Serve in a Coupe glass
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 |
Recipe contains the following allergens:
A rum-laced, sherry sour with a balancing splash of rich apricot liqueur.
Adapted from a recipe created in 2009 by Joaquín Simó at Death & Company in New York City, USA.
One serving of Flor de Jerez contains 147 calories
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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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.