La Condesa'S Calimocho Manhattan Recipe

• 12 ounces Coca-Cola (preferably
• )
• 12 ounces of juicy red wine such as Shiraz or Zinfandel
• 1/2 cup brandy
• 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

1. 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.
2. 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.
3. Hold a lit match over the drink and squeeze orange zest over it to ignite oils. Drop the twist into the drink and serve.

red wine, brandy, rye, e mes, syrup, bitter, orange twist

Taken from www.seriouseats.com/recipes/2012/10/la-condesa-calimocho-manhattan-coke-rye-cocktail-recipe.html (may not work)