Santa Barbara Sangaree - Edible Santa Barbara and Wine Country

Name: Santa Barbara Sangaree - Edible Santa Barbara and Wine Country
Ingredients: 6 ounces porter (see editor's note below.); 3 dashes mace tincture; 3/4 ounce lemon sherbet; 3 dashes Angostura bitters; Nutmeg (freshly grated); Lemon peel; 4 lemons (for peels); 1 1/2 cups granulated sugar; 12 ounces lemon juice (fresh (depending on their juiciness, that will be 4 or 5 more lemons in addition to the ones you peel)); 1 ounce mace (dried); 4 1/2 ounces Everclear; 4 1/2 ounces water

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A twist on the classic sangaree cocktail, made with porter beer, lemon sherbet, and mace tincture for a unique, layered flavor experience.

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Ingredients

6 ounces porter (see editor's note below.)
3 dashes mace tincture
3/4 ounce lemon sherbet
3 dashes Angostura bitters
Nutmeg (freshly grated)
Lemon peel
4 lemons (for peels)
1 1/2 cups granulated sugar
12 ounces lemon juice (fresh (depending on their juiciness, that will be 4 or 5 more lemons in addition to the ones you peel))
1 ounce mace (dried)
4 1/2 ounces Everclear
4 1/2 ounces water