The rebujito is a classic Spanish cocktail that’s typically made with sherry and a lime/lemon soda. This lifts it up a notch, and also takes well to being batch-made for summer party drinking.

Rebujito

Serves 1

For the mojito cordial
5 large mint sprigs
100g caster sugar
Zest of 1 lime, peeled off in strips
30ml fresh lime juice
½ tbsp citric acid (look for it in south-east Asian or Indian food stores)

For the drink
30ml manzanilla, or fino
20ml good mezcal (look for a bottle with the holographic seal of authenticity on the side)
10ml apricot liqueur – we use Giffards
20ml mojito cordial (see above and method)
Soda water, to taste
1 big sprig fresh mint, to garnish

First make the cordial. Bring a small pot of water to a boil and have ready a bowl of iced water. Blanch the mint sprigs in the boiling water for 10 seconds, then lift out and drop into the ice bath to chill down. Transfer the cooled sprigs to a plate lined with kitchen towel to dry, then pick off all the leaves and put them in a blender with the sugar, lime peel and juice, the citric acid and 100ml water. Blitz smooth, then fine strain, ideally through muslin, into a clean jar or bottle, seal and store in the fridge, where it will keep for up to four weeks.

To build the drink, measure the alcohol and cordial into a highball glass filled with crushed ice, then add a splash (or more) of soda water to taste. Garnish with the mint sprig and serve.

• Steve Georgiou, beverage manager, Alta, London W1