Out of the dainty glass, and into a cocktail
Sherry cocktails have come a long way from hot sack posset. A custardy Middle Ages concoction of sherry, milk and eggs, popular first in Britain and then the New World, sack posset eventually gave way to the likes of the 19th century bamboo, a combination of sherry, dry vermouth and orange bitters invented in Japan, and introduced to the U.S. by William Boothby’s book “World’s Drinks.”
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Out of the dainty glass, and into a cocktail