This ingenious twist on a Spanish classic was created by En Rama, New York City’s first ever Sherry pop-up and U.S. Copa Jerez champions. Grab a blender and mix up the Frozen Rebujito, possibly the most refreshing summer cocktail you’ll ever enjoy.
Ingredients
Instructions
Frozen Rebujito
Add all ingredients except the mint sprig to a blender with a heaping cup of ice. Blend until well combined and smooth. Garnish with reserved mint sprig. Enjoy!
Serving and consuming
Fino with food
It is an ideal aperitif wine and goes well with all types of tapa, especially olives, nuts and Iberian cured ham.
Also providing the perfect companion for shellfish and fish, especially those with a marked salty taste (anchovies) or even raw (sashimi).
Its low acetic acid content combines exceptionally well with dishes of marked acidity (vinaigrette salads, marinades, etc.) as well as with cold soups (gazpacho, ajo blanco, etc.).
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Always serve chilled
Use an ice bucket with both ice and water to serve chilled between 6º & 8º C.
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Perfect for Tapas
It adapts perfectly to a diverse range of salty and intense flavours.
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Style of Glass
In traditional wide-rimmed catavinos, or in white wine glasses.