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.
Ingredients
Directions
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 !!
serving and consuming
Pairing Fino with food
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.).
Fino fast facts
Analytic data
- Alcoholic content between 15 y 18% vol. (generally, 15% vol.)
- Sugar < 5 gr. / litre (usually < 1 gr. / litre)
- Total Acidity (tartaric) 3 - 5 gr. / litre
- Volatile Acidity (acetic) <0,25 gr. / litre
- Very Low In Glycerine Content < 2 gr. / litre
Recipes and Pairings
Meet the Maker
Victoria Frutos Climent
Bodegas Real Tesoro &...
José María Quirós Sacaluga
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Reyes Gómez Rubio
Sánchez Romate ,...
Juan Manuel Hidalgo
Emilio Hidalgo ,...
Ignacio Lozano
Osborne , Enólogo
Jan Pettersen
Fernando de Castilla...
Manuel José Valcarcel Muñoz
Bodegas Fundador SLU...
Rocío Ruiz
Bodegas Urium ,...
Salvador Espinosa Rodríguez
Bodegas y Viñedos Díez-Mérito...
José Carlos Garrido Saborido
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