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Terremoto
White wine poured over pineapple ice cream and drizzled with grenadine, sweet as dessert.
Classic collection version
For one serving
Ingredients
- Ice cream
Pineapple is best; the original calls for 2 to 3 scoops
2 scoops - White Wine
Originally a rustic Chilean white (pipeño); chardonnay works
200 ml / 6.76 US fl oz - Grenadine60 ml / 2.03 US fl oz
- Fernet-Brancaoptional
Optional
40 ml / 1.35 US fl oz
US fl oz amounts are rounded; use ml for exact measures.
Make it
- Put the ice cream in a large glass.
- Pour in the white wine.
- Drizzle in the grenadine, and add the fernet if you like.
Behind the drink
A staple of Chile's Fiestas Patrias. The name is Spanish for “earthquake,” and every bar and family makes it a little differently.
Recipe reference
From the Hotel Magnolia (Santiago) recipe published by PUNCH; the fernet is optional.
punchdrink.com ↗