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Yungueño
Yungueño is a Bolivian cocktail made with singani, the country's grape brandy, and fresh citrus juice, served cold over ice.
About Yungueño
Yungueño is a simple, refreshing cocktail from Bolivia built around singani, the country's national grape brandy, which is distilled in the Andean valleys from the muscat of Alexandria grape. The drink takes its name from the Yungas, a warm, green region that drops from the high Andes toward the Amazon lowlands, where a chilled, citrus-heavy drink makes good sense in the heat.
The preparation is short and uncomplicated: singani is combined with fresh orange and lime juice, sweetened to taste, and served over plenty of ice. The sharpness of the citrus balances the clean, floral character of the brandy, and the result can vary from tart to gently sweet depending on who is making it and how sweet the fruit is. The Yungueño is very close in spirit to other singani highballs and is often grouped with the better-known Singani Cola.
Because singani is produced throughout Bolivia, the Yungueño is easy to come by across the country rather than only in one town. It is a drink of social gatherings, served at family meals, parties and afternoon gatherings. It pairs naturally with grilled meats, fried snacks and light dishes, and its cool, bracing finish is exactly what the name promises on a warm day in the valley lowlands.
🏛️ History & Culture
The Yungueño is a cocktail from Bolivia, named after the Yungas region, a subtropical area on the eastern slopes of the Andes. Its exact origins are debated, but it is widely recognized as a modern creation, likely emerging in the mid-20th century as a refreshing way to enjoy singani, Bolivia's signature grape brandy. The drink typically combines singani with lime juice, sugar, and ice, sometimes topped with ginger ale or soda.
While the base recipe remains consistent, variations abound: some add mint, others use different citrus or adjust sweetness. In Bolivia, the Yungueño is a staple at social gatherings and is often enjoyed during warm afternoons, reflecting the country's appreciation for singani-based cocktails. It holds a place in Bolivian identity, similar to the Pisco Sour in Peru or Chile, and is a symbol of national pride in local spirits.
🍳 How to make Yungueño
AI-assisted, not kitchen-testedYungueño
A signature cocktail from Bolivia's Yungas region, the Yungueño combines singani (the country's iconic brandy) with fresh-squeezed citrus and a gentle kiss of cane sugar for an easy-drinking refresher.
- Prep
- 5 min
- Total
- 5 min
- Serves
- 1
- Difficulty
- Easy
Recipe ingredients
- 60 ml (2 fl oz) singani, Bolivian grape brandy; substitute a clean, floral aguardiente if unavailable
- 30 ml (1 fl oz) fresh lime juice, about 1 lime
- 30 ml (1 fl oz) fresh orange juice, freshly squeezed, strained
- 10 ml (2 tsp) sugar cane syrup (jarabe de caña), dissolve 2 parts cane sugar in 1 part hot water, then cool
- 2 drops angostura bitters, optional, but traditional in many Yungas versions
- 1 cup crushed ice
- 1 slice lime wheel, for garnish
Steps
- 1 Chill a short (old-fashioned) glass by filling it with ice and water while you prepare the drink.
- 2 Add the singani, fresh lime juice, fresh orange juice, cane syrup, and bitters (if using) to a cocktail shaker.
- 3 Fill the shaker halfway with crushed ice and shake hard for 10 to 12 seconds until the outside of the tin frosts.
- 4 Empty the ice water from the serving glass and fill it to the brim with fresh crushed ice.
- 5 Strain the cocktail into the ice-filled glass.
- 6 Garnish with a lime wheel and serve immediately while icy cold.
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✅ Before you go to Bolivia
Round out your trip — most travellers book these alongside their trip.
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