Our last trip to Spain opened my eyes to lots of new food and deepened my understanding of a few of the most classic Spanish drinks. One of the tipples that I really got to know on this journey was Sherry, or Jerez, as it is called on the peninsula. I’ve been a fan of Sherry since the first vacation to Spain with my wife. Oddly, when I lived there as an 18-year-old foreign exchange student, I didn’t get into it. I think I was too busy discovering J&B with coke. (Don’t ask.) Anyway, a little more maturity has paved the way for the immensely satisfying world of Spanish Sherry. Its flavor is legendary and is as varied as the Spanish landscape itself. There are many more experienced Sherry palates on the web to discuss the topic in detail so I’ve chosen to bring one small strata of the world of Jerez to you – El Rebujito.
El Rebujito comes from a long line of Spanish drinks that mix beer or wine with juice or soda (sangria, , cerveza clara…). El Rebujito takes this a step further and mixes Fino Sherry with lemonade or, as we experienced more often, 7-Up. Yep, 7-Up. The flavor of the sherry was mellowed by the 7-Up, which managed to take away some of the characteristic acidity of the Fino. Served over ice, it was the perfect midday sipping concoction to enjoy in the local sun-drenched plaza. Mixed with a salty tapa or just a good bunch of potato chips, it was perfect. Having enjoyed the single drinks early on in the trip, imagine our delight when we found it served in a pitcher in a little place in Sevilla, outdoors, on a characteristically scorching Sevilla day.
Sherry showed its incredible versatility and variety on this trip. It’s made a permanent home for itself in my bar/armory. And, the Rebujito is a welcome foot soldier in the war to beat the summer heat.