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 than summer, and 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 can make a good Vaina. So give it a try, compare different renditions, maybe ask about its origins, and report back. Another popular aperitif is, of course, Pisco Sour.
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Sherry Cocktail Vaina
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 6
- Category: Drinks
- Method: Raw
- Cuisine: Chilean
Description
This delicious cocktail is usually served before lunch or dinner.
Ingredients
- 1 cup sherry or sweet wine or ruby port
- 1 egg
- 1 teaspoon unsweetened cocoa powder
- ¼ cup crushed ice
- drops of whiskey or cognac
- 4 tablespoons powdered sugar (depending on the sweetness of the wine)
Instructions
- 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.
Notes
Recipe adapted from the book “Cocinando en familia con Chepa Martínez de Mekis”
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