Highballs and long drinks · Wine
Bone-dry fino, with its almond and sea-breeze notes, meets sweet lemon soda and a handful of mint over ice. The result is cold, light and bright, a glass you can keep refilling on a hot afternoon.
2 oz
fino sherry well chillede.g. Tio Pepe · Lustau · La Ina
4 oz
lemon-lime soda chilled
3 sprig
mint leaves
Garnish: Mint sprigs and lemon wheel · Ice: Ice cubes
Rebujito
Crisp and dry with nutty, saline sherry notes, softened by sweet citrus soda and fresh mint. Light and very refreshing.
The Rebujito is the drink of the Andalusian ferias, above all the Feria de Abril in Seville and the fair in Jerez, where it is poured by the jug in the casetas, the tented pavilions where people eat, dance and drink late into the night. The name comes from the Spanish verb rebujar, to mix or jumble together.
It is made with the dry sherries of the region, fino from Jerez or manzanilla from Sanlúcar de Barrameda, mixed with a lemon-lime soda and ice. Because the fairs last for days in the Andalusian heat, the long, lighter Rebujito became the practical alternative to drinking the sherry neat. It spread in popularity from the second half of the 20th century.
A dry fino or manzanilla. Sweet sherries make it heavy and lose the crisp character.
Quite light: sherry has about 15 percent alcohol, diluted about two to one with soda.
Andalusia in southern Spain, where it is the classic drink of the spring fairs in Seville and Jerez.
The perfect sound
A breezy feria afternoon in Seville.
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