Apple Neon
Ingredients:
- 3/4 oz. Taylor Fladgate Chip Dry with Apple
- 1 oz. Calvados Berneroy XO
- 1 oz. Mapple Syrup with Cardamom
- 1 1/3 oz. Cider Magners
Taylor's Chip Dry with Apple (recipe for 35 cocktails):
- 25 oz. White Dry Port Taylor Fladgate Chip Dry
- 360g Fuji Apple
Mapple syrup with cardamom (recipe for 8 cocktails):
- 6 1/4 oz. 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 Fladgate 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.
