Team Tacama
Sun and beach season has started, and there is nothing better to beat the heat than a refreshing glass of tinto de verano, a cocktail that was born in Spain and that is now very popular in our country thanks to the simplicity of its preparation. How is it made? Alexander Holender, exclusive bartender of Tacama, shows us how to step by step and he also gives us some recommendations about this drink.
Tinto the Verano is a variation of sangria that comes from Spain and whose origins date back to the 20s of last century. Basically, it is the mixture of red wine with a lemon-flavored soft drink, to which fruit can be added. In the 60s, this cocktail became a point of reference on modernity, and nowadays, it is the indispensable weapon for Spaniards to beat the high temperatures.
Thanks to its freshness and the simplicity of its elaboration, tinto de verano crossed borders and it arrived in our country when cocktails were not so popular yet. “The cocktail boom in Peru started 10 years ago. Before this, bartenders working in this field made titanic efforts to make their art shine”, explains Alexander Holender. And he adds that “nowadays, it is important for every top-rated restaurant to have a good bar.”
The experienced bartender also mentions a change in consumption habits, which has made Peruvians more open to cocktails. “Currently, when thinking of wine, we have stopped focusing exclusively on the international market to pay more attention to local brands. We do have great wines here”, he affirms and highlights the Gran Tinto Tres Cepas and the Gran Blanco from Tacama’s classic line, which has fruity aromas that are soft to the palate. Both, of course, key ingredients to prepare a good tinto – or why not, a blanco- de verano.
4 RECOMMENDATIONS FROM THE EXPERT
- The most important thing is simplicity. Tinto de verano was born as an easy and refreshing way to drink young wines, so there is no need to complicate its preparation nor to add too much fruit. Preferably, do not use more than three or four ingredients.
- Avoid commercial sodas. They usually have too strong flavors and tend to alter the ones of the wine. The ambassador of Tacama proposes to rise the level of your Tinto de verano and make it with Mr. Perkins, Peruvian Premium mixer.
- Follow the ratio. The perfect formula consists of one part of wine for three parts of mixer.
- Add a special touch. A distilled spirit could be added to Tinto de verano. In Spain, it is common to use rum or gin. In Peru, we can add an ounce and a half of Demonio de los Andes Acholado pisco (45 ml) to make it more powerful.
4 RECIPES WITH GREAT RED WINE AND WHITE WINE
1. SIMPLE TINTE DE VERANO
Ingredients:
- 2 oz of Tres Cepas Great red wine
- 6 oz of Mr. Perkins Pink Soda
Preparation:
In a highball glass with ice, first add the red wine and then add the Pink Soda. Stir gently and garnish it with mint or spearmint sprigs.
2. TINTO DE VERANO LEVEL 2
Ingredients:
- 2 oz of Tres Capas red wine
- 5 oz of Mr. Perkins Pink Soda
- 1 oz of orange juice
- 6 blueberries
Preparation:
In a highball glass add blueberries and crush them with a mortar. Fill the highball glass with ice and add wine, orange juice and Pink Soda. Stir gently and garnish it with mint or spearmint sprigs and a half-moon orange.
3. SIMPLE BLANCO DE VERANO
Ingredients:
- 2 oz of Gran Blanco wine
- 6 oz of Mr. Perkins Blossom tonic water
Preparation:
In a highball glass with ice, add wine and complete it with tonic water. Stir gently and garnish it with fresh rosemary sprigs.
4. BLANCO DE VERANO LEVEL 2
Ingredients:
- 2 oz of Gran Blanco wine
- 6 oz of Mr. Perkins Blossom tonic water
- 2 tablespoons of crushed pineapple
Preparation:
In a highball glass with ice, add crushed pineapple, wine and fill the glass with Blossom tonic water. Stir gently and garnish with a leaf and a pineapple wedge.
Follow the step-by-step recipes here:
http://tacama.com/tintosyblancos/
