Kalimotxo

(2 ratings)

A refreshing Spanish cocktail combining equal parts dry red wine and cola, creating a unique balance of sweetness and tartness.

SUGGESTED GLASSWARE

Highball Glass

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Recipe

1 cocktail (260ml)

Red Wine
100 ml
Coca Cola
100 ml
Lemon Wheel
1 piece

Instructions

2 minutes to make

Step

Fill a highball glass generously with ice cubes to ensure the drink stays cold and properly diluted.

Step

Pour 100ml of dry red wine over the ice, using an inexpensive Spanish wine or any dry red wine you have available.

Step

Slowly add 100ml of cola, pouring gently to preserve carbonation and prevent excessive foaming.

Step

Stir very gently with a bar spoon just to combine the ingredients without losing the cola’s effervescence.

Step

Garnish with a fresh lemon wedge, giving it a gentle squeeze to release citrus oils before dropping it in the drink.

Step

Serve immediately while cold and fizzy, optionally with a straw for easier drinking.

Equipment

Bar spoon

Jigger

Description

The Kalimotxo is an iconic Spanish cocktail that originated in the Basque Country, representing the perfect marriage of simplicity and refreshment. This beloved drink transforms inexpensive red wine and cola into something greater than the sum of its parts, making it a staple at Spanish festivals and gatherings. Known for its democratic appeal and ability to turn any leftover wine into a delightful beverage, the Kalimotxo embodies the Spanish philosophy of making the most of what you have.

Nutritional information

1 cocktail (260ml)

Calories

180

ABV

4.2 %

Alcohol

8.7 g

Carbs

24 g

Carbs from Sugar

24 g

Fat

0 g

Protein

0.2 g

Sodium

8 mg

Nutritional information is approximate and includes estimated 30% dilution from ice. Values may vary based on specific brands and preparation methods.

Allergens

Sulfites

Tips & Notes

Don't waste good wine on Kalimotxo - this drink was specifically created to make use of inexpensive or leftover wine that isn't great on its own.
Mexican Coca-Cola made with cane sugar instead of corn syrup creates a superior Kalimotxo with cleaner, more balanced sweetness.
For large batches at parties, mix in a pitcher with a 2:1 ice to liquid ratio and stir gently just before serving to maintain carbonation.
Experiment with the wine-to-cola ratio: traditional is 1:1, but some Spanish regions prefer 2:1 wine to cola for a more wine-forward flavor.
Serve extra cold - the drink is best when ice-cold, and the dilution actually improves the balance between wine and cola.

What type of red wine works best in a Kalimotxo?

Use inexpensive, dry red wine – Spanish Rioja is traditional, but any basic red wine works well. Avoid expensive wines as the cola will mask their complexity. The drink was invented to make use of wine that wasn’t good enough to drink on its own.

Can I make Kalimotxo ahead of time for a party?

It’s best to mix Kalimotxo just before serving to preserve the cola’s carbonation. For parties, pre-measure the wine and have cold cola ready, then combine in batches as needed. If you must make it ahead, add the cola last and serve within 30 minutes.

Is the 1:1 ratio of wine to cola mandatory?

While 1:1 is the classic ratio, you can adjust to taste. Some Spanish regions prefer 2:1 wine to cola for a more wine-forward drink, while others use slightly more cola for extra sweetness. Start with equal parts and adjust based on your preference and the wine’s character.

What's the best garnish for a Kalimotxo?

A lemon wedge is most traditional and adds bright acidity that balances the sweetness. Orange slices work well too, and some bars add a sprig of fresh mint. The citrus oils are important – give the fruit a gentle squeeze before adding to release the aromatic oils.