Apple

I've made Appletini's using Granny Smith apples, and I liked the two different shades of green. Don't make a big deal out of the color so much. There are so many different varieties of apples. Just make sure if your into the garnish thing that what you use is always fresh and not pithy, dry, or damaged. If you leave the apple out in between drinks remember to squeeze lemon juice on the cut apple so it helps to keep from discoloring so fast. Sometimes the prettiest isn't always the tastiest. I think if the garnish doesn't taste right your guest will forgo the little treat the next time around, and what a waste. I love the taste of the fruit when it sits and soaks temporarily in my glass. I figure you can never go wrong with a Granny or Fuji.

Either ought to work it all depends on which colour drink your making

Is there any difference between green and red apples when it comes to using them in drinks? Does either work?