The Chimayó cocktail was created by Arturo Jaramillo, owner of the Rancho de Chimayó restaurant in Chimayó, New Mexico in 1965, the Chimayó cocktail is a tequila and apple cider based drink. Legend has it that Jaramillo was looking for a use for the apples that are plentiful in the Chimayó valley when he developed this signature drink of his restaurant.[citation needed]
| Cocktail | |
|---|---|
 Chimayó Cocktail at Rancho de Chimayó | |
| Type | Mixed drink |
| Base spirit | |
| Served | On the rocks: poured over ice |
| Standard garnish | slice of unpeeled apple |
| Standard drinkware | .svg) |
| Commonly used ingredients |
|
| Preparation | Pour the tequila and unfiltered apple cider into glass over ice. Add the lemon juice and creme de cassis and stir. Garnish and serve. |
Preparation and serving
editThe Chimayó cocktail is created by mixing 1½ oz tequila with 1 oz unfiltered apple cider, 1/4 oz fresh lemon juice and 1/4 oz creme de cassis over ice. According to Eric Felten, a James Beard Award recipient for Newspaper Writing on Spirits, Wine and Beer, the "touch of casis...gives the drink a pleasant, pale purplish hue and the sweetness needed to balance the tart lemon taste."
Nomenclature
editCider, in this article, is used in the North American sense to mean a non-alcoholic apple cider, not the alcoholic hard cider.
See also
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References
edit- How's Your Drink? Cocktails, Culture, and the Art of Drinking by Eric Felten, Surrey Books 1997
- Food of Santa Fe International
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