Common in Andalusia and elsewhere around Spain, the Rebujito is typically a simple mix of sherry and sparkling lemonade or lemon-lime soda. James O’Donnell, the bar manager at Fives in New Orleans, makes his version with fino sherry and housemade Key lime cordial. “At its core, it’s a simple and refreshing beverage to cut the summer heat here in New Orleans,” he says.
Fives’ Rebujito
James O’Donnell | New Orleans
Ingredients
Serving: 1
- 2 ounces fino sherry, preferably Valdespino
- 3/4 ounce Key lime cordial (see Editor’s Note)
- soda water, to top
- 2 dashes Angostura bitters
Garnish: fresh mint, lemon wheel
Directions
- Combine all ingredients in a highball glass over ice, and gently stir to combine.
- Garnish with mint and a lemon wheel.
Editor's Note
Key Lime Cordial
250 grams Key limes, washed and quartered
1000 grams white sugar
250 milliliters warm water
2.5 grams malic acid (optional)
2.5 grams citric acid (optional)
Using a citrus press, juice the limes, but do not discard the husks. Combine the juice, husks and sugar in a nonreactive container and macerate for at least 24 hours. Add the warm water, then strain through a mesh to remove the pulp. If using, add the acids. (They are optional but prevent oxidation.) Keeps for several weeks in the refrigerator.