Tinto de Verano

Talia Baiocchi and Leslie Pariseau

Tinto de Verano

Perhaps the Tinto de Verano (literally “summer red wine”) is Spain’s equivalent of a basic spritz. There it’s cut with gaseosa, a lemon-flavored soda, and can be found already mixed and bottled at the grocery store. Simpler than Sangria and lower in alcohol than the country’s other national obsession, the “Gin-Tonic” as they call it, this version freshens up the typical formula with red wine, homemade lemon syrup, and a long pour of soda water for a surprisingly light and poppy Spanish spritz.

Reprinted with permission from Spritz: Italy’s Most Iconic Aperitivo Cocktail, with Recipes by Talia Baiocchi and Leslie Pariseau, copyright © 2016. Published by Ten Speed Press, an imprint of Penguin Random House.


Serving: 1

  • 3 ounces red wine (full-bodied and dry)
  • 3 ounces red wine (full-bodied and dry)
  • 1 ounce lemon syrup (see Editor’s Note)
  • 1 ounce lemon syrup (see Editor’s Note)
  • Soda, to top
  • Soda, to top

Garnish: lemon, orange, or other seasonal fruit

  1. Add wine and lemon syrup to a shaker.
  2. Add ice and shake gently until chilled.
  3. Pour over ice into a tumbler or wine glass.
  4. Top with soda and garnish.
Editor's Note

Lemon Syrup:
Yields approximately 1 ¼ cups

1 cup fresh lemon juice
1 cup sugar

Combine the lemon juice and sugar in a saucepan over very low heat. Stir until the sugar is dissolved. Remove from the heat and let sit for at least 30 minutes. Bottle and store in the refrigerator for up to for up to one month.

Tagged: spritz, wine