Cocktail of the Month: The Brochacho

  Every U.S. state has an official flag, motto and bird, even the District of Columbia, which isn’t even a state. (In case you’re wondering, D.C.’s official motto is “Justitia Omnibus” and its official fowl is the wood thrush.) 

However, New Mexico is the only state with an official state question. I learned this bit of trivia while visiting the Land of Enchantment in October for the annual Balloon Fiesta.   

It’s a seemingly simple inquiry: “Red or green?” Yet the puzzling part is there are three correct answers. The obvious responses are “green” and “red,” with the third option being … “Christmas.”   

Confused? The query refers to the state’s famous Hatch chile peppers, which come in both red and green varieties. It’s the decision diners make when choosing their preferred pepper to top authentic New Mexican dishes. For those who want both, “Christmas” is the answer.  

Chile is a way of life in this Southwest haven. I was lucky enough to be traveling with an East Coast Albuquerquean transplant and native Navajo, Orlinda Janiors. “New Mexico chiles are locally grown and have a unique spicy flavor in varying degrees,” she explained. The term “Hatch” comes from the fact that these chiles are exclusively grown in New Mexico’s Hatch Valley.

Photo by Jody Kurash.

“I love green chiles because they’re different from any other kind of chile,” Orlinda added. “Plus you can put green chile on or in any dish. Delish.”    

 I quickly discovered this was true. Besides having an inside guide to the local food scene, I learned that even McDonald’s serves their burgers smothered in chile, and it’s a common pizza topping.   

It’s no surprise that these colorful condiments have made their way into cocktails. On the pioneering end of this fusion is Left Turn Distilling, which forges both a red and a green Hatch chile vodka. Left Turn’s partner outlet, the Taproom bar in Albuquerque’s historic Old Town district, shakes up some decadent drinks. 

We visited on a Saturday night, when the sounds of a honky-tonk band streamed through the outdoor garden as we sipped craft cocktails by a chimenea.  

One of the Taproom’s most popular potables is the Brochacho, its name a slang term of endearment for a male friend or brother, blending the English “bro” and the Spanish “muchacho.” It’s made from pineapple juice, ginger beer, lime and your choice of either red or green chile vodka — with a red or green chile salt rim — requiring you to reply to the official state query.  

I decided to start with green, go to red and finish with the holiday option. My first impression was a spicy kick from the salt, followed by a strong taste of pineapple, which imparted freshness. The ginger beer balanced the fruity sweetness and added some snap. At the end was an earthy, organic twang from the chile, becoming more pronounced with each sip.   

While the “green” version was more subdued, the “red”  wasn’t shy. I felt my sinuses open and I started to feel flush.  

Photo by Jody Kurash.

I loved the powerful “red” punch, but the Christmas version gave me a “Goldilocks” moment: it felt “just right.” I decided to pause after three to avoid becoming “boracho” (Spanish for drunk) from my Brochachos.  

If you’d like to serve some New Mexico-style “Christmas” cocktails for your seasonal soirée, these spirits can be ordered online from Left Turn Distilling. Its name comes from the Bugs Bunny catchphrase: “I knew I should have taken that left turn at Albuquerque.” 

The vodkas, infused with fresh roast green and red Hatch chiles sourced from a local farm, are called “La Luz,” a name derived from a hiking trail that ascends the Sandia Mountains overlooking Albuquerque. Orlinda brought a bottle of each back from our sojourn. I sure hope I get invited to her home for Christmas!  

The Brochacho    

2 oz. La Luz Hatch chile vodka  

2 oz. pineapple juice  

½ oz. fresh lime juice (about half a lime)  

4 oz. ginger beer    

Garnish: Red or green chile salt (mix margarita salt with either red or green chile powder)  

Combine ingredients in a shaker with ice. Pour into a pint glass with a salted rim. To make a “green” cocktail, use green chile vodka and salt. For a “red” drink, go with red. And for a special Xmas treat, use both.  

tagscocktailCocktail of the Monthcocktailsthe brochacho