Chimayó cocktail
In this article we will explore the fascinating world of Chimayó cocktail, about which very little is known. Chimayó cocktail has been the subject of debate and study for years, but there are still many mysteries to be solved. From its origin to its impact on society, Chimayó cocktail has left an indelible mark on history. Through this article, we will delve into the most intriguing and unknown details about Chimayó cocktail, discovering its importance and relevance in different aspects of daily life. Get ready for a deep dive into the universe of Chimayó cocktail, where you will be able to learn all the relevant data and curiosities that will surprise you.
| 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. |
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]
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
References
- 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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