Appletini

I got some new martini glasses today. As soon as I unpacked them, I washed them and put them in the freezer. Dave suggested I try to make some apple martinis with them. I try every drink on myself before subjecting anyone else to them, so a quick stop to BevMo, and I find my bartending skills have atrophied to the point of uselessness:

Four sips and I’m buzzin’

Four sips and I’m buzzin
Sunnyvale, California

Lumix DMC-LX1
1/20 sec @ f/2.8, iso 200, 6.3mm (28mm)

(review of the appletini after the jump)

Review of the Appletini

I have to give a big thumbs up to Cocktail Candy. Fuckin’ brilliant! Let’s face it, the only time the salt frosting on a margarita tastes sweet is when you’re too drunk to taste anything, now I can actually frost nearly anything.

The cinnamon stick is a perfect garnish for it.

When you mix green apple vodka with apple vodka, you get a wonderful color in the Appletini, but the lemon juice clouds the liquid and does little to hide the alcohol. Next time, I’m going to forego the lemon and just shake it longer to add some water. This means adding a lot more green apple vodka, but no so much as you see in the photos of an appletini. That much green doesn’t sit right with me.

“Shaken is sacrilege!” you say? Well four sips into it and I’m hopelessly buzzin’ which makes this taste test worthless. I don’t think this drink can have enough water in it. I guess I’ve become a lightweight, but I’ve decided that martinis are for alcoholics: Hawkeye Pierce, Ernest Hemmingway, Winston Churchill—do I see a trend here?

From the color, it’s clear my glasses are made for a standard martini with Bombay Sapphire. I bet it looks really nice, but I’m not sure I have the stomach for it.

Given my newfound intolerance for all things ethanol, I think I’ll have to stick with Tom Collins—making it with a Bombay Sapphire is just wrong but I’m not springing for another bottle of gin.

Too bad. Martini glasses are the coolest stemware ever.

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tychay

light writing, word loving, ❤ coding

One thought on “Appletini”

  1. Dave says I should use overpriced apple juice (like Naked) to cut it down. The color is going to change a lot then so the UV Green Apple gets thrown out. At that point is it a martini? Shouldn’t it be called an Apple Cosmo or something?

    I never mentioned that these glasses are huge which you can tell by the cinnamon stick. So my martinis were actually a double because I was miscounting on the pourer.

    UV recommends that I get some butterscotch shnapps and mix it 2:1 to make a caramel appletini. That shouldn’t be as strong as the stuff I made. It might be worth a shot in the future.

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