Versión en Español Chilean gloriao, also called cordial, is a hot drink made by dissolving coffee, sugar, and aguardiente in boiling water, traditionally served at rural wakes and at the Noche de San Juan. It takes 5 minutes of preparation plus 10 minutes of cooking and serves 6 people. It has been drunk in Chile since colonial times, originally made with burnt sugar caramel, boiled water, and aguardiente. How to Make Chilean Gloriao? The traditional…
Versión en Español The Chilean chuflay is a simple highball of aguardiente topped with a sweet soda, traditionally Bilz, or with grenadine, served over ice in a tall glass. It takes 5 minutes to prepare and makes 1 drink. It was born from an old infusion of fruit such as watermelon in aguardiente or pisco, and today it is mixed with all kinds of sodas. How to Make a Chilean Chuflay? According to the Chilean…
Versión en Español Chilean chicha de chupones is a homemade fermented drink made from the nectar of chupones, the sweet fruits of the quiscal plant of the southern forests, boiled, strained, and fermented with a little yeast for 3 to 5 days. It takes 30 minutes of cooking plus about 3 days of fermentation and serves 20 people. The chupon or quiscal is a plant endemic to the temperate zones of Chile, growing from the…
Versión en Español Chilean retafiao, or retafiado, is a traditional liqueur made by mixing fresh grape juice with aguardiente in a 2 to 1 ratio and leaving it to rest and slowly ferment for at least 30 days. It takes 30 minutes of preparation plus a month of aging and serves 12 people. It is mostly drunk in southern Chile, where it is said to have taken root with the French immigrants who settled around…
Versión en Español Chilean chicha de cera de abeja is a traditional drink made by boiling the honey soaked wax cappings left over from the honey harvest in water with grape vine leaves until the liquid reduces by half. It takes 45 minutes of preparation plus 2 hours of cooking and serves 10 people. It was traditionally prepared after the honey harvest in southern Chile, and it has long been made for family consumption by…
Versión en Español Chilean chicha de maqui, also called treco, trecu, or tecu, is a traditional Mapuche drink made by crushing and pressing maqui berries and leaving the juice to ferment naturally. It takes about 15 days of fermentation, or it can be drunk fresh, and it serves 12 people. It was widely consumed by the Mapuche people in southern Chile, and it gives a refreshing, astringent, deep purple drink rich in antioxidants. How to…
Versión en Español The rusty nail, called clavo oxidado in Chile, is a classic stirred cocktail of Scotch whisky and Drambuie served over ice, aromatized with cloves and a citrus twist. It takes 5 minutes to prepare and makes 1 drink. It is a cocktail you can mix almost anywhere with minimal tools and no sophisticated ingredients, which explains why it has a firm place in Chilean home bars alongside the piscola and the whisky…
Versión en Español Bariatric tea, from the Greek word baros meaning weight, is a herbal infusion of green tea, cinnamon, fresh ginger, lemon, and mint designed to support digestive wellbeing as part of a balanced diet. It takes 10 minutes of preparation plus 10 minutes of infusion and makes 4 servings. It is drunk hot or chilled, plain or lightly sweetened with honey or stevia, and it is also used as part of a liquid…
Versión en Español The Maracazzotti, also spelled Maracuzzotti, is a recent Chilean summer cocktail that combines the Italian amaro Ramazzotti with passion fruit flavored beer over plenty of ice. It takes about 5 minutes to build and makes one serving. Two ingredients are all it needs, which is exactly why it caught on so quickly. The herbal bitterness of the amaro cuts through the sweetness of the fruit beer, and a splash of sparkling water…
Versión en Español Yogurt de pajaritos is the Chilean name for milk kefir, a fermented dairy drink made by combining kefir grains with whole milk and letting it ferment at room temperature for 24 to 48 hours. No cooking or heat is required — the result is a tangy, probiotic-rich yogurt that grows thicker and smoother the more active the grains are. Milk kefir is a live culture of probiotic bacteria and yeasts held together…