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To make syrup, add water and ginger tea bag to a sauce pan and heat until tea is steeped. Remove tea bag. Add sugar and continue to simmer over medium heat until sugar dissolves completely. In a food processor, finely grind pistachios. Add pistachios to saucepan and continue to heat on low, simmering for another 3 minutes. Remove mixture from heat, cover and allow the nut mixture to infuse for at least 3 hours. Strain through two layers of cheesecloth or fine strainer. Stir in the orange flower water and vodka and transfer to bottle.
Place 6-7 fresh cranberries in the bottom of a highball glass. Pack glass with crushed ice. Measure 3/4 ounce of pistachio ginger orgeat syrup and add to cocktail shaker along with lime juice, cranberry pineapple juice drink and tequila. Shake and strain into glass. Top with 3-5 dashes of peychauds bitters. Garnish with a pineapple leaf.
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