Name it an appletini in case you should, however the attraction of this ’90s-era drink is simple. Go on, admit it—we’ve all had a couple of ’tinis in our time. Based on Carlos Quinonez, bar director at Hungry Eyes in New Orleans (one in all our Greatest New Eating places of 2024), the apple martini is without doubt one of the hottest drinks on their menu. So in style it’s made in batches and served on faucet. The place some appletini recipes depend on cloying flavored vodka, bitter combine, or apple schnapps, at Hungry Eyes the drink is made with recent apple juice, cognac, and a house-made bitter apple syrup. The Jolly Rancher–like hue comes from a splash of Midori melon liqueur, which “enhances the apple taste,” says Quinonez, and lends the drink “that shiny inexperienced colour I actually wished.”
To make the syrup, you’ll mix Granny Smith apples with sugar and lemon juice. Handed by a strainer, the ensuing liquid makes about 20 cocktails. Due to apple, the syrup oxidizes shortly. If you happen to aren’t making cocktails for a crowd, freeze the additional (ice dice trays work nice); it’ll maintain for about one month.
Change up this cocktail recipe by buying and selling the cognac for apple brandy, reminiscent of Calvados, or use apple cider rather than the juice. Skip the stemware and pour the drink right into a cocktail glass over ice. Garnish with a maraschino cherry or apple slices. Regardless of which means you go, this inexperienced apple martini is a crowdpleaser of a drink. —Shilpa Uskokovic, senior take a look at kitchen editor
