Witchy Ways

a tropical sherry cobbler
2 oz Manzanilla sherry, Lustau Manzanilla (Papirusa)
34 oz Pineapple juice
12 oz Mango puree
12 oz Strega
14 oz Honey syrup (1:1)
1 spg Mint (garnish)
1 sli Pineapple (garnish)
Shakes all ingredients (except garnishes) with ice, strain into a old fashioned glass filled with crushed ice, garnish with a mint bouquet and pineapple wedge.
For the mango puree, I used Goya frozen unsweetened mango pulp. If using a sweetened puree, omit the honey syrup.
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