That’s it, finally. The weather is nice, it’s warm, and we’re all very eager to enjoy it! What are we serving guests this summer? Tinto de verano, friends!
The what ? Tinto de verano, literally summer red, is a nice and simple blend that comes directly from Andalusia, to which Quebec should finally and joyfully succumb. Why is that ? Because the result is light, thirst-quenching and just festive enough, just what we expect from a perfect little summer cocktail.
It’s not (only) us who say it. Last year, the New York Times declared it: “It’s Not Summer Without a Tinto de Verano” (“It’s not summer without a little light summer red”, free translation). Better still, the recipe went viral and was among the most popular of the year in the prestigious American daily.
For good reason: it’s difficult to do more basic. Forget sangria (sweet and fruity), think simplicity and efficiency here. You probably even have everything you need on hand to make yourself a little glass right away: a little red wine (ideally Spanish and sweet, the bottom of the bottle, don’t waste your good wine on that! ), a lemon soda (Sprite, 7 Up, why not a homemade sparkling water, to be chic!), lots of ice cubes, and that’s it! Try it and see, you might be (nicely) surprised. And you will understand why the sparkling liquid literally floods the terraces of Spain, and only asks to do the same here.
“It’s very popular in the summer in Spain! confirms Haissam Souki Tamayo, executive chef of the Ibericos restaurant in Montreal, a pretty address on rue Saint-Denis which seems straight out of Barcelona and which offers, between negroni and sangria, a good tinto de verano on its menu. It’s going well,” he says, met one fine afternoon on his newly built terrace.
PHOTO CHARLES WILLIAM PELLETIER, SPECIAL COLLABORATION
Haissam Souki Tamayo, executive chef of Ibericos restaurant in Montreal
When you sit on a terrace on the first day of summer, you don’t want to drink what you drank all winter! It’s summer !
Haissam Souki Tamayo, executive chef of Ibericos restaurant
Notice to those interested, Haissam Souki Tamayo will soon open an Ibericos café just above his restaurant in Plateau-Mont-Royal. In the Spanish style, he promises to broadcast soccer matches and serve tintos de verano and other kalimotxos (calimoxwhat? We’ll get to that). Objective ? Attract a younger and more festive clientele.
The little story
Because it is a fact, tinto de verano is first and foremost a young people’s drink, because among other things it is economical. It is said that the mixture appeared at the beginning of the last century, in the city of Córdoba, in Andalusia. More precisely, in a bar owned by a certain Federico Vargas. It was hot, the alcohol was flowing, but above all the customers were thirsty. To quench the thirst of his world – made up, according to this legend, of young flamenco dancers and musicians – the man had the idea of cutting his wine with soda (Fanta, Kas or others, history does not tell). not). Thus was born Vargas, quickly renamed, and quite simply, tinto de verano, summer red (light).
But it was not until the 1960s that the drink gained popularity and was found on every terrace in the country. Everyone has been grabbing it ever since and making it their own too. Some regions swap red wine for vermouth. Others are a happy mix of the two. Today you can even get it in cans!
“And it’s really popular!” », confirms in turn Federico Rivas, whose Buvette Pompette, a Spanish-style neighborhood counter in La Petite-Patrie, offers two variations on its menu: in traditional tinto (red), but also in an improved version (in our humble opinion), bianco ! A little white wine, a splash of grapefruit juice, sparkling water, and voilà! ” It’s that simple ! And as tasty as that,” tells us the co-owner of the pretty address on rue Saint-Zotique.
PHOTO FRANÇOIS ROY, THE PRESS
Federico Rivas, from Buvette Pompette in Montreal
It has to be simple: everyone in Spain has everything they need to do it in two seconds!
Federico Rivas, from Buvette Pompette
At his restaurant, if customers are “pleasantly” surprised by the offer, “they buy more”! “And then those who went to Spain are nostalgic! […] For me, it brings back memories of adolescence,” adds our interlocutor, born to a father of Spanish origin and a mother of Quebec origin, who spent many summers on the other side of the puddle.
Note that the cocktail is also part of today’s trends, in terms of lighter, less alcoholic, and above all less sweet drinks. Whether red or white, “it’s a cocktail that’s not too sweet, not too alcoholic, and not expensive,” he argues. It’s a wonderful summer cocktail for a patio.” “And it’s still festive. It shares well: you can make pitchers of it! »
Visit the Ibéricos website
Visit the Buvette Pompette website
Another taste, another cocktail: kalimotxo
PHOTO MARCO CAMPANOZZI, THE PRESS
Kalimotxo (in Basque, or calimocho, in Spanish) is a mixture of red wine and Coca-Cola.
Just as simple, but perhaps a tad more surprising, kalimotxo (in Basque, or calimocho, in Spanish) is a mixture of red wine and Coca-Cola. You read that right, and you should try it, you might adopt it! It is said that this drink was born in the Basque Country, in the 1970s, during a music festival. Legend has it that the organizers, noticing that their red wine (purchased in quantity) was spiked, had the idea of cutting it with Coca-Cola, to camouflage the bad taste. Thus was born the “ Cuba libre del pobre » (Free Cuba of the people), nicknamed “kali” (reference to Kalimero), in allusion to an apparently unattractive waiter, “ motxo » meaning precisely “ugly” in Basque! “It’s a bit like the ancestor of Red Bull vodka,” argues Federico Rivas. In version of the pobre always: “You have the buzz from alcohol and the kick from Coke!” »