The Appletini, the neon green cocktail that once made serious bartenders cringe, is experiencing a renaissance. Invented in 1997 at Lola's bar in Los Angeles, the drink was originally called 'Adam's Apple' by bartender Adam Karston. He created it using De Kuyper Pucker Sour Apple Schnapps Liqueur, Ketel One vodka, and a lemon-soaked apple slice garnish, at the request of the bar owners who wanted to use a bottle of the liqueur gathering dust on the top shelf.
Why the Appletini Became a 90s Icon
The cocktail's popularity skyrocketed partly due to the HBO series Sex and the City, which popularized fruity flavored 'Martinis' served in V-shaped glasses. The Appletini's artificial, sour apple taste masked the harshness of cheap vodka, appealing to a segment of nightlife that favored sweet, easy-to-drink cocktails. It became a staple of 90s and early 2000s bar culture, often associated with collective embarrassment and bad taste.
The Decline and Fall of the Appletini
As cocktail culture evolved in the 2000s, bartenders embraced fresh ingredients and complex techniques, turning away from artificial, simple drinks. The Appletini was relegated to dive bars and student haunts, becoming a symbol of uncool, retro drinking. Its bright green color and sugary taste made it an easy target for mixologists seeking sophistication.
Why the Appletini Is Coming Back
Today, the Appletini's revival is driven by a cultural shift towards authenticity and guilty pleasures. After years of overengineered cocktails with clarified ingredients and liquid nitrogen, consumers are rediscovering the joy of simple, camp, retro drinks. The trend aligns with Gen Z's love for brightly colored, sugary alcoholic beverages like BuzzBallz. According to Chelsie Bailey, Head of Drinks Development at Stonegate Group, which owns Be At One and Slug and Lettuce, 'With the Espresso and Pornstar Martini already dominating the UK scene, it makes sense for the next rising star to be the Appletini.'
Modern Takes on the Appletini
Bars are now putting their own spin on the classic. Be At One's version uses Ciroq Apple vodka, Absolut vodka, fresh apple, and vanilla ice cream. London-based bar group Dovetail offers a version with rum, baked apple, Calvados, toffee, and honey. At the high end, Michelin-starred restaurant Labombe by Trivet on Park Lane serves an Appletini with Beluga Noble vodka, Granny Smith Cordial, and Sake, as well as a 'Smokey Apple' cocktail with Calvados, Yellow Chartreuse, Ardbeg 10, Crab Apple Cordial, and lemon.
How to Make the Perfect Appletini at Home
Chelsie Bailey recommends a recipe similar to a Gimlet: combine 60ml Ciroq Apple Vodka, 20ml Granny Smith Apple Cordial, and 5ml Calvados in a shaker with ice. Shake vigorously for 15 seconds, double-strain into a chilled Martini glass, and garnish with a razor-thin slice of green apple peel. The Appletini's versatility allows it to be made with homemade infusions or off-the-shelf ingredients, appealing to both high-end bars and the mass market.
