No alcohol
Medium
Boozy
Flor de Jerez
Measurements in:
Serves:
| 1 1/2 fl oz | Lustau Amontillado Los Arcos Sherry |
| 1/2 fl oz | Jamaican-style aged blended rum with funk |
| 1/4 fl oz | Luxardo Apricot Albicocca Liqueur |
| 3/4 fl oz | Lemon juice (freshly squeezed) |
| 1/2 fl oz | Sugar syrup 'rich' (2 sugar to 1 water) 65.0°Brix |
| 1 dash | Angostura Aromatic Bitters |
How to make
Glassware
Serve in a Coupe glass
Prepare
- Select and pre-chill a COUPE GLASS.
- Prepare garnish of lemon zest twist.
Method
- SHAKE all ingredients with ice.
- FINE STRAIN into chilled glass.
Garnish
- EXPRESS lemon zest twist over the cocktail and use as garnish.
Flavour Profile
Sweet
Medium
Dry/sour
Health & Nutrition
Nutrition:
One serving of Flor de Jerez contains 147 calories
Alcohol content:
- 0.9 standard drinks
- 11.67% alc./vol. (23.34° proof)
- 13.2 grams of pure alcohol
History
Adapted from a recipe created in 2009 by Joaquín Simó at Death & Company in New York City, USA.
Review
A rum-laced, sherry sour with a balancing splash of rich apricot liqueur.
$1.03 per cocktail*
Makes a minimum of 50 cocktails.
Shipping and applicable tax calculated at checkout.
Orders are processed by a licensed Fulproof retailer. The buy now button is added simply for convenience.
* May not include all ingredients. Price per cocktail is an estimate based on cost of one cocktail with ingredients shown above and does not include shipping.
Gallery
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Comments & Discussion
Lustau Los Arcos amontillado
Giffard Apricot
Moneymusk Special Reserve 10 year rum
Liber & Co Gum Syrup
Florida lemon
Angostura bitters
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.
View 6 comments and discussion