Sherry Cocktail Vaina

Versión en español

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.

Sherry Cocktail Vaina

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This delicious cocktail is usually served before lunch or dinner.

• Total Time: 10 minutes
• Yield: 6 1x

Ingredients

Units USM Scale 1x2x3x

• 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)

Instructions

1. Place all ingredients in a blender and process on high for 1 minute. Try to correct the taste and pour it into the glasses.
2. Sprinkle with cinnamon.
3. Serve immediately. The foam goes down over time.

Notes

Recipe adapted from the book “Cocinando en familia con Chepa Martínez de Mekis”

• Author: Pilar Hernandez
• Prep Time: 10 minutes
• Category: Drinks
• Method: Raw
• Cuisine: Chilean

Keywords: Sherry Cocktail, Vaina, Chilean drink