gin cobbler

1 1/2 oz Ford's Gin
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.
Once built, the Gin Cobbler offered a clove-driven aroma. The grape and maple filled the sip, while the first few swallows were all about the apricot. One of the problems here was that the apricot float sank due to its high density, and it did not help that the liqueur was more flavored than say Rothman & Winter; see my note in the instructions about incorporating this flavor better. Midway through the drink, the swallow began to present juniper and allspice notes and darker flavors from the maple and sherry; finally, the clove spice reared itself as a flavor at the very end in a way that worked well in conjunction with the allspice dram.