Tinto de Verano
There’s something magical about the way summer is celebrated in Southern Spain. Long, sun-drenched afternoons drift into lively evenings, café tables spill into narrow streets, and cold drinks appear almost automatically the moment the heat settles in. While many people immediately think of sangria when they think of Spanish wine cocktails, locals in Andalucía often reach for something much simpler and even more refreshing: Tinto de Verano.
Translated literally as “red wine of summer,” Tinto de Verano is the kind of drink that perfectly captures the relaxed spirit of Spanish summers. It’s light, citrusy, easy to make, and incredibly refreshing on a hot day. Unlike sangria, which can involve liquor, sweeteners, and time to marinate, Tinto de Verano is all about simplicity. Just good red wine, citrus soda, plenty of ice, and fresh slices of fruit.
This is the drink you order at beachside cafés, neighborhood tapas bars, and family gatherings throughout Southern Spain. It’s casual and unfussy, made for sipping slowly while sharing food and conversation with friends. Because the recipe is so simple, the ingredients matter. Traditionally, Spanish lemon soda like La Casera or lemon Fanta is used to give the cocktail its signature light citrus flavor and gentle sweetness. Those can be difficult to find in the United States, though, so I like using Poppi Lemon Lime soda as a substitute because it has a similar bright, refreshing flavor without being overly sugary.
The wine matters too, but not in the way people often think. You do not need an expensive bottle for Tinto de Verano. In fact, this cocktail is traditionally made with everyday table wine. Lighter Spanish reds work beautifully here, especially Tempranillo or Garnacha, because they are fruity, smooth, and refreshing when served cold. The soda softens the wine just enough, making this an easy-drinking cocktail even for people who normally prefer white wine or spritzes in the summer.
One of my favorite things about Tinto de Verano is how effortless it is to make for a group. There’s no complicated prep work and no waiting around for flavors to develop. You simply mix everything together in a pitcher, pour it over ice, and enjoy immediately. It’s the perfect drink for backyard dinners, tapas nights, cookouts, or warm evenings on the patio.
If you’ve never tried Tinto de Verano before, think of it as Spain’s answer to a summer spritz: lighter than sangria, endlessly refreshing, and designed for hot weather. Once you make it, it’s easy to understand why this simple cocktail has remained a warm-weather favorite across Andalucía.
Tinto de Verano
Ingredients
-
1 (750 ml) bottle Spanish red wine
(Tempranillo or Garnacha are excellent choices) -
2 (12 oz) cans Poppi Lemon Lime soda
(or La Casera if available) -
1 lemon, sliced
-
1 orange, sliced
-
Ice, for serving
Instructions
-
Fill a large pitcher halfway with ice.
-
Pour in the red wine and lemon lime soda, stirring gently to combine.
-
Add the sliced lemon and orange.
-
Serve immediately over ice and garnish each glass with extra citrus slices if desired.
Yield
6–8 servings
Recipe Notes
-
Chill both the wine and soda beforehand so the drink stays extra cold and refreshing.
-
Avoid using overly heavy or tannic red wines. Lighter-bodied wines keep the cocktail smooth and easy to drink.
-
For a more traditional Spanish version, use La Casera or Spanish lemon Fanta if you can find them.
-
This recipe is easy to adjust depending on sweetness preference. Add a splash more soda for a lighter, sweeter drink or a bit more wine for a bolder flavor.
Salud!
Tinto de Verano
Ingredients
Method
- Mix red wine and soda in a pitcher and serve over ice with a lemon and orange slices.
Winter Citrus Salad
Ingredients
Method
- Preheat oven to 350ºF/180ºC/gas 4. Generously spray two 12-cup muffin pans with cooking spray. Sprinkle the bottom of each cavity with a couple pinches of sugar. Set aside.
- Add almonds and rosemary to your KitchenAid® K400 Blender. Close lid, select “Ice Crush” setting, and let blender run through the setting. Scrape down the sides of the blender with a rubber spatula, then replace lid and blend on speed 5 for 10 seconds. Scrape sides again and blend on speed 5 for a final 15-20 seconds, or until almonds and rosemary are finely ground.
- Pour the almond mixture from blender in a small mixing bowl. Add all-purpose flour, baking powder, baking soda, and salt. Whisk to combine, and set aside.
- Place ricotta cheese, olive oil, orange zest and sugar into the blender. Pulse 5 times to incorporate. Remove the lid cap and add eggs, one at a time, pulsing once after each addition. Replace lid cap.
- Remove lid, use spatula to scrape down the sides of the bender, then add half of flour mixture to blender and pulse 2 times. Scrape down sides of blender again, then add remaining flour mixture and blend on speed 3 for 15 seconds.
- Assemble the cakes. Use a sharp knife to cut off the ends of four of the citrus fruits. Slice the citrus into very thin rounds, no thicker than 1/8". Remove any seeds from the rounds and place one small citrus round in the bottom of each sugared muffin cavity. (See Chef’s Notes for choosing/placing citrus.)
- Slowly fill each muffin cavity to a little more than halfway full. (A pastry spatula is helpful in portioning the batter from the blender and into the cavities.) Bake cakes for 20-25 minutes, rotating the pans halfway through baking. Cakes are done when a toothpick inserted into the cakes comes out clean.
Notes
Did you make this recipe?
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