Cream Sherry Sangaree
2 oz cream sherry
1/2 oz benedictine herbal liqueur
1 tsp superfine sugar
2 tsp water
2 1/2 oz club soda
1 pinchgrated nutmeg
1 pinchground cinnamon
Special instructions:
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.