Used Appleton 12 and amontillado. I can see its potential, but deviating from the call ingredients might be what's making it muddy. I do get subtle hints of each ingredient. I feel like reducing the lime might enhance overall expression. Seems like an additional clove and doubling the pastis wouldn't be overkill.

Really interesting! I thought it would be too tart, but it works brilliantly. I understand why it's a competition winner. I did use a mix of 2:1 simple syrup and Absinthe in equal parts as I had no Pastis and combined with the clove, it had the rootiness and spice which complimented the sherry's savouriness wonderfully, yet it was still having enough sweetness.