Apple Neon

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  • 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

  • 1 coffee spoon Green dye gel
  • 3 soup spoon Water


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.


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