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Flor de Jerez
A rum-laced, sherry sour with a balancing splash of rich apricot liqueur
G. M. Genovese
20th June 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.
30th July 2022 at 14:43
Really really nice drink! Makes you think there is a shrubby in there.
8th March 2022 at 03:48
Fantastic sour.
7th July 2022 at 10:30
Nice one Calvin, such an under-appreciated drink.
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.
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.
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.