L'Imperial Kir Breton

Serve in

Garnish:

A few caramelized apple slices on a plate. To make them, I peel the apples and then cut them in quarters. I slice the quarters into smaller parts. In a frying pan, I melt butter over medium heat, once melted, I add brown sugar and my apples slices. After a few minutes of cooking and tossing, the slices are done !

How to make:

In a chilled Flute Glass, add 10mL Hazelnut syrup and 30mL of Mandarine Napoleon liqueur and stir them together with a long spoon. Add 100 mL of Dry apple cider and gently stir to homogenize the cocktail without breaking the bubbles. Serve it with a plate of caramelized apple slices.