1 1/2 oz Amontillado Sherry (Lustau Dry)
1/2 oz Jamaican Rum (Smith & Cross)
1/4 oz Apricot Liqueur (Rothman & Winter)
3/4 oz Lemon Juice
1/2 oz Cane Syrup or Rich Simple Syrup (2:1 Syrup)
1 dash Angostura Bitters
Shake with ice and strain into a coupe glass.
Tuesday last week, I was flipping through Food & Wines: Cocktails 2011 when I spotted Joaquin Simo's Flor de Jerez. Since I had enjoyed his Punky Monkey and Day Bell, I was excited about giving this drink a try. Once mixed, Andrea smelled primarily the sherry whereas I sensed more of the Smith & Cross Rum and apricot liqueur aromas. The sherry's grape appeared on the sip along with the lemon; the sherry continued on in the swallow as a nuttiness that blended well with the rum, and this was chased by a slight apricot aftertaste. Indeed, the Smith & Cross and the sherry flavors elegantly melded, and at an one to three ratio, the Amontillado was not overwhelmed by this potent spirit. If I were to compare the Flor de Jerez to a drink I have had recently, I would probably say Crosby Gaige's Naked Lady which uses sweet vermouth instead of sherry.
The euphemisms are getting a bit stale, suffice to say: four people in Boston -- two of whom are much more prolific writers than the other two (including the originator of this blog, who has no excuse apart from laziness) -- who drink and tell.
drink & tell: a boston cocktail book
A collection of drink recipes, techniques, and Boston bar recommendations from Frederic Yarm, one of the authors of the Cocktail Virgin Slut blog. Available at Amazon, Barnes and Noble, and The Boston Shaker (on their shelves and via their webstore). Follow the buzz on D&T's Facebook fan page!