Spain’s drinking culture is as diverse as its regions, with mixed drinks that range from light and refreshing to bold and boozy. Whether you’re sipping something cool on a scorching summer afternoon, sharing a festive pitcher with friends, or taking part in a time-honored ritual, there’s a drink for every moment. Some blends are simple and meant for easy drinking, while others have deep-rooted traditions that make them as much about the experience as the taste.
From bustling city bars to lively festivals and relaxed gatherings, these drinks are a just a key part of Spanish social life. Here’s a look at some of the most typical mixed drinks and what makes them special!
Sangría
Sangría
You can’t talk about mixed drinks in Spain without mentioning sangría. This fruity, wine-based punch is a go-to for warm afternoons, social gatherings, and tourist hotspots. While you’ll find it all over Spain, it’s most popular in coastal areas and places with a steady flow of visitors.
Traditional sangría starts with red wine, usually a young and fruity variety. It’s mixed with chopped fruit — often oranges, lemons, and apples — along with a splash of brandy or orange liqueur for an extra kick. Some versions include a bit of soda or juice to lighten it up, and sugar to balance the flavors. The key is letting it sit long enough for the fruit to infuse the wine, creating a refreshing, slightly boozy mix.
While classic sangría sticks to red wine (the word “sangría” comes from “blood”, after all!), you might also find variations like sangría blanca (made with white wine) and cava sangría (using sparkling wine). Some bars take even bigger creative liberties, adding everything from tropical fruits to cinnamon or vermouth. You can order sangría at restaurants and bars, but keep in mind that in tourist-heavy areas you’ll most likely find it pre-made and overpriced. Making sangría yourself? Go for a decent but affordable wine. There’s no need to splurge…after all, the magic is in the mix!
Tinto de Verano
If you want something refreshing but less sugary than sangría, go for tinto de verano. This simple, no-fuss drink is what locals actually sip on hot days. It’s light, crisp, and way easier to make than sangría. At its core, tinto de verano is just red wine mixed with a fizzy soda, usually Casera (the commercial name of a mild, lightly sweetened lemon gaseosa). The ratio depends on how strong you want it, but a common mix is half wine, half soda. Some people add a slice of lemon or ice to keep it extra refreshing.
Unlike sangría, which is often tailored for tourists, tinto de verano is what Spanish actually order at bars, beach chiringuitos, and backyard gatherings. It’s cheaper, lower in alcohol, and lets the wine’s flavor shine without too much extra sweetness. Plus, it’s ridiculously easy to make at home: just grab a bottle of young red wine, add some soda, and you’re set!
Tinto de verano
Agua de Valencia
Don’t let the name fool you! Agua de Valencia isn’t water at all, but a bold, citrusy cocktail from Valencia that really packs a punch. Think of it as Spain’s answer to a mimosa, but stronger and way more fun. The base is freshly squeezed Valencian orange juice, which gives it a natural sweetness and a bright, refreshing taste. Then comes the kick: cava (Spain’s sparkling wine), plus a generous splash of vodka and gin. A little sugar balances everything out, and it’s usually served in a big pitcher for sharing.
Unlike tinto de verano or sangría, Agua de Valencia isn’t something you casually sip on a beach. It’s more of a party drink, best enjoyed in a group at a lively bar or terrazas in Valencia. It goes down easy, but don’t underestimate it — it’s stronger than it tastes. If you’re making it at home, be sure to use fresh orange juice for the best flavor, and go easy on the sugar if your oranges are already sweet.
Queimada
More than just a regional drink, queimada is a full-on spectacle. This fiery Galician punch is made with orujo (a strong grape-based spirit), sugar, lemon peel, and coffee beans. But what really makes it special is the ritual that comes with it. Traditionally, queimada is prepared in a clay or metal bowl. Once the ingredients are mixed, the orujo is set on fire, creating blue flames that dance across the surface. As it burns, someone recites the conxuro da queimada, an incantation meant to ward off evil spirits. Once the flames die down, the drink is ready—smooth, warm, and slightly caramelized from the burnt sugar.
You’ll mostly find queimada in Galicia, especially at festivals, family gatherings, and special celebrations. It’s a drink that brings people together, more about the experience than just the taste. If you ever get the chance to witness a proper queimada ceremony, don’t miss it—it’s one of Spain’s most special and unforgettable drinking traditions.
Galician queimada
Kalimotxo
Kalimotxo (pronounced kah-lee-MO-cho) is as simple as it gets: red wine and cola, mixed in equal parts. Sire, it might sound unusual if you haven’t tried it, but this Basque-born drink served in huge, liter-sized plastic cups (minis) has been a staple at Spanish festivals, street parties, and casual gatherings for decades. It’s secret, therefore is not fancy ingredients: kalimotxo is all about balance. The cola’s sweetness softens the tannins of the wine, making for a surprisingly smooth and refreshing drink.
Of course, you don’t need expensive wine; in fact, the tradition started as a way to improve cheap or rough-tasting reds. Just add some ice and you’ve got an easy, no-frills drink perfect for a hot day. You’ll find kalimotxo at bars, music festivals, and “botellones” (impromptu social gatherings where young people drink in the street).
Rebujito
If you’re in Andalucía during feria season, you’ll see everyone drinking rebujito. This light, refreshing cocktail is the go-to drink at events like the Feria de Abril in Seville and the Feria del Caballo in Jerez. It’s crisp, easy to drink, and perfect for hot weather. Rebujito is a simple mix of fino or manzanilla jerez with lemon-lime soda, usually Sprite or 7UP. The dry, slightly nutty jerez blends perfectly with the bubbly sweetness of the soda, making for a drink that’s smooth and dangerously easy to sip. It’s served over ice, often in large pitchers, and meant to be shared.
Unlike sangría, which is popular with tourists, rebujito is what locals actually drink at ferias. It’s lower in alcohol than straight sherry, which helps when you’re dancing sevillanas all night. If you want to try it at home, just mix equal parts chilled sherry and soda, pour over ice, and enjoy a taste of Andalucía.
Rebujito
Clara
Now, if you just want a light, refreshing beer without the heaviness, you can’t go wrong with a clara. This simple Spanish shandy is just beer mixed with lemon soda or Casera (both ways work and are fully accepted among locals, so try them both if you can to decide which one do you like the most). It’s crisp, slightly sweet, and perfect for cooling off on a hot day. The ratio depends on how strong you want it, but a common mix is half beer, half soda.
Some bars serve clara with more beer for a balanced taste, while others lean toward the sweeter side. Spanish drink clara at lunch, during outings, or just when they want something easy to sip without getting too tipsy. It’s an especially good choice if you’re not a big beer drinker but still want something light and refreshing. If you’re making one at home, just grab your favorite lager, mix it with lemon soda…and enjoy.
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Leche de Pantera
Leche de pantera (“panther’s milk”) is not your average Spanish cocktail: this strong and creamy beverage has a bit of a rebellious history in it. Originally created in the 1920s for the Spanish Legion, this drink became a favorite among soldiers and, later, partygoers looking for something potent. The classic version mixes gin, condensed milk, and a sprinkle of cinnamon or nutmeg. There’s also a variation made with licor de hierbas or other spirits, depending on who’s making it.
Despite the drink’s sweetness, don’t underestimate it — leche de pantera is deceptively strong! You’ll find this drink in certain Madrid and Barcelona bars, especially those with a vintage or military theme. It’s usually served over ice, making it smooth but powerful. If you’re making it at home, shake up some gin with condensed milk, a bit of crushed ice, and your preferred spices. It’s rich, boozy, and definitely not for the faint of heart.
Clara
FAQs:
Q: Can you find these drinks outside of Spain?
A: Some, like sangría, are common in Spanish restaurants worldwide. Others, like queimada or leche de pantera, are harder to find outside Spain. If you want an authentic experience, your best bet is making them at home.
Q: What’s the best drink to order if you don’t like strong alcohol?
A: Tinto de verano or clara are great options. Both are light, refreshing, and have a lower alcohol content than most cocktails.
Q: Are these drinks available year-round?
A: Yes, but some are more seasonal. Tinto de verano and rebujito are especially popular in warm months, while queimada is often enjoyed at festivals and colder times of the year.
Q: Do Spanish bars serve non-alcoholic versions of these drinks?
A: Some places offer alcohol-free versions, like clara sin alcohol (beer with lemon soda but no alcohol). You can also ask for a virgin version of sangría with juice and soda.
Q: What’s the typical price for these drinks in Spain?
A: Prices vary by region and venue, but tinto de verano and clara are usually among the cheapest drinks, costing around €2–€4. Sangría and cocktails like agua de Valencia can be pricier, especially in touristy areas.
Q: Is it common to get these drinks in restaurants, or are they more for bars?
A: Both. You’ll find them in bars, beachside chiringuitos, and casual restaurants. Some, like rebujito, are mainly associated with festivals, while others, like sangría, are available almost anywhere.
Q: Can you buy pre-made versions of these drinks?
A: Yes, supermarkets sell bottled sangría, tinto de verano, and even rebujito, but the fresh versions in bars or homemade are much better in flavor and quality.
Have you tried any other exciting drink during your last trip to Spain? How was it? Tell us all about it in our comments section below!
