Chilean Pajarete, also known as “wine of the sun” or “sunny wine” is originally a sweet wine with a designation of origin that can only be produced in the regions of Atacama and Coquimbo, for which only three grape varieties can be used: Moscatel de Austria, Moscatel de Alejandría, and Pais grape.
Contents
How to make a Pajarete Cocktail?
This Pajarete recipe is a cocktail that seeks to recreate its naturally sweet flavor with moderate alcoholic intensity, slightly viscous texture, its intensity of aromas, and its pale cinnamon color based on white and red wine, brown sugar, and grape brandy.
Nutritional Information
Category: Beverages
Cuisine: Chilean
Calories: 300
Preparation: 10 minutes
Cooking: 10 minutes
Servings: 4 people
Chilean Pajarete recipe
Ingredients
- 250 ml of Chilean red wine
- 250 ml of Chilean white wine
- 100 ml of Chilean Pisco
- 100 g of brown sugar
Preparation
- In a medium saucepan, combine the Chilean wines and add the brown sugar, heat over medium heat and stir until dissolved, bring to a boil, and turn off the heat. Cool to room temperature.
- Once the wine and brown sugar mixture is cool, add the grape brandy and stir with a spoon until homogeneous.
- Serve the Chilean Pajarete immediately, in small glasses, alone or accompanied, for example, with some green olives, brown sugar alfajores, or fried beef empanadas.
Pajarete History
Pajarete is a wine that originally came with the Jesuits, who introduced it to the country in the 17th century and managed to develop it in the northern zone thanks to the climate conditions and fertility of the lands.
Did you know?
Chile ranks fourth in wine exports worldwide, standing out as one of the main producers and exporters of this beverage.
