This is what you might call an entry-level “tiki” drink. Coconut, pineapple and booze that’s tasteless, but in the best of all possible ways. The Chi Chi, which subs vodka for the rum in a Pina Colada, has been around for a long while (the P.C. originated in Puerto Rico in the 1950’s.) The Chi Chi most likely reached its apex in popularity in the 70’s and 80’s when it was blended into slushie goodness at chain restaurants like T.G.I. Friday’s. Don’t let the suburban dining scene scare you off. This is cocktail simplicity itself. We serve ours over ice, but you can go the T.G.I.F route and pop it in a blender. Whatever you do, do make your own coconut milk syrup if you can (you really don’t want to know what additives are in that can of Coco Lopez.)
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About ljsolmonsonNumber of Entries : 19
Lesley’s book “Gin: A Global History” (Reaktion) was published in 2012, and she is currently working on “Liqueur: A Global History” (Reaktion). She is the cocktail/wine writer for the LA Weekly and writes for Chilled magazine. Lesley has written for many other publications, including Wine Enthusiast, Gourmet, and Santa Barbara, and she serves on the Advisory Board of the Museum of the American Cocktail.