Hawksmoor Apple Martini

Adam Montgomerie, bar manager of English steakhouse Hawksmoor's buzzy outpost in New York City, has a smart and elevated riff on the appletini. Think of the Hawksmoor Apple Martini as the love child between the nostalgic, sweet appletini of the 1990s and the booze-forward dry martini that sweet-up drink is derived from. In place of apple liqueur and sour mix, this recipe calls for the highest quality eau-de-vie — a clear fruit brandy — and a splash of homemade malic acid eau-de-vie that delivers a crisp apple finish. Malic acid is an organic acid found in fruit that is often used as an additive in beverages and desserts to give a richer aroma and clean acidic flavor. "The idea was to do a more modern, more elegant version," Montgomerie says. "The eau de vies are very good quality. There is no citrus: The malic acid gives you that fresh, bright green apple bite but keeps things clean. And the drink itself is clear, which is a nice surprise. It looks like a classic martini."

Hawksmoor Apple Martini
Photo: Jennifer Causey / Food Styling by Melissa Gray / Prop Styling by Claire Spollen
Active Time:
5 mins
Total Time:
35 mins


Malic Acid Eau-De-Vie

  • ½ cup (4 ounces) apple eau-de-vie (such as Neversink)

  • 2 teaspoons malic acid

2-To-1 Simple Syrup

  • 1 cup granulated sugar

  • ½ cup water


  • 3 ½ tablespoons (1 3/4 ounces) apple eau-de-vie (such as Neversink)

  • 1 ½ tablespoons (3/4 ounce) pear eau-de-vie (such as Clear Creek)

  • 1 ½ tablespoons (3/4 ounce) Lillet Blanc

  • ¾ teaspoon verjus (such as Wolffer Estate)

  • ¾ teaspoon malic acid eau-de-vie

  • ¾ teaspoon 2-to-1 simple syrup

  • Edible apple blossom flower (optional)


Make the malic acid eau-de-vie:

  1. Combine apple eau-de-vie and malic acid in a small bowl; stir until malic acid is fully dissolved.

Make the simple syrup:

  1. Combine sugar and 1/2 cup water in a small saucepan. Cook over medium-high, stirring constantly, until sugar dissolves, about 2 minutes. Let cool completely, about 30 minutes.

  2. Pour apple eau-de-vie, pear eau-de-vie, Lillet Blanc, verjus, malic acid eau-de-vie, and 2-to-1 simple syrup in a cocktail mixing glass, and fill nearly to the top with ice cubes. Stir mixture until well combined and chilled and ice is slightly melted, about 20 seconds. Strain into a Nick and Nora cocktail glass. Garnish with an edible apple blossom flower.

Make Ahead

Malic acid eau-de-vie can be made up to 1 month in advance and stored in an airtight container in refrigerator. Simple syrup may be stored in an airtight container in refrigerator up to 2 weeks.


Find malic acid online at modernistpantry.com.

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