La Condesa's Calimocho Manhattan Recipe

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Updated August 30, 2018

20120928-224297-la-condesa-austin-tx-calimocho-manhattan.jpg — 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 Details

La Condesa's Calimocho Manhattan Recipe

Active 8 mins

Total 30 mins

Serves 1 serving

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Ingredients

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

Directions

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