close
Advertisement
Shop Now
Magazine
 

Apple Martini

Sour green apple steals the show in this icy-cold martini. It's a very refreshing cocktail with a nice hint of sourness.

Apple Martini

Ingredients

  • ice cubes
  • 60 ml vodka
  • 45 ml apple schnapps
  • 1 1/2 teaspoons lemon juice
  • green apple slice, to garnish

Preparation

  1. Fill a shaker three-fourths full with ice. Add the vodka, apple liqueur and lemon juice.
  2. Cover and shake for 10–15 seconds or until condensation forms on outside of shaker.
  3. Strain into a chilled cocktail glass. Garnish as desired.


More Recipes

Quail eggs with asparagus and parmesan

Quail eggs with asparagus and parmesan

Make this lovely, warm salad in late spring with the new season's asparagus. The lightly steamed, bright green spears are topped with poached quail eggs, then finished with parmesan shavings and a crisp salad. Accompany with slices of baguette for an easy lunch.

Raspberry cranachan

Raspberry cranachan

This traditional Scottish dessert is quick and easy to put together, and the nutritious combination of cream, fromage frais, oats and fresh fruit makes a superb sweet course for a special occasion meal. The whisky not only adds a taste of Scotland, but gives a fantastic kick to the flavour.

Rice pudding with apricots

Rice pudding with apricots

Rich in flavour and wonderfully creamy in texture, this satisfying rice pudding is a modern version of a popular old favourite. It's flavoured with tangy orange zest and sultanas, and paired with a cinnamon–spiced fresh apricot compote.

Ricotta bruschetta

Ricotta bruschetta

With a selection of Italian–style antipasto vegetables in your refrigerator, interesting light meals and snacks can be prepared in minutes, such as these tasty toasts topped with capsicum and ricotta. A salad is all that's needed to make a sustaining lunch.

Roasted vegetable and pasta bake

Roasted vegetable and pasta bake

A hearty vegetarian dish packed with flavour, this is ideal for a family meal or casual entertaining. A selection of vegetables – butternut pumpkin, asparagus and leeks – is roasted in garlicky olive oil, then tossed with chunky pasta shapes and a cheesy sauce.

Advertisement