Three Ways: Kalimotxo

At Olivero in Wilmington, North Carolina, beverage director Robby Dow dials up the complexity of a classic Kali with the addition of Spanish vermouth and a splash of fernet. Meanwhile, the Coca-Cola is reduced to a syrup, and longer-lasting bubbles are added via seltzer. “The cocktail has a different appearance and places specific emphasis on Spanish wine and Spanish/Basque vermouth,” says Dow. “It’s vibey, moody, and crushable good.” 

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

Nostalgia influenced the Kalimotxo at Portland, Oregon, restaurant Urdaneta, where husband- and-wife team Jael and Javier Canteras make a cherry Coke–inspired version by rehydrating dried sour cherries with sweet sherry to make a flavorful syrup. “That hint of sherry really rounds out a traditional Kalimotxo, especially up against a bigger Spanish red,” says Jael.

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

Taking its name from the Basque port city of the drink’s origin, The Algorta from Cooks & Soldiers in Atlanta nixes the traditional wine component altogether. Instead, dining room manager Alisha Huntspon leans into the herbaceous, bittersweet complexity of Spanish vermouth, then adds a pop of juicy red fruit with a float of ruby Port. “The vermouth balances out the sweetness of the Coca-Cola and Port and, combined with the lemon, it adds a real brightness to the drink,” says Huntspon.

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