Appletini
- Prepare
- less than 30 mins
- Cook
- less than 10 mins
- Serve
- Serves 1
The appletini is a popular, fun and approachable alternative to the martini. If vodka isn鈥檛 your thing, try gin or calvados as an alternative.
By Jack Wakelin
Ingredients
To make the sugar syrup
- caster sugar: 100驳/3陆辞锄 caster sugar
- 50ml/2fl oz water
To make the cocktail
- 2 handfuls ice
- vodka: 50ml/2fl oz vodka
- liqueur: 25ml/1fl oz green apple liqueur
- apple juice: 25ml/1fl oz fresh apple juice
- lemon juice: 25ml/1fll oz freshly squeezed lemon juice
Method
For the sugar syrup, put the caster sugar in a small non-stick saucepan over a medium heat and pour in the water. Stir and bring to the boil. CAUTION: boiling sugar is extremely hot. Handle very carefully. Use a deep pan to avoid bubbling over.
Once the sugar has dissolved and the liquid is clear, take the pan off the heat and leave to cool. Put a coupette or other glass of your choice into the freezer.
Fill a cocktail shaker with ice. Pour 20ml/戮fl oz of the cooled sugar syrup into the shaker over the ice along with all the remaining ingredients. Shake vigorously for 8-10 seconds.
Strain the appletini into the chilled coupette using a hawthorne cocktail strainer and a fine mesh strainer. If you don鈥檛 have a strainer, any kitchen sieve will work just as well.
Recipe tips
Scale up the sugar syrup ingredients with a ratio of 2:1 if you鈥檇 like to make more. It鈥檚 easier to make in larger batches and keeps for at least 2 weeks in the fridge.
