Description Edit

Contributed by The Bartending School

IngredientsEdit

• ¾ oz Spanish brandy
• ¾ oz dry sack (dry sherry)
• ¾ oz Cointreau® orange liqueur
• ¾ oz fresh orange juice
• ¾ oz heavy cream
• 1 oz simple syrup

DirectionsEdit

1. Combine ingredients in a blender with three-quarters of a cup of crushed ice.
2. Pour into a London dock or sherry glass, garnish with a light dusting of cinnamon, and serve.