The Chimayó Cocktail is a traditional New Mexican cocktail that blends tequila with crème de cassis, unfiltered apple cider, and contemporary lemon juice.

The cocktail was created in 1965 by Arturo Jaramillo for the opening menu of Rancho de Chimayó, his restaurant within the village of Chimayó, New Mexico, about 30 miles north of Santa Fe. Housed in Jaramillo’s household’s Nineteenth-century hacienda, the restaurant showcased conventional regional delicacies, and the cocktail was designed to utilize the world’s ample apple harvest.

Greater than 50 years later, Rancho de Chimayó continues to serve New Mexican dishes, and its signature cocktail has discovered a following properly past northern New Mexico.

Why the Chimayó Cocktail works

At its core, the Chimayó Cocktail is a bitter — basically an apple cider–pushed tackle a Margarita. Wealthy crème de cassis, a blackcurrant liqueur, and freshly squeezed lemon juice set this model aside.

Tequila’s earthy, barely vegetal notes pair unexpectedly properly with apple, creating an herbaceous spine for the drink. Unfiltered apple cider is vital, lending depth and preserving a real apple taste.

The result’s a well-balanced cocktail, with candy, crisp cider and plush crème de cassis tempered by vivid, acidic lemon juice, guaranteeing the drink stays contemporary somewhat than cloying.