The Authentic Rebujito Recipe: Andalucía's Favourite Festival Drink

The Rebujito is the unofficial anthem of the Andalucían spring fairs, offering a crisp and cooling antidote to the heat. This simple blend of dry sherry and lemon soda is remarkably effective at keeping the party going through long afternoons.

In the high heat of a Sevilla or Jerez fair, the Rebujito is more than just a drink: it is a necessity. While visitors might expect locals to sip pure sherry all day, the reality of a celebration in thirty-degree heat requires something lighter. This drink evolved as a way to stretch out the pleasure of a fine Manzanilla or Fino (both regulated by the official Sherry wine council), providing hydration and a lower alcohol content without sacrificing the distinctive profile of the wine.

While high-end bars might experiment with craft mixers, the authentic version found in the marquees of Andalucía relies on standard lemon-lime soda. The key to a successful Rebujito is not complexity, but the temperature. It must be served bone-cold with a generous amount of ice and a handful of fresh mint to cut through the sweetness of the soda.

Serves: 1 (easily scaled for a jug), Prep: 5 min, Cook: 0 min

Ingredients

• 75ml (2.6 fl oz) Manzanilla or Fino sherry. Manzanilla is preferred for its slightly salty edge.
• 150ml (5.3 fl oz) lemon-lime soda. Use a standard well-known brand like 7up or Sprite as is common practice in Andalucía.
• Two sprigs of fresh mint. Use the variety known as "hierbabuena" if available for a more traditional aroma.
• Plenty of high-quality ice cubes.
• A thin slice of lemon or lime (optional garnish).

Method

1. Ensure your sherry and your lemon-lime soda are well-chilled in the refrigerator for at least two hours before you begin.
2. Fill a highball glass or a large glass jug three-quarters full with fresh ice cubes.
3. Pour the seventy-five millilitres of Manzanilla or Fino sherry over the ice.
4. Top the glass with the lemon-lime soda, following a ratio of approximately one part wine to two parts soda.
5. Stir very gently with a long spoon to combine the liquids while ensuring you do not lose the carbonation of the soda.
6. Slap the mint sprigs against the back of your hand to release the aromatic oils and tuck them deep into the glass.

Tips & variations

• To serve a crowd, use a full 750ml bottle of sherry and 1.5 litres of soda in a large pitcher. Always add the ice at the very last moment to prevent the drink from becoming watery.
• If you find the mixture too sweet, add a squeeze of fresh lime juice to provide extra acidity.
• Always use a dry (Seco) sherry. Medium or cream sherries are too heavy and sweet for this style of drink.
• While the standard ratio is one to two, many regulars at the Feria de Abril prefer a fifty-fifty mix for a more wine-forward flavour.

What to serve it with

Rebujito is designed to be enjoyed with salty and oily tapas that contrast with its sharp bubbles. It is the perfect partner for a plate of jamón Ibérico or some salt-cured Marcona almonds. For a true taste of the ferias, serve it alongside pescaíto frito (small fried fish) or a simple bowl of green Manzanilla olives. If you prefer a beer, a cold Cruzcampo is the regional standard, but the Rebujito is the definitive choice for a long afternoon of celebration.