This flor de Jerez cocktail recipe is tart and complex and only slightly intoxicating thanks to perfect proportions of rum, sherry, bitters, lemon, and sugar.
This flor de Jerez recipe is tart and complex and only slightly intoxicating, which are exactly the qualities we seek in a cocktail we could seriously consider sipping forever. And ever. It’s a lovely little thing that’s not cloying at all. We found it on the menu at Manhattan’s Death & Co., and it comes together with just the proper proportions of rum, sherry, apricot liqueur, lemon, bitters, and sugar.–Renee Schettler Rossi
Flor de Jerez Recipe
- Quick Glance
- 5 M
- 5 M
- Serves 1
- 1/2 ounce dark rum, preferably Appleton Estate Reserve
- 1 1/2 ounces amontillado sherry, preferably Lustau Dry
- 1/4 ounce apricot liqueur, preferably Rothman & Winter
- 3/4 ounce lemon juice
- 1/2 ounce cane sugar syrup*
- 1 dash Angostura bitters
- 1. Pour everything into a shaker and shake.
- 2. Strain the flor de Jerez cocktail into a coupe glass. (That’s it. You’re done. Until it’s time to make more…which won’t be long. Trust us.)
*How To Make Cane Sugar Syrup
- This cane sugar syrup is similar to simple syrup but twice as sweet. In a saucepan, combine 2 cups organic cane sugar (often labeled “evaporated cane juice”) with 1 cup cold water. Cook over medium heat, stirring constantly, until the sugar dissolves but being careful not to let it come to a boil. Remove from the heat. That’s your cane sugar syrup.
Thirsty for more? Sip on these:
Flor de Jerez Recipe © 2014 David Kaplan, Nick Fauchald and Alex Day. Photo © 2014 William Hereford. All rights reserved.
Hey, there. Just a reminder that all our content is copyright protected. Like a photo? Please don't use it without our written permission. Like a recipe? Kindly contact the publisher listed above for permission before you post it (that's what we did) and rewrite it in your own words. That's the law, kids. And don't forget to link back to this page, where you found it. Thanks!