El Rebujito

By • July 12, 2009 • 0 Comments

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Author Notes: Bone-dry and well-chilled Manzanilla sherry is southern Spain's perfect cocktail all on its own, perfect with salty almonds, a little sliver of jamón Ibérico or spicy shrimp. It should be wrong to mess with such a delicate thing, but my Andalusian friend Xesca does so with abandon in this recipe, and I think she is onto something.Teresa Parker

Serves one

  • 2 ounces well-chilled Manzanilla sherry
  • 4 ounces cold tonic water
  • 1 sprig fresh mint
  • ice
  1. Scoop ice into a lowball glass, drop in the mint, pour in the Manzanilla, then the tonic, and give the drink a quick stir.
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