A modern take on the Appletini.
White Dry Port Taylor Fladgate Chip Dry with Apple 3/4 oz. (2,5cl)
Calvados Berneroy XO 1 oz. (3cl)
Mapple Syrup with Cardamom 1 oz. (3cl)
Cider Magners 1 1/3 oz. (4cl)
White Dry Port Taylor Fladgate Chip Dry with Apple (recipe for 35 cocktails):
White Dry Port 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)
Citric acid (8g)
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.
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.
Put the gel and water in a container and mix well.