Chi Chi Recipe

Chill glass (optional)

Place a highball or hurricane glass in the freezer for 5–10 minutes or fill with ice water while you prepare the cocktail to ensure the finished drink stays cold longer.

Add ice to a cocktail shaker until it's roughly half full (about 1 cup of ice). This chills and dilutes the drink to the proper strength.

Pour 2 oz vodka into the shaker over the ice.

Add 3 oz pineapple juice to the shaker.

Measure and add 1 oz coconut cream (use a measured spoon or jigger; shake coconut cream briefly in its container if it's separated).

Add 0.5 oz heavy cream to the shaker. This adds richness and a silky mouthfeel; do not substitute with milk if you want the intended texture.

Secure the shaker lid and shake vigorously for 10–15 seconds until the outside of the shaker feels cold and the coconut cream is fully emulsified with the other ingredients.

If you chilled the serving glass in the freezer, dump the ice water or remove the glass from the freezer. Fill the glass with fresh ice if you prefer an on-the-rocks presentation; alternatively, strain over fresh ice for a slightly smoother texture.

Strain the mixed cocktail into the prepared glass (over fresh ice if desired) using a Hawthorne strainer or the shaker top.

Garnish with a pineapple wedge and a maraschino cherry on a pick. Optionally express a pineapple peel over the drink to add aroma.

Serve immediately with a straw or stirrer.