This homemade infusion of singani and cocoa from Restaurant GUSTU in La Paz uses two native and beloved products to produce a flavored brandy that tastes distinctly of Bolivia, and can be enjoyed on its own or in a cocktail.


Yield: 750 ml

  1. 1 bottle singani (750 ml)
  2. 1/4 cup cocoa beans
  3. 7 ounces simple syrup

Glassware: bottle


  1. In a pan toast the cocoa until it becomes aromatic (about 5 minutes).
  2. Let cool, and then add to the bottle of singani, seal and leave to infuse for 20 days.
  3. Once infused, slowly add simple syrup, tasting as you go, until the desired degree of sweetness is achieved.
  4. Let stand for two additional days. Serve chilled.