The Rebujito is traditionally made with either Fino or Manzanilla, however as Talia Baiocchi author A Modern Guide to Sherry experiments, mixed with Oloroso and homemade lemonade, the results are sensational.
Photography by @advphotography.ca via FMMS Blog
Add simple syrup & mint to shaker, muddle and then add remaining ingredients & shake with ice.
Strain into a tall glass, top with club soda and garnish with a lemon wheel & mint sprig.
The ideal temperature at which to serve an Oloroso is at between 12 and 14ºC.
This is the most suitable wine to accompany red meat and game. It combines perfectly with meat stews and casseroles; especially gelatinous meat such as bull's tail or cheeks. The perfect match for wild mushrooms and well cured cheeses.
Serve it between 12° and 14° C in a white wine glass.
Ideal accompaniment for prolonging the sensation of intense flavours.
Its composition allows it to be stored in open bottles for months.