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Really interesting, layered and bright sour style drink. The nuttiness of the sherry is in the fore, well supported by lemon and apricot. The rum provides a critical spine for the drink. I believe the rum should be a bit aggressive, given its relatively small measure. I’ll try it again with Smith & Cross rum.

Lustau Los Arcos amontillado
Giffard Apricot
Moneymusk Special Reserve 10 year rum
Liber & Co Gum Syrup
Florida lemon
Angostura bitters

I spaced out and made this with PX the first time. Raisin, prune flavors galore. Quite good. Then I was like, "saaayy... wait a minute..." Saw my mistake. The Myers's I used was great with PX, but just good enough with amontillado. Good drink either way.

Really really nice drink! Makes you think there is a shrubby in there.

Fantastic sour.

Just an update to my previous comment….
After going through an apricot drought where we only had Maraska apricot and futylos eau de vie the importance of the apricot and sherry components of this cocktail became really apparent. This drink is WAY better than you think it could be.
Here’s the mix we have enjoyed the most.
45ml Tio Pepe fino sherry
15ml navy rum
7.5ml massanez liqueur d’abricot
10ml simple syrup (65 brix)
22.5ml fresh lemon juice
Shake it up & pour into your mouth.

Make sure it’s quality all round with this. Great Sherry (it still works with quality olorosso and even Manzanilla) and top shelf creme de abricot will ensure that this drink will be at the top of your aperitif hit parade.