Tinto de Verano
Updated June 17, 2026
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
- Comments
- Read comments
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Ingredients
FOR THE LEMON-LIME SYRUP (OPTIONAL)
Peel of 1 lemon
Peel of 1 lime
¾ cup granulated sugar
Pinch of fine sea salt
¾ cup/6 ounces fresh lemon juice (from about 2 ½ large lemons)
FOR THE DRINK
Ice
2 ounces dry red wine
¾ ounce sweet vermouth (optional)
4 ounces 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
Nutritional analysis per serving
186 grams carbs; 753 calories; 1 gram fat; 7 grams fiber; 183 milligrams sodium; 3 grams protein; 160 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- 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.)
- 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.
Private Notes
Comments
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.
If you’d like to prevent it from getting watered down, add frozen grapes instead of ice cubes.
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!
This is a delightful take on Spain's beloved summer drink. All the complaints here about it not being authentic suggests folks just wanna mouth off & aren't even reading the notes; Peppler states clearly that the syrup component is additive & even offers guidance on the wine|vermouth ratio for a more traditional approach. It's a recipe, fellow cocktailers, not the gospel. I've spent more time in Spain than most & am happy to report my guests, even the Spaniards, like this version MUCH more :)
I adore these but use a much simpler version. I use Sanpellegrino Limonata, widely available, and fruity red wine. No vermouth, no making syrup. A summer fave!
Like others, I do not use syrup. Red wine, a splash of Spanish vermouth and some Fanta lemon soda.