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Apple Martini, this infamous drink was created in Los Angeles California in 1997. Back then, it was the time where everybody would drink cocktails that were extremely sweet and bartenders used many artificial sweeteners in cocktails. Using fresh ingredients wasn't as popular. As cocktail historian and author of "Imbibe", David Wondrich once described it as “the death throes of the artificial drinks”.

Apple martini calls for an ingredient called, Apple Sour Pucker. This has a fluorescent green, radioactive kind of color. High in sugar and artificial flavors. It makes the drink taste like artificial/processed candy. So while we're still in the fall. I wanted to bring back the memories of this 90s classic and bring it back with modern Liquid cocktail techniques. Let's shake it up.

No juicer? Get one of these! Breville Jucier: [ Ссылка ]

Use this to keep apple juice from oxidizing Ascorbic Acid: [ Ссылка ]

My Home Bar Tools:
Jigger (a tool for measuring alcohol): [ Ссылка ]
Small Jigger: [ Ссылка ]
Shaker: [ Ссылка ]
Fine Strainer: [ Ссылка ]
Ice Pick: [ Ссылка ]
Muddler: [ Ссылка ]
Drinking Straws: [ Ссылка ]
Coupe Glasses: [ Ссылка ]
Cocktail Picks: [ Ссылка ]
Measuring cup: [ Ссылка ]
Measuring spoons: [ Ссылка ]
Juice Extractor: [ Ссылка ]
Induction Burner: [ Ссылка ]
Nut Milk Bag: [ Ссылка ]
Bottle Pourers: [ Ссылка ]
Clear Bottles: [ Ссылка ]

Recipe:
Appletini
1.5oz (45mls) Vodka - If you want the drink stronger use 2oz (60ml) instead.
1oz (30ml) Fresh Apple Juice
.5oz (15ml) Fresh Lemon Juice
.5oz (15ml) 2:1 Honey Syrup
.25oz (7.5ml) Cinnamon Syrup
Shake, double strain into a cocktail glass, garnish with sliced apples and freshly grated Cinnamon.

#liquidmemoir

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