Condensed milk has been commercialized in Chile since the 19th century, and wine has been a part of the country’s heritage since its inception. Therefore, the Pink Panther, a delicious, simple, and economical Chilean cocktail, almost forgotten today, is part of a culinary culture worth remembering.
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How to make Pink Panther?
The traditional version of the Pink Panther is hand-whipped in the same glass in which it is served and was known as the “Ferroviario” in the 1950s in southern Chile.
Nutritional Information
Category: Cocktails
Cuisine: Chilean
Calories: 450
Preparation: 5 minutes
Servings: 4 people
Chilean Pink Panther Recipe
Ingredients
- 1 can of condensed milk
- 1 liter of Chilean red wine
- Ice
Preparation
- In a blender, add the condensed milk, 500 ml of red wine, and ice to taste.
- Activate the blender at medium speed for about 10 to 15 seconds until the mixture takes on a uniform violet/pink color.
- If a blender is not available, in a large glass, add the wine, and gradually pour in the condensed milk while stirring with a spoon. Taste and optionally add more wine to your liking.
- Serve the Pink Panther immediately or refrigerate until consumption.
Origin of the Pink Panther Cocktail
The “Pantera Rosa” was a very popular cocktail in the 1980s and part of the 1990s in bars and eateries in Mapocho, Independencia, Recoleta, and Vivaceta, where it was also known as “chupilca de leche” or “juanito rosado.”
Did you know?
There is no clarity about its origins, but in Spain, there is a similar version known as “ponche de leche condensada,” which includes cinnamon powder and vanilla essence. In Argentina, there is a blended version with strawberries known as “batido de vino y leche condensada.”
