If you haven’t spent time in Bolivia, you might have missed the Chufly. It’s a staple drink, sort of like a South American buck—you know, those cocktails built on ginger ale or ginger beer. Except, and this is the kicker, they sometimes swap the ginger for a lemon-lime soda instead.
The soul of the thing is singani. It’s this fragrant, floral spirit made from Muscat grapes that just hits differently. According to Ramon Escobar, the guy behind Chufly Imports and a partner at Rujero Singani, it’s really the backbone of the whole experience. I remember catching the scent of it once; it’s surprisingly floral for a clear spirit.
So, if you’re trying to track it down in the District, you’ve got options. I’ve seen it sitting on the shelves at Ace Beverage, Batch 13, Cordial Fine Wine & Spirits, and even D’Vines. Just don’t overthink the preparation—it’s supposed to be simple, right? Maybe not simple enough to ignore the ingredients list, though.
To make one, you just need a measuring cup and some ice. Grab two ounces of that singani—don’t skimp on the quality—and top it off with a spicy ginger ale. Personally, I prefer something punchy like Fentiman’s or maybe Fever Tree. Toss in a lime wedge, and you’re basically there.
Wait, I should mention the nutrition. It’s about 160 calories with 8 grams of carbs. That’s just an estimate—don’t take it as professional dietary advice or anything from a nutritionist. It’s just a drink, after all. Or maybe it’s more of a culture thing?
Anyway, the recipe was tested by M. Carrie Allan and originally surfaced back in 2016, though it feels like it’s been around forever. It’s a classic, if a bit niche outside of the Andes. Or maybe not niche—actually, I’m not sure how widespread it is now. Just mix it, squeeze the lime, and see where it goes.