The Appletini is the apple martini of the 90s: vodka, green apple liqueur, a hint of citrus. Clear, sweet-sour, a statement in a coupe glass—not the dry martini, and that’s a good thing. It tastes like green apple, lime, and the era when cocktails were allowed to glow neon green.
And this is what you need for the Appletini
4 cl vodka
3 cl green apple liqueur
2 cl clear apple juice
1 cl lime juice
Garnish: apple slice
This is what matters
Hard shake and double strain—otherwise it turns cloudy. The green apple liqueur is the color of the drink, so the apple juice must also be clear. Cloudy juice makes it milky, and nobody wants that. The double strain keeps ice shards out; the texture remains silky. Some bartenders add a splash of lemon instead of lime, which rounds it out but makes it less fresh.
Variations
- Dirty Appletini — With 1 cl olive brine—sounds wrong, tastes salty-sweet, and works.
- Sour Apple Martini — With sour apple liqueur instead of green—more bite, less sweet.
Frequently asked questions
Is this a real martini?
No. The name only borrows the shape. A dry martini remains gin, vermouth, olive. The Appletini is a vodka sour in a martini glass.
Which apple liqueur should I use?
Green apple liqueur that tastes like tart apple. Not Calvados, not apple brandy—those are different drinks.
Can I leave out the apple juice?
You can, then it becomes stronger and sweeter. The juice dilutes and brings fruit, without which the drink just tastes like liqueur.
