Written and Photographed by Danielle Oteri
There were two very specific highlights from my trip to D.C. last weekend. One of them was my visit here:
It’s Julia Child’s kitchen at the Smithsonian National Museum of American History!
I’m not one to rave about drinks over food, but I fell head over heels for the Rebujito, a mix of white sherry and lemon soda served in a half carafe.
The silkiness of the sherry smoothed out the bite of the lemon, making it the perfect drink for a breezy September night where I could feel the edge of summer softening.
Usually I stick to wine or beer and was therefore convinced that the Rebujito required some fancy mixing. So I did some research in search of the perfect recipe.
I found that the Rebujito hails from Andalucia: it’s the drink of choice at day-long outdoor festivals where revelers use it to re-hydrate as well as maintain a light buzz.
I also found that rebujar means “to mix,” which is probably something I once learned in high school Spanish.
Best of all, I found that the Rebujito is the simplest cocktail on the planet.
You don’t even need to measure specific amounts, and can eyeball your ratio based on the glass you’re using.
Just fill a glass with ice and pour sherry in until it’s one-quarter full.
Then fill the rest of the way with soda, maybe add a lemon garnish, and drink up.
And don’t be afraid to mix things up—I made a round of Rebujitos with red sherry instead of white (as they do at Jaleo) and it was every bit as good as the original.
- red or white sherry
- lemon-lime soda (Sprite, lemonade, or citrus-flavored seltzer work equally well)
- lemon wedge or wheel for garnish
- Fill a glass with ice.
- Pour one-quarter full with sherry.
- Fill the glass with soda.
- If you're feeling really fancy, add a lemon wedge or wheel.
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