Appletini

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."