For some, pleasure of gods. For others, a real aberration. For many others, a more than enjoyable drink that has Basque origin and that came to mind when mixing for the first time red wine with Coca-Cola.
We have already told you the story of how kalimotxo was created, now we are going to tackle how to make the best homemade kalimotxo: you are in the right place, but let us be clear that there is two immovable foundations to do it well and that they would serve us to make these ribs al kalimotxo.
The first thing is that it should be done with Coca-Cola, not Coca-Cola Light, not Coca-Cola Zero and not with Pepsi either. The other is that it should be made with red wine, but contrary to what one might think, you can use a better red wine than is usually used.
Obviously you are not going to use a Vega Sicilia in a wine that has wood for a wedding, but yes a young wine of the year that is more than decent and is very fruity: I will appreciate your kalimotxo.
Calimocho is traditionally prepared mixing equal parts Coca-Cola and wine, although the proportion can be modified to taste, although if more soda is added it is too sweet. The ideal is to serve it in a wide glass, filled with ice and with a slice or twist of lemon (although this was not certain in the original recipe). On the Cantabrian coast it is also common to finish off the drink with a splash of blackberry liqueur.
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With what to accompany the kalimotxo
We do not believe that kalimotxo is a particularly gastronomic drink. We also don’t think we should elevate it to the category of cocktail, because it is nothing more than mixing a little wine with a little Coca-Cola. However, drinking a good kalimotxo together with a tuna sandwich or a potato omelette sandwich next to it is the pleasure of the gods.
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