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Chi Chi Pache

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Serves one.

  • To learn more, read:
    Tiki Time
  • by from Fine Cooking
    Issue 106

Created by Martin Cate of Smuggler’s Cove in San Francisco, this drink is reminiscent of a creamy piña colada with a hint of spice.

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  • 2 fl. oz. (4 Tbs.) vodka
  • 1-1/2 fl. oz. (3 Tbs.) 100% pineapple juice, not from concentrate
  • 1 fl. oz. (2 Tbs.) coconut cream, preferably Coco Lopez
  • 1 tsp. pimento dram, preferably St. Elizabeth Allspice Dram
  • 1 dash Angostura bitters
  • Cracked ice
  • 1 cinnamon stick

Pour the vodka, pineapple juice, coconut cream, pimento dram, and bitters into an 18- to 20-oz. cocktail shaker filled with cracked ice. Shake lightly and strain into an 8- to 11-oz. Collins glass filled with more cracked ice. With a nutmeg grater, grate a little of the cinnamon stick over the drink. Garnish with the cinnamon stick.

nutrition information (per serving):
Calories (kcal): 300, Fat (kcal): 6, Fat Calories (g): 60, Saturated Fat (g): 6, Protein (g): 1, Monounsaturated Fat (g): 0, Carbohydrates (mg): 26, Polyunsaturated Fat (mg): 0, Sodium (g): 15, Cholesterol (g): 0, Fiber (g): 0,

Photo: Scott Phillips

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