At this 12 months’s Tales of the Cocktail, Kimpton Resorts and Singani 63 teamed up for a cocktail competitors that highlighted a number of the nation’s most artistic bartenders.
Taking house the win was Cecelia Criminal, Lead Bartender at Service provider & Commerce inside The Tyron Park Lodge in Charlotte, NC.
Her standout creation, La Altura, impressed judges with its vibrant, layered flavors and stylish stability. Constructed on the floral, fragrant base of Singani 63, the cocktail blends yuzu, paw paw cream, and honeysuckle water for a refreshing but complicated profile, completed with a crisp Topo Chico topper for effervescence. See beneath for the successful cocktail recipe in addition to Cecelia’s inspiration!
I used to be impressed by the basic Bolivian Tumbo cocktail which is a mix of Singani, sweetened condensed milk and tumbo fruit (taste described as a combination of banana and passionfruit). The Tumbo cocktail is served blended with no ice. The serve of the drink instantly jogged my memory of a Ramos Fizz, which I believed would showcase the floral and tropical qualities of Singani superbly. I additionally was reminded of an area Appalachian mountain fruit known as Paw Paw, which is described as having a banana/passionfruit profile, much like the Bolivian tumbo fruit.
I used to be impressed to make an Appalachian model of the Tumbo cocktail, with a nod to New Orleans by way of the Ramos. I wished to spotlight the entire delicate aromas and flavors of Singani together with the tropical, floral and citrus notes. I made my very own Honeysuckle Flower Water utilizing foraged petals and a DIY technique of vapor distillation from an previous episode of Good Eats with Alton Brown. I infused my cream with the Paw Paw fruit pulp from Asheville (scrumptious for an ice cream base). I made a easy yuzu syrup which compliments the flavour profile of Singani. I used yuzu juice as an alternative of a lemon lime combination as a result of I feel it’s a extra delicate and brighter sort of citrus for this software. — Cecilia Criminal
La Altura
Substances
- 2. oz. Singani 63
- 1 oz. Yuzu Juice
- 0.75 oz. Yuzu Syrup
- 1 oz. Paw Paw Cream
- 4 drops Honeysuckle Water
- Topo Chico, to high
Preparation
- Dry shake, then add ice and shake once more to dilute and mix.
- Pressure right into a Collins glass, let relaxation briefly, and high with Topo Chico.
