Chimayó
The Chimayó was born in a small tavern in a New Mexico village: blanco tequila as the backbone, the acidity of fresh lemon woven with the dark-berry sweetness of crème de cassis, then lengthened with crisp apple cider. Shaken and strained into a rocks glass, it is bright and fruity with an easy autumnal character.
Frequently Asked Questions
How do you make a Chimayó?
A Chimayó is made by shaken method in 5 step(s). 1) In a shaker combine 45ml (1.5 oz) blanco tequila, 25ml (0.75 oz) fresh lemon juice and 15ml (0.5 oz) crème de cassis. 2) Fill with ice and shake hard for 10-12 seconds until the tin frosts over. 3) Strain into a rocks glass filled with fresh ice. 4) Slowly top with 60ml (2 oz) apple cider and give it one gentle pull with a bar spoon to integrate. 5) Garnish with an apple slice and serve. Full recipe on MixMyth (mixmyth.com).
What ingredients are in a Chimayó?
A Chimayó needs 5 ingredient(s): Blanco tequila 45ml, Fresh lemon juice 25ml, Crème de cassis 15ml, Apple cider 60ml, Apple slice 1 slice (for garnish).
What does a Chimayó taste like? How strong is it?
Flavor profile: Fruity, Classic Balance, Citrus Fresh, Sweet. Strength: 18-28% ABV.
What glass is a Chimayó served in?
A Chimayó is typically served in a rocks glass, prepared by the shaken method.
Ingredients
- Blanco tequila45ml
- Fresh lemon juice25ml
- Crème de cassis15ml
- Apple cider60ml
- Apple slice1 slice (for garnish)
Steps
- In a shaker combine 45ml (1.5 oz) blanco tequila, 25ml (0.75 oz) fresh lemon juice and 15ml (0.5 oz) crème de cassis.
- Fill with ice and shake hard for 10-12 seconds until the tin frosts over.
- Strain into a rocks glass filled with fresh ice.
- Slowly top with 60ml (2 oz) apple cider and give it one gentle pull with a bar spoon to integrate.
- Garnish with an apple slice and serve.
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