Tinto verano
makes
650mL
Tinto verano
This recipe is a favourite in Spain. The perfect summer drink, it's fizzy, fruity and refreshing. This is an edited extract from Eat at the Bar by Matt McConnell with Jo Gamvros (Hardie Grant Books, RRP $50). Available in stores nationally. Recipe by Matt McConnell and Jo Gamvros.
Ingredients (7)
- 1/4 cup (60ml) Licor 43 (Spanish liqueur – from selected bottle shops)
- 1/4 cup (60ml) lemon juice
- 1/2 orange, cut into 5 wedges
- 15 mint leaves, torn
- 360ml rosé
- 1/2 cup (125ml) lemonade
- Ice cubes, to serve
Method
-
1.Place all ingredients in a large serving jug. Top with ice and stir well before serving immediately.
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