Frozen Rebujito
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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
  • 2.5 oz Fino
  • .75 oz Dry Vermouth (Dolin suggested)
  • .25 oz lime juice
  • .5 oz simple syrup
  • splash Sprite soda
  • 5 mint leaves
  • 1 sprig of mint (garnish)
Elaboration

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 & Consuming

Pairing Fino with food

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.).

Fino fast facts
Always served chilled

Use an ice bucket with both ice and water to serve chilled between 6º & 8º C.

Perfect for Tapas

It adapts perfectly to a diverse range of salty and intense flavours.

Style of Glass

In traditional wide-rimmed catavinos, or in white wine glasses.

Analytic data
  • Alcoholic content between 15 y 18% vol. (generally, 15% vol.)
  • Sugar < 5 gr. / litre (usually < 1 gr. / litre)
  • Total Acidity (tartaric) 3 - 5 gr. / litre
  • Volatile Acidity (acetic) <0,25 gr. / litre
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Frozen Rebujito

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