BarMagic • Las Vegas
Tobin Ellis designed this sage-and-lemon-spiked take on an apple martini for Scott Conant's excellent Italian restaurant Scarpetta, in New York City. Instead of vodka, Ellis uses cachaça, a Brazilian sugar cane–based spirit with a complex, herbal flavor.
Glassware Guide More Martini Recipes
1/2 ounce lemon juice, preferably Meyer lemon juice
5 sage leaves
How to Make It
Fill a cocktail shaker with ice. Add the cachaça, Averna, apple cider, orgeat, lemon juice and 4 of the sage leaves and shake well. Strain the cocktail into a chilled martini glass and garnish with the remaining sage leaf.
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