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Hamilton Park Swizzle

1 oz Applejack (Mango tea-infused)
1 oz Palo Cortado Sherry, Lustau
3⁄4 oz Pineapple syrup (with demerara sugar)
3⁄4 oz Lime juice
1 bsp Falernum
Instructions

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.

Notes

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.

Cocktail summary
Created by
Natalie Jacob, Lani Kai, NYC.
Year
2013
Is an
authentic recipe
Reference

http://www.imbibemagazine.com/Hamilton-Park-Swizzle-Recipe

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