Rebujito
The unofficial anthem-in-a-cup of the Andalusian feria, rebujito turns dry, saline sherry into something breezy and endlessly drinkable by cutting it with cold citrus soda. The magic is in keeping the sherry proportion generous enough that the wine still leads.
Approximate, per 1 glass (~250ml). Values vary by recipe and portion.
Ingredients
- ·500 ml fino or manzanilla sherry, well chilled
- ·500 ml lemon-lime soda (Sprite or 7Up), cold
- ·Plenty of ice cubes
- ·A few sprigs of fresh mint (optional, common in modern versions)
- ·2-3 strips of lemon peel
Method
- 1
Chill both the sherry and the soda thoroughly beforehand; a warm rebujito is a sad rebujito, and ice alone will not save it.
- 2
Fill a large jug halfway with ice cubes.
- 3
Pour in the sherry and the lemon-lime soda in roughly equal parts, adjusting toward more sherry if you like it drier and more assertive.
- 4
Add a couple of strips of lemon peel and the mint sprigs if using, and stir gently just to combine without knocking the fizz out.
- 5
Serve immediately in small tumblers or copitas over a little extra ice, and top up the jug through the afternoon as the ice melts.