Chimayó cocktail
Chimayó Cocktail is a traditional alcoholic beverage originating from the region of Chimayó, New Mexico, United States. It is a popular drink during the Easter season and is named after the town of its origin. The cocktail is a blend of apple juice, tequila, lemon juice, and crème de cassis, a sweet, dark red liqueur made from blackcurrants.
History[edit | edit source]
The Chimayó Cocktail was first created in the 1960s at the Rancho de Chimayó, a restaurant located in the historic town of Chimayó. The restaurant, owned by the Jaramillo family, is renowned for its traditional New Mexican cuisine and the Chimayó Cocktail, which has become a signature drink of the establishment.
Preparation[edit | edit source]
The Chimayó Cocktail is prepared by mixing one and a half ounces of tequila, one ounce of apple juice, a quarter ounce of lemon juice, and a quarter ounce of crème de cassis. The ingredients are shaken together with ice and then strained into a glass. The cocktail is typically garnished with a slice of apple or a lemon twist.
Cultural Significance[edit | edit source]
The Chimayó Cocktail is deeply rooted in the culture and traditions of the Chimayó region. The use of apple juice in the cocktail is a nod to the apple orchards that are prevalent in the area. The cocktail is often enjoyed during Easter celebrations and has become a symbol of the region's rich cultural heritage.
See Also[edit | edit source]
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