Celebrate! The tyranny of the margarita has finally come to an end! … Well sort of, because I have to admit this is one regime I am not really ready to toss out of office. But now at least we have choice, and a two party system is better for all involved. And in honor of superior choices, I recommend the Chimayó Cocktail, a creation credited to Arturo Jaramillo, owner of the Rancho de Chimayó restaurant in Chimayó New Mexico way back in 1965, and the Sparkling Chimayó created by me over a the course of an idyllic weekend in 2008. Just like the blessed margarita, the Chimayó Cocktail is a delightful sipping drink while the Sparkling Chimayó is the younger, sexier, and sweeter cousin.
Ready
- 2 oz Sparkling Cider (chilled)
- 1 ½ oz Tequila
- ½ oz (1.5 tsp) fresh lemon juice
- ¼ oz (1.5 tsp) crème de cassis
- ice
Set
On the rocks
- higball glass
- Stirrer
Chilled
- Martini Glass
- Cocktail shaker
Go
On the rocks
- Build ingredients into a highball glass.
- Stir and serve.
Chilled
- Chill Martini glass
- Pour ingredients into cocktails shaker
- Add ice, cover and shaker with a light touch. Be warned that vigorous shaking will agitate the bubbles and make a mess.
- Strain into a chilled martini glass and serve.
What you should know
Sparkling cider offers the perfect mixer to the fine temperament of fine tequila. Although I prefer añejo when sipping tequila, a smooth silver is best for the Chimayó.
