It’s starting to get warm now, even up here in Scotland, and despite everything that’s going on, most folks are in the summer mood — so, today, I want to share with you one of my favorite cocktail recipes.
Ever tried a rebujito?
If not — it’s a traditional summer cocktail, originally from Sevilla, but now popular all over Spain (especially during the spring/summer season).
If you stroll along the Malaga seafront in the early afternoon, you’ll see a lot of people drinking a rebujito. Because it’s so crisp and refreshing.
It’s a fun summer drink — and it’s perfect for barbecues and pool parties, especially if you would like to offer your friends something different.
What you’ll need:
Manzanilla sherry; sparkling water; lemons; sugar; ice cubes; and mint.
Here’s how you make it:
- Squeeze the juice from 2 or 3 lemons into a jug, and pour in the sparkling water until the jug is about ⅓ full.
- Pour in the sherry until the jug is ⅔ full (so, the ratio of sparkling lemon water to sherry should be about 50:50).
- Stir in the sugar slowly, until it’s just sweet enough but not too sweet.
- Lay out your glasses and put 4 or 5 ice cubes in each one.
- Pour in your rebujito and garnish with a few mint leaves.
Now, as you’ll no doubt appreciate, your choice of glassware is an important part of the rebujito experience. Just as you’d never dream of serving a martini in a highball glass, an authentic rebujito should be served in a stemless glass with a medium-sized bowl. (Our Aurora Stemless Wine Glass is ideal — though it is now out of stock, unfortunately.)
And if you use this recipe, I’d love to see a photo of your finished rebujito. Feel free to reply in the comments or tag us on Facebook (@MorvenScotland).