How to Make the Best Appletini Ever, "An Apple A Day"

Categories: Last Call

JK Grence
Cocktail trends come and go. I was talking with some friends, and realized that the appletini had quietly become passé a few years ago. I do have a certain nostalgia for them. I blame their popularity in my nascent drinking years.

I remember extensive discussions with friends about what places made the best ones. Folks, they were nothing more than vodka and Sour Apple Pucker. There wasn't a whole lot of difference between them. The "good" ones weren't much more interesting than a piece of hard candy, and the bad ones were reminiscent of floor cleaner. There must be a better way!

Of course there's a better way, or I wouldn't be writing about it right now.

For a while now, I've held in my back pocket a brilliant imprevement on the tired old appletini. It's called An Apple a Day, from one of my favorite New York bartenders, the legendary Audrey Saunders. There's still Sour Apple Pucker in there, but this drink tastes uncannily like a fresh, crisp apple.

What did Saunders to do breathe life into the tired old Appletini? The first thing she did was she got rid of the usual vodka, and used gin. That alone makes a pretty dramatic improvement, enough that the drink just might make a comeback on just the one change.

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