Flor de Jerez

1 1⁄2 oz Amontillado Sherry, Lustau Dry Amontillado
1⁄2 oz Jamaican rum, Appleton Reserve
1⁄4 oz Apricot liqueur, Rothman & Winter Orchard Apricot
3⁄4 oz Lemon juice
1⁄2 oz Cane syrup
1 ds Bitters, Angostura
Instructions

Shake, strain, up.

Notes

The version that Death & Co bartenders gave me is simpler and more sherry-forward: 2 oz Amontillado 1/2 oz Appleton V/X 1/2 oz lemon juice 1/4 oz cane syrup 1 dash Ango. This makes for a stimulating and light drink that tastes like lightly tart Amontillado with some of the flavor contrast turned up.

Cocktail summary
Created by
Joaquín Simó, Death & Co, NYC.
Year
2009
Is an
authentic recipe
Reference

http://www.foodandwine.com/recipes/flor-de-jerez-cocktails-2011 - Death and Co. pg 171

Curator
Not yet rated
Average
4 stars
(31 ratings)
YieldsDrink
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From other users
  • Outstanding cocktail. Beautiful flow from the nuttines of the sherry to the citrus and perfumey sweetness of the apricot liqueur.
  • Apricot jam, made more sophisticated with the nuttiness of sherry. — ★★★★
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Comments

Updated this as per the recipe in the Death and Co. book.

Thanks,

Zachary

Really good-nice on a cold February night but can imagine it being excellent for summer too

Lovely drink. Used cinnamon syrup as I had some and worked really well

I agree, sophisticated is the first word that jumps to mind. I bought the apricot liqueur just so I could try this, and it was well worth it!