Brian Evans describes this rum-spiked Kalimotxo riff that’s served at El Quijote in New York as “a traditional red wine-and-cola meets a Cuba Libre.” He recommends using a wine on the lighter, fruitier side, such as a garnacha or a pinot noir.
El Quijote’s Kalimotxo
Brian Evans | New York City
- 1 ounce granacha, preferably Fontana Mesta 2019
- 1 ounce Plantation Stiggins’ Fancy Pineapple Rum
- 1/2 ounce Ramazzotti Amaro
- 1/2 ounce Spanish red vermouth, preferably Destilerías Atxa Rojo Vermut
- 1/2 ounce cinnamon simple syrup (see Editor’s Note)
- 1 teaspoon lemon juice
- Casamara Club Alta sparkling amaro, to top
Garnish: small mint bouquet, orange slice, small cluster of red grapes
- Build the first six ingredients in a shaker and short-shake with three ice cubes for approximately six seconds.
- Strain over cubed ice in a Collins glass and top with nonalcoholic sparkling amaro.
- Garnish with a small mint bouquet, orange slice and a small cluster of red grapes.
Cinnamon Simple Syrup
Yield: 1 quart
10 cinnamon sticks
500 grams very hot water
500 grams white granulated sugar
1. Crush cinnamon sticks, then steep in hot water for approximately 15 minutes.
2. Strain, then combine cinnamon-infused water with sugar and stir until incorporated. Store in covered containers. Keeps, refrigerated, for up to two weeks.