Chi Chi Pache
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
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):
photo: Scott Phillips
From Fine Cooking 106
, pp. 30
July 8, 2010