How to Make a Good Appletini

We are back with Peter Suderman’s semi-annual visit to the Very Serious podcast! Getting ready for spring, Peter and I talked about best practices for muddling fresh fruit into cocktails. We talked about Peter’s philosophy of the 41-bottle bar, about his favorite non-alcoholic cocktails, and about why he has no use for vodka. We also talked about “x-tini” cocktails — relics of the bad old days (the 1980s and the 1990s) when bars would mix together any brightly colored fruit liqueur with spirits and sour mix and who knows what else and call the drink some kind of “-tini.” But we also talked about a silver lining of that age — the espresso martini, birthed then and once again popular today, which Peter has methods for improving (think gin or mezcal).

Visit joshbarro.com for a transcript of this episode and links for the books, bottles and recipes we reference.

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