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Recipe

Sparkling Chimayó Cocktail

5 min • 1 servings •
Andrew Sachs
A red cocktail in a martini glass garnished with a lemon slice sits on a kitchen counter near a bottle, lemon, and measuring cup.

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.

    • Recommendations

    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.

    sparkling cider tequila

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