A NEW CHARACTER IN THE BAR

Officially, singani is a brandy. But bartenders will tell you it is unlike any other spirit on the shelf. “It defies category,” says Sam Willy, bar manager at Gabriel Kreuther in New York City. “It has its own style and a lot of flavours you don’t find in brandy.”

Its sweet bouquet of orange blossoms, jasmine and roses packs an 80-proof punch bright with citrus flavours and the earthiness of an unaged spirit. Most exciting: its strong personality shines through in an astonishing range of cocktails. Consider the Night Fox, Willy’s suave take on an 1800s martini, with singani in place of the gin, and Lillet and St Germain standing in for vermouth. On the other end of the spectrum, Sea Stories by Alex Day of the Normandie Club and Walker Inn in Los Angeles uses singani in place of rum in a contemporary tiki cocktail that is tropical and complex, but with a nice lightness and edge. Both drinks are delicious and without the usual boozy burn, thanks to singani’s silky texture. Proceed with caution.