Adapted from a recipe by Timo Janse from Door 74 in Amsterdam which appeared in an Imbibe article on sherry cocktails back in February 2010 (http://imbibe.com/feature/i-like-big-butts/4648). I have added a little bourbon to give a bit more spine to the drink and switched the sugar syrup for apricot syrup to bring out the fruitiness of the sherry (and because I happened to have some left after glazing some Hot Cross Buns, as you do). Delicious and with the heavy bottomed frozen glasses the last mouthful became a slushy frozen drink!
2 shots PX Sherry
3/4 shot bourbon
3/4 shot lemon juice
1/4 shot apricot syrup (apricot jam, warmed, strained and diluted with some water)
1 egg yolk
A pinch of cinnamon
Dusting of nutmeg to garnish
Shake all ingredients (except nutmeg) hard over ice and double strain into a frozen rocks glass. Dust with freshly grated nutmeg.