INGREDIENTS

• 5 cl. CÎROC Apple
• 2 cl. Freshly squeezed lemon juice
• 2 cl. Cane sugar syrup

METHOD

1. Come 5 cl. Ciroc Apple, 2 cl. cane sugar syrup and freshly squeezed lemon juice in a shaker with ice.
   (Cut the lemon in half and put it in a citrus squeezer and press into a jigger and further into the shaker)
2. Shake until cooled.
3. Put a strainer on your shaker and then strain the contents directly into a chilled coupe glass.
4. Garnish with apple slices.

BAR EQUIPMENT

• Ginza Boston and Speed ​​Tin - 57 cl. and 65 cl.
• Mezclar Jigger Slim Style 25/50 ml.
• Mezclar luxury strainer
• Citrus press in Japanese 18/8 steel
• Tom Dyer pouring spout