This drink, the apple martini, took several attempts (and a strong liver) to perfect.
2 parts sour apple spirit
4-5 parts vodka
While visually appealing with its clear green hue, I thought its chemical flavour was too strong and did not do justice to the fruit. I wanted a more natural apple taste. I also thought I could do more with the garnish.
So, after a few different experiments, I came up with the following:
Thinly slice a green apple into round slivers, one for each of the martinis you intend to make. Try to make them as thin as possible so they are flexible, almost like paper, although this is difficult without breaking them.
Cover both sides of the slices in sugar and set aside in the fridge, ideally for half an hour or more. If you know how to crystallise fruit this might be a good way to do it as well.
Chop up the rest of the apple into small chunks, discarding the core.
Put a squeeze of honey (around 1-2 tsp) into a Pyrex bowl and add around 30ml of boiling water. Stir until the honey dissolves.
Use a hand blender to turn the mixture into a small, highly alcoholic smoothie.
Take a martini glass from the freezer, then add the following in order:
1 measure sweet vermouth (or to taste)
2 measures of the smoothie (or to taste)
2-3 measures of vodka (or to taste)
How you garnish the martini is up to you.
But if you serve the slice of sugar-apple floating on the drink you might want to provide your drinkers with chopsticks or some other means of removing the slice elegantly from the glass.
It’s a very sweet martini.
And the combination of sugar and alcohol give it quite an explosive quality with a potentially devastating impact.
You have been warned!