Tinto de Verano

• servings: 1 serving
• total time: 1 hour 50 minutes

Ingredients

1 lemon, peeled

1 lime, peeled

3/4 cup granulated sugar

Pinch of fine sea salt

3/4 cup/6 ounces fresh lemon juice (from about 2 1/2 large lemons)

Ice

2 ounces dry red wine

3/4 ounce sweet vermouth (optional)

4 ounces lemon-lime soda, such as La Casera, 7Up or Sprite (or use 3/4 ounce Lemon-Lime Simple Syrup, plus 2 to 4 ounces soda water)

Lemon wheel, for garnish

Directions

If making the lemon-lime syrup, place the citrus peels in a small saucepan, and add the sugar and salt. Use a muddler or the end of a rolling pin to break down the mixture, working the sugar mixture into the peels until they start to express their oils. Add the lemon juice and stir to combine. Heat over low, stirring frequently, just until the sugar dissolves. Immediately remove the pan from the heat and set aside to steep for 1 to 2 hours. Strain through a fine-mesh sieve, pressing on the solids. (You should have about 1 cup syrup. The syrup can be stored, in an airtight container in the refrigerator, for up to 3 weeks.)

In an ice-filled cocktail shaker, combine the wine, vermouth and syrup, if using. Cover and shake until cold, then strain into an ice-filled highball or wine glass. Top with soda (or soda water), and mix gently to combine. Garnish with the lemon wheel and serve.