Apple Cider Martini Recipe

Prepare cinnamon-sugar rim

On a small plate, combine the granulated sugar and 1/2 teaspoon of ground cinnamon. Run the lemon wedge around the rim of a chilled martini or coupe glass, then dip the rim into the cinnamon-sugar mixture, twisting to coat evenly. Set the glass aside.

Thinly slice one apple and reserve a slice for garnish. Use the lemon wedge to add the 1/2 oz fresh lemon juice called for in the cocktail, then discard or reserve the wedge.

Fill a cocktail shaker about two-thirds full with ice.

Add 2 oz Ketel One vodka, 2 oz apple cider, 1/2 oz Cointreau, 1/2 oz fresh lemon juice, and 1/4 oz simple syrup (omit or adjust to taste if your cider is sweet).

Seal the shaker and shake vigorously for 12–15 seconds until the exterior of the shaker is frosty and the cocktail is well chilled. Shaking also helps integrate the cider and create a slight froth.

Strain the cocktail through a fine-mesh strainer (or double strain) into the prepared cinnamon-sugar rimmed martini or coupe glass.

Garnish by floating a thin apple slice on the surface or skewering it on a cocktail pick and resting it across the rim. Lightly dust the top with a pinch (about 1/4 tsp) of ground cinnamon if desired.

Serve immediately while cold. If making multiple cocktails, keep apple cider refrigerated and assemble each cocktail individually to preserve freshness.

Adjust balance: increase simple syrup for more sweetness, add more lemon for brightness, or reduce vodka for a lighter cocktail.