Appletini

The Appletini is a classic 90s vodka cocktail and part of the fresh fruit martini family — distinct from the classic Vodka Martini or Dry Martini made with just spirit and vermouth, garnished with a lemon twist or a green olive.

An Appletini is made with Absolut Vodka, apple liqueur, apple juice, lemon juice and simple syrup, shaken with ice and fine strained into a martini glass. Five ingredients, easy to make and easier to impress with.

The 1990s in a cocktail glass. A common misconception is that the Appletini is overly sweet and candy-like but follow this drink recipe and you’ll find something a lot more nuanced.

Crisp apple, a sharp citrus edge from the lemon juice and just enough sweetness from the simple syrup to keep it balanced. Breezy, sophisticated and a lot better than its reputation gives it credit for.

Also known as an Apple Martini, the Appletini cocktail originated in 1996 in Los Angeles, California. Once named an “Adam’s Apple” after the bartender and originator’s first name, the cocktail quickly garnered a following for its crisp and tangy green apple flavor.

It is associated with the vibrant cocktail culture of the 1990s, known for its stylish and chic appeal in social settings. Lately, it’s been making a comeback of sorts. And for good reason – good drinks never go out of style.

• Shake vigorously
  The Appletini rewards a hard shake – shaking vigorously whips air into the cocktail, building both flavor and texture. You’ll know it’s ready when you see condensation forming on the side of the shaker.
• Use a jigger
  With five ingredients, getting the ratios right matters. Use a jigger or small measuring cup to make sure everything is properly balanced. And an old bartending trick worth knowing – always add the cheapest ingredients first. That way, if something goes wrong, you haven’t wasted the good stuff.
• Use fresh apple juice
  Store-bought apple juice works in a pinch, but fresh apple juice makes a noticeable difference – brighter, sharper and more complex than anything from a carton. If you have a juicer or blender at home, it’s worth the extra few minutes.
• Double strain
  Fine strain the Appletini using a Hawthorne strainer and a fine mesh strainer for a clean, smooth pour – no ice shards, no pulp, nothing that shouldn’t be there. Here’s how to double strain and why it matters.

• Apple Strudel Martini
  Add cinnamon schnapps liqueur for a warmer, spiced twist on the Appletini – think apple pie in a martini glass. Here’s how to make an Apple Strudel Martini.
• Apple Martini
  The same ingredients as an Appletini but with different measurements – a subtle distinction that results in a noticeably different drink. Here’s how to make an Apple Martini.
• Virgin Appletini
  Leave out the vodka and apple liqueur and you have an alcohol-free version that holds its own. Follow the recipe with freshly squeezed apple juice, simple syrup, lemon juice and ice, and garnish with a couple of fresh apple slices. Check out the recipe for a Virgin Appletini.
• Low sugar Appletini
  Firstly, it’s important to note that all fruit, including apples, contain natural sugar known as fruit sugar or fructose. Many bottled apple juice varieties contain added sugar, so it’s always better to make your own to avoid added sugars and preservatives.

  Additionally, to reduce the sugar, consider using stevia, honey, maple syrup or agave as alternatives to simple syrup. If you’re using honey or agave, add a little warm water to help turn the mix into syrup. Here’s how to juice fruits for your cocktails.

Green, crisp and garnished to match. Here’s how to serve an Appletini.

• Glassware
  Even if the Appletini bears little resemblance to a classic gin or vodka martini, it’s called an Appletini for a reason – serve it in a chilled martini glass.
• Apple slice
  Garnish with a Granny Smith apple slice for a crisp, tart edge that complements the apple flavors in the drink. Cut it right before serving – apple slices brown quickly and a fresh garnish makes all the difference.
• Cinnamon stick
  For a warmer, more aromatic finish, a cinnamon stick on the rim adds a subtle spiced note that plays beautifully against the apple and lemon.