This drink, now popular around northern New Mexico, was originated by the Jaramillo family at Rancho de Chimayó restaurant in the village of Chimayó. The family created the signature drink back in the 1960s to put the area’s hefty apple crop to tasty use. Adapted from The Rancho de Chimayó Cookbook: The Traditional Cooking of New Mexico, by Cheryl Alters Jamison and Bill Jamison.

 Ingredients

• 1 tbsp sugar

• ½ tsp ground cinnamon

• Lemon wedge

• 1½ oz apple cider, preferably unfiltered

• 1½ oz premium tequila, preferably gold

• ¼ oz fresh lemon juice

• ¼ oz crème de cassis

• 1 slice unpeeled apple or dried apple slice

 Directions

• Stir together the sugar and cinnamon on a saucer. Rub the lemon wedge around the top of an 8-ounce glass. Immediately dip the rim in the cinnamon sugar.

• Half fill the glass with ice cubes. Pour the cider, tequila, lemon juice, and crème de cassis over the ice and stir to blend.

• Garnish the rim with apple and serve.

Recipe by Cheryl Alters Jamison / Photography by Douglas Merriam