A chichaito is one of Puerto Rico’s most recognizable traditional shots. Made with white rum and anise liqueur, it’s known for its smooth licorice flavor and small but powerful kick. You’ll find chichaitos served in bars across the island, especially at local spots where they may cost as little as a dollar or even be offered free during happy hour promotions.

The chichaito has a distinctive licorice flavor that softens the taste of the rum. That flavor comes from anise liqueur, whose characteristic taste is created by a naturally occurring compound called anethole, also found in star anise and fennel. The result is a shot that’s slightly sweet, mildly bitter, and surprisingly smooth despite its strength.

How Do You Make a Chichaito?

Ingredients

1 part white rum (Palo Viejo or Don Q are traditional choices)
1 part anise liqueur

Instructions

Fill a cocktail shaker with ice.
Add equal parts white rum and anise liqueur.
Shake well until chilled.
Strain into a shot glass and serve immediately.

Your traditional Puerto Rican chichaito is ready to enjoy. Chichaitos have long been part of Puerto Rico’s bar culture and are especially common in local cantinas and neighborhood bars. While recipes may vary slightly from one place to another, the classic combination of white rum and anise liqueur remains the island favorite.

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This article was written by Captain Tim and the Crew of Caribbean Trading Company.

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