Calimocho (Calimocho or Kalimotxo) is a Basque low-alcohol cocktail (5-6% vol.), Consisting of only two components: wine and cola. Kalimocho is considered an attribute of youth beach parties, as it causes a surge of energy and allows you to have fun longer, and in reputable establishments it is served as a digestif (after a meal). The cocktail goes well with vanilla ice cream. Other names: Pimenta (Pimenta), Rioja libre (Rioja libre), Motorina (Motorină – diesel fuel), “Divine juice” and “Sangria for the poor.”
Historical information
According to the most common version, the Calimocho cocktail appeared in Spain in the 70s of the XX century after the country introduced a ban on drinking alcohol in public places. In order not to attract the attention of the police, the cunning Spaniards drank half a bottle of cola, and the free space was filled with wine and mixed. As a result, the contents of the bottle resembled cola in color, but were already alcoholic.
According to another version, the Kalimocho cocktail was invented in 1972 at a festival in Algorte (a city near Bilbao). When the organizers of the event realized that the wine they bought was not of the best quality, they decided to mask the unpleasant sour taste with cola and ice. Young people liked the new drink.
The waiters serving drinks to guests were called Kalimero and Motxo, hence the name Kalimotxo.
Brooklyn-based chef Michael Gordon contributed to the development of Kalimocho, upon arrival home, he began to popularize wine with cola in New York. Gordon believed that cola absorbs tannins in wine, making the mixture soft-sweet without tart notes, and caffeine from soda combined with alcohol causes a surge of strength and vigor, resulting in a kind of energy drink.
Wine selection for Kalimocho
Any budget red wine is suitable for making a Kalimocho cocktail. It makes no sense to overpay for expensive varieties, because when mixed with soda, their taste is lost. Dry wine is often used, since cola is already sweet.
Michael Gordon recommends using a dry Pinot Noir, but other red varieties will do just as well.
Recipe Kalimocho
Composition and proportions:
- cola – 100 ml;
- red wine – 100 ml;
- ice cubes;
- lemon wedge (for garnish)
Preparation
There are two options for mixing ingredients: bar and beach (festival).
1. Bar: fill the glass with ice. Add wine, then pour in cola. Mix gently with a spoon. Garnish with a lemon wedge. Serve with a straw. Can be paired with vanilla ice cream.
2. Beach: pour half of the cola into another into an empty bottle, add wine to both bottles, close the lid and shake well several times. Pour the mixture into glasses filled with ice and garnish with lemon.
Closer to the classic (historically correct) version is the beach cooking method. Sometimes at festivals, cola is simply iced wine and drunk straight from the bottle.
