Tinto de Verano

By Rebekah Peppler

Updated June 10, 2026

  • James Ransom for The New York Times. Food Stylist: Maggie Ruggiero
Media 1 of 2
Total Time
20 minutes, plus 1½ hours for optional syrup
Prep Time
15 minutes
Cook Time
5 minutes
Rating
4(1,562)
Comments
Read comments

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

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

    or to print this recipe.

Advertisement

Ingredients

Yield:1 drink

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

Ingredient Substitution Guide

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.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

4 out of 5
1,562 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

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.

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!

Emily W

I just made one with ice cubes, 4oz Sprite, and 2oz Beaujolais Villages, because that's what I had in my fridge. Not bad!

Graeme A.

Please do not use Sprite or 7up. It has to be Lemon Fanta or San Pellegrino Limonata. Sprite and 7up are far from the correct flavour

Jamie

I've had this in southern Spain with (real - not neon orange) Fanta, and it's excellent! A splash of triple sec or other orange liqueur will have it tasting like sangria without all the prep. A simple red/table wine is great - no need to splurge on anything fancy.

Private comments are only visible to you.

Recipe Tags

or to save this recipe.