The Posset
- 2 14 cups stiffly whipped cream
- 34 cup sugar
- 1 teaspoon sugar
- 12 teaspoon saffron
- 2 cups milk
- 1 tablespoon honey
- 3 tablespoons fresh lemon juice
- 2 tablespoons fresh lime juice
- 1 teaspoon freshly grated lemon zest
- 1 teaspoon freshly grated lime zest
- 6 ounces amontillado sherry wine
- 2 ounces harvey's bristol cream sherry
- ground cinnamon, to garnish
- Combine whipped cream, sugar, saffron, milk and honey in a medium saucepan.
- Bring to a boil and cook 3 minutes.
- Remove from heat and stir in lemon and lime juice and zest.
- Cool 10 minutes, strain and refrigerate until cold.
- For each serving, pour 6 ounces of base, 1 1/2 oz Amontillado and 1/2 oz Harvey's Bristol Cream over ice in a cocktail shaker.
- Shake until well mixed and ice-cold.
- Strain into a chilled cocktail glass and garnish with a pinch of cinnamon.
cream, sugar, sugar, saffron, milk, honey, lemon juice, lime juice, freshly grated lemon zest, lime zest, amontillado sherry wine, cream sherry, ground cinnamon
Taken from www.food.com/recipe/the-posset-404361 (may not work)