Cocktail of the Month: The Medio y Medio
By • July 16, 2025 0 673
I feel exhausted from the sweltering sun, which is baking my shoulders. The intense heat is amplified by my black T-shirt. Sweat drips down my back and temples as I walk along a riverfront promenade with no shade. The humidity is stifling, the temperatures are in the mid-90s and I’m in desperate need of refreshment.
This may sound like a typical summer dog day in Washington, D.C. It was mid-January in Uruguay, however, where the seasons are reversed. I’m in Colonia del Sacramento on the Río (river) de la Plata, a UNESCO World Heritage site and one of the country’s oldest towns.
Suddenly, like a mirage in the desert, a handsome young waiter reaches out and offers me a sparkling tipple in a Champagne flute — on the house — inviting me to sit under one of the umbrellas at a patio café across the street. Am I being rescued by an angel?
I plop down in a shady seat and eagerly take a sip. It’s delightful … refreshing … a little sweet and a little tart. The flavor is familiar but I can’t put my finger on it. The first notes taste like an effervescent, fruity Prosecco, yet the finish is much more complex and refined — similar to a sauvignon blanc. Whatever this miracle concoction may be, I feel my body temperature drop a degree with every swallow.
When my heavenly server returns, I promptly order another and inquire about the delectable cocktail. It turns out that my instincts were correct.
This drink, very popular in Uruguay, is called the Medio y Medio, which means half and half. It’s simple to prepare: equal parts of dry white wine and sweet sparkling wine are combined in a glass and served. So simple, yet refined at the same time.
It originated in the capital, Montevideo, at the historic Mercado del Puerto, the Old Port Market. Once a train station, the intricate wrought-iron building houses a number of restaurants, mostly steakhouses serving parrilla (Uruguayan beef barbecue) and other local specialties. On the weekends, it’s a lively and colorful place where the city’s artists, craftspeople and street musicians hang out. A restaurant there called Roldós claims to have invented the Medio y Medio blend, becoming well known for its production.
The cocktail — enjoyed year-round, especially during the holidays — is prized for its bubbly, refreshing quality. It’s often served as an aperitif or alongside desserts like crepes with dulce de leche (a rich caramel sauce) and alfajores, a Latino take on macarons: two delicate, melt-in-your-mouth cookies held together by a sweet, creamy filling.
There are variations that combine red or rosé wine with bubbly, but the original far outweighs the others in popularity. Premixed versions are available in wine shops and supermarkets.
With the June heat wave in the Eastern U.S. bringing back memories of my South American summer, I decided to replicate my Uruguayan cooler.
For the sparkling portion I went with Italian Prosecco, my preferred version of “Champagne” for mixing. I chose La Marca, a versatile, aromatic bubbly with hints of green apple and fresh lemon and a minerally finish.
For the white wine, I’m a devout fan of New Zealand sauvignon blancs for their tart crisp flavor and intense grapefruit and tropical fruit nuances. My favorites include Kim Crawford, Oyster Bay and Cloudy Bay. Another lovely option is Domaine du Tariquet; this French sauvignon blanc has a summery essence with a grassy palate and a fresh, crunchy fruit tang, alongside subtle notes of green tea.
While the view from my back porch is not nearly as romantic as a quaint colonial South American seaside village, my stateside adaption of a Medio y Medio did not let me down. I savored the happy memories of my January summer. And with such a simple preparation, complemented by a sophisticated and multilayered flavor, I’m looking forward to sharing this delight with my U.S. friends.
Excuse me now, while I have another.
The Medio y Medio
Pour equal parts chilled sweet sparkling wine and sauvignon blanc in a Champagne flute. ¡Nada mas!
