glass. Serve the Andean Twilight in a highball glass to showcase its unique color and allow plenty of room for the effervescence of the sparkling water. Enjoy as the sun sets and the stars begin to twinkle over the majestic Andes.