Flor de Jerez

• Fino sherry
  45 ml (1.5 oz)

  Dry, crisp style preferred
• Aged rum
  30 ml (1 oz)

  Try a Spanish-style rum for authenticity
• Apricot liqueur
  15 ml (0.5 oz)

  Such as Rothman & Winter or Giffard
• Lemon juice
  25 ml (0.75 oz)

  Freshly squeezed
• Simple syrup
  15 ml (0.5 oz)

  1:1 sugar to water
• Absinthe
  1 dash

  Or substitute a pastis or Herbsaint if needed

• Cocktail shaker
• Hawthorne strainer
• Jigger
• Fine mesh strainer
• Citrus juicer

1. 1

   Chill a coupe glass by filling it with ice water and setting it aside.

2. 2

   Add the sherry, rum, apricot liqueur, lemon juice, simple syrup, and absinthe to a cocktail shaker.

3. 3

   Fill the shaker with ice, then shake vigorously for about 15 seconds.

4. 4

   Double strain the cocktail into the chilled coupe glass, using both the Hawthorne and fine mesh strainers for a silky finish.

5. 5

   Garnish with a fresh edible flower or a lemon twist.

• Beautiful balance of sweet, floral, and nutty notes
• Showcases the complexity of sherry in cocktails
• Elegant enough for dinner parties, approachable enough for casual sipping
• Unique flavor profile stands out from classic cocktails
• Perfect for those who love both rum and fortified wines

The Flor de Jerez is a modern classic born from the global cocktail renaissance of the early 21st century. It was created by Joaquín Simó, a celebrated bartender from New York’s Death & Co., who sought to showcase the versatility of sherry in cocktails. Drawing inspiration from the Spanish city of Jerez (famed for its sherry production) and pairing it with Caribbean rum and fruity liqueurs, Simó crafted a drink that bridges continents and traditions. Its name, meaning 'Flower of Jerez,' pays tribute to the delicate flor yeast layer that imparts Fino sherry with its unique character.