Flor de Jerez 1.000

Deb Lindsey for The Washington Post

Spirits Mar 25, 2015

This drink is a beautiful balance of flavors, in which dry, nutty sherry is a perfect foil to sweet apricot. The rum adds richness, the lemon a fresh tartness. It captures New York's East Village bar Death & Co. at the top of its cocktail-making game.

Where to Buy: We found Rothman & Winter Orchard Apricot liqueur at Ace Beverage and at Schneider's of Capitol Hill.


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 1 servings

  • Ice
  • 1/2 ounce gold Jamaican rum, such as Appleton Estate Reserve
  • 1 1/2 ounces Amontillado sherry
  • 1/4 ounce Rothman & Winter Orchard apricot liqueur
  • 3/4 ounce fresh lemon juice
  • 1/2 ounce cane sugar syrup or simple syrup
  • Dash Angostura bitters


Fill a cocktail shaker with ice. Add the rum, sherry, apricot liqueur, lemon juice, sugar syrup and bitters; shake enough to create a foamy surface, then strain into a cocktail (martini) glass.

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Recipe Source

Adapted from a recipe by bartender and beverage consultant Joaquin Simo, in David Kaplan's "Death & Co: Modern Classic Cocktails" (Ten Speed Press, 2014).

Tested by M. Carrie Allan.

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