Chimayo Cocktail, now popular around northern New Mexico, was originated by the Jaramillo family at Rancho de Chimayo restaurant in the village of Chimayo. The family created the signature drink back in the 1960s to put the area’s hefty apple crop to tasty use. It was adapted from The Rancho de Chimayó Cookbook: The Traditional Cooking of New Mexico by Cheryl Alters Jamison and Bill Jamison.
Chimayó Cocktail Recipe
1 tbsp sugar
1/2 tsp ground cinnamon
1 ½ oz apple cider, preferably unfiltered
1 ½ oz premium tequila, preferably gold
1/4 oz fresh lemon juice
1/4 oz creme de cassis
1 slice unpeeled apple or dried apple slice
- Stir together the sugar and cinnamon on a saucer. Rub the lemon wedge around the top of an 8-ounce glass. Immediately dip the rim in the cinnamon sugar.
- Half-fill the glass with ice cubes. Pour the cider, tequila, lemon juice, and crème de cassis over the ice and stir to blend.
- Garnish the rim with apple and serve.
Recipe by Cheryl Alters Jamison / Photography by Douglas Merriam
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