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Restaurants›The Farm and Fisherman Tavern›N/a Chamule Recipe

N/a Chamule Recipe

Name: The Farm and Fisherman Taverns N/A Chamule Recipe
Cook time: 40 min
Total time: 40 min
Yield: 2 servings
Cuisine: Mexican
Ingredients: 1 cups dried apricots (or dried plums/prunes); 1 tbs achiote paste (annatto) or 1 tsp ground annatto; 0.5 cups white vinegar; 0.5 cups water; 0.5 cups granulated sugar (or panela/superfine); 2 tbs lime juice (fresh); 1 tsp chipotle powder (or ancho chile powder); 0.5 tsp salt; 0.25 cups water (to adjust consistency); 1 cups fresh mango, peeled and diced; 0.75 cups fresh pineapple, peeled and diced; 0.5 cups fresh papaya or ripe melon, diced; 1 tbs lime juice (to toss fruit); 1 tsp granulated sugar (optional, to macerate); 12 oz ginger beer (chilled, non‑alcoholic); 1.5 oz light rum (optional); 0.5 oz fresh lime juice; 1 cup ice cubes; 1 tbs Tajín Clasico (chile-lime seasoning); 0.5 tsp coarse salt (optional, to mix with Tajín); 1 each lime wedge (to wet rim); 0.25 cups fresh tropical fruit pieces (for skewer/garnish)

Inspired by The Farm and Fisherman Tavern

Time40m

Serves2

Housemade chamoy, tropical fruit, gingerbeer, tajin (N/A)

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Ingredients

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Chamoy (housemade)

1 cups dried apricots (or dried plums/prunes)

1 tbs achiote paste (annatto) or 1 tsp ground annatto

1/2 cups white vinegar

1/2 cups water

1/2 cups granulated sugar (or panela/superfine)

2 tbs lime juice (fresh)

1 tsp chipotle powder (or ancho chile powder)

1/2 tsp Celtic sea salt

1/4 cups water (to adjust consistency)

Tropical Fruit Mix

1 cups fresh mango, peeled and diced

3/4 cups fresh pineapple, peeled and diced

1/2 cups fresh papaya or ripe melon, diced

1 tbs lime juice (to toss fruit)

1 tsp granulated sugar (optional, to macerate)

Ginger Beer Cocktail

12 oz ginger beer (chilled, non‑alcoholic)

1 1/2 oz light rum (optional)

1/2 oz Fresh lime juice

1 cup ice cubes

Garnish / Rim

1 tbs Tajín Clasico (chile-lime seasoning)

1/2 tsp coarse salt (optional, to mix with Tajín)

1 each lime wedge (to wet rim)

1/4 cups fresh tropical fruit pieces (for skewer/garnish)

Method

Chamoy (housemade)

Soak the dried fruit

Place the dried apricots (or prunes) in a heatproof bowl. Pour 1/2 cup hot water over them and let soak for 15–20 minutes until softened. Reserve soaking liquid.

Cook aromatics and dissolve sugar

In a small saucepan over medium heat, combine the soaked fruit (with any remaining soaking liquid), white vinegar, 1/2 cup water, and sugar. Stir until sugar dissolves and bring to a gentle simmer for 5 minutes.

Blend to a smooth puree

Transfer the cooked fruit mixture to a blender. Add achiote paste (or ground annatto), chipotle powder, lime juice, and salt. Blend until completely smooth, scraping down sides as needed. If the puree is very thick, add up to 1/4 cup additional water (in 1–2 tbs increments) to reach a pourable but syrupy consistency.

Adjust seasoning and strain

Taste and adjust sweetness, acidity, or heat: add more lime for brightness, sugar for sweetness, or chipotle powder for heat. For an ultra-smooth chamoy, pass the puree through a fine-mesh sieve into a bowl, pressing with the back of a spoon to extract all liquid and leave any fibrous bits behind.

Cool and store

Allow chamoy to cool to room temperature, then refrigerate in a sealed container. Chamoy will thicken slightly as it chills. Makes about 1 to 1 1/4 cups. Use immediately for the drink or store up to 2 weeks refrigerated.

Tropical Fruit Mix

Combine diced mango, pineapple, and papaya (or melon) in a bowl. Sprinkle with 1 tsp sugar (optional) and 1 tbsp lime juice. Toss gently to coat and let sit 5–10 minutes to macerate and release juices. Keep chilled until assembly.

Garnish / Rim

On a small plate, mix Tajín and coarse salt (if using). Run the lime wedge around the rim of each serving glass, then dip the rim into the Tajín mixture to coat. Spoon or drizzle a tablespoon of chamoy inside the glass, rotating to create streaks on the glass interior.

Ginger Beer Cocktail (assembly)

Fill the prepared glass with ice cubes. Add 1.5 oz light rum (optional) and 0.5 oz fresh lime juice. Pour 12 oz chilled ginger beer over the ice slowly to preserve carbonation.

Gently add 2–3 tablespoons of the housemade chamoy into the top of the drink; it will sink and swirl slightly, creating sweet-tangy-spicy ribbons. Stir very lightly once or twice if you want more integration, or leave layered.

Spoon 2–3 tablespoons of the macerated tropical fruit into the glass (on top or alongside the chamoy ribbons). Garnish with a small skewer of fresh tropical fruit and a light dusting of Tajín over the fruit.

Serve immediately with a straw and cocktail spoon so the drinker can mix chamoy and fruit through the ginger beer.