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Three Chilean Drinks for Travelers Who are 'So Over' Pisco Sours

Where: Chile
August 25, 2014 at 3:41 PM | by | ()

Everyone knows that Chile makes one hell of a Pisco Sour, and last year, we told you how you can put a twist on it by adding in some of the Atacama's medicinal plant, Rica Rica. But did you know that the most common way the locals drink Pisco is in soda? When you're ready to go beyond the country's famous cocktail, here's what you should be drinking in Chile:


Once you have a Pisco Sour in Chile, you'll understand why the locals found another way to consume Pisco. The Sours are delicious, but you can really only have one or two, as it's not exactly the kind of drink that will sit well over the course of a long night of partying. Enter the "Piscola," which is very simply Pisco mixed with Cola (or Diet Cola). It is by far the most popular way for the locals to consume Pisco at the corner bar.


Though the Carmenere grape originated in Bordeaux, it is rarely found in France anymore. Today, Chile is the world's largest producer of the varietal, its composition similar to that of Merlot. Carmenere is characterized by deep red colors, spices, and full fruit flavor. Often used as a blending wine, it can easily be found in Chile as a stand-alone varietal. Look for it on restaurant menus and wine stores when in the country.


Translated to English, the name "terremoto" means "earthquake," and this drink is coined as such to describe the feeling in your head the next morning should you have too many. A quick look at the ingredients will tell you why. The two main components are sweet fermented wine (called pipeno) and pineapple ice cream, the latter plopped in on top. Some places will add extra sugar or grenadine, Pisco, and bitters to the concoction. The Terrmaoto is considered an "underground" drink, meaning, it is not something you should or would order in a nice restaurant. If you want to give it a try, a great place to go is the dive bar La Piojera.

[Photos: CaloriesProper, Will McGough]

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