Cook_Real_Food_Every_Day-Vol._3_Issue_3_-_Summer_2019_

may | june 2019^78

Citrus-Herb Rebujito
Makes 6 servings

With a name derived from the Spanish verb for “mix
up,” this rebujito is just what you need to freshen your
cocktail repertoire. Super easy to craft and incredibly
refreshing, it’s sure to become a go-to for summer
sipping.

1 medium lemon (4 to 5 ounces)
1 tablespoon packed fresh mint leaves
1 tablespoon packed fresh basil leaves
12 ounces fi no sherry
12 ounces sparkling lemon beverage
Garnish: fresh mint sprigs

1. Using a vegetable peeler, remove lemon peel in
   long strips. Using a small, sharp knife, remove any
   white pith from peel. Reserve remaining lemon for
   another use.


2. In a large pitcher, combine peel, mint, and basil;
   lightly muddle using a wooden spoon or muddler. Add
   ice. Add sherry and lemon beverage, stirring until
   pitcher feels cold to the touch.


3. Fill 6 rocks glasses with ice. Using a fi ne-mesh
   sieve, strain mixture into prepared glasses. Garnish
   with mint, if desired. Serve immediately.

*We used Lustau Jarana Fino Sherry and
Sanpellegrino Limonata.

PRO TIP

Like your drinks sweeter? Make a simple

syrup of equal parts water and granulated

sugar, and simmer on stove until dissolved.

Customize your drink as desired.