The Appletini, a neon green cocktail that once made serious mixologists cringe, is making a comeback. Invented in 1997 at Lola's bar in Los Angeles by bartender Adam Karston, the drink was originally called 'Adam's Apple' but the name never stuck. Karston was asked to 'do something with' a bottle of De Kuyper Pucker Sour Apple Schnapps Liqueur, a sour and artificial-tasting apple liqueur from the Netherlands. He mixed it with Ketel One vodka and garnished it with a lemon-soaked apple slice.
Rise to popularity
The Appletini exploded in popularity during the late 90s and early 2000s, driven by the craze for fruity flavored 'Martinis' sparked by Sex and the City's Cosmopolitan. These drinks were not technically Martinis but were served in V-shaped glasses. The Appletini appealed to nightlife-goers who wanted to mask the burn of cheap vodka with mouth-puckering artificial malic acid, replicating the sensation of biting into an unripe Granny Smith apple.
Decline and revival
As cocktail culture became more sophisticated in the 2000s, bartenders turned to fresh ingredients and complex techniques, shunning artificial drinks like the Appletini. It became an emblem of bad taste, relegated to dive bars and student haunts. However, the drink is now experiencing a renaissance. According to Chelsie Bailey, Head of Drinks Development at Stonegate Group, which owns Be At One and Slug and Lettuce, 'With the Espresso and Pornstar Martini already dominating the UK scene, it makes sense for the next rising star to be the Appletini.' Bailey adds, 'The great thing about the Appletini is its versatility; it holds its ground in the top 50 bars with homemade apple infusions and the use of calvados and eau de vie, but can also be made off the shelf with apple vodka and juices, which also appeals to the mass market.'
Modern versions
Today's Appletini often features higher-quality ingredients. Be At One's version uses Ciroq Apple vodka, Absolut vodka, fresh apple, and vanilla ice cream. London-based bar group Dovetail offers a version with rum, baked apple, Calvados, toffee, and honey. At the high end, Michelin-starred restaurant Labombe by Trivet on Park Lane serves an Appletini with Beluga Noble vodka, Granny Smith Cordial, and Sake, as well as a 'Smokey Apple' cocktail with Calvados, Yellow Chartreuse, Ardbeg 10, Crab Apple Cordial, and lemon.
How to make the perfect Appletini at home
Chelsie Bailey recommends a recipe similar to a Gimlet. Ingredients: 60ml Ciroq Apple Vodka, 20ml Granny Smith Apple Cordial, 5ml Calvados. Method: Chill your Martini glass or coup with ice. Add all ingredients to a cocktail shaker filled with ice. Shake vigorously for 15 seconds until the shaker is cold and frosty. Discard the ice from your glass and double-strain the liquid into it. Garnish with a razor-thin slice of green apple peel floating on top.
