In Defense of the Apple-Tini by Way of the Wong

The Apple-tini Grows Up for chilled Magazine

I know. The Sour Apple Martini is like the ex-boyfriend with the acid washed jeans, you ditched 10 years ago. But, trust me, this Apple-tini is not like the Sex-In-The-City-artificial-kiddie-colada you drank in the Cocktail Dark Ages. This Apple-tini got an au natural facelift thanks to Josh Goldman at Belcampo Meat Co in Santa Monica. Forgoing the florescent green DeKuyper Apple Pucker and artificial sour mix that formerly made up the Apple-tini, Goldman re-engineered those original ingredients in-house with all-natural ingredients. Fresh Granny Smith apples are juiced to make the “Apple Pucker” and fresh lemons and limes make the base for the “Sour Mix.” In addition Goldman strives to maintain the authenticity of the elevated reproduction with natural ingredients, by adding liquid chlorophyll to achieve the bright green of the original and garnishing the drink with an elegant sliver of “apple glass.”

He was nice enough to share the recipe with me for Chilled Magazine. Fair Warning: the recipe is not for the faint of heart, but you can check it out in the link below, or better yet, just stop into Belcampo Meat Co and order one for yourself.

Apple Martini at Belcampo Meat Co

Appletini at Belcampo Meat Co Photo by Jenn Wong

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