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Green apple martini

Green apple martini
Bryan Chan / Los Angeles Times

With all the snappy apples -- rosy Rome Beauties, flowery Splendors, tart Pippins -- spilling out of farmers market stalls this time of year, it's hard to resist dreaming up excuses to buy them by the bushel. It's a great ... Read more

Total time: 15 minutes | Serves 4
  • 2 large Granny Smith apples
  • 2 teaspoons lemon juice, plus a little more if needed
  • 3 teaspoons simple syrup, plus a little more if needed
  • 10 ounces Skyy Citrus vodka
  • 6 ounces Berentzen's apple liqueur
  • 2 teaspoons lime juice
  • Peel of 2 apples for garnish

Step 1Using a paring knife, peel each apple in one long continuous peel. Set peels aside for garnish. Core the apples and cut into 1-inch dice.

Step 2Place the apple cubes in a blender with the lemon juice and simple syrup. Puree until smooth. Add additional lemon juice and simple syrup if needed for a puree that is slightly thicker than applesauce. Makes three-fourths cup. Use immediately; it will change color if left standing.

Step 3Combine 5 ounces vodka, 3 ounces apple liqueur, half the apple puree and 1 teaspoon lime juice in a cocktail shaker. Shake over ice until chilled. Strain into two chilled martini glasses through a fine mesh strainer to eliminate apple chunks, pressing with a wooden spoon to extract juices.

Step 4Hang half an apple peel spiraling over the rim of each glass for garnish. Repeat to make two more cocktails.

Note: From Kim Haasarud for the Four Seasons Resort, Maui. To make a simple syrup, combine equal amounts of sugar and water over medium heat in a small saucepan until the sugar has dissolved; cool before using. Berentzen's apple liqueur is available at well-stocked liquor stores.


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