The Appletini recipe
for your table
Place the martini glass in the freezer for half an hour.
Add vodka, apple liqueur, and lemon juice with plenty of ice to the shaker.
Shake firmly for 12 to 15 seconds, until the outside of the shaker is frosted.
Strain into the ice-cold glass and place a thin slice of green apple on the rim.
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The story
The Appletini originated in Los Angeles in the mid-1990s, during the waning days of the martini craze that crammed every imaginable flavor into a cocktail glass. It was the era of the Chocolate Martini and the Watermelon Martini, and the Appletini was by far the most successful of the lot. The American series Scrubs made it definitively famous in the early 2000s, albeit as a running joke about masculinity. Bartenders looked down on it for a long time because of the use of brightly green liqueur, but in the modern version with fresh apple and lemon, it is simply a well-balanced sour. Here, the name and reputation have never quite matched.
The right glass
An Appletini is served without ice, which makes the glass more important than with any long drink: the long stem is the only reason your cocktail stays cold. So hold it there, not by the bowl. Choose a martini glass of 20 to 26 cl; any larger and the cocktail will become lukewarm before you finish it. The classic V-shape shows off the green color to the fullest; a Nick & Nora glass with a rounded bowl is the more subtle, less spill-prone choice.
Royal Leerdam Cocktail Martini Glass 26 cl (4 pieces)
RCR Melodia Martini Glass 21 cl (6 pieces)
Ten martini glasses together € 62,90.
The right tools
For an Appletini, besides the glass, you use a shaker, a jigger for precise measuring, a fine strainer for double straining, and a citrus press. These are the bar tools we use ourselves; you can find everything in our bar tools & cocktail sets.
Glass set (our choice 01) + 4 bar tools together € 74,75.
What do you use to make an Appletini?
For an Appletini, you need the right base. Well-known bottles include Sourz. On each drink page, you can read the alcohol percentage, what it tastes like, which cocktails it works well in, and which glass you need.
Variations & twists
Replace the liqueur with fresh apple juice and a splash of calvados and you have the grown-up version. Less vivid in color, much more flavor. With gin instead of vodka, it becomes more herbal; adding half an egg-white foam gives you a silky-smooth sour. A drop of Angostura bitters on the foam works wonders. Looking for more inspiration? Browse all cocktail recipes.
Serving tip
The lemon juice is not optional. Without it, the Appletini is candy; with it, it is a cocktail. Cut the apple slice at the last moment and rub it with lemon, otherwise it will turn brown before your guests have taken their first sip. Shake for extra long: you want the cocktail cold and slightly diluted, because without ice in the glass, that will not happen later.
Frequently asked questions
Which glass do you use for an Appletini?
A 20 to 26 cl martini glass, chilled beforehand. View our martini glasses.
Which apple liqueur is best to use?
A sour apple liqueur gives it its distinctive bright green color and tart note. For a more natural result, choose a clear apple liqueur or calvados and accept that your cocktail will not be green.
Why does my Appletini quickly become lukewarm?
Because there is no ice in the glass. Chill the glass in the freezer beforehand, shake for long enough, and hold the glass by the stem, not the bowl.
Can you make an Appletini alcohol-free?
Yes: replace the vodka with 0.0 vodka and the liqueur with cloudy apple juice and extra lemon. Shake firmly and serve in the same chilled glass.
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