repossession

1 oz Reposado Tequila (Espolon)
3/4 oz Amontillado Sherry (Lustau)
1/2 oz Apricot Liqueur (Rothman & Winter)
1/2 oz Lemon Juice
1/4 oz Cane Syrup (JM Sirop) (*)

Shake with ice and strain into a coupe glass. Float 1/4 oz mezcal (Sombra).
(*) Can sub 2:1 syrup in a pinch.

Two Thursdays ago, I turned to the book I am reading, Talia Baiocchi's Sherry: A Modern Guide to the Wine World's Best-Kept Secret, for a recipe. There, I spotted the Repossession created by Leo Robitschek of Eleven Madison Park and the NoMad. The combination of oxidized sherry and apricot liqueur is one that has worked rather well in many cocktails such as the Domino Sour and the Oaxacan Dead, so I was willing to give this one a try.
The Repossession began with a smoky and briny aroma with a hint of fruit from either the sherry or apricot liqueur. Next, lemon and grape on the sip shifted to agave, nutty, and apricot flavors on the swallow and a smoke finish.