Flor de Jerez by Joaquin Simo
This is one of 2011’s 101 Best New Cocktails.
Click HERE to submit your recipe for a chance to be included in next year’s list.
Flor de Jerez
Adapted from a recipe by Joaquin Simo, Death & Co.,New York City.
“I wanted to come up with a drier aperitif cocktail that still had some bright fruitiness. Amontillado sherry isn’t as delicate as manzanilla, so I knew it could stand up to a base spirit being used as a modifier. I always get a big dried apricot note from the Appleton Reserve, so I echoed that note with the fresh fruit taste of Orchard apricot liqueur. Toasted almond notes and spice notes abound, and the drink stays dry due to the double dose of acidity between the sherry and lemon juice. A great example of a low-abv cocktail that doesn’t skimp on taste or complexity.” Joaquin Simo.
15 ml (.5 oz) Appleton Estate Reserve rum
22.5 ml (.75 oz) fresh lemon juice
15 ml (.5 oz) Petite Canne Sugar Cane syrup
7.5 ml (.25 oz) Orchard apricot liqueur
1 dash Angostura bitters
Shake over ice and strain into chilled port glass or cocktail glass.
gaz sez: A true cocktailian mind is at work here, and since I know Joaquin pretty well, I’m not in the least bit surprised to see that he’s come up with something that’s completely original. This drink is like a first-class orgy—everyone is playing with someone else, and everyone comes at the same time. It’s an explosion in a glass.