Simmering Mexican Coca Cola, brandy, and red wine down into a syrup provides body to this spin on a Manhattan from La Condesa in Austin, Texas. Rye and Punt e Mes coax out the syrup's complexity.
Note: Bitter Truth Jerry Thomas' Own Decanter Bitters are available at liquor stores and online, but in a pinch, you could make this drink with Angostura.
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La Condesa's Calimocho Manhattan
About This Recipe
|Yield:||makes 1 cocktail|
|Active time:||8 minutes|
|Total time:||30 minutes|
|Special equipment:||Medium saucepan, mixing glass, bar spoon, cocktail strainer, coup glass, matches|
- For the Calimocho Syrup:
- 12 ounces Coca-Cola (preferably Mexican)
- 12 ounces of juicy red wine such as Shiraz or Zinfandel
- 1/2 cup brandy
- For the Cocktail:
- 2 ounces Bulleit Rye
- 3/4 ounces Punt e Mes
- 1 ounce Calimocho Syrup
- 1 dash Bitter Truth Jerry Thomas' Own Decanter Bitters (see note)
- Garnish: orange twist
To make the Calimocho syrup, add the cola, red wine, and brandy to a medium saucepan. Bring the mixture to a boil over high heat, reduce to a heavy simmer, and cook until the volume is reduced by 1/3, about 10 minutes. Allow to cool.
To make the cocktail, combine rye, Punt e Mes, Calimocho syrup, and bitters in an ice filled mixing glass. Stir until well chilled and strain into a chilled coupe glass.
Hold a lit match over the drink and squeeze orange zest over it to ignite oils. Drop the twist into the drink and serve.