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recipe c Hamilton-Park-Swizzle

Photo by Stuart Mullenberg

Hamilton Park Swizzle

Jersey City isn’t exactly a tropical paradise, but that didn’t stop New Jersey native Natalie Jacob from finding inspiration in the city’s historic Hamilton Park neighborhood and a bottle of good ol’ fashioned “Jersey Lightning” (aka applejack) for her contemporary tiki interpretation.


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
Tools: swizzle stick
Glass: Collins
Garnish: pineapple slice and, optionally, an orchid or other edible flower


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.


Natalie Jacob, Lani Kai, New York City



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