Amer A. Vargas Mixology Newsletter

The Modern Butlers’ Journal, July 2020, Let’s Talk about Mixology

Amer A. VargasLet’s Talk about Mixology, Part 57

by Amer A. Vargas

Frozen Blue Chi Chi

Chi Chi recreation by Thomas Hawk

While the sun heats up most of the corners of the northern hemisphere, this might be a great time to have fun creating a cocktail that’s not only fresh and tasty, as always, but also allows for slightly different variations by playing with the ingredients.

On this occasion, we draw on a concoction suggested by cocktail lovers from, a publication we introduced in March last year when I wrote about the Red Carpet cocktail, honoring the Oscar Awards with a brew mixing vodka, Campari, pomegranate schnapps and juice. If you want to revisit that article, be sure to click here.

So let’s see about the Frozen Blue Chi Chi. This cocktail is an adaptation of an adaptation: the Frozen Blue Chi Chi, as you are about to discover, comes from the Chi Chi cocktail, which itself can be traced back to the world famous Piña Colada. However, where the original Piña Colada is based on rum, the Chi Chi uses vodka, and where the Chi Chi uses just vodka, the Frozen Blue Chi Chi uses both vodka and Blue Curaçao.

One of the things that makes this cocktail extra special is that we go one step beyond the ordinary by adding a scoop of vanilla ice cream to make this drink a bit more “by the poolside” enjoyable.

These are the ingredients you will need for one serving:

  • Ice cubes
  • 2 oz/ 6 cl Vodka
  • 5 oz/ 1.5 cl Blue Curaçao
  • 5 oz/ 1.5 cl Cream of coconut
  • 4 oz/ 12 cl Pineapple juice (or a cup of fresh pineapple)
  • A scoop of vanilla cream
  • Pineapple wedge or slice and/or a colorful edible flower

To prepare it you will need a blender. Put all the ingredients, including 3-4 ice cubes and mix until smooth. Serve in a margarita or hurricane glass and garnish with pineapple and/or edible flower.

Summer vacations are in the air. So let’s warm up by freshening up with a yummy Frozen Blue Chi Chi. Cheers!

Mr. Vargas is the Institute’s President—feel free to contact him via email, AmerVargas @

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