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The Chilean cocktail known as “terremoto” is a classic drink from the central part of the country, especially popular during the Fiestas Patrias celebrations in September.
That said, the terremoto is a cocktail you can enjoy all year round, in both alcoholic and non-alcoholic versions.
History and Origin of the Terremoto
The story goes that the drink got its name at the El Hoyo bar in Estación Central after the 1985 earthquake, when German journalists were served this unusual punch and named it after the event they were covering.
Other places in Santiago also claim to have invented this traditional cocktail, such as the La Piojera and Las Tejas bars, each one set apart by the type of liquor it uses.
What Is Pipeño Wine?
Pipeño is a Chilean alcoholic beverage made by partially fermenting the must of fresh wine grapes, mainly País and Moscatel de Alejandría. It does not have a designation of origin.
Since 2023 the SAG has listed it as a generic classification in its Registry of Alcoholic Beverages (Exempt Resolution 4077/2023), reserved for family farmers in Maule, Ñuble and Biobío. In 2024 the agency clarified that this category coexists with pipeño wine, which remains subject to wine regulations.
How to Prepare a Terremoto Cocktail?
Whatever version of the terremoto you make, the base is a mix of pipeño wine with pineapple ice cream as the star, so it is best enjoyed in moderation because the sweetness masks the alcohol.
Nutritional Information
Each serving of terremoto cocktail contains approximately 400 kcal, 2 g of protein, 5 g of total fat (2 g of saturated fat), 50 g of carbohydrates, 45 g of sugars, 15 g of ethyl alcohol and 40 mg of sodium.
Chilean Terremoto Recipe
Ingredients
- 350 ml of pipeño wine
- 2 tablespoons of pineapple ice cream
- Fernet (Bar La Piojera)
- Grenadine (Bar El Hoyo)
- Rum (Bar Las Tejas)
- Cognac (Bar Las Puntas)
- Araucano liqueur
| Ingredient | Amount | Variant |
|---|---|---|
| Pipeño wine (Moscatel or Torontel) | 350 ml | Base |
| Pineapple ice cream | 2 heaping tablespoons | Base |
| Fernet | 30 ml | Bar La Piojera |
| Grenadine | 20 ml | Bar El Hoyo |
| Rum | 30 ml | Bar Las Tejas |
| Cognac | 30 ml | Bar Las Puntas |
| Araucano | 30 ml | Alternative version |
Preparation
- Take the pineapple ice cream out of the freezer right before making the cocktail so it stays firm and does not melt too fast.
- In a tall glass or large mug, add 2 to 3 generous tablespoons of pineapple ice cream.
- Slowly pour the pipeño wine over the ice cream until the glass is 90% full. The ice cream will start to float and blend into the wine on its own.
- Add the liquor of your choice to taste (Fernet, grenadine, rum, cognac or Araucano) and stir gently with a long spoon.
- Serve the terremoto right away with a straw, so you can keep stirring as you drink it.
What Are Réplicas?
In Chilean cocktail culture, réplicas (aftershocks) are smaller versions of the terremoto served after the first one, in smaller glasses. They are made exactly like the original terremoto, with the same ratio of pipeño to pineapple ice cream, in a 200 to 250 ml glass instead of the standard 400 ml glass. Ordering réplicas is part of the social ritual of this cocktail in Chilean fondas and bars throughout September.
Maremoto or Chilean Tsunami
The maremoto, or tsunami, is the most popular variation after the original terremoto. It is made with the same 350 ml of pipeño and 2 tablespoons of pineapple ice cream, replacing the usual liquor with about 30 ml of mint liqueur. The result is a bright green cocktail with a fresh aroma that contrasts with the sweetness of the pineapple ice cream.
Non-Alcoholic Terremoto
The non-alcoholic terremoto keeps the same pineapple ice cream base and swaps the pipeño wine for ginger ale or Sprite. Put 2 to 3 tablespoons of pineapple ice cream in a large glass and slowly pour in 300 ml of the soda so the foam does not spill over. It is also known as the kids’ terremoto and is a common option at fondas during the Fiestas Patrias.
Frequently Asked Questions (FAQ)
1. How many calories are in a Chilean terremoto?
A Chilean terremoto provides approximately 400 kilocalories per serving, with 50 grams of carbohydrates and 45 grams of sugars. The calorie count varies with the type and amount of liquor added. The pipeño and pineapple ice cream base is already high in sugar on its own.
2. What is a terremoto réplica?
The réplica is a smaller version of the terremoto, served in a smaller glass after the first cocktail. It follows the same recipe with less of each ingredient and is part of the ritual at Chilean fondas and bars during the Fiestas Patrias.
3. How do you make a non-alcoholic terremoto?
The non-alcoholic version is made with 2 to 3 tablespoons of pineapple ice cream and 300 ml of ginger ale or Sprite instead of pipeño wine. It has no added liquor and is also called the kids’ terremoto.
4. Why is the Chilean drink called terremoto?
The name comes from the 1985 earthquake. According to the most widely told version, German journalists covering the quake tried this punch at the El Hoyo bar in Estación Central and named the drink after the natural disaster they had come to report on.
5. What is the difference between a terremoto and a maremoto?
The maremoto, or Chilean tsunami, is a variation of the terremoto made with mint liqueur instead of Fernet, grenadine, rum or cognac. Its signature green color sets it apart visually from the classic terremoto.
