Many thanks, Mike. Sherry houses mostly produce Oloroso sherry now, which is dry, so I tried using a PX sherry, but it produced a tasty but overly sweet cocktail. Hence, rather than the Dry Oloroso I originally used, I have opted for a cream sherry, as it produces a balanced cocktail where the apricot notes can shine. I've also added a note to say that Tiffanie originally used a sweet oloroso.