Kalimotxo (spain) Recipe

Chill

Place the Merlot and Coca‑Cola in the refrigerator for at least 1–2 hours so both are well chilled before mixing. Cold ingredients reduce dilution from ice and taste better.

Prepare pitcher

Select a large pitcher (at least 3 liters capacity). Remove from the fridge and add the measured ice cubes to the pitcher if you prefer the drink extra cold and slightly diluted. Otherwise, skip adding ice to the pitcher and serve over ice in individual glasses.

Combine liquids

Pour 1.5 liters of chilled Merlot into the pitcher, then add 1.5 liters of chilled Coca‑Cola. Stir gently with a long spoon to combine — avoid vigorous stirring to preserve carbonation.

Adjust sweetness (optional)

If you want a sweeter, fruitier kalimotxo, add 120 ml (about 1/2 cup) cherry juice. Stir gently to incorporate. Taste and add up to another 60 ml if you prefer it noticeably sweeter.

Garnish and serve

Cut the lemon into thin wheels or wedges. Add a few lemon slices to the pitcher or place one slice in each serving glass. If you didn't add ice to the pitcher, fill each glass with ice, then pour the kalimotxo over the ice. Serve immediately.

Proportions for single glass (optional)

For a single 12‑oz (about 350 ml) serving, combine equal parts wine and cola: 175 ml Merlot + 175 ml Coca‑Cola. Add 15–30 ml cherry juice if desired and garnish with a lemon wedge.

Storage

Kalimotxo is best consumed immediately. If you must store leftovers, keep refrigerated and consume within 24 hours; carbonation and flavor will decline.