Hamilton Park Swizzle

Mango-tea-infused apple brandy meets nutty Palo Cortado sherry, pineapple, lime and falernum, swizzled over crushed ice with a bitters float. Layered, fruity and gently spiced, a project drink for tiki fans.

Total time: 1 hr 5 min
Serving: 1

Naturally sweet twist
Fruity & spiced

A stemmed glass of golden sparkling wine full of bubbles, lit from behind against a black background — Sour meets Sweet Magic

Ingredients

Showing the cocktail. Switch to Mocktail for the alcohol-free version.

Mango tea–infused apple brandy (makes 1 bottle)

4 oz (113 g) mango-flavoured black loose-leaf tea
1 (750 ml) bottle apple brandy

Cocktail

1 oz (30 ml) mango tea–infused apple brandy
1 oz (30 ml) Palo Cortado sherry
¾ oz (22 ml) pineapple syrup
¾ oz (22 ml) fresh lime juice
1 bar spoon falernum
5 dashes Angostura bitters
crushed ice
fresh pineapple slice, to garnish
orchid, to garnish
2–3 Richberry halves

How to Make It

Infuse the brandy
Add the mango tea to the bottle of apple brandy and leave it to steep for 1 hour. Strain into a clean bottle.
Dry shake
Shake 1 oz of the infused brandy with the sherry, pineapple syrup, lime juice and falernum, without ice.
Swizzle
Pour into a Collins glass packed with crushed ice and spin a swizzle stick between your palms until the glass frosts.
Float and garnish
Dash the bitters over the top, heap on more crushed ice and finish with the pineapple slice and an orchid.
Add the Richberry twist
Just before your first sip, chew 2–3 Richberry halves gently and let them linger for about 30 seconds. Discard any pit, then taste how the sour notes turn sweet.

Richberry changes the taste, not the drink: a cocktail may taste softer, but it is just as strong. Please enjoy it responsibly.