1 oz Lustau Amontillado Sherry
1/4 oz Grade B Maple Syrup
1/4 oz Allspice Dram
Build in a Highball glass (or Julep-like cup), fill with crushed ice, and add a straw. Float 1/4 oz Giffard Apricot Liqueur (*), garnish with a dried apricot, and spritz clove essence over the top (most likely something akin to the clove-infused rum used in the Model T at their sister establishment Backbar).
(*) This float sank, so perhaps mixing it in with the rest of the ingredients would work better.
For a second drink at Ames Street Deli, I asked bartender Rob Hoover for their Gin Cobbler as the combination of nutty sherry and apricot liqueur work rather well together. Moreover, sherry and maple syrup partner splendidly too such as in the Midtown and French Toast Flip.