La Condesa's Calimocho Manhattan Recipe

Melody Fury

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.

Recipe Facts

Active: 8 mins
Total: 30 mins
Serves: 1 serving

Rate & Comment


  • 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


  1. 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.

  2. 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.

  3. Hold a lit match over the drink and squeeze orange zest over it to ignite oils. Drop the twist into the drink and serve.

Special equipment

Medium saucepan, mixing glass, bar spoon, cocktail strainer, coup glass, matches