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| Your Best Martini Recipe
Posted: 5/20/2008 1:00:28 PM | MY FAVORITE>There are many versions of the Apple Martini, or Appletini. Some use calvados, some apple puree, and some apple schnapps. This recipe uses the apple schnapps and has a very sweet taste. If you'd like to have a Sour Appletini, use Sour Apple Pucker. For an extra, edible touch to this drink, garnish with a green apple slice or peel.This is a delicious****ail with all of the flavors of the fall season and pairs nicely with caramel apples. Drop a caramel candy in the glass and hang a slice of green apple on the rim to complete the look and give yourself an extra treat.
Ingredients:
2 oz UV Green Apple Vodka
1 oz butterscotch schnapps
caramel candy for garnish
green apple slice for garnish
Preparation:
Pour the vodka and schnapps into a****ail shaker with ice.
Shake well.
Garnish with a caramel and green apple slice if desired
...I love them all... | |
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| Your Best Martini Recipe
Posted: 5/22/2008 3:31:02 PM | OMG!!! NEVER shake my martini!!!
And only use the best kind of Gin - Bombay Blue Safire | |
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| Your Best Martini Recipe
Posted: 7/17/2009 11:50:24 AM |
Candy Apple Martini
1 1/2 oz. Vodka
3/4 oz. Apple Schnapps
1/2 oz. Grenadine
Shake with ice and strain into chilled, sugar-rimmed martini glass. Recommended serving: 5
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| Your Best Martini Recipe
Posted: 7/18/2009 11:21:09 AM | i have a few favorites, so here goes...
for vodka martinis, i'm a fan of ketel one, it's smooth and blends well with other liquors. for gin, tanqueray 10 is by far the best gin i've ever tasted, but if that's not available, bombay sapphire is more than adequate. as far as shaken versus stirred goes, that's personal preference (and btw, there is no such thing as "bruising" alcohol), shaking will get the drink colder but will result in some ice chips in the finished result. stirring requires more patience and will get a little tiring if you have to make more than a few. now for my favorites (in no particular order):
dirty...
2oz ketel one or tanqueray 10
1oz olive juice
dash of dry vermouth
shake until the shaker has formed a sheen of frost then strain into a chilled martini glass
garnish with blue cheese stuffed olives (the more the dirtier)
the sidecar...
this is actually a very smooth and smoky version of a margarita. some will rim the glass with sugar but i don't like the mess.
2-1/2oz cognac (courvosier is good for this because of it's sweetness)
1/2oz cointreau (you can substitute triple sec, but not grand marnier as it's too syrupy)
splash lime juice
shake until the shaker has formed a sheen of frost then strain into a chilled martini glass or over the rocks in a highball glass and garnish with a cherry (and lime if you'd like).
the granny smith...
this is the first version of the now overdone "appletini" that i ever had. long before it became popular (about 15 years, now that i think about it), a great restaurant down the street from wrigley field called the raw bar (it's still there) had this on it's drink menu. i personally taught dozens of bartenders this original recipe, which is much better than throwing apple pucker and vodka together...
2oz vodka (note my preference for ketel one, but i think the original recipe was made with skyy)
1oz midori
spalsh galliano
shake until the shaker has formed a sheen of frost then strain into a chilled martini glass and garnish with a cherry.
enjoy! | |
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