Take the Trendy Tinto de Verano Cocktail From Summer into Fall

Back in May, Lex Madden, bar manager at Point Easy in Denver, Colorado, told BHG that “the spritz is absolutely the drink of summer!” 

That prediction rang true. Everywhere we looked, we saw spritzes—there was the Hugo Spritz (our pick for the drink of summer 2023), the classic Aperol Spritz, the slushy Frozen Strawberry Aperol Spritz, a perfect-for-brunch Grapefruit, Champagne and Vodka Spritz—if it could be spritzed, it was.

However, a specific fizzy cocktail recipe rose to the top of the spritz drink trend. Thanks to a shout-out in The New York Times and a growing interest in Spanish culture, Bradley Ryan—partner and director of food and beverage for Siège Hospitality in Nashville, Tennessee, including the Spanish restaurant Lola—we all fell for the newest spritz in town: tinto de verano.

“Spain has become increasingly popular over the past year or so, with Americans traveling more and more to Spain and its islands, including Ibiza and Mallorca,” Ryan adds. 

Bartenders are constantly seeking inspiration from all over the globe, and tinto de verano is a tasty and easy alternative to sangria, which Ryan admits “gets a bad reputation among bartenders.” Done well, a tinto de verano is still vibrant yet less sweet than most sangrias, and it’s a breeze to make for one or an entire party. 

Tinto de verano is perfect for the Aperol spritz set because it’s similarly low-proof and has a bittersweet element from the wine. “It also has a wider appeal,” says Joseph Quintela, a Philadelphia-based regional director of restaurants for Garces Group (which includes the Spanish restaurant Amada). 

And while it may be a perfect summery libation, we think this is a perfect candidate to bring into fall. The red wine gives it cool-weather