At Quattro Teste in Lisbon, Basque native Alf del Portillo updates the classic Kalimotxo with Amaro Lucano and Branca Menta, a nod to his wife and co-owner Marta’s Italian roots. A lacto-fermented raspberry cordial adds dark fruit and acidity; he likens the effect to the fruity sourness of a lambic beer.
Alf del Portillo | Lisbon
- heavy 1 ounce Rioja Crianza, preferably Robatie
- heavy 3/4 ounce Amaro Lucano
- 1 teaspoon Branca Menta
- 2 teaspoons lacto-fermented raspberry cordial (see Editor’s Note)
- Coca-Cola, to top
Garnish: mint crown
- Add all ingredients to build over ice in a highball glass.
- Garnish with a mint crown.
Lacto-Fermented Raspberry Cordial
500 grams frozen raspberries
500 grams caster sugar
500 grams water
10 grams malic acid
non-iodized salt, as needed (see Editor’s Note)
1. Mix raspberries and sugar in a vacuum-sealed bag, and let sit overnight.
2. Combine the berry-sugar mixture with water, stirring until sugar dissolves. Fine-strain.
3. Add the malic acid to the strained syrup and stir until it dissolves, then return the mixture to the bag.
4. Add the salt and vacuum-seal. To determine the amount of salt to add, weigh the strained raspberry syrup after dissolving the malic acid. Multiply the result in grams by 0.02 to determine the amount of salt (in grams).
5. Let it ferment until the bag looks like a balloon, then bottle. Keeps, refrigerated, for two months, or frozen, for six months.