Stir all contents over ice and fine strain into a chilled coupe. The Galliano may be rinsed or misted from an atomizer, depending on who you're trying to impress.
The plum infusion of the Lustau East India sherry is obtained by baking the fruit(s) at a reasonable 300 degrees until its(their) flesh sags like an ill-tailored suit. Remove the pit(s) and plunge it(them) into a bottle of sherry. Whole clove may be added as well, should you wish. Refrigerate until the desired flavour is released into the sherry.
For the Cigar + Vanilla smoked mezcal, the quality of your stogie will determine its final outcome. I opted for the ubiquitous Romeo y Julieta brand of cigar, both for its affordability, complexity, and depth of flavour. Simply pour your mezcal into a large mason jar, making sure to leave enough elbow room for the invading cigar smoke. Light your cigar and puff into the container, blowing between the inside of the jar and its lid, taking great care to ensure that the smoke lingers within its glass boundaries. This process is highly enjoyable with a co-conspirator, hopefully one with a taste for fine tobacco and aged mezcal. After a lovely build up of smokey haze appears within the mason jar, seal it with a lid and wait for the smoke to dissipate. Shake the contents of the jar around and let the smoke lick as much surface area as possible. Once the smoke has dissipated, you may open the jar and place 2-3 split vanilla pods into the newly smoked liquid. Refrigerate until the desired flavour is achieved, ideally 2-4 weeks.
Just as a warning, the use of tobacco infusions is dangerous, especially for non-smokers. It is hard to tell without the use of sophisticated equipment just what or how much is infusing into the alcohol, including nicotine.
Curated this. Cleaned up the Mezcal ingredient. Cleaned up the Sherry to make it agree with the instructions (calling for Lustau's East India Solera).