Palomino Flor
Shake ∙ 3 min ∙ 22.4% ABV ∙
The Palomino Flor is a shaken rum sour built on white rum, celery juice, bianco vermouth, fino sherry, and elderflower liqueur, served up. Cold and silky on the tongue, with a savory, faintly nutty edge that fades into a delicate floral whisper and a crisp, clean finish.
Ingredients
1
Servings
Garnish
Instructions for 1 serving
- Pre-chill a glass
- Shake all ingredients with ice: Celery juice 15 mlWhite rum 60 mlBianco vermouth 20 mlFino sherry 10 mlElderflower liqueur 5 ml
- Fine strain into the chilled glass
- Garnish with a celery stick
Tips
- Extract the celery juice fresh just before shaking — it separates and dulls quickly, flattening the drink's savory edge.
- Measure the fino sherry and elderflower liqueur carefully — both are assertive in small amounts and can overpower the rum if over-poured.
- Fine-strain into a pre-chilled coupe so no ice shards or celery fiber reach the glass.
- Shake hard and briefly — the celery juice and citrus-free build still need vigorous aeration to chill and marry the fortified wines.
History
The Palomino Flor was created by Jody Monteith, a Manchester bartender and co-founder of the bar consultancy The Liquorists, as his entry in the Bacardi Legacy cocktail competition, a global contest that challenges bartenders to design a rum drink with the potential to become a future classic. The drink was documented on a cocktail-history blog in February 2011, built around white rum, bianco vermouth, fino sherry, and elderflower liqueur, with a touch of celery. Its name references Palomino, the grape variety from which fino sherry is made, and flor, the layer of yeast that forms on fino sherry during aging and shapes its flavor.
FAQ
What else can you mix with elderflower liqueur?
Elderflower liqueur pairs well with gin, vodka, sparkling wine, and citrus, and here it plays a supporting role, adding floral lift to the white rum and fino sherry without dominating the glass.
