Ingredients
- 1½ ozcognac
- 1 ozruby port
- ¾ ozwhite creme de cacao
- 1 wholeegg yolk
- 1 tsppowdered sugar
- 🍋Ground cinnamon dusted on top.(garnish)
🔧 Tools
Instructions
- Combine cognac, ruby port, white crème de cacao, egg yolk, and powdered sugar in a cocktail shaker.
- Add ice and shake very vigorously for 15–20 seconds until frothy and well chilled.
- Double-strain through a fine-mesh strainer into a chilled champagne flute.
- Dust the surface generously with ground cinnamon. Serve immediately while still frothy.
📜 History
The Vaina is a traditional Chilean cocktail with roots in 19th-century Santiago. It is closely associated with Confitería Torres, one of the city's oldest establishments, which traces its origins to 1879. The drink's name is linked to Venezuelan humanist and educator Andrés Bello, who spent much of his life in Chile and reportedly visited Confitería Torres so frequently that he would summon the waitstaff with the colloquial expression "vaina," a Chilean slang term meaning roughly "thing" or "stuff." Early versions of the cocktail reportedly used Chilean pisco and aged local wine; over time the recipe evolved toward the cognac and ruby port formula now considered standard. The classic Vaina combines cognac or brandy, ruby port, crème de cacao, egg yolk, and sugar, then is shaken vigorously or blended until frothy and dusted with ground cinnamon. It is traditionally served before or after lunch and dinner throughout Chile, particularly during the holiday season. Imbibe Magazine has documented the cocktail as an important example of South American cocktail heritage.