What Is Chinola? And Why It’s Everywhere All of a Sudden.

Nestled in the agricultural heart of Majagual, Dominican Republic, Chinola is a vibrant passion fruit liqueur born from a collaboration between entrepreneurs Michael Krychowecky, Andrew Merinoff, and Robert Pallone, alongside Bar Lab, the innovative hospitality consultancy behind the celebrated Broken Shaker bar locations in Chicago, Los Angeles, Miami, and New York City. Encased in a tall, eye-catching bottle adorned with tropical illustrations, Chinola boasts a bright orange hue and a shelf-stable formula, free from additives and preservatives—an uncommon feat in the world of fruit liqueurs, which often rely on high-fructose corn syrup and excessive sweetness.

The passion fruit used in Chinola is a specially modified large green-skinned variety, designed specifically to enhance tartness over sweetness. Merinoff, the managing director of the brand and a business development consultant for Proximo Spirits, emphasizes the importance of using the most citrus-forward fruit available. The process is grounded in sustainability, as Chinola not only grows its fruit but also produces the liqueur on-site. This holistic approach aims to elevate passion fruit to the same esteemed status that St-Germain has achieved for elderflower liqueur.

Chile’s production process is remarkable. The vines are cultivated using biodynamic and organic methods, ensuring a quality product that respects the environment. After the fruit is harvested, the seeds are meticulously removed, and the pulp is transported to the distillery. Here, it’s blended with high-proof cane spirit, which neutralizes the flavors without introducing heat or chemicals. A naturally occurring enzyme is then employed to break down the pulp before blending with rum, resulting in a smooth, purely fruity flavor.

The distillery operates within a closed system, engaging local farmers and their families in the production process during peak times of the year. Merinoff notes that they plan to cultivate several hundred thousand passion fruits each month, with aspirations to exceed a million soon. This commitment to local agriculture not only supports the community but also ensures a fresh, high-quality product.

Chinola is celebrated for its versatility. Bar Lab co-founder Gabriel Orta reveals that passion fruit has long been a favorite ingredient at Broken Shaker, albeit often prohibitively expensive. But when the team learned about Chinola, they were enthralled with its capacity to improve cocktails without going over budget.

With an alcohol by volume (ABV) of 21 percent, Chinola maintains a dangerously smooth quality, allowing the fruit flavor to shine while complementing base spirits. “We use it in a cocktail called Liquid Swords,” Orta explains, which combines lemongrass gin, Chinola, citrus, and grapefruit beer, all garnished with a spicy rim. For a simple yet delicious option, mixing Chinola with your favorite mezcal in equal parts creates a perfect balance of tart, floral, and smoky flavors.

This summer, Chinola has expanded its reach beyond the iconic rooftops of Broken Shaker, making its way into cocktails across Montauk and New York City. However, it remains most accessible in Miami or through online retailers. In Austin, where Chinola is not yet available, bars like Academia have begun experimenting with alternative passion fruit flavorings, showcasing the ingredient's popularity and versatility.

Whether you’re sipping a cocktail at a beach bar or enjoying a drink at home, Chinola brings a taste of the tropics to your glass. Its unique production, commitment to sustainability, and vibrant flavor profile make it a standout choice for cocktail enthusiasts. Don’t miss the opportunity to experience this delightful liqueur, which captures the essence of fresh passion fruit juice—perfect for any occasion, long after summer fades away.