Tinto de Verano

By Rebekah Peppler

Updated Dec. 12, 2023

Tinto de Verano
James Ransom for The New York Times. Food Stylist: Maggie Ruggiero
Total Time
20 minutes, plus 1½ hours for optional syrup
Prep Time
15 minutes
Cook Time
5 minutes
Rating
4(1,285)
Comments
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A drink built and named for summer, Spain’s effervescent tinto de verano (summer red wine) matches the season’s easy-going nature. At its most traditional, the recipe sticks to just three ingredients: ice, red wine and citrus soda. (La Casera, from Spain, is most classic, but 7Up and Sprite also work.) This version includes an option for a bright lemon-lime syrup mixed with soda water to stand in for the classic’s soft drink, plus a pour of vermouth for rounder, herbal notes. But, should you prefer your tinto de verano adhere to tradition, feel free to add more red wine in place of the vermouth. While the below recipe will yield a balanced, light and fizzy tinto de verano, there’s no need to get overly caught up on perfect measurements, the drink readily adapts to personal preference — and eyeballing ounces.

Featured in: It’s Not Summer Without a Tinto de Verano

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Ingredients

Yield:1 drink

    For the Lemon-lime Syrup (optional)

    • Peel of 1 lemon
    • Peel of 1 lime
    • ¾cup granulated sugar
    • Pinch of fine sea salt
    • ¾cup/6 ounces fresh lemon juice (from about 2½ large lemons)

    For the Drink

    • Ice
    • 2ounces dry red wine
    • ¾ounce sweet vermouth (optional)
    • 4ounces lemon-lime soda, such as La Casera, 7Up or Sprite (or use ¾ ounce Lemon-Lime Simple Syrup, plus 2 to 4 ounces soda water)
    • Lemon wheel, for garnish
Ingredient Substitution Guide
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Preparation

  1. Step 1

    If making the lemon-lime syrup, place the citrus peels in a small saucepan, and add the sugar and salt. Use a muddler or the end of a rolling pin to break down the mixture, working the sugar mixture into the peels until they start to express their oils. Add the lemon juice and stir to combine. Heat over low, stirring frequently, just until the sugar dissolves. Immediately remove the pan from the heat and set aside to steep for 1 to 2 hours. Strain through a fine-mesh sieve, pressing on the solids. (You should have about 1 cup syrup. The syrup can be stored, in an airtight container in the refrigerator, for up to 3 weeks.)

  2. Step 2

    In an ice-filled cocktail shaker, combine the wine, vermouth and syrup, if using. Cover and shake until cold, then strain into an ice-filled highball or wine glass. Top with soda (or soda water), and mix gently to combine. Garnish with the lemon wheel and serve.

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4 out of 5
1,285 user ratings
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Comments

LisaM

Sounds like a fancy version of my go-to red wine spritzer: dry red wine + Fresca + a good squeeze of fresh lime, over ice. It’s really refreshing!

Lena

Original tinto de verano doesn't have any syrup, lime or salt. Just red wine, La Casera (original or lemon taste), a lemon slice and ice. It doesn't require prep, it is done on the go. Proportions will change depending on taste (more or less wine, etc). A touch of vermouth is only done is some parts of the country (I don´t fancy that one as much, is less refreshing in my opinion). Many times simpler is better.

Elizabeth

If you’d like to prevent it from getting watered down, add frozen grapes instead of ice cubes.

Gary

Orange Fanta works well. Actually, when I was in Seville recently, some restaurants/bars offered me the option of either Lemon or Orange Fanta

Georgia Peach

Blood Orange San Pellagrino is my citrus addition!

soup lyons

we used grapefruit Jarritos, it was delicious with a pinot noir

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