The Posset

A lighter substitute for eggnog, created by Bruce Yung for the Oak Room at the Plaza Hotel in New York. Adapted from a recipe printed in the Dec 20 2009 _New York Times_.

• Ready In: 10 mins
• Serves: 4
• Yields: 1 qt

Ingredients

• 2 1⁄4 cups  stiffly  whipped cream
• 3⁄4 cup sugar
• 1  teaspoon sugar
• 1⁄2 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

Directions

1. 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.
2. Cool 10 minutes, strain and refrigerate until cold.
3. 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.