The Flor de Jerez Cocktail, aka the Sherry Flower, was created in 2009 by Joaquín Simó while at Death & Co. The Flor de Jerez has apricot, and nutty Sherry notes tied together by lemon and bitters. It is a slightly tart cocktail that waters the mouth and leaves you wanting more.
Joaquín was especially smitten with the amontillado type of Sherry, which is dry but smells sweet, leaving space for the bartender to add other sweeteners to a drink. In his Flor de Jerez Cocktail, Joaquín uses rum to bring out the Sherry’s darker, raisiny flavours and apricot liqueur to bring out its fruity notes.
Flor De Jerez Cocktail
- 1.5 oz Lustau Amontillado Sherry
- .5 oz Jamaican Rum
- .25 oz Apricot Liqueur
- .75 oz Lemon Juice
- .5 oz Cane Syrup
- 1 Dash Angostura Bitters
- Add all ingredients to the shaker.1.5 oz Lustau Amontillado Sherry, .5 oz Jamaican Rum, .25 oz Apricot Liqueur, .75 oz Lemon Juice, .5 oz Cane Syrup, 1 Dash Angostura Bitters
- Shake with ice for 10-15 seconds.
- Fine strain into a Coupe.
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