Ingredients
1/2 oz Benedictine
2 oz Cream Sherry
1 pinch (ground) Cinnamon
2 tsp Water
2 oz Club Soda
1 tsp Superfine Sugar
1 pinch (grated) Nutmeg
Cream Sherry Sangaree Directions
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.
Serve Cream Sherry Sangaree in a Highball Glass