Name: Flor de Jerez
Total time: 4 min
Cuisine: Cocktail
Ingredients: 45 ml Amontillado sherry; 15 ml Aged Jamaican rum; 7.5 ml Apricot liqueur; 22.5 ml Lemon juice; 15 ml Sugar syrup (2:1); 1 dash Aromatic bitters

Flor de Jerez
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Serve in a Coupe glass

Ingredients:
1 ¹⁄₂ oz	Lustau Amontillado Los Arcos Sherry
¹⁄₂ oz	Jamaican aged blended rum with funk
¹⁄₄ oz	Luxardo Apricot Albicocca Liqueur
³⁄₄ oz	Lemon juice (freshly squeezed)
¹⁄₂ oz	Monin Pure Cane Syrup (65.0°brix, equivalent to 2:1 rich syrup)
1 dash	Angostura Aromatic Bitters

Read about cocktail measures and measuring

How to make:

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

Allergens:

Recipe contains the following allergens:

Amontillado sherry - Sulphur Dioxide/Sulphites

Strength & taste guide:

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

More cocktails with similar strength and taste profile

Review:

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

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History:

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

More cocktails by Joaquín Simó

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

More Aperitivo/aperitif cocktails
More Sours (citrus) cocktails

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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Showing 5 comments for Flor de Jerez.
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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

30th July 2022 at 14:43

Really really nice drink! Makes you think there is a shrubby in there.

Calvin Grant

8th March 2022 at 03:48

Fantastic sour.

Davey Springer

7th July 2022 at 10:30

Nice one Calvin, such an under-appreciated drink.

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

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.

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