Apple Neon

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Ingredients:

2,5cl Taylor's Chip Dry with Apple
3cl Calvados Berneroy XO
3cl Mapple Syrup with Cardamom
4cl Cider Magners

Taylor's Chip Dry with Apple (recipe for 35 cocktails):

75cl Taylor's Chip Dry
360g Fuji Apple

Mapple syrup with cardamom (recipe for 8 cocktails):

18,5cl Mapple syrup
50g Sugarcane
1g Cardamom
8g Citric acid

Garnish:

1 coffee spoon Green dye gel
3 soup spoon Water

Preparation method:

Recipe: With a small brush, place the green paint inside the glass. In a Shaker, put the Port, calvados and the mapple syrup with ice. Shake and double strain into the coupe. Add the cider.

Glass: Champagne

Taylor's Chip Dry with Apple Recipe:
Cut the apples into small pieces. Place the port wine and the sliced apples in a container. Store in the cold for a week. After straining the liquid through a coffee filter. Store cold up to 1 month.

Mapple syrup with cardamom Recipe:
In a blender put all the ingredients, except the citric acid. Mix for about 2 minutes at full speed. After strain the preparation well with a strainer. Finally add the citric acid and mix to dissolve. Store cold up to 1 month.

Garnish Recipe: Put the gel and water in a container and mix well.