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How to make Rebujito
Learn what makes Rebujito special, cook the free ComidaTime recipe, then keep cooking from Authentic Spanish Cuisine.
Why cooks start here
Rebujito belongs to the everyday cooking of the Sevilla feria, where it is made often enough that nobody needs the recipe written down. This home version keeps the seasoning direct and the portions generous, the way a Spanish family cook puts it on the table.
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.
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