Cook this: Candy Apple Martini
Photo by Nancy Rokos for The Times
Chef Shereen Pavlides creates her candy apple martinis.
Chef Shereen Pavlides' candy apple martinis.
In this week鈥檚 edition of Cook This, Chef Shereen Pavlides uses a fall fruit to add a little warmth on a cool autumn night.
To see Chef Pavlides make this recipe, visit HeraldStandard.com.
Candy apple martini
Yields: 4 servings Prep Time: 12 minutes
Five granny smith apples 鈥� divided
1 large lemon 鈥� 1/2 freshly squeezed (2 tablespoons juice), 1/2 cut into wedges red sugar crystals
6 ounces premium vodka
4 ounces green apple liqueur (Stirrings brand preferred)
4 ounces grenadine
Note: You can puree the apples in a fruit/vegetable juicer for a fresh shortcut
Peel, core and chop 4 apples and place into a food processor fitted with the blade attachment.
Immediately add 2 tablespoons lemon juice over the apples and puree until the apples are super fine and liquified.
Remove apple puree to a large bowl lined with a cheesecloth.
Fold cheesecloth up and over pureed apple mixture and twist (making a purse).
Ring and squeeze out the apple juice into the bowl. [yield: about 1 3/4 cups]
You will have some left over juice to make more martinis, if desired.
Set aside.
(Note: You can prepare up to 6 hours ahead and refrigerate)
Moisten the rim of four martini glasses with the lemon wedges. Pour sugar onto a rimmed plate then dip the moistened rim of the martini glasses into the sugar, to coat all the way around.
Pour vodka, apple liqueur, grenadine and 1 cup fresh apple juice into a large pitcher and stir well.
Fill a cocktail shaker with ice and add candy apple martini mixture, working in two batches. Shake vigorously and pour among the four prepared martini glasses.
Garnish with the remaining apple, cut into 4 thin slices.