Hamilton Park Swizzle

1 oz Applejack (Mango tea-infused)
1 oz Palo Cortado Sherry, Lustau
34 oz Pineapple syrup (with demerara sugar)
34 oz Lime juice
1 bsp Falernum
Swizzle over crushed ice in a Collins or double old fashioned glass, until frosted. Garnish with a pineapple slice and, optionally, an orchard or other edible flower.
Add 4 oz. of mango-flavored black tea (Jacob uses SerendipiTea Mango Magnus) to one 750-milliliter bottle of applejack. Let steep for 1 hour. Strain into a clean glass bottle.
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