Creamy coconut and ripe pineapple, cold and frothy, with nothing to get in the way. Swapping rum for vodka makes the fruit taste even cleaner and brighter.
1½ oz
vodkae.g. Absolut · Smirnoff · Grey Goose · Ketel One · Belvedere
4 oz
pineapple juice
1 oz
cream of coconut sweetened, such as Coco López
Garnish: Pineapple wedge and cherry · Ice: Crushed ice
Chi-Chi
Sweet, creamy and tropical with a clean finish. Light to medium strength.
The Chi-Chi is essentially a Piña Colada made with vodka instead of rum. It became popular in the United States in the second half of the 20th century, when tropical drinks were fashionable and vodka was on its way to becoming America's best selling spirit.
No inventor or bar is reliably documented. The drink shares its structure with the Piña Colada: pineapple, cream of coconut and a spirit, shaken or blended. It is a good choice for guests who find rum too heavy or who simply want the fruit and coconut to take center stage.
The spirit: a Chi-Chi uses vodka, a Piña Colada uses rum.
Coconut milk is thinner and unsweetened. Add some simple syrup, but cream of coconut gives the best texture.
Both work. Shaking gives a lighter, frothy drink; blending gives a frozen, slushy one.
The perfect sound
Coconut sweetness and island calm.
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