A sort of poor man's sangria, this drink is popular among young people in Spain, where it is known as Kalimotxo in Basque (and also sometimes called a Rioja Libre).
This concoction is surprisingly delicious, especially on a hot summer day. The Rioja stands up to the Coke, and it's a perfect use of what remains in the bottle from the night before.
- Crushed ice
- 3 ounces Rioja wine
- 3 ounces Coca-Cola
- 1 1/2 teaspoons vanilla simple syrup (optional)
Fill a highball glass with crushed ice. Add the wine, then top with Coke. If desired, add vanilla simple syrup (see below). Use a bar spoon to agitate the mixture until frost forms on the glass.
To make vanilla simple syrup: Bring 1 cup water to a boil in a small saucepan over medium-high heat. Add 1 cup sugar and a 2-inch length of vanilla bean and cook, stirring constantly, for about 30 seconds, until the sugar has dissolved. Reduce the heat to low and cook for about 5 minutes, until just slightly thickened. Discard the vanilla bean. Remove from the heat; set aside to cool. May cover tightly and refrigerate for up to 3 weeks. Makes about 1 1/4 cups.
From Cafe Atlantico in Penn Quarter.
Tested by Bonnie S. Benwick.
Email questions to the Food Section at firstname.lastname@example.org.