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Zurracapote Riojano: Wine Cocktails beyond Sangria

Cooking 5min Preparation 5min 4-6 easy
Recipe type: Drink Cuisine: Spanish

Zurracapote Riojano: Wine Cocktails beyond Sangria

Red wine rarely comes to mind when summer temperatures reach scorching heights; yet Iberians across the Peninsula have always devised ingenious ways to add it to every drink!

Let’s take Spain as an example…

Anyone who’s visited Spain – and wanted to go deeper into the culture than the superficial “Sangria, Playa and Paella” experience – has probably heard of the most basic of these mixes, the Tinto de Verano. This “Summer Red” (a mix of 1/3 red wine – locals use younger and fruitier styles like “vino del año” or “cosechero”- 2/3 sweet soda water, served in a tall glass filled to the brim with ice cubes) has multiple regional variants: “Rebujito” a Fino Sherry and 7-up mix popular in Andalucía; “Pitilingorri” (basque for “a little red”) a mix of rosé wine and orange soda preferred in Alava, La Rioja and Navarra; or “Calimocho”, a mix of red wine and cola that has been the drink of choice for decades in Spanish street parties. The secret to all of these is to use plenty of ice and a standard proportion of 1/3 wine to 2/3 mixer. The idea is to have something refreshing as well as to get a little buzz, not to pass out on the beach and get a blistering sunburn. (Flickr photo by Divya)

Enhancing wine with other flavors is nothing new. The Egyptians, Greeks and Romans did it with local ingredients like fruits, herbs and spices, to suit their particular tastes and it’s been done ever since. Growing up in Rioja, I acquired a taste for one of the the local formulas, “zurracapote”, early on. Come September and the celebration of the region’s harvest festival, many Riojanos prepare this drink and share it with their neighbors during these fiestas. The recipe is simple and can yield slightly more powerful drinks than your basic wine cocktail, as it involves the addition of sugar and a short maceration, which will enhance the body and volume of the resulting potion. The original recipe is as obscure as the drink’s origin, yet so popular, every family will have a secret ingredient that makes theirs the best. Below, the basic ingredients and procedure.

Wine is the lifeblood of Spain, but this particular recipe is especially refreshing. If you’re looking for more tips on Spanish cuisine, check out our Spain Food and Wine Guides or let us create a custom food tour of Spain.


  • 2 bottles of young Rioja
  • 1 cup of water
  • 8 oz. Sugar
  • 1 cinnamon stick
  • 2 lemons


  1. Empty the two bottles of wine (young and fruity Rioja red or Rioja rosado work best) into a large beverage container. Heat water and sugar in a pot removing constantly until the sugar is dissolved.
  2. Add the resulting syrup to the wine.
  3. Squeeze the lemons and add the juice to the mixture.
  4. Retrieve lemon peels and cinnamon stick and wrap in a cheesecloth and use it as a makeshift teabag.
  5. The trick is to infuse overnight, so remember to prepare it the day before. To serve your “Zurracapote”, pour over a large glass full of ice and garnish with a slice of lemon.

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