Recipe · Easy
Rebujito with vermouth
An Andalusian twist on the fairground rebujito: cellar vermouth, fino sherry, and soda with fresh mint. Fresh and deeply Mediterranean.
- Glass
- Balloon glass or small pitcher
- Yield
- 1 cocktail
Ingredients
- 50 ml Andalusian red or white vermouth
- 50 ml Fino or manzanilla
- 80 ml Very cold soda or siphon
- 4–6 leaves Fresh mint
- 1 slice Lemon (optional)
Method
- Gently muddle the mint at the bottom of the glass with a bar spoon (without crushing it).
- Add vermouth and fino with ice cubes.
- Top with cold soda.
- Stir and garnish with more mint and lemon if desired.
Tips
- Vermouths with Jerez solera integrate better with fino than very sweet Italian rossos.
- Serve well chilled; ideal for terrace and tapas.
Frequently asked questions
Is this a traditional fairground rebujito?
The classic rebujito is fino with lemon and soda. This version adds vermouth for more body and botanicals.
Which Andalusian vermouth should I use?
Lustau Rojo or Blanco are cellar-style benchmarks; Catalan vermouths with body also work well.