The Flor de Jerez featuring Jamaican Rum, Apricot Liqueur & Sherry

May 30, 2024

Written by Joanna Franchini

Flor de Jerez

Rated 3.5 stars by 4 users

Looking for something on the lighter side that's not a spritz? This low ABV sipper has layers of flavor, thanks to its base spirit: the less conventional sherry.

The Flor de Jerez gives almost Daiquiri vibes as it's quite tangy, but with wonderful harmony and balance.

This cocktail recipe is featured in Death & Co.'s Modern Classic Cocktails. The creator of this drink, Joaquín Simó, who went on to open another famous craft cocktail spot, NYC's Pouring Ribbons, is a huge fan of sherry. At BitterBooze, he offered this food-for-thought on what makes it a such a versatile and delicious spirit:

"The most underrated part of sherry as a cocktail ingredient is its unparalleled acidity, which allows a bartender to introduce astonishing levels of brightness and balance to stirred cocktails. It’s never a simple substitution for another fortified wine, as it retains its unique body and characteristics even when mixed with strongly flavored or overproof base spirits."

So when you're looking for the glorious taste of astonishing levels of brightness and balance, sounds like the Flor de Jerez could be the one!

Image from @slightlygarnished, via Haus Alpenz

Ingredients

1.5 oz Lustau Don Nuno Oloroso Sherry
0.5 oz Jamaican style rum, like Smith & Cross
0.5 oz Rothman & Winter Apricot Liqueur*
0.75 oz freshly squeezed lemon juice
0.5 oz rich simple syrup**

Directions

Combine all ingredients in a shaker with ice and shake until chilled.
Strain into a coupe glass.

Recipe Note

* You can substitute 1 tsp of apricot jam if you don't have apricot liqueur

** this is a 2:1 ratio of sugar to water. You can use standard simple, or demarara, whatever you already have available!

Comments on this post (1)

Jul 11, 2024
Well-balanced! I would’ve never come up with this combination but it works so well. If you like the list of ingredients, you will like this cocktail. Note: I used Giffard Abricot, works very well here. Enjoy!

— Amy G., Oregon

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