Flor de Jerez

Difford’s Guide
Discerning Drinkers (43 ratings)

Serve in a Coupe glass

Ingredients:
1 12 oz Lustau Amontillado Los Arcos Sherry
12 oz Jamaican aged blended rum with funk
14 oz Luxardo Apricot Albicocca Liqueur
34 oz Lemon juice (freshly squeezed)
12 oz Monin Pure Cane Syrup (65.0°brix, equivalent to 2:1 rich syrup)
1 dash Angostura Aromatic Bitters
× 1 1 serving
Read about cocktail measures and measuring

How to make:

  1. Select and pre-chill a Coupe glass.
  2. Prepare garnish of lemon zest twist.
  3. SHAKE all ingredients with ice.
  4. FINE STRAIN into chilled glass.
  5. EXPRESS lemon zest twist over the cocktail and use as garnish.

Allergens:

Recipe contains the following allergens:

Strength & taste guide:

No alcohol
Medium
Boozy
Strength 5/10
Sweet
Medium
Dry/sour
Sweet to sour 8/10

Review:

A rum-laced, sherry sour with a balancing splash of rich apricot liqueur.

View readers' comments

History:

Adapted from a recipe created in 2009 by Joaquín Simó at Death & Company in New York City, USA.

Nutrition:

One serving of Flor de Jerez contains 147 calories

Alcohol content:

  • 0.9 standard drinks
  • 11.67% alc./vol. (11.67° proof)
  • 12.3 grams of pure alcohol

Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.

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G. M. Genovese’s Avatar G. M. Genovese
20th June 2024 at 10:51
I spaced out and made this with PX the first time. Raisin, prune flavors galore. Quite good. Then I was like, "saaayy... wait a minute..." Saw my mistake. The Myers's I used was great with PX, but just good enough with amontillado. Good drink either way.
Fernando Yu’s Avatar Fernando Yu
30th July 2022 at 14:43
Really really nice drink! Makes you think there is a shrubby in there.
Calvin Grant’s Avatar Calvin Grant
8th March 2022 at 03:48
Fantastic sour.
Davey Springer’s Avatar Davey Springer
7th July 2022 at 10:30
Nice one Calvin, such an under-appreciated drink.
Davey Springer’s Avatar Davey Springer
24th October 2021 at 09:02
Just an update to my previous comment….
After going through an apricot drought where we only had Maraska apricot and futylos eau de vie the importance of the apricot and sherry components of this cocktail became really apparent. This drink is WAY better than you think it could be.
Here’s the mix we have enjoyed the most.
45ml Tio Pepe fino sherry
15ml navy rum
7.5ml massanez liqueur d’abricot
10ml simple syrup (65 brix)
22.5ml fresh lemon juice
Shake it up & pour into your mouth.
Davey Springer’s Avatar Davey Springer
29th July 2021 at 00:23
Make sure it’s quality all round with this. Great Sherry (it still works with quality olorosso and even Manzanilla) and top shelf creme de abricot will ensure that this drink will be at the top of your aperitif hit parade.