Happy new year dear readers, bloggers, bartenders, enthusiasts and cool people. We have in front of us a year full of opportunities and achievements waiting to be completed.
Because the Death and Co fellas got me so addicted to their book the first drink that I will post this year will be the one I like the most:

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Foto: Urbanfever.ro


Flor de Jerez:

Rum 1/2 oz
Amontillado Sherry 1 1/2 oz
Apricot liqueur 1/4 oz
Fresh squeezed lemon juice 3/4 oz
Sugar syrup 1/2 oz
Angostura 1 dash
  • Coupe
  • Shake Strain
This awesome combo is brought to us by Joaquin Simo. It trapped my attention when I saw he was using wine as a base, a practice that I addopted as well in the past, but without such pleasing results.
Now you might wonder what's up with the color of the drik. Well no one is importing Amontillado Sherry to our country and the only alternative was Pedro Ximenez (and we barely got our hands on that too). Although it is way sweeter than Amontillado I assume that if you skip on sugar you get quite close to the original concoction, yet it won't be the same!
As soon as we'll get the right ingredient we'll remake it, at least to satisfy our endless curiosity.
Until then we'll have some more fun with the book.

References: Death and Co - David Kaplan and Nick Fauchald