Contributed by The Bartending School
- ¾ oz Spanish brandy
- ¾ oz dry Sack® sherry
- ¾ oz Cointreau® orange liqueur
- ¾ oz fresh orange juice
- ¾ oz heavy cream
- 1 oz simple syrup
- Combine ingredients in a blender with three-quarters of a cup of crushed ice.
- Pour into a London dock or sherry glass, garnish with a light dusting of cinnamon, and serve.