I found this manly version of an appletini in a copy of Food Network magazine while I was waiting at the eye doctor’s office. It looked pretty interesting, and I’ve heard that absinthe and apple flavors mix well, so I ripped the page out of the magazine and took it home. (Don’t judge me!) It’s an overnight infusion process, but it’s pretty easy and well worth it!
THE ABSINTHE APPLETINI
-1/4 cup French apple brandy (Calvados)
-1/4 cup vodka
-1/4 cup apple cider
-1 tbsp of sugar (I used turbinado.)
-1/2 Granny Smith apple, thinly sliced
-Splash of absinthe
Combine the first five ingredients in a jar and shake. Leave in the fridge overnight. You may want to shake a couple more times throughout the infusion to aid the sugar in dissolving. After infusing overnight, strain out the mixture into a small bottle for storage in the fridge.
Add 3 oz of strained mixture to a shaker with ice. Strain into a chilled, absinthe-washed cocktail glass and garnish with fresh apple slices. I used a spray bottle to wash the glass, but you can also do it by pouring a small amount in the glass, tilting it slightly sideways and twisting it to coat the glass. Discard any extra.
This is a nice alternative to using Sour Apple Pucker to make the bright green concoctions you find at a bar. With the fresh apples and Calvados driving the flavor, it feels like a classy, Fall drink.
This is also a great cocktail to make ahead of time in larger quantities and shake up right when a few guests arrive for Thanksgiving. It’s sure to score some points with the mother-in-law (or at least render her unconscious after a few if that’s what you’re going for!).
Drink up! Doctor’s orders.
-The Drink Doctor