Manzanita de Chimayo

Wyatt Peabody — Thu, 04 Mar 2010 06:48:51 +0000

Tonight’s drink was directly stolen from Arturo Jaramillo, owner of the Rancho de Chimayó restaurant in Chimayó, New Mexico (which happens to be close to Ron Cooper’s—founder of Del Maguey and architect of Mezcal’s resurrection—home in Taos). The original recipe from the sixties called for lemon juice and tequila—I opted for lime, along with agave nectar and the Del Maguey Crema de Mezcal. Frankly, I generally lose the Tequila all together—instead opting for Single Village Mezcals like Santo Domingo Albarradas, Chichicapa, San Luis del Rio and Minero, from Del Maguey.

Manzanita de Chimayo
1½ oz   El Tesoro Reposado Tequila
½ oz   Del Maguey Crema de Mezcal
1 oz   Apple juice (fresh pressed)
¾ oz   Lime juice (fresh squeezed)
½ oz   Agave nectar
¼ oz   Crème de cassis
1    Lime-cube (lime wheel frozen inside of two-inch ice cube)

Pour first five ingredients in a mixing glass; add ice, shake for at least one minute, strain into old-fashioned glass, with single two-inch lime-cube. Delicately pour Crème de cassis directly onto ice cube, allowing it to slowly descend, creating contrast.

Bon Savant » Chimayó

Manzanita de Chimayo