For his take on the Kalimotxo (aka Calimocho), Christian Siglin bumps up the bitter complexities of cola with Peychaud’s and Italian amaro Ramazzotti.
3 oz. red wine
½ oz. Ramazzotti amaro
3-4 dashes Peychaud’s bitters
4-6 oz. Mexican Coca Cola, to top
Garnish: lime wheel
Add the wine, Ramazotti and bitters to a Collins glass and stir to combine. Fill with ice and top with cola. Garnish.
Christian Siglin, Fernside, San Diego
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