Chufly is billed like a travel drink, the kind you try once and then keep thinking about later. A standard drink in Bolivia, it can be thought of as a South American buck—except the “buck” idea here is softened with whatever soda you can get your hands on. Sometimes it’s made with lemon-lime soda; other times, you go the ginger-ale route and treat it like it’s a cousin of the classic ginger highball.
The base is singani, a Bolivian spirit made from muscat grapes. It’s described as a fragrant, floral distillation, and you can almost sense why people chase it: the smell is the first thing you notice. Chilled well, it turns the drink from just sweet-and-sparkly into something that feels a bit lifted. Or maybe that’s just me—standing there with a lime wedge in one hand and the glass sweating a little.
If you want to actually track down the spirit, Misryoum newsroom notes that the singani is available in the District at Ace Beverage, Batch 13, Cordial Fine Wine & Spirits and D’Vines. That’s a pretty simple list, but it matters if you’re visiting and don’t want to do the “call five places, wait, then give up” routine. From Ramon Escobar—founder of Chufly Imports and a partner in singani producer Rujero Singani—there’s a sense that the drink is meant to travel, not stay trapped behind a specific country’s menu.
To make a Chufly at home (or at least try to), the recipe is straightforward. Serves 1: add ice, then 2 ounces singani. Top with ginger ale—preferably a spicy one, such as Fentiman’s or Fever Tree. Finish with a lime wedge for garnish. It’s not complicated, but it’s also not generic: the spicy ginger ale choice is where the whole thing leans. (And yes, you can swap in lemon-lime soda if that’s what you’re working with.)
Nutrition-wise, the estimate per serving comes in at 160 calories, with 8 g carbohydrates and 8 g sugar. The note is clear that this analysis is an estimate based on available ingredients and this preparation, and it should not substitute for a dietitian’s or nutritionist’s advice. Tested by M. Carrie Allan, and originally published January 2, 2016, it was updated March 15, 2026—so it’s been revisited enough times to still feel current, not dusty.
Chufly also shows up with the usual internet ritual—“mail, ask a question, ratings”—which is funny, because the drink itself feels like the opposite of an algorithm. You’re not optimizing anything. You’re just mixing singani with something fizzy, cutting it with citrus, and hoping the floral note comes through. And if it doesn’t—actually, you might just need better ginger ale, or a colder pour, then try again. Misryoum didn’t change that part. You do.
