Appletini

Name: Appletini
Total time: 3 min
Yield: 1
Ingredients: ½ oz Calvados; 1 ½ oz Vodka; ½ oz Cointreau; Apple slice - for garnish; Cherry - for garnish

Also known as:

Apple Martini,
Adam's Apple Martini

Ingredients

½ oz Calvados
1 ½ oz Vodka
½ oz Cointreau
Apple slice - for garnish
Cherry - for garnish

oz ml cl

Glass: Cocktail

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Instructions

Combine the ingredients into a cocktail shaker filled with ice. Shake vigorously until the drink is sufficiently chilled. Strain the drink into the chilled Cocktail glass. Garnish with the Apple slice, and the Cherry.

Notes

See more three ingredient cocktails.

Alternate Appletini recipes

Recipe #145

Recipe #146

Apple schnapps

Calvados

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Nutrition Facts

	Calories	Total Fat	Sodium	Carbs	Sugars	Protein
Calvados	?	?	?	?	?	?
Vodka	104.0	0	0.5	0	0	0
Cointreau	39.3	0	0.1	3.0	3.0	0
Total	143.3	0	0.6	3.0	3.0	0

About the ingredients

Cointreau: Cointreau is an orange-flavoured triple sec liqueur produced in Saint-Barthélemy-d'Anjou, France. It is consumed as an apéritif and digestif, and is a component of several well-known cocktails. It was originally called Curaçao Blanco Triple Sec. Despite the orange bottle, Cointreau is colourless.
Cherry: A cherry is the fruit of many plants of the genus Prunus, and is a fleshy drupe (stone fruit). Commercial cherries are obtained from cultivars of several species, such as the sweet Prunus avium and the sour Prunus cerasus. The name 'cherry' also refers to the cherry tree and its wood, and is sometimes applied to almonds and visually similar flowering trees in the genus Prunus, as in "ornamental cherry" or "cherry blossom". Wild cherry may refer to any of the cherry species growing outside cultivation, although Prunus avium is often referred to specifically by the name "wild cherry" in the British Isles.
Vodka: Vodka is a clear distilled alcoholic beverage. Different varieties originated in Poland, Russia, and Sweden. Vodka is composed mainly of water and ethanol but sometimes with traces of impurities and flavorings. Traditionally, it is made by distilling liquid from fermented cereal grains. Potatoes have been used in more recent times, and some modern brands use fruits, honey, or maple sap as the base. Since the 1890s, standard vodkas have been 40% alcohol by volume (ABV) (80 U.S. proof). The European Union has established a minimum alcohol content of 37.5% for vodka. Vodka in the United States must have a minimum alcohol content of 40%.