What I'm Drinking: Chimayo Cocktail
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SANTA FE, N.M. -- When I gathered at 7,000 feet for four days earlier this month with about 60 fellow food editors and writers and bloggers for the annual conference of the Association of Food Journalists, I ate a lot of good food and drank a lot of good wine and beer. But one of the intriguing new things I tried was a cocktail at the legendary Rancho de Chimayo restaurante in the badlands north of Santa Fe.
Our group took a field trip there for a Northern New Mexico Christmas dinner of carne adovada (marinated and baked chile pork), cheese enchiladas topped with green chile sauce, pinto beans and chicos (small parched corn kernels, which I'd never tasted or heard of), posole (corn) and hot sopaipillas with honey, followed by sopa, a raisin-and-walnut bread pudding topped with whipped cream.
But first we were offered a drink, and even though I'm not a cocktail guy, I was charmed by the restaurant's signature cocktail, made with tequila and the juice of local apples, a crop the owners, who opened the place in 1965, had hoped to boost.
It was tasty, and now that it's apple season, I've found myself making the drink at home, using the recipe from "The Rancho de Chimayo Cookbook" that restaurant matriarch Florence Jaramillo kindly faxed to me. Try it this fall for something apple-y but different.
- 1 1/2 ounces (1 1/2 jiggers) Cuervo Gold or other high-quality gold tequila
- 1 ounce apple cider,
- preferably unfiltered
- 1/4 ounce lemon juice
- 1/4 ounce creme de cassis
- 1 slice unpeeled apple
Half fill an 8-ounce glass with ice cubes. Pour all of the ingredients over the ice and stir to blend. Garnish the rim with the apple slice and serve. Serves 1.
-- "The Rancho de Chimayo Cookbook" by Cheryl Alters-Jamison and Bill Jamison (Harvard Common Press, 1991)
First Published September 30, 2010 12:00 am