Restaurants›Xolos Tacos Y Tlayudas›Flor De Jerez Recipe

Flor De Jerez Recipe

Time10m

Serves1

Appleton estate Reserve Rum, Lustau Amontillado sherry, Rothman & winter apricot Liqueur, Lemon Juice, Angostura Bitters

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Frequently paired with

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sweet · tropical · citrusy

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Ingredients

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Cocktail

2 oz Appleton Estate Reserve rum1/2 oz Lustau Amontillado sherry1/2 oz Rothman & Winter apricot liqueur3/4 oz Fresh lemon juice2 dashes Angostura bitters

Garnish & finish

1 piece Lemon twist1 piece Small edible flower or microherbs (optional)

Ice

1 to taste Ice (for shaking and serving)

Method

Cocktail

Prepare and measure

Chill a coupe or Nick & Nora glass in the freezer or fill with ice water to chill while you prepare the cocktail.

Add 2 oz Appleton Estate Reserve rum, 0.5 oz Lustau Amontillado sherry, 0.5 oz Rothman & Winter apricot liqueur, 0.75 oz fresh lemon juice, and 2 dashes Angostura bitters into a cocktail shaker.

Fill the shaker with plenty of ice (enough to properly chill and dilute), secure the lid, and shake vigorously for 12–15 seconds until the outside of the shaker is very cold and slightly frosted. This provides about 20–25 seconds total including prep.

Discard ice or water from the chilled glass. Double-strain the cocktail into the chilled coupe or Nick & Nora glass using a Hawthorne strainer and a fine-mesh strainer to remove small ice shards and any pulp from the lemon juice.

Garnish & serve

Express a lemon twist over the surface of the cocktail by holding the twist skin-side down over the drink and giving it a quick squeeze to release the oils, then rub the rim with the twist and drop it into the glass.

Optional: float a small edible flower or a sprig of microherbs on top for a visually elegant finish.

Serve immediately. The balance should show the rum's rich molasses and spice, complemented by nutty amontillado, bright apricot, tart lemon, and aromatic bitters.