Mistela De Chimajá (New Mexican Christmas liqueur) by James Orndorf

Cochise County, Arizona, US


This Christmas liqueur recipe using the Chimajá root, which grows wild in the southwest, was found in Erna Fergusson’s 1934 cookbook “Mexican Cookbook” a New Mexican cookbook.
While Chimajá root can be hard to find in stores the recipe is wide open to other light peppery/cilantro-ish/spicy under-flavor substitutions.
"After two weeks the drink is ready, but it improves steadily with age."
…we made it and it does!