Make this authentic Mapuche rosehip chicha at home. A traditional wild-fermented drink from fresh rosa mosqueta — mildly alcoholic, sweet-and-sour, and ready in 15 days with just 3 ingredients.
Chilean apple chicha with toasted flour: a 3-ingredient, 10-minute rural drink from southern Chile. Served cold or at room temperature. Serves 4.
Make your own Araucano-style Chilean herbal bitter at home — a 28-day maceration of gentian, quina bark, boldo, and 14 botanicals in neutral spirits, inspired by the 1894 Sconfietti original.
Make Chilean chichón — the traditional rural cocktail of equal parts grape chicha and pipeño wine. Ready in 5 minutes. Serves 2.
Make Chilean michemar — a Pacific coast michelada with marinated piure and fresh clams, merkén-rimmed glass. Ready in 20 minutes. Serves 4.
Versión en Español Chilean pihuelo is made by filling a tall glass just over halfway with grape chicha, stirring in two tablespoons of toasted flour and one tablespoon of sugar until evenly suspended, then topping with aguardiente, stirring once more, and serving immediately very cold. The result is a thick, faintly sweet, grain-and-fruit cocktail at roughly 15–20° alcohol that has been drunk in Chile since at least the nineteenth century. Prep takes 5 minutes and…
Versión en Español Chilean canelita — also called mistela de canela — is made by boiling cinnamon sticks with sugar and water for 15 minutes, straining the syrup into a glass bottle, adding Chilean grape aguardiente, and resting the mixture for at least 24 hours before serving. The result is a smooth, amber-colored cinnamon liqueur at 5–10° alcohol that has been a staple of Chilean home kitchens for over a century, traditionally served as a…
There’s nothing better than having a good homemade liqueur on hand that concentrates the flavors of the land, like this recipe for calafate liqueur. It’s perfect for cold winter evenings and serves as a symbol of cuisine from the end of the world.
The apiao is a colonial-era drink consisting primarily of macerated aguardiente with celery, traditionally recommended as a digestive and aperitif.
hilean grape aguardiente is a traditional alcoholic beverage crafted in various wine-producing regions of Chile. Known for its unique and robust flavor, this distilled drink has been part of Chilean culture for centuries.