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
Flor de Jerez
Ingredients
- 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
- Ice
Instructions
- Pour everything into a shaker and shake.
- 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.)
Notes
*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.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe Testers’ Reviews
This flor de Jerez cocktail is the ultimate pre-dinner or with-dinner or party cocktail. It’s for those times when you might want to have more than one or two cocktails and still enjoy the evening and the conversation without getting knocked on your back. It’s light on the alcohol, refreshingly tart, and has a great, fruity, funky edge to it. I have nothing but great things to say about this cocktail. Here’s one more: it’s very adaptable to variations. Just switch the apricot liqueur for another flavor. I tried peach liqueur, elderflower liqueur, crème de violette, and a homemade rose-flavored liqueur. They were all delicious.
I really enjoyed this flor de Jerez cocktail. The sherry gave it a nice depth of flavor that complemented the apricot. The only complaint I have is that it was hard to find the specific liquor brands that were listed in the recipe. I ended up using a different brand of sherry and rum and made my own apricot liqueur. Other than that, it was very simple to put together.
I have the ingredients but not those particular brands. Is the Appleton Reserve a white or dark rum? Any ideas on possible substitutions?
Janet, many thanks for asking for clarification. It’s a dark rum, and I added that essential information to the ingredient list above. Whatever you deem the smoothest dark rum and the least cloying apricot liqueur will work best in this recipe to help keep its balance of perfectly tart and satiny smooth. I’m not a rum drinker so I can’t give you firsthand suggestions but I have asked our recipe testers to chime in with their faves.
Janet, any good anejo rum (golden to light brown in color) would do. I would recommend flor de cana. Only stay away from really dark rums like gosling or Meyer. Hope this helps.