Apple Neon

BY Taylor Fladgate

A modern take on the Appletini.

  • Taylor Fladgate Chip Dry with Apple 3/4 oz. (2,5cl)

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  • Calvados Berneroy XO 1 oz. (3cl)

  • Maple Syrup with Cardamom 1 oz. (3cl)

  • Magners Cider 1 1/3 oz. (4cl)

  • Taylor Fladgate Chip Dry with Apple (recipe for 35 cocktails):

  • Taylor's Chip Dry 25,36 oz. (75cl)

  • Fuji Apple (360g)

  • Maple syrup with cardamom (recipe for 8 cocktails):

  • Maple syrup 6,25 oz. (18,5cl)

  • Sugarcane (50g)

  • Cardamom (1g)

  • Citric acid (8g)

  • Garnish:

  • Green dye gel (1 coffee spoon)

  • 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 mapple syrup with ice. Shake and double strain into the coupe. Add the cider.
Glass: Champagne

White Dry Port 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.