History & Heritage
“The Apple Strudel Martini emerged during the late 1990s and early 2000s "dessert cocktail" era, when bartenders sought to recreate beloved pastries in liquid form. This cocktail represents the trend of flavor-forward drinks served in martini glasses, designed to capture the essence of the classic Viennese apple strudel with its warm spices and comforting flavors.”
Ingredients
Quality ingredients make all the difference. Each component plays a crucial role.
2 oz
High-quality apple schnapps, preferably Berentzen Apfelkorn
1 oz
0.5 oz
Freshly pressed, cloudy apple juice
0.5 oz
0.3 oz
Method
Technique transforms ingredients into something extraordinary.
Prepare a cinnamon-sugar rim on a chilled martini glass
Combine all ingredients in a cocktail shaker
Fill shaker three-quarters full with ice cubes
Shake vigorously for 12-15 seconds until well-chilled
Double-strain through Hawthorne strainer and fine-mesh sieve into prepared glass
Glassware
Served up in a chilled martini glass with cinnamon-sugar rim
Garnish
2 parts sugar, 1 part cinnamon, applied with lemon wedge
Master's Tips
Professional insights to elevate your craft
Use high-quality apple liqueur, not artificial green schnapps
Fresh lemon juice is critical for balance—don't omit
Pre-chill the glass and serve ice-cold
Avoid over-rimming with sugar to prevent excessive sweetness
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