Drinking Traditions of Santiago: 7 Beverages Locals Love

Santiago drinks with the calendar. A Mediterranean climate and proximity to the Andes shape what locals pour: refreshing, low-tannin wines and ice-cold cocktails in summer; spiced, warming cups in winter; and storied festive drinks in September and December.

You’ll encounter regional traditions adapted to the capital—rustic wines from the Central Valley, pisco from the north, and seasonal specialties poured at neighborhood picadas, downtown cantinas, and open-air fondas during national holidays.

If one drink screams Santiago, it’s the terremoto. Built in a large glass with chilled pipeño (a young, slightly sweet white wine) or other young white wine, it’s crowned with a scoop of helado de piña (pineapple ice cream) and often blushed with a dash of grenadine or a splash of Fernet. The result is creamy, fizzy-sweet, and deceptively easy to drink, with an alcohol strength that typically lands around 6–11% ABV depending on the wine and pour.

The terremoto’s modern fame was cemented in downtown bars after the 1985 earthquake, its name nodding to the city’s seismic reality. Today you’ll find it in classic cantinas and picadas, where patrons often follow the first large glass with a smaller “réplica.” Expect a playful, convivial scene—this is a social drink ordered in rounds, especially popular during after-work gatherings and on weekends in the historic center.

Chile’s pisco is a grape brandy distilled primarily from Muscat family varieties grown in the northern DOs of Coquimbo and Atacama. Bottled legally between 30% and 43% ABV (with categories like Especial, Reserva, and Gran Pisco), it ranges from floral and grapey to lightly oaked, depending on production and aging choices. In Santiago, the most common serve is the piscola: pisco mixed with cola or ginger ale, often at 1:1 or 1:2 ratios over ice, delivering an approachable 8–12% ABV in the glass.

Piscola is the city’s night-out default—ubiquitous at house parties, asados, and bars from Bellavista to Ñuñoa. It’s crisp, aromatic, and clean, with Muscat notes surviving the mixer. Look for straight pisco tastings at specialized bars to compare regional styles and proof levels, or sip it long with lemon peel for lift. While pisco is produced far north of the capital, its everyday cultural life is decidedly santiaguino.

Chicha is a lightly fermented, sweet-tart drink made from grape must (chicha de uva) or, in southern traditions, from apples (chicha de manzana). Typically unfiltered and gently effervescent, it carries orchard aromas, soft acidity, and a rustic sweetness. Alcohol levels vary widely—usually 3–10% ABV—because fermentation is intentionally curtailed.

In Santiago, chicha is most visible during Fiestas Patrias (September 18–19), when fondas and ramadas spring up citywide—especially in Parque O’Higgins—and vendors pour it alongside empanadas and anticuchos. Though production often begins near the harvest months, the city’s prime chicha season is September, when families buy it by the jug. Expect a cloudy pour, a refreshing spritz, and a taste that bridges cider and young wine—perfect for long afternoons of cueca dancing and patriotic celebration.

Pipeño is a traditional, young table wine—historically made from the País grape (also known as Mission) and sometimes Muscat varieties—pressed and fermented with minimal intervention, then served soon after fermentation. Typically clocking 11–13% ABV, it’s light-bodied, often off-dry, and may show a faint spritz, with red-fruited or citrusy notes depending on the grape and region.

While it originates in the smallholder vineyards of the Itata and Maule valleys, pipeño thrives in Santiago’s popular eateries and neighborhood picadas, where it’s poured by the jarra (pitcher) to accompany cazuelas, chacarero sandwiches, and grilled meats. Its appeal is straightforward: affordable, convivial, and built for food. The revival of heritage País and interest in low-intervention winemaking have boosted pipeño’s profile, and you’ll increasingly find labeled versions from old vines—rural tradition adapted for urban tables.

Navegado is Chile’s cold-weather answer to mulled wine. Dry red wine is gently heated with orange peel or slices, cinnamon sticks, cloves, and sugar—enough to perfume and sweeten without boiling off all the alcohol. Served steaming in mugs at roughly 9–12% ABV, it’s aromatic with citrus oil, baking spices, and berry fruit, finishing warm and slightly sweet.

In Santiago, navegado appears from late autumn through winter (May to August), aligning with the city’s cool nights and snow in the nearby Andes. It’s a staple at winter fairs, peñas, and casual restaurants, especially after rainy days when sopaipillas pasadas also hit the table. Order it at neighborhood spots across the city, and expect a house-specific recipe—some lean brighter on orange and clove, others richer with extra sugar or a splash of brandy.

Cola de mono is the Chilean holiday classic: a chilled, creamy cocktail blending milk, coffee, sugar, cinnamon, clove, and vanilla with aguardiente or pisco. Texture is key—silky but light, with espresso-like aromatics and spice. Depending on the spirit-to-milk ratio, it usually sits around 8–14% ABV, served from bottles straight out of the fridge.

Santiaguinos drink it throughout December and into New Year’s, typically alongside pan de pascua (spiced fruitcake). You’ll find commercial versions in supermarkets, but many families prize their own recipes—some denser and dessert-like, others dryer and spirit-forward. Popular lore links the name to early 20th-century political circles, yet regardless of origin, the ritual is consistent: pour small glasses for guests, keep them cold, and toast the season late into the warm summer night.

The vaina is an old-school cocktail beloved in Santiago’s traditional restaurants. It combines port (oporto), a brown crème de cacao, and a measure of brandy or pisco, shaken hard with ice and egg white, then strained and dusted with ground cinnamon. Expect a satin texture, cocoa and nut aromas, and a fortified-wine backbone, typically delivering 15–20% ABV in the glass.

Originally popularized in early 20th-century cafés, the vaina remains a pre-meal ritual, especially on Sundays and family gatherings. Order it at classic institutions such as Confitería Torres and other heritage dining rooms, where it arrives in a small coupe with a fine cinnamon cap. It’s sweet but balanced, designed to open the appetite without overwhelming—an echo of Santiago’s European-influenced bar culture that still feels very much at home in the capital.