Vaina Cocktail (Chile)

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A couple years ago we decided to highlight a few of our favorite cocktails during the last week before New Year’s Eve, and it’s turned into a fun tradition for us. This week we’ll continue the tradition with four or five of our favorite drinks from this year, the cocktails that we think will make any New Year’s Eve party even more festive.

Our first cocktail this week is the Vaina, a Chilean cocktail made with ruby port, cognac or brandy, crème de cacao, egg yolk, and a touch of cinnamon. Sweeten with some confectioners sugar and blend until it’s nice and foamy, then pour into flutes or mini glasses. It’s sweet and chocolaty with a hint of cinnamon, and is one of those drinks that goes down easy but can hit fast, so we think smaller is better.

WARNING: Since the egg yolks are raw, please use the freshest eggs possible and make sure they have been stored properly.

Vaina Cocktail (Chile)
 
Prep time
Total time
 
Author:
Serves: 1 serving
Ingredients
  • 1-1/2 ounces (45 ml) ruby red port
  • 1 ounce (30 ml) cognac or brandy
  • 1 ounce (30 ml) dark crème de cacao
  • 3 teaspoons confectioner’s sugar
  • 1 raw egg yolk, very fresh
  • 1/3 cup crushed ice
  • pinch of cinnamon
Preparation
  1. In the blender, mix the port, cognac, crème de cacao, confectioner’s sugar, and egg yolk with the ice until foamy. Pour into the flute or mini cocktail glasses and garnish with a pinch of cinnamon.
More Information
Equipment

blender
flute or mini cocktail glasses

 

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[An original post from Andrea Meyers: making life delicious. All images and text copyrighted, All Rights Reserved.]

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Comments

  1. juan aceituno says

    Andrea, question: Can I use substitute eggs for cocktails, (Pisco Sour, Vainas, etc.), instead of raw eggs?, thanks

  2. says

    Hi Juan. The egg yolks must be raw, uncooked to mix in the cocktail. Cooked egg yolks will not mix in properly. Of course, choose the freshest eggs and make sure they have been stored properly for safety.

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