Versión en Español Sangria is probably the most universal export of Spanish cocktail culture, and it’s often said there are as many recipes for it as there are people who make it. The Chilean take builds on the classic red wine and macerated fruit base, adding pisco and blueberries for a local twist. Both versions rely on the same idea, chopped fresh fruit macerated with sugar before the wine and spirits go in, giving the…

Versión en Español Maqui coffee is a traditional preparation that has been made for hundreds of years in southern Chile, today kept alive in only a few places, most notably the town of Tiruú. It is not coffee at all, but dried and toasted maqui berries ground and steeped like coffee grounds, producing a bittersweet drink that can be served hot or cold. In the past, maqui coffee was drunk by farm workers during breaks…

Versión en Español Ulpo is a traditional Mapuche drink made by mixing toasted wheat flour into warm milk or cold water, ready in under 5 minutes. Also called charcán, it is usually sweetened with sugar or honey, and when made with cold water instead of milk, it takes the name cocho. Nutritional Information Each serving of toasted flour ulpo contains approximately 230 kcal, 9 g of protein, 6 g of fat (3.5 g saturated), 35…

Versión en Español Maqui is an organic, edible wild berry with many nutritional properties, a dark, fleshy fruit whose natural pigments have long been used as a dye in Mapuche textiles, and here it becomes the base of a deep purple, aromatic liqueur. Macerating the berries takes three weeks of patience, but only 5 minutes of actual cooking, for a refreshing, tart-sweet result reminiscent of blueberry. Nutritional Information Each serving of maqui liqueur contains approximately…

Versión en Español A Ramazzotti Spritz is an Italian-style cocktail built on Ramazzotti, an amaro flavored with hibiscus and orange blossom that reaches about 15% ABV, mixed in equal parts with sparkling wine and topped with a splash of sparkling water. It comes together in 5 minutes and is served over plenty of ice with fresh orange slices, a refreshing, low-effort option for warm weather. Nutritional Information Each serving of Ramazzotti Spritz contains approximately 120…

Versión en Español Chicha de uva de Curacaví is a naturally fermented grape drink made with 5 kg of destemmed pink or País grapes, pressed and strained, bottled with a loose cork, and left to ferment in a cool, dark place for 3 to 4 days. It is served with a little sugar or toasted flour to taste, and it is the official drink poured for the presidential toast every September 19th in Chile. The…

Versión en Español Chilean submarino is a beer cocktail made by sinking a small shot glass of liquor, usually pisco, vodka, or rum, into a tall glass of cold Pilsner beer. The liquor releases slowly from the bottom as you drink, so the flavor builds stronger with every sip. It is popular across Chile, Brazil, Mexico, and Spain, each country calling it something different depending on the liquor used. The whole drink comes together in…

Versión en Español Malta con licor de cacao is a Chilean drink from the country’s university bar culture, made by layering sweet dark malt soda with cocoa liqueur and a spoonful of condensed milk. It’s ready in about 10 minutes and pours into two tall, chilled glasses. The drink dates back to the second half of the 20th century, when it became a fixture of soda fountains and taverns near university campuses in Santiago, Valparaiso,…

Versión en Español Copao sour is a Chilean cocktail made by blending the pulp of the copao, the fruit of a wild cactus native to Chile’s Atacama Desert, with pisco, sugar and ice. It takes about 15 minutes to prepare and yields four chilled glasses with a tangy, lightly sweet desert flavor. The copao (Eulychnia acida) grows on a tall, branching cactus found only between Copiapó and Illapel, on the arid coastal and inland hills…

Versión en Español Culen ponche is a Chilean drink made from a medicinal herb that grows between the country’s IV and X regions, traditionally used to soothe digestion, and it’s most closely associated with the central valley. Nutritional Information Each serving of culen ponche contains approximately 175 kcal, 30 g of carbohydrates, 0 g of fat, 0 g of protein, 0 g of fiber, 30 g of sugars, 0 mg of cholesterol, and 10 mg…