Spanish Rebujito Cocktail
The ultimate refreshing drink, this Spanish Rebujito Cocktail brings together the flavours of mint, lemon and Fino Sherry, served over ice for a cooling tipple on a hot summer day.
This is the drink that keeps the feria dancing in Spain’s Jerez in spring – utterly scrumptious and showcases Sherry at the heart of this beautiful batch cocktail.
- Mint leaves
- Ice cubes
- 60ml Fino Sherry (Gonzalez Byass Tio Pepe works a charm)
- 120ml Lemonade
- Slice of lemon (to garnish, optional)
You will need: a Highball or Collins glass, or a 2-litre jug to make a large batch.
Fill your glass with ice cubes and fresh mint, then pour in Fino Sherry and top up with lemonade. Add more cubed ice, and a lemon slice to garnish is optional.
To make a large batch:
Follow the above proportions (one part Fino Sherry to two parts fizz) and combine all the ingredients in a 2-litre jug. You’ll need to make another jug very quickly – this stuff vanishes like music in the night.
Source/Credits: Olly Smith