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

1. Combine whipped cream, sugar, saffron, milk and honey in a medium saucepan.
2. Bring to a boil and cook 3 minutes.
3. Remove from heat and stir in lemon and lime juice and zest.
4. Cool 10 minutes, strain and refrigerate until cold.
5. 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.
6. Shake until well mixed and ice-cold.
7. 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)