Maybe you’ve heard of Kalimotxo, or maybe you haven’t. The name itself is challenging to pronounce, probably more so after indulging in one or two. For those of you unfamiliar with this relatively new “cocktail,” it is quite popular in Spain, Chile, Romania, Yugoslavia, Hungary, and Germany. Recently, I learned that it has spread to Japan, where it has become a bar scene sensation, and you can even buy it in a can like beer or soda.
What Is Kalimotxo?
Let’s start with how to pronounce this cocktail—Kalimotxo. It’s pronounced “calimocho” and is essentially a 50/50 mix of red wine and cola. I say it’s “new” only because it’s just now making its way to North America, but it has been around in Spain since the 1970s. There, it became the party drink, served in most bars, and shines at any celebration.
Rumor has it that Kalimotxo was introduced during a Basque festival in Spain in 1972 when a group of people found that the wine they were served tasted, well, less than desirable. To make it more drinkable, they decided to add some cola, and voilà, a new cocktail was born. Back then, it was called “Cuba Libre del pobre,” which translates to “poor man’s Cuba Libre,” or Rioja Libre. It quickly spread to Eastern Europe, where it became popular and is now known as “diesel fuel” in Romania.
For the average “wine snob” who only sips from a glass of what they consider an excellent vintage, served at the perfect temperature and aged just right, this may not be your “cup of tea.” However, for those who can think outside the box, Kalimotxo is not only a great summertime refresher but also a way to enjoy the remains of that bottle of red wine—whether it’s a great bottle or an “Upchuck Red” from a barbecue, brought by someone you didn’t know, and nobody drank. Mix it with cola, add a wedge of lemon or lime, and fill it with ice, and you have a refreshing, delicious drink perfect for summer.
Now, you might think I’ve lost my mind with this article, especially compared to my usual pieces about fine wines from great wineries and outstanding wine regions. But there is a place for using wine as a mixer, and this isn’t a new concept. Think sangria! Sangria has been around for a long time in Spain and many other parts of the world, and it is also a mix of different ingredients, including red wine, sometimes even excellent wines. I recently had the pleasure of interviewing a well-known and respected Winery Owner/Vintner from Southern Oregon, who introduced me to his Spanish-inspired sangria recipe, where he used his prized Tempranillo. More on his Sangria and the interview in the following article on Sangria.
Variations of the Kalimotxo
As with most things in life, there’s always someone who wants to tweak perfection, and the Kalimotxo cocktail is no exception. While simple in its original form, someone decided it needed a twist. So, in different parts of the world, when you order a Kalimotxo, you may find flavors like blackberry liqueur added, or in Greece, the flavor of Ouzo, as bartenders splash it into the cola and red wine mix. A twist of lime or lemon is often added to enhance the freshness of the drink.
As for the glassware, there’s no standard for serving Kalimotxo, unlike wine or martini glasses. From large glass tumblers to plastic cups, what it’s served in doesn’t matter as much as what’s inside. In fact, in Spain, the youth—looking to drink “on the cheap”—mix their Kalimotxo in plastic shopping bags! They use really cheap red wine to mix with the cola, squeeze the bag to mix, and then pour it into empty soda cans to drink.
