Flor de Jerez
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Credit: Joaquín Simó, Partner/Bartender, Pouring Ribbons, New York
The National Culinary Review, May 2016
From the Chef
“I was after a light-bodied cocktail that shone forth with fruit and nuts yet remained dry and refreshing. A dry amontillado seemed a natural fit, with its toasted-almond notes balanced with hints of dried fruits and wood. Turning the usual spirit-heavy drink recipe on its head lets the characteristic acidity of sherry shine, cleansing the palate and leaving it wanting more. That makes it a great pairing with seasonal foods like cheeses and cured/roasted meats.”
Ingredients
1.5 oz. Lustau Amontillado Los Arcos sherry
0.5 oz. Appleton Reserve rum
0.75 oz. lemon juice
0.5 oz. sugarcane syrup (recommended, Petite Canne from Martinique)
0.25 oz. Orchard Apricot liqueur
Dash of angostura bitters
Instructions
Combine sherry, rum, lemon juice, syrup, liqueur and bitters in mixing tin. Add plenty of ice; shake vigorously. Strain into chilled cocktail glass; drink immediately.
Tags
Beverage, The National Culinary Review, Vegetarian
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