The Muscatel of Alexandria grape grown amongst the peppercorn trees in the high-altitude terroir of the Andes lets Rujero do all the hard work on this deceptively simple cocktail.
3 lemon slices
2 oz rujero singani
4 oz sparkling water
Crush ice in a blender and pulse, or place ice cubes in a freezer bag and hit the bag with something harder than an ice cube.
Pour singani and sparkling water into a collins glass. Top with crushed ice and lemon slices and wave your glass in the direction of Bolivia.