1 tablespoon sugar
½ teaspoon ground cinnamon
1 ½ ounces Cuervo Gold or other high-quality tequila
1 ounce apple cider; preferably unfiltered
¼ ounce fresh lemon juice
¼ ounce crème de cassis
1 slice unpeeled apple
Stir together the sugar and cinnamon on a saucer. Rub the lemon wedge around the top of an 8-ounce glass. Immediately dip the glass rim in the cinnamon sugar.
Half fill the glass with ice cubes. Pour the tequila, cider, lemon juice, and crème de cassis over the ice and stir to blend. Garnish the rim with the apple slice and serve.
Jamison, C.A. & B. 2014. The Rancho de Chimayó Cookbook: The Traditional Cooking of New Mexico 50th Anniversary Edition. Guilford, Connecticut: Lyons Press.