{"id":49518,"date":"2023-08-31T15:03:31","date_gmt":"2023-08-31T19:03:31","guid":{"rendered":"https:\/\/www.thebeertimes.com\/?p=49518"},"modified":"2026-10-19T19:07:15","modified_gmt":"2026-10-19T23:07:15","slug":"chilean-terremoto-cocktail-recipe-history-ingredients-and-step-by-step-preparation","status":"publish","type":"post","link":"https:\/\/www.thebeertimes.com\/en\/chilean-terremoto-cocktail-recipe-history-ingredients-and-step-by-step-preparation\/","title":{"rendered":"Chilean Terremoto Cocktail Recipe: History, Ingredients, and Step-by-Step Preparation"},"content":{"rendered":"<div id=\"thebe-986552240\" class=\"thebe-fuente-preferida-2 thebe-entity-placement\" style=\"margin-bottom: 30px;margin-left: auto;margin-right: auto;text-align: center;\" role=\"region\" aria-label=\"Advertisements\"><a href=\"https:\/\/www.google.com\/preferences\/source?q=thebeertimes.com\" target=\"_blank\" aria-label=\"A\u00f1adir como fuente preferida en google\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2026\/07\/Anadir-como-fuente-preferida-en-google-1.jpg\" alt=\"\"  srcset=\"https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2026\/07\/Anadir-como-fuente-preferida-en-google-1.jpg 638w, https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2026\/07\/Anadir-como-fuente-preferida-en-google-1-300x60.jpg 300w\" sizes=\"(max-width: 638px) 100vw, 638px\" width=\"175\" height=\"127\"  style=\"display: inline-block;\" \/><\/a><\/div><p>The Chilean cocktail known as &#8220;terremoto&#8221; is a classic drink from the central part of the country, especially popular during the Fiestas Patrias celebrations in September.<\/p>\n<figure id=\"attachment_26034\" aria-describedby=\"caption-attachment-26034\" style=\"width: 600px\" class=\"wp-caption aligncenter\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-26034\" src=\"https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2023\/08\/Receta-de-coctel-terremoto.jpg\" alt=\"Terremoto cocktail recipe\" width=\"600\" height=\"315\" srcset=\"https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2023\/08\/Receta-de-coctel-terremoto.jpg 600w, https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2023\/08\/Receta-de-coctel-terremoto-300x158.jpg 300w, https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2023\/08\/Receta-de-coctel-terremoto-114x60.jpg 114w\" sizes=\"auto, (max-width: 600px) 100vw, 600px\" \/><figcaption id=\"caption-attachment-26034\" class=\"wp-caption-text\">Terremoto cocktail<\/figcaption><\/figure>\n<p>That said, the terremoto is a cocktail you can enjoy all year round, in both alcoholic and non-alcoholic versions.<\/p><div id=\"thebe-3538853364\" class=\"thebe-maridaje-sin-rodes thebe-entity-placement\" style=\"margin-bottom: 40px;margin-left: auto;margin-right: auto;text-align: center;\" role=\"region\" aria-label=\"Advertisements\"><div style=\"background-color: #ffffff; border: 1px solid #ccc; border-radius: 12px; padding: 16px; max-width: 320px; margin: 20px auto; text-align: center; font-family: helvetica, arial, sans-serif;\">\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-45353\" src=\"https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2026\/01\/71vKJFxJDRL._SL1500_-187x300.jpg\" alt=\"\" width=\"125\" height=\"200\" srcset=\"https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2026\/01\/71vKJFxJDRL._SL1500_-187x300.jpg 187w, https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2026\/01\/71vKJFxJDRL._SL1500_.jpg 312w\" sizes=\"auto, (max-width: 125px) 100vw, 125px\" \/><\/p>\n<p style=\"color: #0000ff; font-weight: bold; margin: 8px 0; line-height: 1.2;\"><a href=\"https:\/\/www.amazon.com\/dp\/B0GF4CFJBL\" target=\"_blank\" rel=\"nofollow\"><span style=\"font-size: 11pt;\">Maridaje de cerveza y marihuana. La ciencia sensorial para el sommelier moderno<\/span><\/a><\/p>\n<p><a class=\"fasc-button fasc-size-medium fasc-type-flat fasc-rounded-medium fasc-ico-before dashicons-cart\" style=\"background-color: #ffd100; color: #000000;\" target=\"_blank\" rel=\"nofollow\" href=\"https:\/\/www.amazon.com\/dp\/B0GF4CFJBL\">Comprar en Amazon<\/a><\/p>\n<\/div>\n<\/div>\n<div id=\"thebe-2745721521\" style=\"margin-bottom: 30px;\" role=\"region\" aria-label=\"Advertisements\"><script async src=\"\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js?client=ca-pub-9395258998211551\" crossorigin=\"anonymous\"><\/script><insclass=\"adsbygoogle\" style=\"display:block;\" data-ad-client=\"ca-pub-9395258998211551\" data-ad-slot=\"8775458773\" data-ad-format=\"auto\"><\/ins>\n<script> \n(adsbygoogle = window.adsbygoogle || []).push({}); \n<\/script>\n<\/div>\n\n<h2>History and Origin of the Terremoto<\/h2>\n<p>The story goes that the drink got its name at the El Hoyo bar in Estaci\u00f3n Central after the 1985 earthquake, when German journalists were served this unusual punch and named it after the event they were covering.<\/p>\n<p>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.<\/p>\n<h2>What Is Pipe\u00f1o Wine?<\/h2>\n<p>Pipe\u00f1o is a Chilean alcoholic beverage made by partially fermenting the must of fresh wine grapes, mainly Pa\u00eds and Moscatel de Alejandr\u00eda. It does not have a designation of origin.<\/p>\n<p>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, \u00d1uble and Biob\u00edo. In 2024 the agency clarified that this category coexists with pipe\u00f1o wine, which remains subject to wine regulations.<\/p>\n<h2>How to Prepare a Terremoto Cocktail?<\/h2>\n<p>Whatever version of the terremoto you make, the base is a mix of <a href=\"https:\/\/www.thebeertimes.com\/en\/chilean-pipeno-recognized-unique-characteristics-denomination-of-origin\/\">pipe\u00f1o wine<\/a> with pineapple ice cream as the star, so it is best enjoyed in moderation because the sweetness masks the alcohol.<\/p>\n<h2>Nutritional Information<\/h2>\n<p>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.<\/p><div id=\"thebe-1469071173\" class=\"thebe-libros-amazon thebe-entity-placement\" style=\"margin-left: auto;margin-right: auto;text-align: center;\" role=\"region\" aria-label=\"Advertisements\"><div style=\"background-color: #ffffff; border: 1px solid #ccc; border-radius: 12px; padding: 16px; max-width: 320px; margin: 20px auto; text-align: center; font-family: helvetica, arial, sans-serif;\">\n<p><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-43340 aligncenter\" src=\"https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2025\/05\/Catar-cerveza-300x300.jpg\" alt=\"Gu\u00eda Pr\u00e1ctica Catar Cerveza Amazon\" width=\"200\" height=\"199\" srcset=\"https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2025\/05\/Catar-cerveza-300x300.jpg 300w, https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2025\/05\/Catar-cerveza-150x150.jpg 150w, https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2025\/05\/Catar-cerveza-370x370.jpg 370w, https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2025\/05\/Catar-cerveza.jpg 500w\" sizes=\"auto, (max-width: 200px) 100vw, 200px\" \/><\/p>\n<p style=\"color: #0000ff; font-weight: bold; margin: 8px 0; line-height: 1.2;\"><a href=\"https:\/\/amzn.to\/3LddZmQ\" target=\"_blank\" rel=\"nofollow\"><span style=\"font-size: 11pt;\">Gu\u00eda pr\u00e1ctica para catar cerveza: C\u00f3mo apreciar correctamente todas las cervezas del mundo<\/span><\/a><\/p>\n<p><a class=\"fasc-button fasc-size-medium fasc-type-flat fasc-rounded-medium fasc-ico-before dashicons-cart\" style=\"background-color: #ffd100; color: #000000;\" target=\"_blank\" rel=\"nofollow\" href=\"https:\/\/amzn.to\/3LddZmQ\">Comprar en Amazon<\/a><\/p>\n<\/div>\n<\/div>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-28600 aligncenter\" src=\"https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2024\/10\/Alto-en-azucares-y-calorias.jpg\" alt=\"High in sugars and calories\" width=\"300\" height=\"139\" \/><\/p>\n<h2>Chilean Terremoto Recipe<\/h2>\n<h3>Ingredients<\/h3>\n<ul>\n<li>350 ml of pipe\u00f1o wine<\/li>\n<li>2 tablespoons of pineapple ice cream<\/li>\n<li>Fernet (Bar La Piojera)<\/li>\n<li>Grenadine (Bar El Hoyo)<\/li>\n<li>Rum (Bar Las Tejas)<\/li>\n<li>Cognac (Bar Las Puntas)<\/li>\n<li>Araucano liqueur<\/li>\n<\/ul>\n<figure class=\"wp-block-table\">\n<table>\n<thead>\n<tr>\n<th><span style=\"font-size: 12pt;\">Ingredient<\/span><\/th>\n<th><span style=\"font-size: 12pt;\">Amount<\/span><\/th>\n<th><span style=\"font-size: 12pt;\">Variant<\/span><\/th>\n<\/tr>\n<\/thead>\n<tbody>\n<tr>\n<td style=\"text-align: center;\"><span style=\"font-size: 12pt;\">Pipe\u00f1o wine (Moscatel or Torontel)<\/span><\/td>\n<td style=\"text-align: center;\"><span style=\"font-size: 12pt;\">350 ml<\/span><\/td>\n<td style=\"text-align: center;\"><span style=\"font-size: 12pt;\">Base<\/span><\/td>\n<\/tr>\n<tr>\n<td style=\"text-align: center;\"><span style=\"font-size: 12pt;\">Pineapple ice cream<\/span><\/td>\n<td style=\"text-align: center;\"><span style=\"font-size: 12pt;\">2 heaping tablespoons<\/span><\/td>\n<td style=\"text-align: center;\"><span style=\"font-size: 12pt;\">Base<\/span><\/td>\n<\/tr>\n<tr>\n<td style=\"text-align: center;\"><span style=\"font-size: 12pt;\">Fernet<\/span><\/td>\n<td style=\"text-align: center;\"><span style=\"font-size: 12pt;\">30 ml<\/span><\/td>\n<td style=\"text-align: center;\"><span style=\"font-size: 12pt;\">Bar La Piojera<\/span><\/td>\n<\/tr>\n<tr>\n<td style=\"text-align: center;\"><span style=\"font-size: 12pt;\">Grenadine<\/span><\/td>\n<td style=\"text-align: center;\"><span style=\"font-size: 12pt;\">20 ml<\/span><\/td>\n<td style=\"text-align: center;\"><span style=\"font-size: 12pt;\">Bar El Hoyo<\/span><\/td>\n<\/tr>\n<tr>\n<td style=\"text-align: center;\"><span style=\"font-size: 12pt;\">Rum<\/span><\/td>\n<td style=\"text-align: center;\"><span style=\"font-size: 12pt;\">30 ml<\/span><\/td>\n<td style=\"text-align: center;\"><span style=\"font-size: 12pt;\">Bar Las Tejas<\/span><\/td>\n<\/tr>\n<tr>\n<td style=\"text-align: center;\"><span style=\"font-size: 12pt;\">Cognac<\/span><\/td>\n<td style=\"text-align: center;\"><span style=\"font-size: 12pt;\">30 ml<\/span><\/td>\n<td style=\"text-align: center;\"><span style=\"font-size: 12pt;\">Bar Las Puntas<\/span><\/td>\n<\/tr>\n<tr>\n<td style=\"text-align: center;\"><span style=\"font-size: 12pt;\">Araucano<\/span><\/td>\n<td style=\"text-align: center;\"><span style=\"font-size: 12pt;\">30 ml<\/span><\/td>\n<td style=\"text-align: center;\"><span style=\"font-size: 12pt;\">Alternative version<\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/figure>\n<h3>Preparation<\/h3>\n<ol>\n<li>Take the pineapple ice cream out of the freezer right before making the cocktail so it stays firm and does not melt too fast.<\/li>\n<li>In a tall glass or large mug, add 2 to 3 generous tablespoons of pineapple ice cream.<\/li>\n<li>Slowly pour the pipe\u00f1o 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.<\/li>\n<li>Add the liquor of your choice to taste (Fernet, grenadine, rum, cognac or <a href=\"https:\/\/comidaschilenas.com\/como-hacer-licor-tipo-araucano-receta-inspirada-en-el-clasico-bitter-chileno\/\" target=\"_blank\" rel=\"noopener\">Araucano<\/a>) and stir gently with a long spoon.<\/li>\n<li>Serve the terremoto right away with a straw, so you can keep stirring as you drink it.<\/li>\n<\/ol>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-44136\" title=\"Pipe\u00f1o\" src=\"https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2023\/08\/Pipeno-para-terremoto-300x198.jpg\" alt=\"Pipe\u00f1o\" width=\"400\" height=\"264\" srcset=\"https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2023\/08\/Pipeno-para-terremoto-300x198.jpg 300w, https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2023\/08\/Pipeno-para-terremoto-370x245.jpg 370w, https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2023\/08\/Pipeno-para-terremoto.jpg 500w\" sizes=\"auto, (max-width: 400px) 100vw, 400px\" \/><\/p>\n<h2>What Are R\u00e9plicas?<\/h2>\n<p>In Chilean cocktail culture, r\u00e9plicas (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 pipe\u00f1o to pineapple ice cream, in a 200 to 250 ml glass instead of the standard 400 ml glass. Ordering r\u00e9plicas is part of the social ritual of this cocktail in Chilean fondas and bars throughout September.<\/p>\n<h2>Maremoto or Chilean Tsunami<\/h2>\n<p>The maremoto, or tsunami, is the most popular variation after the original terremoto. It is made with the same 350 ml of pipe\u00f1o 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.<\/p>\n<div id=\"thebe-533118169\" style=\"margin-bottom: 20px;margin-left: auto;margin-right: auto;text-align: center;\" role=\"region\" aria-label=\"Advertisements\"><script async src=\"\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js?client=ca-pub-9395258998211551\" crossorigin=\"anonymous\"><\/script><insclass=\"adsbygoogle\" style=\"display:block; text-align:center;\" data-ad-client=\"ca-pub-9395258998211551\" data-ad-slot=\"1179889612\" data-ad-layout=\"in-article\" data-ad-format=\"fluid\"><\/ins>\n<script> \n(adsbygoogle = window.adsbygoogle || []).push({}); \n<\/script>\n<\/div>\n<h2>Non-Alcoholic Terremoto<\/h2>\n<p>The non-alcoholic terremoto keeps the same pineapple ice cream base and swaps the pipe\u00f1o 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&#8217; terremoto and is a common option at fondas during the Fiestas Patrias.<\/p>\n<h2>Frequently Asked Questions (FAQ)<\/h2>\n<h3>1. How many calories are in a Chilean terremoto?<\/h3>\n<p>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 pipe\u00f1o and pineapple ice cream base is already high in sugar on its own.<\/p>\n<h3>2. What is a terremoto r\u00e9plica?<\/h3>\n<p>The r\u00e9plica 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.<\/p>\n<h3>3. How do you make a non-alcoholic terremoto?<\/h3>\n<p>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 pipe\u00f1o wine. It has no added liquor and is also called the kids&#8217; terremoto.<\/p>\n<h3>4. Why is the Chilean drink called terremoto?<\/h3>\n<p>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 Estaci\u00f3n Central and named the drink after the natural disaster they had come to report on.<\/p>\n<h3>5. What is the difference between a terremoto and a maremoto?<\/h3>\n<p>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.<\/p>\n<p><script type=\"application\/ld+json\">{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"How many calories are in a Chilean terremoto?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"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 pipe\u00f1o and pineapple ice cream base is already high in sugar on its own.\"}},{\"@type\":\"Question\",\"name\":\"What is a terremoto r\u00e9plica?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"The r\u00e9plica 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.\"}},{\"@type\":\"Question\",\"name\":\"How do you make a non-alcoholic terremoto?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"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 pipe\u00f1o wine. It has no added liquor and is also called the kids' terremoto.\"}},{\"@type\":\"Question\",\"name\":\"Why is the Chilean drink called terremoto?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"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 Estaci\u00f3n Central and named the drink after the natural disaster they had come to report on.\"}},{\"@type\":\"Question\",\"name\":\"What is the difference between a terremoto and a maremoto?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"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.\"}}]}<\/script><br \/>\n<script type=\"application\/ld+json\">{\"@context\":\"https:\/\/schema.org\",\"@type\":\"Recipe\",\"name\":\"Chilean Terremoto\",\"image\":\"https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2023\/08\/Receta-de-coctel-terremoto.jpg\",\"author\":{\"@type\":\"Organization\",\"name\":\"The Beer Times\"},\"datePublished\":\"2023-08-31\",\"dateModified\":\"2026-08-15\",\"description\":\"Recipe for the Chilean terremoto cocktail with pipe\u00f1o wine and pineapple ice cream, prepared in less than 5 minutes. Includes versions with Fernet, grenadine, rum, cognac, or Araucano and the non-alcoholic variant.\",\"recipeCategory\":\"Cocktail\",\"recipeCuisine\":\"Chilean\",\"keywords\":\"Chilean terremoto, Chilean cocktail, Chilean drink, Fiestas Patrias, pipe\u00f1o, pineapple ice cream\",\"recipeYield\":\"1 glass\",\"prepTime\":\"PT5M\",\"totalTime\":\"PT5M\",\"recipeIngredient\":[\"350 ml of pipe\u00f1o wine (Moscatel or Torontel)\",\"2 large tablespoons of pineapple ice cream\",\"30 ml of Fernet (Bar La Piojera) or grenadine, rum, cognac, or Araucano of your choice\"],\"recipeInstructions\":[{\"@type\":\"HowToStep\",\"text\":\"Take the pineapple ice cream out of the freezer just before preparing the cocktail so it is firm and does not melt too quickly.\"},{\"@type\":\"HowToStep\",\"text\":\"In a tall glass or large mug, add 2 to 3 generous tablespoons of pineapple ice cream.\"},{\"@type\":\"HowToStep\",\"text\":\"Pour the pipe\u00f1o wine slowly over the ice cream until the glass is 90% full. The ice cream will begin to float and mix with the wine naturally.\"},{\"@type\":\"HowToStep\",\"text\":\"Add the liquor of your choice to taste (Fernet, grenadine, rum, cognac, or Araucano) and stir gently with a long spoon.\"},{\"@type\":\"HowToStep\",\"text\":\"Serve the terremoto immediately, accompanied by a straw to keep mixing while enjoying it.\"}],\"nutrition\":{\"@type\":\"NutritionInformation\",\"calories\":\"400 kcal\",\"servingSize\":\"1 glass (approx. 400 ml)\",\"carbohydrateContent\":\"50 g\",\"sugarContent\":\"45 g\",\"proteinContent\":\"2 g\",\"fatContent\":\"5 g\",\"sodiumContent\":\"40 mg\"}}<\/script><\/p>\n<div id=\"thebe-3794659992\" class=\"thebe-maridaje-cerveza-marihuana thebe-entity-placement\" role=\"region\" aria-label=\"Advertisements\"><div style=\"background-color: #ffffff; border: 1px solid #ccc; border-radius: 12px; padding: 16px; max-width: 320px; margin: 20px auto; text-align: center; font-family: helvetica, arial, sans-serif;\">\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-49643\" src=\"https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2026\/09\/Maridaje-de-Cerveza-y-queso-profesional-300x300.jpg\" alt=\"\" width=\"200\" height=\"200\" srcset=\"https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2026\/09\/Maridaje-de-Cerveza-y-queso-profesional-300x300.jpg 300w, https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2026\/09\/Maridaje-de-Cerveza-y-queso-profesional-150x150.jpg 150w, https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2026\/09\/Maridaje-de-Cerveza-y-queso-profesional-370x370.jpg 370w, https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2026\/09\/Maridaje-de-Cerveza-y-queso-profesional.jpg 500w\" sizes=\"auto, (max-width: 200px) 100vw, 200px\" \/><\/p>\n<p style=\"color: #0000ff; font-weight: bold; margin: 8px 0; line-height: 1.2;\"><a href=\"https:\/\/amzn.to\/4qHemVH\" target=\"_blank\" rel=\"nofollow\"><span style=\"font-size: 11pt;\">Maridaje de cerveza y queso profesional. Ciencia, t\u00e9cnica y sinergia sensorial<\/span><\/a><\/p>\n<p><a class=\"fasc-button fasc-size-medium fasc-type-flat fasc-rounded-medium fasc-ico-before dashicons-cart\" style=\"background-color: #ffd100; color: #000000;\" target=\"_blank\" rel=\"nofollow\" href=\"\">Comprar en Amazon<\/a><\/p>\n<\/div>\n<\/div><h2>Recommended<\/h2>\n<ul>\n<li><a href=\"https:\/\/www.thebeertimes.com\/placer-o-riesgo-explorando-los-efectos-del-alcohol-en-la-intimidad\/\" target=\"_blank\" rel=\"noopener\">Exploring the Effects of Alcohol on Intimacy<\/a><\/li>\n<li><a href=\"https:\/\/www.thebeertimes.com\/la-cerveza-vaso-a-vaso-teku\/\" target=\"_blank\" rel=\"noopener\">Beer Glassware: The Teku Glass, Perfect for Tasting<\/a><\/li>\n<\/ul>\n<div id=\"thebe-1525388781\" class=\"thebe-multiplex-final thebe-entity-placement\" style=\"margin-left: auto;margin-right: auto;text-align: center;\" role=\"region\" aria-label=\"Advertisements\"><script async src=\"\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js?client=ca-pub-9395258998211551\" crossorigin=\"anonymous\"><\/script><insclass=\"adsbygoogle\" style=\"display:block;\" data-ad-client=\"ca-pub-9395258998211551\" data-ad-slot=\"2413980541\" data-ad-format=\"autorelaxed\"><\/ins>\n<script> \n(adsbygoogle = window.adsbygoogle || []).push({}); \n<\/script>\n<\/div>","protected":false},"excerpt":{"rendered":"<p>The Chilean cocktail known as &#8220;terremoto&#8221; is a classic drink from central Chile, especially popular during the Fiestas Patrias celebrations in September.<\/p>\n","protected":false},"author":1,"featured_media":41361,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wpai_generated_summary":"","footnotes":""},"categories":[21155],"tags":[21197,21319,21122,21594,21134,21180],"class_list":["post-49518","post","type-post","status-publish","format-standard","has-post-thumbnail","category-recipes","tag-chile-en","tag-cocktails","tag-culture","tag-historia","tag-history","tag-recipes"],"_links":{"self":[{"href":"https:\/\/www.thebeertimes.com\/en\/wp-json\/wp\/v2\/posts\/49518","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.thebeertimes.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.thebeertimes.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.thebeertimes.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.thebeertimes.com\/en\/wp-json\/wp\/v2\/comments?post=49518"}],"version-history":[{"count":1,"href":"https:\/\/www.thebeertimes.com\/en\/wp-json\/wp\/v2\/posts\/49518\/revisions"}],"predecessor-version":[{"id":52394,"href":"https:\/\/www.thebeertimes.com\/en\/wp-json\/wp\/v2\/posts\/49518\/revisions\/52394"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.thebeertimes.com\/en\/wp-json\/wp\/v2\/media\/41361"}],"wp:attachment":[{"href":"https:\/\/www.thebeertimes.com\/en\/wp-json\/wp\/v2\/media?parent=49518"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.thebeertimes.com\/en\/wp-json\/wp\/v2\/categories?post=49518"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.thebeertimes.com\/en\/wp-json\/wp\/v2\/tags?post=49518"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}