It is not Christmas in Chile without a glass of Cola de Mono (lit. Monkey’s Tail). There are numerous versions of this beverage, but it typically consists of milk, sugar, coffee, cloves, cinnamon, and aguardiente – distilled spirits containing between 29% and 60% alcohol by volume.

Brandy or rum are among the most common types of alcohol used in Cola de Mono. All ingredients are first boiled, cooled, then combined with aguardiente. The drink can be served hot or cold, and it is traditionally paired with a slice of pan de pascua, a traditional Christmas bread.

Melón con Vino is a Chilean drink consisting of a hollowed-out honeydew melon that is filled with chilled white wine and powdered sugar. This sticky and sweet concoction is especially popular during summer, and it is typically shared among friends at barbecues, celebrations, and picnics.

Melón con Vino is such a staple of Chilean culture and gastronomy that it even has its own day – January 15th, when the drink is celebrated annually, and people are encouraged to spend time with their loved ones while drinking this light and refreshing alcoholic beverage.

Borgoña is a simple Chilean cocktail that combines red wine and fresh strawberries. The drink is assembled by chopping strawberries, mixing them with sugar, and then adding the combination to red wine. This cocktail is a staple on Fiestas Patrias—September festivities that mark the beginning of the Chilean independence process.

The name Borgoña translates as Burgundy, and the name is a reference to the abandoned practice of naming most French wines as Burgundy or Bordeaux. This cocktail is traditionally made in a pitcher, and it should always be served over ice.

Piscola is a popular Chilean cocktail made with a combination of Pisco brandy and a soft drink. The soft drinks that are typically used in Piscola include cola, tonic, Sprite, or ginger ale. To prepare the cocktail, a highball glass is first filled with ice, followed by Pisco and a soft drink of choice.

The ratio of ingredients may vary from 1:1 to 1:3. Piscola is often garnished with lemon or lime slices. Besides being a staple at barbecues, the drink is so popular in Chile that there is even an annual celebration in February, called Day of the Piscola.

Chileans traditionally usher in the New Year with a glass of this decadent and sweet mixed drink known as Ponche a la Romana. It is prepared with a combination of sparkling wine and pineapple-flavored ice cream. In order to prepare it, a wide, stemmed glass is filled halfway with sparkling wine, then topped with a ball of pineapple ice cream.

The top of the ice cream is typically garnished with pieces of candied pineapple before the drink is served. If desired, Ponche a la Romana can also be served with a few dashes of bitters.

Navegado is a Chilean mixed drink that is especially popular in winter. Although there are numerous recipes for Navegado, it is typically made with a combination of red wine, sugar, orange juice, and warming spices such as cinnamon and cloves.

The ingredients are simmered together, and the beverage is then served hot in teacups or mugs garnished with orange slices. It is said that Navegado tastes the best when made at home with local wines from the area. The name of this mixed drink can be translated as sailed wine, referring to the floating slices of orange which look like ships sailing on the sea.

Terremoto is a Chilean cocktail made with a combination of local red wine (Pipeño), pineapple ice-cream, grenadine syrup, and (optionally) Fernet-Branc or Pisco. The drink is served in a 1-liter glass. The ice cream is added first, followed by a shot of grenadine, Pipeño, and a splash of Fernet-Branc or Pisco on top.

Terremoto is traditionally served with a long straw that is used for lightly stirring the cocktail. It is believed that Terremoto was invented in 1985 in El Hoyo bar in Santiago. This cocktail is especially popular during the fiestas patrias in Chile. 

Vaina is essentially the Chilean version of eggnog, made with a combination of ruby port, chocolate liqueur, powdered sugar, fresh egg yolks, and either cognac or brandy. In order to prepare it, all ingredients should be blended with ice until foamy, and the combination is then poured into flutes or small cocktail glasses.

The drink is typically garnished with a pinch of cinnamon.