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Sekai Gohan

Yungueño: Bolivian Singani and Fresh Orange Cocktail

An orange Yungueño poured into a tall glass of ice, with a slice of orange on the rim
Steps with photos

Ingredients

Ingredient Amount Role
Singani (Bolivian grape spirit) 1½ fl oz (45 ml) The aromatic base under the citrus
Fresh orange juice (jugo de naranja) 5 fl oz (150 ml) The body of the drink, squeezed just before mixing
Syrup (almíbar) ½ fl oz (15 ml) Sweetness that rounds off the acidity
Ice (hielo) Enough to fill the glass, plus more for the shaker Chilling
Orange slice 1 thin slice Garnish and aroma at the rim

Steps

  1. 1Squeeze the oranges

    Cut the oranges in half across the middle. Press each half on a handheld juicer over a measuring jug, twisting until the flesh is spent. Squeeze gently near the end, because pressing hard into the white pith adds bitterness. Pour the juice through the juicer's ridges or a small strainer to catch seeds. Stop when you have 5 fl oz (150 ml) of bright, fragrant juice.

  2. 2Fill the glass and measure into the shaker

    Fill the tall serving glass to the top with ice and set it aside to chill. Put a handful of ice in the shaker. Measure the singani with the jigger and pour it in, then add the syrup and the orange juice. Close the shaker tightly once all three liquids are inside.

  3. 3Shake very well

    Hold the shaker with both hands, one on the top and one on the base, and shake hard with long strokes. Keep going past the point where it feels cold. The ice should rattle sharply the whole time. Stop when frost forms on the outside of the shaker and the metal is almost too cold to hold.

  4. 4Strain over fresh ice

    Open the shaker and set the strainer in place. Pour the drink steadily into the ice-filled glass, letting it run down over the cubes. The shaking ice stays behind, and the glass gets the cold, foamy-edged juice. The pour is done when the glass is full and pale orange to the rim.

  5. 5Garnish and serve very cold

    Cut a thin slice from a whole orange. Make a small cut from the centre to the peel and slide the slice onto the rim of the glass. The slice adds the smell of zest each time the glass is lifted. Serve straight away, while beads of cold water are still forming on the outside of the glass.