Cinnamon Apple Martini
A sophisticated fall cocktail combining homemade cinnamon-lemon simple syrup, fresh-pressed apple juice, vodka, and apple liqueur, finished with a cinnamon-sugar rimmed glass for elegance and warmth.
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A sophisticated fall cocktail combining homemade cinnamon-lemon simple syrup, fresh-pressed apple juice, vodka, and apple liqueur, finished with a cinnamon-sugar rimmed glass for elegance and warmth.
Delivery in as fast as one hour.*
Prices vary by store
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First, make the cinnamon simple syrup. In a small saucepan, combine 1 cup of sugar and 1 cup of water.
Add two cinnamon sticks to the saucepan. Bring the mixture to a boil over high heat.
Once boiling, reduce the heat to a simmer and let it cook for 6-7 minutes to infuse the cinnamon flavor.
While the syrup simmers, use a vegetable peeler to peel the rind from one lemon, being careful to avoid the white pith.
Add the lemon peel to the simmering syrup. Cut the heat and let the syrup cool completely.
To make the fresh apple juice, core and slice the apples, discarding the seeds.
Squeeze the juice of half a lemon into your juicer's collection pitcher to prevent the apple juice from browning.
Feed the apple slices through the juicer to extract the juice. You will need 5 oz for the recipe.
Prepare the glass rim by mixing ground cinnamon and 1 tbsp of sugar on a flat plate.
Take a chilled martini glass. Moisten the rim with a lemon wedge (from the remaining half of the lemon).
Dip the moistened rim into the cinnamon-sugar mixture to coat it evenly.
Fill a cocktail shaker with ice. Add 3 oz vodka, 2 oz apple liqueur, 1 oz of the cooled cinnamon simple syrup, and 5 oz of fresh apple juice.
Secure the lid and shake vigorously for about 30 seconds until well-chilled.
Strain the cocktail into the prepared martini glass.
Garnish with a thin slice of apple and serve immediately.
The cinnamon-lemon simple syrup keeps refrigerated in an airtight container for up to 2 weeks. Cocktails should be served immediately after shaking.
cocktail shaker · jigger or measuring shot glass · apple juicer or citrus press · fine mesh strainer
Yes. The syrup keeps refrigerated in an airtight container for up to 2 weeks, making it ideal for batch cocktail prep.
Use crisp, sweet varieties like Honeycrisp, Gala, or Fuji for balanced flavor. Avoid mealy or very tart apples.
Yes. Calvados (apple brandy) or apple schnapps work well; adjust quantity to taste preference for sweetness.
Wet the rim with lemon juice or egg white, then coat evenly with the cinnamon-sugar mixture before pouring the drink.
Prepare the syrup and rim glasses ahead. Shake and serve individual cocktails fresh to preserve carbonation and chill.
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