2 oz. vodka
1½ oz. Bols sour apple liqueur
½ oz. Lemon juice
Apple slice for garnish
Shake well with ice and strain into a chilled martini glass. Garnish with a slice of apple, serve, and drink in huge quantities.
Freshly served apple martini at the CitySpace bar, 70th floor, Swissotel the Stamford, Singapore, January 21, 2009.
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6 comments:
yum!
Serve with the knowledge that calling something a martini does not make it a martini. Standards as lax as these open the door to prettified girl drinks and the very real possibility of the rhino being termed a pocket elephant.
They call it a martini, Deke, and who am I to argue when it tastes as good as it does? You can't turn back the tide of Progress.
now that does sound nice - yum!
Owing to complaints by a Fanatical Purist, I wish to report that the original recipe posted here, which contained equal parts apple juice, schnapps and vodka, has been subsituted for a recipe that will hurt your head a whole lot harder.
Ever since I mistakenly gatecrashed a corporate party at that hotel on my first trip to Singapore, got hideously drunk, and made fun of the tech geeks there, I have loved that bar.
One day we will be there at the same time.
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