Traditional recipes

Apple Martini

Apple Martini

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6 Servings


  • Ice cubes

  • 2 cups sweet-and-sour mix

  • 1 1/2 cups vodka

  • 1 1/2 cups sweet and sour apple schnapps

  • 1 Granny Smith apple, sliced

Recipe Preparation

  • Fill 10-cup pitcher halfway with ice cubes. Add sweet-and-sour mix, vodka and schnapps and stir well to combine. Strain into Martini glasses. Push apple slices onto rims of Martini glasses.

Recipe by VooDoo Caf Lounge in Las Vegas NV

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Cocktail of the week: Myrtle's apple martini recipe for St Patrick's Day

A t the restaurant, we make this refreshing pre-dinner cocktail with a homemade apple shrub (if you fancy giving it a go yourself, the recipe at the bottom), but the combination of apple juice and cider vinegar makes a more than adequate quick replacement.

25ml good vodka – being an Irish-influenced restaurant, we use Dingle
25ml Cointreau (or another orange liqueur)
25ml cloudy apple juice (or apple shrub, see below)
5ml apple cider vinegar
(or apple shrub, see below)
1 long, thin apple wedge
, to garnish

First, chill a martini glass. Put the vodka, Cointreau, apple juice and cider vinegar into a shaker, add a big handful of ice and hard shake for 10 seconds. Double strain into the chilled glass, add the apple wedge, perching it half in and half out of the drink, and serve.

How to make a Caramel Apple Martini:

When it comes to cocktails, my rule of thumb is to keep things simple. Using only a few really good ingredients makes everything easy and allows the flavors to shine. I&rsquom showing you this recipe with two different rims.

One is caramel the other is cinnamon sugar. While both are delicious, I prefer the caramel.

This has quickly become one of my favorite new drinks. It&rsquos a little on the sweet side, so it would pair very nicely with a salty appetizer. It could even finish up a meal as a substitute for a sweet dessert.

You also could easily mix up a big batch of this and allow your guests to shake up a martini whenever they&rsquore ready for another glass. I also like the fact that you could make this into a kid-friendly mocktail by just shaking up some apple cider and serving it in a rimmed glass. Great fun for the younger folks!

Now, go grab these ingredients and get shakin&rsquo!

Are you as ready for the colors, scents, and flavors of fall as I am? What excites you most about the golden days of autumn?

Recipe Summary

  • 1 cup sugar
  • 1 medium green apple (about 8 ounces), peeled (peels reserved)
  • 2 tablespoons freshly squeezed lemon juice
  • 4 ounces best-quality vodka

Bring sugar, 1 cup water, and 3/4 of the apple peel to a boil in a medium saucepan over medium-high heat. (Reserve the remaining apple peel for garnish.) Cook, stirring occasionally, until sugar has dissolved, about 5 minutes. Transfer syrup to a medium bowl set over an ice bath let stand, stirring occasionally, until cool. Pour through a fine sieve into another bowl discard solids.

Cut apple into chunks press through an electric juicer into a small bowl. Pour through a fine sieve into another bowl discard any solids, and set juice aside

Cut remaining peel into thin, 4-inch-long strips. Tie each strip into a knot set aside in a bowl of water with lemon juice.

Fill a cocktail shaker with ice. Add vodka, 2 ounces syrup, and 1/3 cup apple juice shake. Divide between 2 martini glasses garnish with apple knots.

Cranberry Apple Martini – Only 2 Ingredients

Staring at the big container of cranberry juice left over from a previous recipe in my refrigerator, it was time to experiment.

I was pleasantly surprised when I found the green apple vodka in my cabinet because a cran-apple cocktail sounded perfect for the holiday season!

But after taste testing this refreshing martini, I realized that this combo would be crazy delicious ANY time of year! It’s a fruity (yet not sugary sweet) blend that’s great for Spring, that will even carry over into the Fall season.

You’ll Also Love:

If the cranberry juice is already chilled, just mixing the two ingredients, and serving will be perfectly fine. But if an ice cold martini is preferred, then shaking it over ice is recommended!

46+ Best Apple Martini Recipes Images

46+ Best Apple Martini Recipes
. Allrecipes has more than 110 trusted martini recipes complete with ratings, reviews and cooking tips. Garnish with a cherry or fresh pineapple wedge.

Apple Martini Recipe Allrecipes from

Best martini recipes dirty martini recipe martini flavors coctails recipes drink recipes alcohol recipes 11 best martini recipes to cool you off in the hot summer months. I should have named this the this recipe makes a wonderfully fruity martini! Learn all about this staple drink and a few new ways to enjoy it with these recipes on food and wine presents a new network of food pros delivering the most cookable recipes and delicious ideas online.

5 minutes | serves 1.

Here's one we made for betty crocker. If you're looking for the greenest color in your appletini, this is an ideal recipe. Make a classic martini in minutes or try one of our fun variations with these simple cocktail recipes. In a cocktail shaker full of ice, combine apple schnapps, vodka and apple juice.


In a cocktail shaker full of ice, combine apple schnapps, vodka and apple juice.

Apple martini with sour apple hard candyfood network.

In this recipe, we will use vodka and apple liqueur.


An apple martini (or appletini) is a fine alcohol drink to enjoy with friends or alone, but to qualify as a real apple martini, the contents must include vodka and one or details here are of 11 popular apple martini recipe ideas you can create in a jiffy.

I have spent a considerable amount of time making appletini's and my best attempt at creating a smooth and mellow apple martini is as follows (with preferred ingredients in parantheses)

Best martini recipes dirty martini recipe martini flavors coctails recipes drink recipes alcohol recipes 11 best martini recipes to cool you off in the hot summer months.

World martini day is june 19, and what better way to celebrate than by mixing up your own?

Green apple martini

With all the snappy apples -- rosy Rome Beauties, flowery Splendors, tart Pippins -- spilling out of farmers market stalls this time of year, it’s hard to resist dreaming up excuses to buy them by the bushel. It’s a great time for baked apples, tarte Tatin, apple strudel -- and apple cocktails.

Forget those glow-stick green apple martinis, a concoction only a grinch could love. Instead, check out the fresh fruit-forward apple cocktails making the Southern California bar scene this season. Mixologists are using fresh-pressed juice, muddled apples and even syrups infused with skins and cores, then shaking up these apple essences with spirits that bring out their warm autumnal character.

“A good cocktail balances tartness against sweetness, just like a peak-of-season apple, so they’re natural partners,” says Jonny Raglin, bar manager at Absinthe Brasserie & Bar in San Francisco where his Jonny Apple Seed cocktail combines freshly made apple syrup, Calvados (apple brandy) and sparkling rose wine. “Look for varieties that are tart and sour, not overly sweet, because you want that sharpness to stand up to the alcohol.”

Tart-sweet varieties such as Rome Beauty, Granny Smith, Pippin and Pink Lady are good choices for muddling, pureeing or juicing because their tang keeps the fruit’s sweetness from cloying.

Fresh apple cocktails are perfect for entertaining. Make enough fresh cider, apple syrup or puree for four, then shake up the cocktails two by two.

If you don’t have a juicer at home, look for flash-pasteurized apple cider (fresh-pressed, unfiltered apple juice) in the refrigerated section of many grocery stores and at farmers markets’ apple vendor stands. But commercial ciders are typically pressed from sweet apples, so add a little lemon juice in recipes calling for tart apple juice.

David Myers, executive chef and owner of Sona in West Hollywood, pairs fresh cider with light spirits such as vodka to showcase the crisp, clean apple flavor. Recently he’s been muddling tart cider with litchi and mint, a refreshing combination that’s perfect for sipping on a sunny winter afternoon. For a more robust drink, choose a full-flavored whiskey, brandy or rum to complement apple’s tangy sweetness. At the Hungry Cat in Hollywood, lead bartender Tim Staehling mulls fresh-pressed cider with cinnamon, nutmeg and cloves over low, slow heat to really concentrate the flavor and adds warm, spicy spirits such as apple brandy and dark, aged rum.

“The base of your cocktail should enhance apple’s aromas and flavors,” says mixologist Drew Levinson, manager of 22 bars at the Bellagio in Las Vegas. “It’s like picking spices that complement an apple pastry. Choose a bourbon with vanilla, cinnamon, or citrus notes, spicy rum or a fruity brandy to bring out the apple flavors.”

Levinson shakes up his Apple Frost cocktail with fresh-pressed cider, house-blended cinnamon and vanilla-scented bourbon, plus pear brandy, falernum (sweet ginger lime syrup) and lemon sour for balance. A lighter alternative is the Apple Pie cocktail at Boa Steakhouse in Santa Monica. Assistant general manager Kevin Travis pairs fresh cider with dry white wine and cinnamon-clove syrup for a spicy winter sangria.

Travis recommends experimenting with texture to change a drink’s flavor. “Try blending peeled apples and substituting the puree for half the juice in a cocktail recipe,” he says. “It lends body and a more intense, fresh apple flavor.”

Pureeing apples in a blender is a cinch to do at home, and for holiday entertaining, the puree can be prepared an hour or two ahead of time. It’s the foundation for an honest apple martini created for the Four Seasons Resort, Maui, by cocktail consultant Kim Haasarud that could win back a good name for the drink.

Haasarud, the Los Angeles-based author of “101 Martinis,” purees Granny Smith apples with simple syrup and lemon juice, then shakes up the puree with apple liqueur and vodka. It’s a tangy green-apple martini that’s all about big, bright orchard flavors.

But apples don’t have to be juiced or pureed to give character to a cocktail. Muddling diced tart apples lends a delicate flavor and a lingering apple aroma.

“Muddled apple has a subtle essence so it pairs well with softer flavors,” says Sara Southern, consulting mixologist to Red Pearl Kitchen in Hollywood.

Southern recommends finely chopping peeled apples to extract the most juice when muddling. If you need to chop a large quantity of apples in advance, sprinkle them with lemon juice diluted with water to keep them moist and prevent browning.

Southern’s Jade Mistress cocktail, a Thai-inspired mojito, starts with muddled Granny Smiths, Thai basil and homemade sour mix. The drink gets a spicy kick from chile-steeped vodka and the apple offers an understated sweet-tart note that lingers against the heat.

Keep the peels and cores left over from all that muddling and juicing. At Absinthe, Raglin turns Rome Beauty skins and cores into rosy-red simple syrup. It’s the star ingredient in his Jonny’s Apple Seed, beautifully bridging the layers of Calvados and sparkling rose. The apple flavor, subtle at first, is unveiled as the rose gives way to the apple brandy.

Recipe: Green Apple Martini

Serving in this recipe: 1

Calories: 208.6
Total Fat: 0.2 g 0.3%
Saturated Fat: 0 g 0%
Cholesterol: 0 mg 0%
Sodium: 3.8 mg 0.2%
Total Carbs: 27.4 g 9.1%
Dietary Fiber: 2.4 g 9.7%
Sugar: 23.2 g
Protein: 0.4 g 0.9%
Vitamin A: 0.3% Vitamin C: 5.1%
Calcium: 0.8% Iron: 0.8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Can I use vodka or gin? In this recipe, you can use either. To make it super smooth, this is best as a vodka martini recipe.

Can I eliminate the apple juice?If you want a slightly dry martini recipe, then go for it. Removing the apple juice will make this martini recipe not quite as sweet. Though the apple pucker will still give you that fun apple taste!

Can I rim the glass with something else?Abso-fricking-lutely! That’s the fun thing about when you learn how to make vodka martinis. You can customize them however you want. Line the rim with sugar! Drip the caramel and top it with salt for a salted caramel apple martini.

What is a good substitute for Apple Pucker? Can’t find apple pucker? You can substitute Calvados or any apple brandy or cordial for Apple Schnapps or Apple Pucker. It won’t be quite as tangy, but it will make your homemade apple martini recipe still damn delicious.


It’s probably been awhile since you’ve seen an Appletini on the menu at your favorite bar, but there was a time when the neon-colored phenom dominated cocktail culture. Both sweet and sour with a subtle kick and the complexion of liquid kryptonite, the Apple Martini was a smash hit from the moment it burst onto the scene more than two decades ago.

It all started one Fourth of July at a West Hollywood restaurant called Lola’s, when owner Loren “Lola” Dunsworth was approached by a representative from then-fledgling vodka brand Ketel One with the idea of making a signature Martini.

Dunsworth noticed a lonely bottle of apple schnapps on the back bar and asked bartender Adam Karston to see if he could whip something up using the two. He combined equal parts DeKuyper Pucker sour apple schnapps imitation liqueur and Ketel One vodka and added a splash of house-made sweet-and-sour mix, and, just like that, a legend was born.

The cocktail was so successful that it had to be taken off the menu. “They were easy to drink because you didn’t really taste the alcohol,” says Dunsworth. “People were abusing them. I thought, Let’s take it off for a while. But there was such an uproar that we quickly ended up putting it back.”

Within six months, word of the cocktail spread across the country, and soon every bar and restaurant worth its Martini menu was flaunting its own version of the green concoction. But none of them stood up to the original Appletini.

One difference, says Dunsworth, is that Lola’s garnished its drink with Granny Smith apple slices, which the bar marinated in lemon water and ice to keep fresh. “People would say to me, ‘Oh, my God, it just tastes so much better here.’”

The Appletini marched proudly into the late-1990s and early aughts as a symbol of innocence and pre-9/11 America. Part punchline and part guilty pleasure, it was always the happy person’s drink more than the cool kid’s go-to. It’s what Zach Braff’s character ordered on “Scrubs” and the toast of choice during the Mark Zuckerberg and Sean Parker meeting in “The Social Network.” The Appletini was, by all definitions, a globally recognized modern classic.

“Don’t get me wrong, the craft cocktail movement is great,” says Dunsworth. “But many of the drinks are kind of fly-by-night. Very few of them stick because they’re too complicated and have too many ingredients. The true classics, like the Manhattan, are simple and easy to make. They have staying power.”

In 2013, after 17 years of happy hours and sticky bar tops, Lola’s closed its doors for the last time. But its signature cocktail lives on, albeit in a more contemporary form. Bartenders have been remaking the cocktail using everything from fresh Granny Smith apple juice to craft-quality apple liqueurs to chai-infused apple juice.

We came up with our own updated version of the classic that substitutes Calvados and fresh Granny Smith apple juice for apple schnapps. A tiny bit of lemon juice and simple syrup highlights the green flavor profile that helped popularize the drink.