Chimayó cocktail

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]}

Chimayó cocktail

Cocktail
Chimayó Cocktail at Rancho de Chimayó
Type	Mixed drink
Base spirit	Tequila
Served	On the rocks: poured over ice
Standard garnish	slice of unpeeled apple
Standard drinkware	Highball glass
Commonly used ingredients	1½ oz tequila 1 oz apple cider 1/4 oz lemon juice 1/4 oz creme de cassis
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

The 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

Cider, in this article, is used in the North American sense to mean a non-alcoholic apple cider, not the alcoholic hard cider.

See also

• List of cocktails
• Liquor portal

References

• How's Your Drink? Cocktails, Culture, and the Art of Drinking by Eric Felten, Surrey Books 1997
• Food of Santa Fe International