The rebujito is a classic Spanish cocktail traditionally made with sherry and a lime or lemon soda. This version elevates the drink with a funky, fresh twist and is perfect for batch-making to set your summer party alight.
Rebujito Recipe
Serves 1
For the Mojito Cordial
- 5 large mint sprigs
- 100g caster sugar
- Zest of 1 lime, peeled off in strips
- 30ml fresh lime juice
- ½ tbsp citric acid (available in southeast Asian or Indian food stores)
For the Drink
- 30ml manzanilla or fino sherry
- 20ml good mezcal (look for a bottle with the holographic seal of authenticity)
- 10ml apricot liqueur (we use Giffards)
- 20ml mojito cordial (see above and method)
- Soda water, to taste
- 1 big sprig fresh mint, to garnish
Method
First, make the cordial. Bring a small pot of water to a boil and prepare a bowl of iced water. Blanch the mint sprigs in the boiling water for 10 seconds, then lift out and plunge into the ice bath to cool. Transfer the cooled sprigs to a plate lined with kitchen towel to dry. Pick off all the leaves and place them in a blender with the sugar, lime peel and juice, citric acid, and 100ml water. Blitz until smooth, then fine strain, ideally through muslin, into a clean jar or bottle. Seal and store in the fridge for up to four weeks.
To build the drink, measure the alcohol and cordial into a highball glass filled with crushed ice. Add a splash or more of soda water to taste. Garnish with the mint sprig and serve immediately.
Steve Georgiou, beverage manager at Alta, London W1, shares this recipe.
