Shaker on Mute

Singani, Rosemary-Lingonberry Syrup, Lemon, Egg White, Club Soda, and Angostura Bitters

Bartender Mike Marino of Trummer’s Restaurant | Clifton, VA
Yield: 1 cocktail

At Trummer’s Restaurant in Clifton, Virginia, Austria-born Restaurateur and Rising Stars alum Stefan Trummer builds a menu of familiar dishes like Schnitzel served with lingonberry jam. “Schnitzel and lingonberry is something I’m always eating,” says Bar Manager Mike Marino. “I love the bitterness and sweetness together.” To transform the familiar flavors into a sophisticated sip, Marino leaned on an old favorite. “Singani is super floral, it’s been one of my favorite spirits for a really long time,” he says. The brandy, distilled in Bolivia from muscat grapes, has a profile that resembles Pisco, so it made sense to shake that Singani into a sour variation with lingonberry and rosemary simple syrup. “The herbaceous rosemary complements the lingonberry and floral notes of the Singani,” says Marino. Refreshing and smooth, lightly floral, with bright fruit and the lush body of an egg white, the Shaker on Mute is a Bolivian-Austrian-inspired sour that’s right at home in Virginia.

Adapted by StarChefs | March 2022

INGREDIENTS:

For the Rosemary Lingonberry Syrup:
Lingonberries
Sugar
Rosemary

To Assemble and Serve:
2 ounces Rujero singani 
1 ounce lemon juice
1 egg white
Club soda
Angostura bitters

METHOD:

For the Rosemary Lingonberry Syrup:
To a pot, combine equal parts lingonberries, sugar, and water. Simmer until the lingonberries are cooked down. Remove from heat and add rosemary. Steep 5 minutes. Strain through a fine mesh strainer. Reserve.

 To Assemble and Serve:
To a cocktail shaker, add singani, lemon, egg white, and 1 ounce Rosemary Lingonberry Syrup. Fill with ice and shake to emulsify. Strain, add club soda, then dry shake. Slowly double strain into a Nick and Nora glass. Garnish with drops of Angostura bitters.

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