Classic cocktail · Guided recipe
Chi Chi
Start makingA Piña Colada made with vodka instead of rum — coconut and pineapple, creamy and cool.
In the glassVodka · Coconut cream · Pineapple juice
See exact amounts
What goes in
Ingredients
Set up before you pour
Use a hurricane glass.
The tall curved bowl holds crushed ice and a generous tropical serve while leaving room for garnish.
- Standard size
- 440 ml15 oz
- Ice & serve
- Pack it generously with crushed ice.
- If you don’t own one
- Use a highball or any tall glass with enough capacity.
- cocktail shaker
- strainer (or a small sieve)
- jigger or measuring spoon
- Vodka45 ml
- Coconut cream30 ml
- Pineapple juice90 ml
From bottle to glass
Method
- 01
Measure into the shaker Pour 45 ml vodka into your shaker
Vodka
- 02
Measure into the shaker Add 30 ml coconut cream
Coconut cream
- 03
Measure into the shaker Add 90 ml pineapple juice
Pineapple juice
- 04
Ice the shaker Fill the shaker with ice
- 05
Seal and shake Seal and shake hard
- 06
Ice the glass Fill your glass with fresh crushed ice
- 07
Strain cleanly Strain into your glass
- 08
Finish the drink Finish it — add a pineapple wedge and a cocktail cherry
Know your drink
About the Chi Chi
Losing the funk
Everything a Piña Colada gets from rum, this drink gives up on purpose. No molasses, no vanilla, no faint funk under the fruit. What is left is coconut and pineapple with nothing arguing with them, plus 45 ml of alcohol that announces itself only later. That is either the appeal or the problem, depending on who is drinking.
Because vodka contributes no flavor of its own, the pineapple juice becomes the most important thing in the glass. A cheap sweetened juice will make the whole drink taste like a school lunch. Look for juice with nothing added, and taste the cream of coconut off a spoon before you use it. Brands vary enormously in how sweet they are.
Common questions
Chi Chi FAQ
Cream of coconut or coconut milk?
Cream of coconut, the thick sweetened kind sold for cocktails. Coconut milk is unsweetened and thin, and using it gives you a watery drink that needs 15 ml of syrup to rescue. Stir the tin before measuring, because it separates on the shelf and the fat sits on top.
Why did mine separate in the glass?
Coconut fat and pineapple acid do not stay friendly for long. Shake harder and colder than feels necessary, which emulsifies the fat, and serve it straight away. Left standing for ten minutes it will always split. A quick stir with the straw puts it back together.
Will this work in a blender?
It will, and plenty of bars make it that way. Use about a cup of ice per drink and blend until there are no shards left. Frozen tastes sweeter because cold blunts your palate, so add 10 ml of lime if you go that route. Serve immediately or it weeps.
Does the pineapple juice need to be unsweetened?
It does, because 30 ml of cream of coconut is already carrying the sugar. Sweetened juice stacks on top of that and the drink stops tasting of fruit. Check the carton for added sugar, and if sweetened is all you can find, drop the cream of coconut to 22 ml.
What ingredients are in a Chi Chi?
A classic Chi Chi calls for 45 ml (1.5 oz) Vodka, 30 ml (1 oz) Coconut cream, 90 ml (3 oz) Pineapple juice. That single-serve spec scales cleanly — the recipe above converts it to oz and multiplies it for 2–4 drinks.
How strong is a Chi Chi?
A standard Chi Chi is roughly 11% ABV once mixed (before ice melt softens it further). That makes it a relatively light, sessionable drink — similar in strength to a beer.
Is a Chi Chi shaken or stirred?
A Chi Chi is shaken. About 13 seconds with plenty of ice chills and dilutes it correctly.
Sharpen the technique
Skills used in this recipe
Where to go next
If you like the Chi Chi, try these.
French Martini
Vodka, raspberry liqueur and pineapple juice, shaken to a silky foam. Fruity, elegant and very easy to like.
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Flirtini
A turn-of-the-millennium party favourite: vodka and pineapple with a splash of orange liqueur, topped with champagne. Fizzy and fun.
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Cosmopolitan
Citrus vodka, triple sec, lime and a splash of cranberry, shaken hard and served up. Tart, pink and unapologetically fun.
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