History & Heritage
“The Chi Chi emerged in the 1960s as bartenders experimented with vodka-based tropical cocktails. It's essentially a Piña Colada with vodka substituted for rum, appealing to drinkers who preferred the clean taste of vodka to rum's more assertive flavors. The drink became popular in tiki bars and beach resorts as a lighter alternative to rum-based tropical cocktails.”
Ingredients
Quality ingredients make all the difference. Each component plays a crucial role.
Method
Technique transforms ingredients into something extraordinary.
Add all ingredients to a blender with 1 cup of crushed ice
Blend on high speed for 10-15 seconds until smooth
Pour into a chilled hurricane glass or large wine glass
Garnish with a pineapple wedge and maraschino cherry
Glassware
Hurricane glass or large wine glass
Garnish
Fresh pineapple wedge
Bright red cherry
Master's Tips
Professional insights to elevate your craft
Use fresh pineapple juice for best flavor
Cream of coconut (like Coco López) works better than coconut milk
Blend with crushed ice for proper frozen texture
Serve immediately while properly frozen
Adjust sweetness by varying coconut cream amount
Variations & Riffs
Classic cocktails inspire countless variations. Here are some popular riffs on the Chi Chi.
Other Variations
Less Sweet
Reduce coconut cream for a tarter profile.
Changes
Extra Tropical
Add passion fruit juice for more complexity.
Changes
Frozen Chi Chi
Blend with extra ice for a frozen daiquiri consistency.
Changes
More to Explore
If you enjoyed this cocktail, these similar creations might capture your interest.
Lighter Colada
A modern reimagining of the classic Piña Colada, prioritizing fresh ingredients, balanced flavors, and lower caloric content without sacrificing the transportive, tropical essence.
Virgin Piña Colada
Creamy pineapple and coconut served blender-smooth for a booze-free taste of the tropics.
Mango Colada
A lush, tropical cocktail that represents a natural and sublime evolution of its famous parent, the Piña Colada, by introducing the rich, honeyed sweetness of mango.