Chimayó

Punch | New York City

In 1965, New Mexican restaurant owner Arturo Jaramillo created this seasonal take on the Margarita for his restaurant Rancho de Chimayó, calling on apple cider to complement the tequila base. Our modern spin hews closely to the original, with the addition of a small measure of ginger beer to lengthen the drink and bring some added zip and dimension. For those who prefer the drink served up, try subbing in a quarter-ounce of ginger syrup in lieu of the ginger beer.

Ingredients

Serving: 1

  • 1 1/2 ounces tequila
  • 1 1/2 ounces tequila
  • 1 1/2 ounces apple cider
  • 1 1/2 ounces apple cider
  • 1/2 ounce crème de cassis
  • 1/2 ounce crème de cassis
  • 1/2 ounce lemon juice
  • 1/2 ounce lemon juice
  • 1 1/2 ounces ginger beer
  • 1 1/2 ounces ginger beer

Directions
  1. Add all of the ingredients except for the ginger beer to a cocktail shaker.
  2. Add ice and shake.
  3. Strain over ice into a Collins glass.
  4. Top with ginger beer.

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