Green apple martini

Time 15 minutes
Yields Serves 4
Green apple martini

Using a paring knife, peel each apple in one long continuous peel. Set peels aside for garnish. Core the apples and cut into 1-inch dice.


Place the apple cubes in a blender with the lemon juice and simple syrup. Puree until smooth. Add additional lemon juice and simple syrup if needed for a puree that is slightly thicker than applesauce. Makes three-fourths cup. Use immediately; it will change color if left standing.


Combine 5 ounces vodka, 3 ounces apple liqueur, half the apple puree and 1 teaspoon lime juice in a cocktail shaker. Shake over ice until chilled. Strain into two chilled martini glasses through a fine mesh strainer to eliminate apple chunks, pressing with a wooden spoon to extract juices.


Hang half an apple peel spiraling over the rim of each glass for garnish. Repeat to make two more cocktails.

From Kim Haasarud for the Four Seasons Resort, Maui. To make a simple syrup, combine equal amounts of sugar and water over medium heat in a small saucepan until the sugar has dissolved; cool before using. Berentzen’s apple liqueur is available at well-stocked liquor stores.

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