Chilean Drinks

The wine-producing tradition of Chile, since the times of the Conquest by the Spaniards together with the soils found in our territory, gave birth to a variety of alcoholic preparations including Chicha (fermented sweet wine) and aguardiente (hard liquor brandy). The latter is obtained from the distillation of the residues of the first pressed grapes with an alcoholic graduation between 13º and 45º
(26 and 90 proof respectively).

Borgoña and Clery (wine preparations)

Not much appreciated among national drinks and on the way of extinction, these two beverages are popular punches of the Central zone of Chile. Borgoña is prepared with red wine and ripe strawberries with a little sugar added in. Clery, according to many specialists of the national cuisine, might have its origins in the city of Talca and its good white grapevines, with which a young and sweet wine is prepared with the addition of fragrant strawberries from across the Claro River.

Chicha with oranges

Pink and fizzy chicha that comes from Curtiduría or from Villa Alegre or even Curacaví or Quilicura, it doesn’t matter, as long as it comes in a large glass with a couple of juicy orange slices. Excellent as an aperitif, though not recommended for foreigners little accustomed to the rusticity of the preparation.

Cola de Mono ("Monkey tail")

The name of this traditional Chilean drink for Christmas and New Year’s Eve has many origins; however, the most accepted one has to do with the presidential elections of 1900 between Germán Riesco and Pedro Montt. When Riesco won, everybody started to talk about Montt’s tail (cola de Montt), meaning to lose by a narrow margin. At around the same period, an ice-cream maker on San Pablo Street, in Santiago, created an especial cold drink that contained milk, aguardiente, cinnamon, sugar and coffee. As it had no name, he named after his candidate and called Cola de Montt (Montt’s tail), and with time it became the Cola de Mono we drink today. Now it is possible to find it bottled on supermarket shelves, but it will never beat the homemade one, prepared from grandma’s old recipe or from some of the old maid’s.

Cuba Libre

This other preparation with a cola soft drink and Cuban rum had its peak in the 60’s. This ironically named drink refers to the wishful liberation of Cuba by the union of an absolutely USA product, like cola soft drinks, with rum.

Culén Punch

Culén is a bush found all over the Central zone of Chile. From its bark, a punch is prepared that also contains clove, cinnamon, sugar and aguardiente (hard brandy). It used to be served at young people parties in the 60’s to tone up the shyest girls and to encourage the young men in their flirting.

Jote (vulture)

With the arrival of some foreign beverages, especially the colas, some drinks were born, like the jote. Of very low prestige, this very Chilean drink is anyways consumed which consists of red wine and a cola soft drink.

Mistela

An ancient drink, and appropriate for the ladies of the house, that was prepared by soaking fruits in aguardiente brandy. There were different secrets to prepare more or less heady mistelas, however, it had always to be served at mid-afternoon, under the grapevine and in delicate cups, which the girls thanked with a nod to the “misiá”, or landlady.

Piscola

Pisco brandy and cola soft drink served in a tall glass with two slices of lemon. This is a national drink regardless of social class; it is drunk from North to South.

Pisco Sour

The forever-going discussion about Pisco being Chilean or Peruvian doesn’t matter when the time comes to enjoy this aperitif made with lemons from Pica, sugar and Pisco brandy. In the Peruvian version, it has in addition an egg white and more sugar, however, any way you drink it, the only two places where Pisco is produced and served are Chile and Peru, so why go on quarreling.

Earthquake

The refined and francesized Santiago of the beginning of the XX century used to celebrate its events with champagne and delicate pineapple sorbet in a Marie Antoinette cup. Popular craftiness didn’t stay behind, replacing the champagne with young white wine and the sorbet with two balls of ice, that could be pineapple. This preparation came up, and still remains, in the surroundings of Santiago’s Central Market, specifically at the “La Piojera” typically Chilean restaurant, where in addition to the famous “Earthquake”, it is possible to ask for the “Réplica” (Afterschock), served with perniles boiled pork hock ham and head cheese, all seasoned with live cuecas dance and very happy regulars.

Vaina

It is made with red wine, white vermouth, egg yolk and powdered cinnamon to sprinkle. Beating a retreat now from the more conspicuous social circles, it is still served in some typical watering holes.