Barcelona

Barcelona

3/4 ounce Spanish brandy

3/4 ounce Dry Sack sherry

3/4 ounce fresh orange juice

3/4 ounce heavy cream

1 ounce simple syrup

1 splash Cointreau, to float

Ground cinnamon, for garnish

Blend with a little ice, and pour into a chilled London Dock or Sherry style glass. Float the Cointreau, and garnish with a light dusting of cinnamon.

Adapted from a recipe created by Dale DeGroff for the James Beard House when the Olympic Games were held in Barcelona.