The global novel coronavirus pandemic may have grounded us, but we can still enjoy happy hour. This daily series will provide delicious drink recipes for you to try at home. So call your friends for a virtual sip session and traverse the globe, even if it's only in your mind. 

A pair of drinks topped with ice cream sit on a wooden table
The Terremoto is a classic Chilean drink © FCG / Shutterstock

Today's cocktail hails from Chile – Terremoto. 

What is it?

The aptly named terremoto (earthquake) is a sweetly potent cocktail made with white wine, a dash of liquor, and – wait for it – pineapple ice cream, served in a large glass. 


Legend holds that the Chilean cocktail was invented shortly after the earthquake that rocked Valparaiso in 1985. It’s said that the drink was first made on the request of a German journalist on a particularly hot summer day. After quickly drinking the concoction, he tried to stand up. He felt dizzy – and compared the effect to experiencing an earthquake. 

You’ll need (serves 1)

3–5 tablespoons pineapple ice cream 
8oz (240ml) white wine, to taste 
Fernet or grenadine, to taste 


Step 1: In a large glass, add a scoop of pineapple ice cream. 
Step 2: Add the wine. 
Step 3: Top up the glass with the Fernet or grenadine. Add a straw and serve immediately. 

Tasting notes

Though the terremoto is considered a traditional Chilean cocktail, it’s not something you’ll regularly find on a menu. It’s a specialty to seek out at a classic Santiago bar like La Piojera – one of the bars that claims to have invented it – where the waiters carry large trays laden with glasses and the wooden tabletops quickly get sticky with splashes of the creamy concoction. Typically, the terremoto is served with a straw.

On the first sip, it’s like drinking a fruity milkshake – then you taste the acidity of the pipeño, a sweet white wine, and the bitterness of the liquor. The first one goes down easy. Finish a second one and the ground might start to feel unsteady. The preparation of the terremoto varies slightly, depending on where it’s served: at La Piojera, the barmen use Fernet, while at El Hoyo, grenadine is the norm. Other traditional bars use rum or cognac. 

Other recipes: 


Get more travel inspiration, tips and exclusive offers sent straight to your inbox with our weekly newsletter. Make sure you're ready for anything with travel insurance from our trusted partners.

Explore related stories