Chimayó Cocktail

Ingredients

¼ oz Crème de Cassis
1 ½ oz Tequila
1 oz Apple cider
¼ oz Lemon juice
Apple slice - for garnish

oz ml cl

Glass: Highball

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Instructions

Combine the ingredients in a chilled Highball glass filled with ice and stir until the drink is sufficiently chilled. Garnish with the Apple slice.

Notes

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 use for the apples that are plentiful in the Chimayó valley when he stumbled onto what would soon become the signature drink of his restaurant.

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Chimayó Cocktail origin story

Created by: Arturo Jaramillo
Created at: Rancho de Chimayó
Country: United States
Year: 1965

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Nutrition Facts

	Calories	Total Fat	Sodium	Carbs	Sugars	Protein
Crème de Cassis	?	?	?	?	?	?
Tequila	96	0	0.4	0	0	0
Apple cider	?	?	?	?	?	?
Lemon juice	1.7	0.0	0.1	0.5	0.2	0.0
Total	97.7	0.0	0.5	0.5	0.2	0.0

About the ingredients

Crème de Cassis: Crème de cassis (also known as Cassis liqueur) is a sweet, dark red liqueur made from blackcurrants. Several cocktails are made with crème de cassis, including the very popular wine cocktail, kir. It may also be served as an after-dinner liqueur or as a frappé.
Apple cider: Apple cider (also called sweet cider, soft cider, or simply cider) is the name used in the United States and Canada for an unfiltered, unsweetened, non-alcoholic beverage made from apples. Though typically referred to simply as "cider" in the United States, it is not to be confused with the alcoholic beverage known as cider in other places, which is called "hard cider" in the US. Outside of the United States and Canada, it is commonly referred to as cloudy apple juice to distinguish it from clearer, filtered apple juice and hard cider.
Tequila: Tequila is a distilled beverage made from the blue agave plant, primarily in the area surrounding the city of Tequila 65 km (40 mi) northwest of Guadalajara, and in the Jaliscan Highlands (Los Altos de Jalisco) of the central western Mexican state of Jalisco. The red volcanic soils in the region of Tequila are well suited for growing the blue agave, and more than 300 million of the plants are harvested there each year. Agave grows differently depending on the region. Blue agaves grown in the highlands Los Altos region are larger and sweeter in aroma and taste. Agaves harvested in the valley region have a more herbaceous fragrance and flavor. Due to its historical and cultural importance, the region near Tequila was declared a UNESCO World Heritage Site in 2006, the Agave Landscape and Ancient Industrial Facilities of Tequila.

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