The rebujito has its origin in an English combination known as Sherry Cobbler, born in the mid-nineteenth century, and was very popular in the Victorian era among distinguished classes. But it is in the 90s when he lives his great boom by mixing chamomile or sherry wine with sweet carbonated water with lemon, ice and sugar flavor. With the passage of time, the rebujito became the reference drink of Andalusia, the fairs of Seville and Jerez.
1 - Fill half of the glass jug with ice cubes
2 - We pour the 1/2 bottle of wine (Fine or Manzanilla) and the 3 bottles of lime-flavored soft drink
3 - We add the mint leaves (amount to taste)
4 - Now you can enjoy this delicious #sherrylover cocktail !!
It is an ideal aperitif wine and goes well with all types of tapa, especially olives, nuts and Iberian cured ham.
Also providing the perfect companion for shellfish and fish, especially those with a marked salty taste (anchovies) or even raw (sashimi).
Its low acetic acid content combines exceptionally well with dishes of marked acidity (vinaigrette salads, marinades, etc.) as well as with cold soups (gazpacho, ajo blanco, etc.).
Use an ice bucket with both ice and water to serve chilled between 6º & 8º C.
It adapts perfectly to a diverse range of salty and intense flavours.
In traditional wide-rimmed catavinos, or in white wine glasses.
