The Rebujito is, in my opinion, the ultimate summer refresher.Born in the Sherry Triangle in the south of Spain (where it gets HOT), they really understood the brief: the base is sherry, so low ABV and perfect for drinking all day in the sun, topped up with a lemon-lime soda. This take uses infused sherry to really punch up the juicy fruit factor, hence Rebujito fruta, or fruity Rebujito!
This cocktail and others can be found in Behind The Home Bar by Cara Devine
Ingredients
For Strawberry and tarragon Fino sherry:
7 strawberries hulled and sliced
3–4 fresh tarragon sprigs
or 2 teaspoons dried tarragon
700 ml (23½ oz) fino sherry
2 oz Strawberry and tarragon Fino Sherry
1/2 oz sugar syrup
1oz lemon juice
Soda Water
Cubed ice cream
Sliced strawberries and tarragon sprig, to garnish
Method
For Strawberry and tarragon Fino sherry: Add the strawberries, tarragon (if using fresh) and sherry to your container, seal and refrigerate. If using dried tarragon, add after 24 hours. Check the flavour at 48 hours. I generally like it around this point as the flavour is identifiable but still delicate. You can take it further, but I would remove any fresh tarragon at this point as it can start to taste a bit less fresh. Once you’re happy with the intensity of the flavour, strain it off. Definitely don’t keep the strawberries for garnish – they’re disgusting at this point, I can tell you from experience.
Method
Add the sherry, sugar syrup and lemon juice to your glass and top with soda to just under halfway. Add ice and some strawberry slices, mixing so the slices are suspended in the drink.
Garnish with a tarragon sprig.