Courtesy Benjamin Krick, Juniper Tar, San Antonio
Red wine + Coke + Sherry (x2) = Pamplona. Inspired by Kalimotxo (Calimocho), the popular Basque mix of red wine and Coca-Cola, this is best served at room temperature, which allows the cocktail’s nuances to come forward. (Krick uses dehydrated lemon slices for garnish, but we’ve opted for a simpler piece of lemon peel.)
- 1 ounce fino Sherry
- 2 ounces oloroso Sherry
- ¾ ounces red wine reduction (recipe below)
- Lemon peel
In a mixing glass, stir together all ingredients except garnish. Strain into a Nick & Nora glass or small wine glass. Twist a lemon peel over the drink’s surface to express its oils, then drape the peel over the edge of the glass to garnish.
- 12 ounces Mexican Coca-Cola
- 6 ounces red wine (use a full-bodied Spanish wine like Tempranillo or Garnacha)
Reduce the ingredients separately in two small saucepans (the red wine will reduce faster). In each saucepan, simmer the liquid for about 10 minutes, or until it thickens a bit. Allow to cool. Measure the reductions again: The ratio should be 3 parts reduced Coke to 1 part reduced wine. (If you prefer ounces, 6 ounces reduced Coke to 2 ounces reduced wine.) Stir together.