The Kalimotxo may not be for those who feel overly precious about the sanctity of their wine, the simple combo of red wine and Coca-Cola is a delicious Spanish classic. While the drink can be traced as far back as the 1920s, the crimson-colored highball wasn’t officially dubbed the Kalimotxo (aka Calimocho) until 1972 when, supposedly, the organizers of a festival in the Old Port of Algorta needed to salvage 2,000 liters of unpleasant red wine and found that serving it with an equal measure of Coca-Cola did the trick. Today, the increasing stateside appreciation for Spanish wine and Basque cuisine may be responsible for the reappearance of the Kalimotxo on menus, and bartenders are using the classic flavor combo as just the starting point.
Olivero’s Kalimotxo
1 1/2 oz. Tempranillo
1/2 oz. Spanish rojo vermouth
3/4 oz. cola syrup
1/2 oz. fresh lime juice
1/4 oz. Fernet-Branca
1 dash Angostura bitters
Tools: shaker, strainer
Glass: Collins
Garnish: fresh orange wedge
To mix the cocktail, in a shaker with ice combine all the ingredients. Shake and strain into an ice-filled Collins glass, then top with 1 oz. of soda water. Garnish.
Cola SyrupCombine 1 part Coca-Cola with 2 parts white sugar by weight in a saucepan over medium heat, stirring until the sugar dissolves. Bottle and keep refrigerated for up to 1 month.
Robby Dow, Olivero, Wilmington, North Carolina
Urdaneta’s Kalimotxo
3 oz. Spanish red wine (Urdaneta uses a Garnacha)
3 oz. Coca-Cola
1 oz. sherry cherry syrup
Tools: barspoon
Glass: red wine
Garnish: sour cherries
To mix the drink, in a red wine glass add all the ingredients. Stir to combine, then add ice and garnish with sour cherries.
“Sherry Cherry” SyrupFill a 1-quart container almost to the top with dried sour cherries (about 500 grams). Add 1 oz. of fresh lime juice, 1 oz. of fresh lemon juice, 2 oz. of fresh orange juice, 2 oz. of simple syrup (1:1), 4 dashes of cardamom bitters, and a pinch of salt, then top with enough PX or cream sherry to just cover the cherries (about 5 to 6 oz.). Seal and shake well, then refrigerate for 3 to 4 days or until the cherries have rehydrated completely, shaking occasionally. The syrup should be tart but sweet and will keep for up to 2 weeks.
Jael and Javier Canteras, Urdaneta, Portland, Oregon
The Algorta
1 1/2 oz. Spanish rojo vermouth
1 oz. Coca-Cola
1/2 oz. fresh lemon juice
1/2 oz. simple syrup (1:1)
1/4 oz. ruby Port
Tools: shaker, strainer
Glass: Collins
Garnish: orange twist
To mix the cocktail, combine the ingredients, except the port and Coca-Cola, in a shaker. Shake with ice and strain into an ice-filled Collins glass. Add the Coca-Cola and stir gently, then—pouring over the back of a barspoon—top the drink with the ruby Port. Garnish.
Alisha Huntspon, Cooks & Soldiers, Atlanta
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