Because I took a Kalimotxo, flipped it, and reversed it. Instead of equal parts red wine and Coke (the natural cane sugar version, duh), I decided to use La Pivón Rojo Vermouth and add in a cola syrup to control the sweetness of the spritzer. Lengthening the cocktail with a quality sparkling water gives you a lot of control as well so this drink is very easy to tailor to your palate. The botanicals in the vermouth will be kinder to your belly than knocking back a bunch of sugary soda as well.

The Coke reduction is a pretty simple drink to make. Take a couple of bottles of Mexican Coke, put them in a saucepan and turn over whatever level of heat you’re ready to commit to; reduce by half-ish. Let cool. Refrigerate for one week.