A lower-ABV highball menu features a cherry kalimotxo served in a highball glass. A lemon wedge is squeezed into the glass and the spent fruit is added. Red wine and Cynar are measured in, then the glass is filled with ice and stirred to chill and combine the ingredients. Cherry cola is added afterward. The ice is lifted gently with a long spoon so the cola falls into the other liquids while preserving carbonation. The drink is then served chilled, fitting relaxed evenings and Basque-inspired pintxo influences.
"Our highball menu at Circle 13 champions lower-ABV pours for relaxed evenings of petanque. This one's a favourite at our park takeovers, as well as a nod to the Basque-inspired pintxo kitchen at our first permanent site in east London."
"Squeeze the lemon wedge into a highball glass, then drop in the spent fruit, too. Measure in the wine and Cynar, then fill the glass with ice and stir to chill and combine. Top up with the cola, lift up the ice gently with a long spoon, so the cola falls into the other liquids without losing too many of its bubbles, then serve."
"Cherry kalimotxo Serves 1 1 lemon wedge 40ml red wine 30ml Cynar 130ml cherry cola"
Read at www.theguardian.com
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