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
- 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.