This 500 year old Bolivian spirit was introduced to the rest of the world by the efforts of filmmaker, Steven Soderbergh. The Chuflay (or Shoofly in English) is the Singani equivalent of the Moscow Mule or Singani Buck if you don't wanna be fancy about it.

But it's different from a Moscow Mule in a major way, the flavor. A Moscow Mule tastes like a spicy ginger beer with lime. The Chuflay is extremely floral and spicy with ginger and lime on the nose.

The Chuflay is the Spanish pronunciation of the English word, "shoofly", a railroad term of a short length of track or a workaround. Perhaps improvisation would be a better definition. This drink seems to be one of those improv drinks. Dilute this spirit with this mixer for a easily swilled highball and you're good to go.

In Bolivia the drink is typically made with ginger ale or Sprite. I like it with Ginger Beer because I'm a ginger junkie and I appreciate the spice of a good ginger beer. Be sure to use a quality mixer like Q Tonic, Fever Tree, Fentimans or even Bundaberg, because, as James Bond believed, the cheapest way to improve a drink is by using a quality mixer.

The lime in this drink is used more or less as a garnish. There is a hint of lime in the drink, particularly on the nose, but if you feel compelled to squeeze a little lime juice in your Chuflay to help the medicine go down, be my guest. It's good both ways and I could certainly entertain an argument for the lime juice version. Singani is traditionally sipped neat, but the Chuflay is the most popular mixed version of the spirit. It's a highball, so it's easy to make and easy to drink.

Singani as a spirit is something completely unique. It's not a Brandy as it declares on the label (which is something the TBB insists on despite evidence to the contrary). It does not taste like Brandy or another fruit eau de vie. It has a distinct flavor of its own. It's extremely floral (lilac) and fruity (plums, papaya) and citrusy (bergamot) and funky (white pepper and potpourri) with a touch of honey. It's closer in flavor profile to a rhum agricole, but the flavors are almost double the intensity and of course it's different. This spirit is one that really hard to sub out. Without it, any drink it's in will taste really different.

This was one of Bolivia's best kept secrets for years. Unlike neighboring countries' regional spirits like Pisco and Cachaça, Singani was basically only available in Bolivia. Outside of the Andes region of Bolivia or perhaps some neighboring countries, Singani was virtually unknown. But it is not getting some time in the sun thanks mostly to the efforts of Steven Soderbergh, who is the man behind the brand, Singani 63. In Bolivia, the same product is called Singani Real Black Label, but outside of Bolivia, it is Singani 63. The veil has been lifted on this spirit and it's starting to get out there. The Chuflay is a pretty great introduction to it if your not the kind to try an 80 proof spirit neat. Try it out the way you're most comfortable, but it's definitely something you wanna track down. ¡Salud!




Recipe:
2 oz Singani
4 oz Ginger Beer
garnish lime wheels

Build in collins glass over ice.


Music:
"Los Habaneros 5" by Martin Landh
via Epidemic Sound


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Featured in this Episode:

Singani 63
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Fever Tree Ginger Beer
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Studio Neat Clear Ice Kit
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Bar Tools:

Schott Zwiesel Collins Glass
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OXO Measuring Cup
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Ice Tongs
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Bamboo Cutting Board
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Pairing Knife
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