Crisp apple, a fresh squeeze of lemon and the earthy lift of blanco tequila, with cassis adding a dark berry note and a ruby blush. It tastes like autumn in a rocks glass.
1½ oz
blanco tequilae.g. Olmeca Altos · Patrón · Don Julio · Espolòn · El Jimador
1 oz
unfiltered apple cider non-alcoholic, cloudye.g. Strongbow · Magners · Bulmers · Kopparberg
¼ oz
lemon juice freshly squeezed
¼ oz
crème de cassise.g. Lejay · Giffard · Gabriel Boudier · Marie Brizard
Garnish: Apple slice · Ice: Ice cubes
Chimayó
Fruity and tart with crisp apple, a gentle agave note and a hint of blackcurrant. It drinks easily, but it is mostly tequila.
The Chimayó takes its name from the village of Chimayó in northern New Mexico, an area known for its apple orchards and its chile. The drink is credited to Arturo Jaramillo, who opened the restaurant Rancho de Chimayó with his family in the mid 1960s and wanted a house cocktail that used the local apples.
The result, tequila with fresh apple cider, lemon and a little crème de cassis, became the restaurant's signature and is often called New Mexico's signature cocktail. In American usage, cider here means cloudy, non-alcoholic pressed apple juice, not fermented cider.
No. It uses unfiltered apple cider in the American sense, which is fresh, cloudy apple juice.
From Rancho de Chimayó, a restaurant in the village of Chimayó, New Mexico.
A clean blanco tequila, 100 percent agave, lets the apple shine.
The perfect sound
Golden light over the New Mexico high desert.
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