CHAPALA
The Chapala: A Lakeside Mexican Classic
The Chapala cocktail first appeared in cocktail literature from the 1940s, named after Lake Chapala in Jalisco, Mexico, the country's largest freshwater lake near Guadalajara.
The drink represents early attempts to create sophisticated tequila cocktails beyond simple mixed drinks, according to Difford's Guide. The cocktail combines tequila with fresh orange juice, lemon juice, grenadine, and orange flower water. This combination creates a floral, citrus-forward drink where orange flower water adds aromatic complexity that distinguishes it from simpler tequila-and-juice cocktails, as noted in Kindred Cocktails.
The Chapala represents mid-century Mexican cocktail culture when bartenders incorporated traditional ingredients like orange flower water into modern drinks. The cocktail remained relatively obscure but occasionally appears in vintage cocktail guides as an example of classic Mexican mixology.
RECIPE:
1.5 oz tequila (blanco)
1 oz fresh orange juice
1/2 oz fresh lemon juice
1/4 oz grenadine
2 dashes orange flower water
Orange slice for garnish
Method:
Add tequila, orange juice, lemon juice, grenadine, and orange flower water to a shaker with ice.
Shake vigorously until well-chilled.
Strain into a chilled coupe glass.
Garnish with orange slice.