Ingredients to make Tumbo Cocktail:
- 10 tumbos (Chinese pomegranate in Central America) peeled and shelled, preserving their pulp.
- 1/2 glass of Bolivian singani (grape brandy).
- 1/3 glass of condensed milk.
- 1 liter of boiled and cold water.
- 3 ice cubes to blend and 4 to serve.
How to make Tumbo Cocktail:
- Add more sugar if necessary.
- The pulp of the tumbo is liquefied with half a liter of water.
- Strain, separating the seeds from the tumbo and part of its pulp, leaving only its juice.
- Add the other 1/2 liter of water, the 3 ice cubes and the condensed milk.
- Blend everything very well and add the singani and the remaining ice cubes to serve.
- You can add more condensed milk or remove it according to taste.
- It is a delicious and very Bolivian cocktail.
