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Cueva Nueva

Olivero's Kalimotxo

This botanical twist on the classic Kalimotxo comes from Robby Dow at Olivero in Wilmington, North Carolina. It’s a refreshing, nuanced take on the original, with plenty of room to tweak the sweetness to your taste. Whether you keep it as-is or make it your own, this drink is sure to impress.


Phi's Score: 7.3

David's Score: 8.2

Illustration of kalimotxo cocktail

Ingredients:

  • 1.5oz Tempranillo (or dry red wine)

  • .5oz Spanish vermut

  • .75oz cola syrup (make by reducing cola on the stove)

  • .5oz fresh lime juice

  • .25oz Fernet Branca

  • 1oz soda water

  • 1 dash Angostura Bitters


Directions:

  1. Combine all ingredients (besides soda water) in a shaker with ice

  2. Shake and strain into an ice-filled collins glass or rock glass

  3. Top with 1oz of soda water

  4. Garnish with an orange wedge

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