30/30, #12: Flor de Jalisco

While most of the online coverage I’ve seen regarding the new Food & Wine 2009 Cocktail Guide has been in relation to Eric Felten’s excellent Wall Street Journal piece, “A Welcome Sign of Vodka’s Decline” (though Anita also gives a good rundown of the book over at Married…With Dinner), I thought I’d dip into the book in search of some good recipes.

I only started picking up the Food & Wine Cocktails series a couple of years ago, so I don’t have much of a long-term perspective on how the drinks have changed over the years. But what I do find appealing is the way the current book is organized, with some themed chapters arranged by individual bartenders — such as the Aperitif section from Jamie Boudreau and the Seasonal Drinks section from Todd Thrasher — while other chapters were compiled by Jim Meehan and include drinks both classic and modern from a range of different bartenders and approaches to mixology.

I’ve already gone through the book and tagged a number of promising recipes with Post-It notes; here’s one that caught my eye: the Flor de Jalisco. Included in the Latin Drinks chapter that was arranged by Death & Co. bartender Joaquin Simo, this original cocktail by Simo is somewhat similar to another drink I really enjoy, Jamie’s Marmalade Sour. A basic tequila sour with a citrusy twist, the Flor de Jalisco seems like the kind of cocktail that’s inventive enough to appeal to a crowd of discriminating drinkers, yet easy enough to construct so it could be cranked out in quantity.

Flor de Jalisco

  • 2 ounces blanco tequila
  • 3/4 ounce fresh lemon juice
  • 1/2 ounce agave nectar
  • 1 teaspoon orange marmalade

Combine ingredients in a shaker and shake well with ice. Strain into chilled coupe glass and garnish with an orange twist.

I used Milagro blanco, because they recently sent me a sample and I wanted to give it a test drive. I can see some real potential in this drink; when I make it again (and it’s good enough to break out a few more times), I might try using lime instead of lemon (though maybe I’m stuck in that tequila = lime mindset), along with a slightly larger dose of marmalade, as its rich citric jamminess is somewhat obscured by the acid from the lemon juice.

Anyone give this a try? Let me know what you think–

This drink is part of 30/30, a series of 30 drinks in 30 days — or as much as I can keep up before collapsing in a weary, booze-addled heap.

9 Responses to 30/30, #12: Flor de Jalisco

  1. Martina says:

    Never in a million years would I think to put MARMALADE in a drink, but the more I think about it, the thirstier mama gets! Can’t wait to try this!

  2. Andy says:

    Sounds like an interesting drink at the very least. Milagro Blanco has been on sale around here for a somewhat ridiculous price for 100% agave tequila lately–any opinions on it?

    Really enjoying this series, great to see a return to drinks writing from my favorite blog.

  3. Mr Manhattan says:

    Oh, I’d try this with a mezcal to see how the smokiness works against the marmalade. If I get a chance to do this myself, I will. I’ve got some Del Maguey Minero lurking about.

  4. Martina says:

    too sweet! We liked it, but felt that the nectar could be cut down significantly.

  5. Eric Rodgers says:

    I’ve got friends with a bottle of home-infused hibiscus tequila, which seems like a perfect fit for this. It already has a sort of tart punchiness on its own.

  6. new1ear says:

    flor de jalisco?
    i have had a variation of this drink many times made by different friends of mine,
    a “Morning Margarita”.

    With no set recipe one can simply add the marmalade in to their favourite recipe for a Margarita.

    Mine is

    60ml tequila blanco
    15ml lime juice
    15ml lemon juice
    15ml agave syrup
    2 T-spoons of marmalade.
    gets a nice lemon, lime and orange balance…

  7. [...] drink created by Joaquin Simo of Death & Co. (original inspiration for me to try provided by Paul and Marleigh), for me and the Boss to enjoy.   A quick glance back through Paul’s write up on [...]

  8. Anthony says:

    ditched the marmelade and used a heavy dash of Xocolatl Mole Bitters. AWESOME! and well balanced. Would be unreal with a 1/2 oz chichicapa and 1 1/2 teq… thanks for the post!

  9. [...] Flor de Jalisco – The Cocktail Chronicles [...]

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