ibiza bum

2 oz Amontillado Sherry (Lustau)
1/2 oz Apricot Liqueur (Rothman & Winter)
1/2 oz Orgeat
1 oz Pineapple Juice
3/4 oz Lemon Juice
1/4 oz Allspice Dram (Hamilton's)

Whip shake with crushed ice, pour into a Tiki mug, fill with crushed ice, and garnish with mint sprigs.

After the Geneva, I was inspired to create something for Sherry Week 2020. The Geneva's apricot-sherry duo had me searching for a Tiki drink with apricot liqueur to further the field of sherry Tiki that includes the Sherry Colada and Sherry Tonga. Soon, I landed on the Beachbum; besides replacing the two rums with Amontillado, I swapped the original's lime for lemon juice and added in the allspice dram that worked so well in the U.S.S. Wondrich. For a name, I went with the Spanish isle for lounging (despite it being on the opposite side of the country from the sherry-producing region) and called this the Ibiza Bum.The Ibiza Bum met the nose with a mint bouquet over nutty grape, allspice, and orange-apricot aromas. Next, grape, pineapple, and lemon on the sip slid into nutty sherry, apricot, pineapple, and allspice flavors on the swallow. The combination of apricot and orgeat worked just as well here as it did in the 1937 Yellow Mist, and the Amontillado complemented those flavors rather nicely. For a Haiku to round off the drink, I riffed on the Bow Wow Wow song "I Want Candy" from the 1980s:

Sherry on the beach
(Ain't no finer wine in town)
There's nothing better