For those who have been to Spain in the summer, you are likely familiar with Tinto de Verano, Spain’s summertime drink. It’s far more ubiquitous, apparently, than Sangria. I say all of this secondhand as I’ve never been to Spain.

However, I recently saw a recipe for Tinto De Verano in the New York Times and mentioned it to a few friends. Each had pretty much the same reaction: 1) a faraway look in their eyes 2) a smile of satisfaction appeared 3) a “oh, thank you for the memory” was expressed.

With such reactions, I knew I needed to make this very easy cocktail and try it for myself.

My daughter, who spent a semester in Europe, and was very familiar with the drink from her time there, helped me out and we came up with the perfectly easy, and quick-to-make, summer drink that apparently all of Spain is making as well!

We taste-tested four different, but similar versions. All of them had about 50% red wine. Then, two of them had equal parts Sprite. The other two had equal parts sparkling lemonade. All had a splash of club soda. Then, one of the Sprite ones and one of the sparkling lemonade ones had a splash of sweet vermouth added. All were topped with a slice of lemon.

A bar set up on a stone wall with sunflowers and ingredients to make a some Tinto de Veranos.
The bar set up for our taste testing to find our favorite Tinto de Verano recipe. All you need is: 1) chilled red wine – we used Castillo de Monseran, a Spanish garnacha 2) a bottle of Sprite (you’ll want just as much Sprite as you have wine) 3) sparkling lemonade (again, just as much as you have of wine) 4) club soda 5) sweet vermouth 6) sliced lemons 7) glasses – you’ll need to fill them with ice before pouring in your liquids

The winner?

Each was really tasty which is weird to say as why would red wine taste good with Sprite or sparkling lemonade?!

But, the winner was the one with sparkling lemonade and sweet vermouth.

The differences in taste between all four were minor. This is a winner of a drink, no matter how you make it!

And, you can also make a pitcher of this cocktail to serve at a gathering – pretty simple, huh?

Four Tinto de Verano drinks
For your last-minute gatherings all summer long, or even those planned long in advance, a Tinto de Verano is so darn easy and satisfying, it may just become your favorite drink of the season.

And, while the recipe below has this recipe made in bulk, to serve from a pitcher, feel free to make individual drinks and just eyeball the amounts: about 50% red wine (we used a Spanish Garnacha), 50% citrus soda, splash of club soda, splash of sweet vermouth, slice of lemon, served over ice. Easy peasy.

Tinto de Verano

This classic Spanish summer drink is far easier to make than the better known Sangria. And, I like it better! UPDATED: original recipe had this for 12 servings, which was overly optimistic for how most people pour. And, the sweet vermouth after ample sampling, was dropped from 3/4 cup to 1/2 cup. Again, feel free to use Sprite, or another citrus soda for a very similar taste. And, leaving out the vermouth altogether is fine!
4.34 from 15 votes
Servings 8


  • 1 bottle chilled red wine 750ml We used a Spanish Garnacha
  • 4 bottles sparkling lemonade by Fever Tree (These are 6.8 oz each) Use Sprite, or another brand, as you wish. But you want to have at least 750 ml or 25 ounces
  • 1 bottle Fever Tree club soda (6.8 ounces) You can use any club soda. Fever Tree's bottle just happens to be a good serving for this!
  • 1/2 cup sweet vermouth
  • ice
  • lemons, cut into thin circles


  • Fill a pitcher with chilled wine, chilled sparkling lemonade, 6-8 ounces of club soda, and the sweet vermouth. This is a 50/50 mixture of wine to sparkling lemonade (or any citrus soda, like Sprite).
  • Stir and then pour into wine or cocktail glasses filled to the top with ice.
  • Add a garnish of a slice of lemon on top.
  • Enjoy!
Tried this recipe?Rate it above to let us know how it was!


Looking for more wine cocktails? Try this peach basil spritzer, courtesy of The Peach Truck.

About the Author
Liza Graves

As CEO of StyleBlueprint, Liza also regularly writes for SB. Most of her writing is now found in the recipe archives as cooking is her stress relief!