“Cider Press” (Chimayó Cocktail)Steven Raichlen
To experience the Spanish Southwest, visit a town like Chimayó with its adobe churches and apple orchards planted by Spanish missionaries. Chimayó’s superlative apple cider was the inspiration for this cocktail served at the Coyote Cafe in Santa Fe.
“Cider Press” (Chimayó Cocktail)
- Yield: Serves 8
- 1 large apple, rinsed
- 6 tablespoons fresh lime juice
- 6 cups fresh apple cider
- ¾ cup (6 ounces) tequila
- 6 tablespoons (3 ounces) crème de cassis
- 2 cups ice cubes, plus more for serving
Step 1: Core the apple and cut it into 8 wedges. Put the apple wedges in a small nonreactive bowl and toss with 1 tablespoon of the lime juice.
Step 2: Just before serving, combine the cider, tequila, crème de cassis, and the remaining 5 tablespoons of lime juice in a pitcher with the 2 cups of ice. Stir well until all the ingredients are mixed. Pour the Chimayó Cocktail into ice-filled highball glasses. Press an apple wedge onto the rim of each glass for garnish and serve at once.
Find This Recipe
Steven Raichlen, a national barbecue treasure and author of The Barbecue! Bible, How to Grill, and other books in the Barbecue! Bible series, embarks on a quest to find the soul of American barbecue, from barbecue-belt classics-Lone Star Brisket, Lexington Pulled Pork, K.C. Pepper Rub, Tennessee Mop Sauce-to the grilling genius of backyards, tailgate parties, […]Buy Now ‣