Pullout - Mixology: Appletini

By Johnson T.P. Eaden ‘68 | Monday, April 21, 2008

3 Parts Vodka
1 Part Kazkar Feni Apple Liqueur
1 Part Cointreau

Mix in a shaker with ice, then strain into a clean, chilled glass. Garnish heavily and serve.

For many years, in some frequency, I had lingered in the dark back booths of that establishment, always with one eye transfixed on the regulars who seemed a bit too comfortable in their well-worn seats at the bar. And for many years I watched them drink rye. Ne’er gin, nor rum, nor ale for that matter, passed their lips. It was always rye, and it wasn’t even good rye. Poured sloppily into shot glasses (the preferred vessel of the regulars), one could observe the poor quality quite plainly from across the room—it was cloudy and often full of grit and dirt of unknown origin. These were men of status, men who were sure to do great things in life (as a testament to that supposition, regulars of old were often seen back at the bar, spilling that god awful rye down the front of their finely tailored suits), yet they insisted on drinking nothing else. It seemed, if no one else, I would be tasked with assuming the role of enlightener. After easing myself into a recently vacated, choice seat at the bar, I enumerated what I thought were very convincing reasons for a general conversion to my preferred drink, the appletini. I even went so far as to import a case of Kazkar Feni directly from India, but it was all for naught. Every last bottle was smashed at my feet by the recalcitrants, along with any hopes of change I once held. With a wave of fruity, golden liquor at my heels, I made a quick and silent egress.

Pullout - Mixology: Appletini

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