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Rebujito

Serves 4 to 6 Beverage vegetarian, Beverages

Rebujito

Rebujito is a beloved refreshment during the festivities of the Feria de Abril in Sevilla, where its presence is as expected as the lively flamenco rhythms and vibrant fairgrounds. This cocktail is a staple, mixed in generous batches and passed around like a shared secret among friends and family. In the bustling heart of the feria, Rebujito accompanies the dance of Sevillanas, offering a cool respite from the Andalusian sun.

The taste of Rebujito is a crisp and invigorating blend of fino or manzanilla sherry, brightened with lemon-lime soda and a hint of fresh mint. It’s a drink that captures the essence of springtime in a glass, with each sip offering a refreshing balance of dry and sweet. Serve it over plenty of ice, and let the mint leaves release their aroma, creating a sensory delight that enhances the festive spirit.

Ingredients

  • 400 mlfino or manzanilla sherry — well chilled
  • 600 mllemon-lime soda
  • 8fresh mint leaves
  • as neededice

Method

  1. Start by chilling the 400 ml of fino or manzanilla sherry in the refrigerator for at least an hour. This will ensure that the sherry is cold, which is essential for the refreshing nature of Rebujito. If you are short on time, you can place the sherry in the freezer for about 15 minutes, but be careful not to freeze it.
  2. Once the sherry is chilled, take a large pitcher and pour in the 600 ml of lemon-lime soda. The soda should also be cold to maintain the drink's refreshing quality. Gently pour the chilled sherry into the pitcher with the soda, allowing the two to mix naturally without vigorous stirring, which can flatten the soda.
  3. Take 8 fresh mint leaves and gently bruise them by clapping them between your hands. This releases the mint's essential oils, enhancing the aroma and flavor of the Rebujito. Add the bruised mint leaves to the pitcher, giving them a gentle stir to distribute the flavor throughout the drink.
  4. Allow the mixture to rest for about 5 minutes. This brief resting period lets the mint infuse its flavor into the drink, creating a harmonious blend with the sherry and soda. Taste the Rebujito and adjust if necessary, though traditionally, no additional sweetness or acidity is needed.
  5. Fill serving glasses with ice cubes, ensuring each glass is about halfway filled with ice. This will keep the drink cold and refreshing as you serve it.
  6. Pour the Rebujito over the ice in each glass, making sure to include a few mint leaves in each serving for garnish. Serve immediately while the drink is chilled, capturing the essence of a traditional Sevilla feria experience.
Cover of Authentic Spanish Cuisine
From the cookbook

Authentic Spanish Cuisine

This recipe is from Authentic Spanish Cuisine by Yassine Sbiti — the Spanish volume in the ComidaTime International Cuisines series.

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