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COCKTAIL HOUR - THE REBUJITO

Updated: Apr 27


Okay, day drinkers... if Quarantinis and Mojitos are getting you wobbly too early in the day, we've got a solution! And even better... it's practically a health drink.




HOW TO MAKE THE PERFECT REBUJITO


We bet almost none of you have ever heard of the Rebujito.


Perhaps you love a good gin and tonic, Spanish style. Or maybe you have even had a Kalimotxo, after thumbing through those Lonely Planet guides and getting into the Sapnish feel of things. (Note: it's red wine and cola - no kidding). Well, the Rebujito is the (classier) Southern Spanish cousin of the Kalimotxo - while those Northerners use warming red wine as the base alcohol, in the South they start with sherry, which originates in the Southern province of Cadiz.


Rebujito means a 'tangle' or a 'badly wrapped package'. But this cocktail is far from a mess: this sherry-laced, lemon-lime soda with a good dash of mint is served during the spring and summer fiestas del pueblo... perfect for these tropical climes.



INGREDIENTS


60ml Fino or Amontillado Sherry

30ml fresh lemon juice

20ml sugar syrup

fresh mint leaves

soda water


METHOD


In a highball glass full of ice add sherry, lemon juice, sugar syrup and fresh lemon. Slap those mint leaves to release flavour and scent and garnish. Gently mix in glass and top with soda water.


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Seabean Tapas Bar Restaurant

3/28 Wharf Street, Port Douglas, QLD Australia 4877 

info@seabean.com.au

(07) 4099 5558

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