Improved Blood Orangeade

"Seasonal twist on Jerry Thomas' 1862 recipe for fine orangeade using in season blood oranges, cinnamon, sherry and egg white for a refreshing drink with a silky mouth feel and a delicious complex tart, citrus spice flavour. Oloroso sherry brings spice and nutty flavours while the egg white adds smooth texture and bubbles to the orangeade. A fine fancy drink for parties that is low alcohol but with a complex and delicious flavour. Modern recreation of Jerry Thomas' 1862 vintage recipe with a seasonal blood orange and spice twist with detailed description of the method and tips on how to select and measure the sherry, how to add the egg white and serve the drink in style over crushed ice with a beautiful fruit garnish."