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Cream Sherry Sangaree

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  • 1/2 oz Benedictine
  • 2 oz Cream Sherry
  • 1 pinch Ground Cinnamon
  • 2 tsp Cold Water
  • 2 oz Club Soda
  • 1 tsp Superfine Sugar
In a highball glass dissolve the sugar in the soda water and sherry. 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.
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