The Wrath of Kalimotxo

  • 1½ ounces Spanish red wine
  • 1½ ounces amaro, such as Lucano or Montenegro
  • ½ ounce Spanish red vermouth
  • ½ ounce CBD-infused simple syrup*
  • 2 dashes Angostura bitters
  • Chilled soda water
  • Lemon peel

Combine wine, amaro, vermouth, syrup and bitters in mixing glass; stir lightly. Pour over ice in collins glass; top with soda water. Squeeze lemon peel over top and add to glass as garnish.

*Get the recipe for CBD-infused simple syrup here.

Recipe courtesy of Archie Powell, Bar Biscay, Chicago.

Photography by Eva Kolenko

Food styling by Adam Pearson

Prop styling by Stephanie Hanes


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