WELCOME TO
PORT COCKTAILS
UNFORTUNATELY YOU ARE NOT OLD ENOUGH YET!
ARE YOU OF LEGAL DRINKING AGE?
COCKTAIL
Apple Neon
BY Taylor's
A modern take on the Appletini.
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Taylor's Chip Dry with Apple 3/4 oz. (2,5cl)
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Calvados Berneroy XO 1 oz. (3cl)
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Maple Syrup with Cardamom 1 oz. (3cl)
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Magners Cider 1 1/3 oz. (4cl)
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Taylor's Chip Dry with Apple (recipe for 35 cocktails):
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Taylor's Chip Dry 25,36 oz. (75cl)
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Fuji Apple (360g)
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Maple syrup with cardamom (recipe for 8 cocktails):
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Maple syrup 6,25 oz. (18,5cl)
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Sugarcane (50g)
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Cardamom (1g)
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Citric acid (8g)
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Garnish:
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Green dye gel (1 coffee spoon)
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Water (3 soup spoon)
Recipe: With a small brush, place the green paint inside the glass. In a Shaker, put the Port, calvados and the maple syrup with ice. Shake and double strain into the coupe. Add the cider.
Glass: Champagne
White Dry Port Taylor's Chip Dry with Apple Recipe:
Cut the apples into small pieces. Place the port wine and the sliced apples in a container. Keep in the refrigerator for a week. Then strain the liquid through a coffee filter. Store in the refrigerator for up to 1 month.
Maple syrup with cardamom Recipe:
Put all the ingredients, except the citric acid, In a blender. Mix for 2 minutes at full speed. Then strain the preparation well with a strainer. Finally add the citric acid and mix to dissolve. Store in the refrigerator for up to 1 month.
Garnish Recipe:
Mix the gel and water well in a container.