Listen in on just a few conversations at your favorite summer watering hole, and you’re bound to hear plenty of orders for a “tinto de verano,” which translates as “red wine of summer” in Spanish.It’s got all the makings of a summertime go-to — light, refreshing and incredibly easy to make. In most iterations, it’s just a 50-50 mix of red wine and citrus soda, perhaps served with a citrus twist, and always poured over ice. While it’s a libation that’s related to sangria, it doesn’t have any additional spirits, sugar or chopped fruit, so it carries less alcohol and sweetness. Simple and bubbly, it’s the perfect beverage for hot summers on decks, boats, backyards and patios.Mixologists say it’s a long-known “hidden secret” among Spanish locals, and many predict that it’s about to break out in popularity in the United States. Jeff Koehler is a cookbook author who has lived in Spain for decades. Describing it as a simple and casual drink, he said, “I enjoy it at home in my Menorcan garden when I’m making paella for a group, or sitting in a beachside chiringuito (beach bar) with friends.”Roxiller via Getty ImagesTinto de verano is made simply, with just red wine and citrus soda.The drink carries more than 100 years of Spanish history, where it’s said to have been developed by Federico Vargas, owner of the Venta de Vargas bar in Córdoba, Spain. Faced with an intense summer heat wave, he decided to mix red wine with a carbonated soft drink. Light and effervescent, the drink caught on quickly, and it’s since become a classic summer choice. “In Spain, this is such an everyday ‘sit outside with your friends’ kind of drink,” said Linda Trotta, director of winemaking at Bread & Butter Wines. “It’s perfect for simply being together, especially in the summer.”How to pull it together:Tiffanie Barriere, who goes by the nickname “The Drinking Coach,” said that simplicity is a big part of its charm. “Tinto de verano is one of those drinks that reminds you that not everything needs to be complicated to be good,” she added. Considering how the drink stacks up against past summer darlings like the Aperol spritz, Negroni and the Dirty Shirley, she said there’s no comparison. “Tinto de verano sits in a different lane, because it’s more grounded, more casual and less performative,” she said. “If it takes off, it’ll be because people want something easy with no judgment.”The key to making one, she said, is “respecting the spirit of the drink, which is refreshing, approachable and not overbuilt. Don’t try to upgrade it into something it’s not.” Here are Trotta’s so-easy-it’s-hardly-a-recipe instructions: “I like to mix equal parts red wine and lemon soda over ice, give it a quick taste and adjust as needed. If I’m feeling fancy, I’ll garnish it with a lemon or orange slice.” Ingredient one is red wine.Koehler suggested starting with “a lighter, young and fruity red,” but then added, “Really, though, anything goes. Most commonly, Spaniards use simple table wine. No one uses expensive wine for this drink.”Barriere agreed, saying, “You don’t need an expensive bottle, but you do need a wine you’d actually drink on its own. Use something fresh, fruit-forward and not too tannic. A $10 to $15 bottle that tastes good when it’s slightly chilled will work perfectly.” Ivy Mix, owner of Brooklyn’s Whoopsie Daisy bar, warned against taking the “budget” aspect of the simple drink too far: “I wouldn’t spend $40 on the bottle, but you do get what you pay for, so don’t use Two Buck Chuck.”Ingredient two is something fizzy.To serve it as the Spanish do, Koehler suggested using gaseosa (soda) and said that most folks there usually reach for the La Casera brand. If that’s not available, you still have options. “I love a classic Spanish-style limón soda when I can find it, but stateside I’ll reach for something clean and bright, but not too sugary,” Barriere said. “Try Jarritos, Boylan or even Squirt. Even a good sparkling lemonade or citrus-forward soda water with a touch of sweetness works beautifully.”Trotta said, “My go-to is San Pellegrino Limonata. It has a nice citrus flavor without being overly sweet.” Add a slice of citrus if you’d like, then pour over ice and serve.“Some fresh lemon balances out the sweetness of the gaseosa,” Koehler said. And that’s the final step: “Nothing more. No syrups, no shaking it up. Nothing fancy or complicated,” he said.With something this simple, there’s always room for a little improvisation. Mix said that the tinto de verona is always on the summertime menu at Whoopsie Daisy. “We make ours a tad differently, so instead of Fanta soda, we use a bitter Italian limonata — A’Siciliana is my fave — with delicious Spanish red wine,” she said. “We pour ours over crushed ice and layer the drink for a dramatic look.”If you enjoy tinto de verano, it’s part of a larger trend that you can explore.Experts have cited the tinto de verano as one part of a larger trend. “I’ve noticed people are recently loving wine cocktails, perhaps because they feel approachable and take some of the ‘seriousness’ out of wine,” Trotta said. “I’m also seeing consumers gravitate toward drinks that are lower in alcohol and easy to enjoy on a warm day. A wine cocktail is a perfect, lighter alternative compared to a traditional, high-ABV cocktail.” Trotta added, “And in a way, tinto de verano brings things back to what wine is really about, which is just enjoying time together.”After all, Barriere said, “Sometimes the best drink of summer is the one that doesn’t try too hard.”