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:
- 10mins
- Ingredients:
- 13
- Yields:
-
1 qt
- Serves:
- 4
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
- 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.
- Cool 10 minutes, strain and refrigerate until cold.
- 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.
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RECIPE SUBMITTED BY
DrGaellon
New Rochelle, 0
I'm a 48 y/o gay Jewish man in the suburbs immediately north of New York City. I'm a general internist, practicing and teaching at a medical college north of NYC. I also earned a Masters in Public Health degree in 2013.
After a Walt Disney World trip in Dec 2006 where I had to rent an electric scooter because I couldn't manage the walking, I decided to have gastric bypass surgery, which was done Feb 28, 2007. I lost 160 lbs (though I've gained back about 60 of that since). I can't eat as much as I used to, so I want every bite to be extra good!
