07.09.08 2:13 PM CDT
• Food/Drink
• Heather Haebe
Last week, Josh Robertson admitted that he dropped ice cubes into red wine, inspiring one blog commenter to make the even more bold confession that she enjoyed (or at least drank) fortified wine products through a straw. Whether or not this was intended as an homage to Neneh Cherry’s summer classic, “Buffalo Stance,” I do not know. However, I am absolutely certain of one thing: there is a better way to dilute your red wine. It’s called lemon soda, and it is good.
I discovered this (and how) on a trip to Spain, where a 50/50 split between the wine and lemon soda is called tinto de verano (red wine of summer). If you’d prefer, you could call the stuff sangria del perezoso, the sangria of the lazy.
Lemon soda isn’t the easiest thing to track down in the United States, but you should be able to find it in large grocery stores and specialty food shops. In a pinch, you can also use a mixture of sparkling water and good old-fashioned lemonade. Tempting though it may be, do not try to use the more readily available lemon-lime sodas for the purpose of making tinto de verano. Believe me, I learned that the hard way.
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