There’s nothing that does the job of warming you up from the inside out quite like a little glass of sherry, and when better to rediscover this classic (but oh-so versatile) drink than during International Sherry Week (2 to 8 June 2014). It might have fallen (momentarily) off the radar in our part of the world as other drinking fashions have come and gone, but sherry has always been a choice tipple globally – whether sipped chilled in chic Spanish style (the ultra-dry Fino) accompanied by tapas, or a full-cream Sherry savoured beside a fire in an English pub. These days, it’s also being whipped up into a bevy of delicious craft cocktails – as good a reason as any to get into it! But cocktails don’t have to be the refreshing numbers you’d associate with balmy summer evenings. We’re inspired by the warming winter recipes created by Monis – the longest established range of fortified wines in the industry – which perfectly harness the warmth and flavours of Sherry. Sherry Posset Posset is an Elizabethan dessert – here, it has been turned into a hot sherry drink for winter. A bit like an eggnog. Ingredients:
- 250g white sugar
- 250ml Medium Cream Monis Sherry
- 500ml milk
- 5 egg yolks
- Nutmeg for grating
Directions: In a saucepan heat the sugar with the sherry, stirring to melt the sugar, remove from the heat when it starts to boil. In the meantime place the egg yolks in a separate bowl and whisk gently. In a further saucepan heat the milk to just boiling and whisk a small amount of it into the egg yolks. Slowly add the remaining milk. Return to the saucepan and cook over low heat until the mixture thickens. Remove from the heat and slowly stir in the sherry sugar mixture. Serve in heated glasses with a grating of nutmeg on top.