Happy upcoming St. Patrick’s Day, yo! I know the appletini isn’t exactly Irish…at all, but the thing that always comes to mind for me and the (not so) lucky holiday is that people think they get to pinch you if you aren’t wearing/carrying anything green. This appletini is what I’ll be sporting that day, and should someone decide to turn into a human crab on me I’ll be prepared. So. Vodka-ly. Prepared.
Now, since I am, more or less, implying that you maybe might want to drink this Saturday, I also feel compelled to do my good Samaritan public duty: if you so choose to drink, do not collect your car keys, do not collect two hundred dollars (for more drinking) and do not pass the end of your driveway, or any driveway behind the wheel of a moving vehicle. Get somebody to babysit your butt and do all that work for you. And then thank them graciously the next day from behind whatever appletini-infused cloud level you’re on. Or rock, if it was that kind of night.
This is a very short post. There’s not much to most cocktails out there and I’m betting many of you are already familiar with the green cousin of the Cosmo. I will say that I originally snapped these pictures for the opening post of my friend Penny’s Sunday Martini Club. Penny is all things fabulously funny and I couldn’t resist doing them for her and handing over my personal recipe, which I adapted from one my hubby’s bartender cousin whipped up for the ladies during a trip to see our beloved Tennessee brethren. Ahhh, the sip that started it all.
Happy St. Patrick’s Day, everyone! If green’s not your color, you know, for wearing (Like me; God I look horrible in it, like a big round green tomato), then keep the pinchers away with something you can at least drink! Cheers.
Prep Time: 5 minutes Level: Way Too Easy Makes: 1 Delicious Relaxer
- 1 ounce vodka
- 1 1/2 ounces DeKuyper Sour Apple Pucker
- 1 1/2 ounces apple juice
- 2 cups of ice
- Apple wedges for garnish (optional)
Fill a serving glass with ice and water (to chill the glass).
Fill a martini shaker with ice. Measure out and pour in the vodka, sour apple pucker and juice and place in the shaker. Tightly seal the lid on the shaker and with a kitchen towel wrapped around the top and bottom, shake in a quick motion over the shoulder (parallel to the floor – this makes you look like a bartender shaking to the bar music, it’s quite cool, so says Alton Brown) for about thirty seconds.
Discard the ice water from serving glass and pour in the appletini. Garnish with an apple wedge if desired (I rarely do, it delays the drink) and enjoy!
To make these less sweet, omit the extra half ounce of sour apple pucker and apple juice. That’s usually how I’ve had them at most restaurants and bars, but I do like to sweeten them up a tad more.
I love to make mine ahead of time and put it in the freezer till it gets a little slushy, about an hour. It tastes especially good when it’s that cold.