The Posset

• 2 1/4 cups whipped cream
• 3/4 cup plus 1 teaspoon sugar
• 1/2 teaspoon saffron
• 2 cups milk
• 3 teaspoons honey
• 3 tablespoons fresh lemon juice
• 2 tablespoons fresh lime juice
• 1 teaspoon grated lemon peel
• 1 teaspoon grated lime peel
• 1 1/2 ounces Amontillado sherry
• 1/2 ounce Harveys Bristol Cream sherry
• Ground cinnamon garnish

1. Combine whipped cream, sugar, saffron, milk and honey in a saucepan over medium heat, and boil 3 minutes.
2. Remove from heat.
3. Stir in lemon and lime juice, and grated lemon and lime peel.
4. Let cool 10 minutes.
5. Stir again, then strain and refrigerate until ready to use.
6. This base will make enough for 4 servings.
7. For each drink, combine the sherries with about 6 ounces of the posset base, shake with ice in a cocktail shaker, and strain into a chilled cocktail glass.
8. Dust lightly with ground cinnamon and serve.

whipped cream, sugar, saffron, milk, honey, lemon juice, lime juice, lime peel, amontillado sherry, cream sherry, ground cinnamon

Taken from cooking.nytimes.com/recipes/1014045 (may not work)