Fino Swizzle

12 oz Cognac, Pierre Ferrand 1840
12 oz Ruby Port, Graham's
34 oz Cherry syrup (from Luxardo cherry jar)
14 oz Lemon juice
2 oz Fino sherry, Gutierrez Colosia (as float)
5 ds Bitters, Fee Brothers Whiskey Barrel Aged (as garnish)
Instructions
Add all ingredients except sherry and bitters into a Collins with crushed ice and swizzle until the glass is frosted. Top with ice, float sherry, garnish with bitters. Add straw.
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