Garret Richard’s reinterpreted Appletini, named after the Vaporwave artist of the same name, was a serendipitous invention spawned when the bar was looking for ways to use shagbark hickory syrup, made in-house from bark foraged by co-owner Dave Arnold. The meaty, sweet, smokey syrup is combined with delicately perfumed apple eau-de-vie to which clarified lime and saline are added for tang, brightness and texture. Carpano Bianco rounds things out, while green food coloring imparts a neon hue—a playful reference to the Appletini.
Garret Richard, Existing Conditions | New York
- 2 drops saline solution (4:1, water:salt)
- 1/2 ounce clarified lime juice
- 1/2 ounce shagbark hickory syrup
- 1/2 ounce bianco vermouth, preferably Carpano Bianco
- 2 ounces apple eau de vie, preferably Drouin Calvados La Blanche
- 2 drops green food coloring
- Combine all ingredients in a mixing glass over ice and stir until chilled.
- Strain into a chilled coupe.