Hamilton Park Swizzle

Name: Hamilton Park Swizzle


Yield:  Serves 1

Ingredients:

• 1 oz. mango tea–infused applejack 
• 1 oz. Lustau Palo Cortado sherry
• 3/4 oz. pineapple syrup 
• 3/4 oz. fresh lime juice
• 1 barspoon falernum 
• Crushed ice

Garnish: pineapple slice and, optionally, an orchid or other edible flower

Glass Guide: Collins Glass

Special Equipment: swizzle stick


Preparation:

• Add liquid ingredients to a Collins glass.
• Slowly add crushed ice and swizzle until froth forms on the outside of the glass.
• Garnish.

For the mango tea-infused applejack: 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.

For the pineapple syrup: Combine 4 cups of demerara sugar and 2 cups of water in a large saucepan over low heat. Stir until all sugar is dissolved, then remove from heat. Add 1 whole pineapple (cut into chunks with the core removed) and let sit at room temperature for 24 hours. Strain into a clean glass jar. Will keep refrigerated for up to 2 weeks.


credits to ImbibeMagazine