This Sherry Cocktail, known as Vaina (seed pod) in Chile, was my favorite when I went to the Viña del Mar casino. I still really enjoy it, it’s a light cocktail nice for before lunch or dinner. It’s more popular during winter times than summer, the cinnamon certainly informs that. Cinnamon was a lot more available and cheaper than vanilla for many years in Chile, it’s a popular spice.
Unfortunately, I don’t know anything about its origins or history, but it’s an old traditional one in Chile.
Any bar in Chile will be able to make a good Vaina for you. So give it a try and you can compare different renditions and maybe ask about its origins and report back. Another popular aperitif is of course Pisco Sour.Print
- 1 cup sherry or sweet wine or ruby port
- 1 egg
- 1 teaspoon unsweetened cocoa powder
- 1/4 cup crushed ice
- drops of whiskey or cognac
- 4 tablespoons powdered sugar (depending on the sweetness of the wine)
- Place all ingredients in a blender and process on high for 1 minute. Try to correct the taste and pour it into the glasses.
- Sprinkle with cinnamon.
- Serve immediately. The foam goes down over time.
Recipe adapted from the book “Cocinando en familia con Chepa Martínez de Mekis”
- Prep Time: 10 minutes
- Category: Drinks
- Method: Raw
- Cuisine: Chilean
Keywords: Sherry Cocktail, Vaina, Chilean drink