It’s Julia Child’s kitchen at the Smithsonian National Museum of American History!
The second was a cocktail I had at Jaleo, the restaurant where chef José Andrés goes wild with Spanish tapas. 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.
Prep time: 5 minutes
Total time: 5 minutes
Makes 1 drink
- span itemprop=”ingredients”>red or white sherry
- span itemprop=”ingredients”>lemon-lime soda (Sprite, lemonade, or citrus-flavored seltzer work equally well)
Fill a glass with ice, pour one-quarter full with sherry and fill the glass with soda. If you’re feeling really fancy, add a lemon wedge. 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.