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Cream Sherry Sangaree recipe 2 oz cream sherry 1/2 oz benedictine herbal liqueur 1 tsp superfine sugar 2 tsp water 2 1/2 oz club soda 1 pinch grated nutmeg 1 pinch ground cinnamon Add the sugar to a highball glass. Add water and sherry, and stir to dissolve sugar. Almost fill the glass with crushed ice, and add club soda. Float the benedictine on top. Garnish with a lemon twist, a dusting of nutmeg and cinnamon, and serve. 9% (18 proof) Serve in: Highball Glass |
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