Circle 13, a bar known for its lower-ABV highball menu, has shared a recipe for a cherry kalimotxo that combines cherry cola, red wine, and Cynar, an Italian artichoke aperitif. The drink is a nod to the Basque-inspired pintxo kitchen at their first permanent site in east London and is a favourite at their park takeovers.
To make the cocktail, squeeze a lemon wedge into a highball glass and drop in the spent fruit. Add 40ml red wine and 30ml Cynar, then fill the glass with ice and stir to chill and combine. Top up with 130ml cherry cola, gently lifting the ice with a long spoon to allow the cola to mix without losing too many bubbles. Serve immediately.
The recipe is designed for relaxed evenings, such as those spent playing petanque, and offers a lower-alcohol alternative to traditional highballs.
