Cocktail
Chimayó
How to make a Chimayo cocktail - the autumnal tequila drink from New Mexico with apple juice, creme de cassis and lemon. Fruity and uncomplicated.
4 minPrep time
easyDifficulty
TumblerGlass
1Serving(s)
The Chimayo comes from the apple region of the same name in New Mexico and celebrates the harvest in a glass: tequila reposado meets cloudy apple juice, creme de cassis and fresh lemon. The result is fruity, autumnal and surprisingly approachable. A charming alternative to the Margarita.
Instructions
- Fill a tumbler with ice cubes.
- Add tequila reposado, apple juice and lemon juice over the ice.
- Stir the drink briefly with the bar spoon.
- Carefully pour the creme de cassis in afterward.
- Garnish with an apple slice and serve.
Garnish: Apple slice
Pro tip: Use cloudy apple juice from ripe apples - it gives the Chimayo the typical autumnal depth that clear juice cannot achieve.
Frequently asked questions
Where does the Chimayo come from?
The cocktail was created in the 1960s in the Chimayo region of the US state of New Mexico, which is known for its apple cultivation.
Which tequila works best?
A barrel-aged tequila reposado pairs especially well with the fruity apple juice and the cassis note.
How does the Chimayo taste?
It is fruity and autumnal, with the sweetness of apple and cassis and a fine acidity from the lemon.
Ingredients
- Tequila reposado4.5 cl
- Cloudy apple juice6 cl
- Creme de Cassis1.5 cl
- Fresh lemon juice1 cl
- Ice cubesas needed
