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Another recipe of appletini without apple liqueur is the following: 2 oz vodka - 1,5 oz apple juice - 1/3 lemon juice - 1/3 maple syrup. Shake and strain in a chilled empty glass. Didn't find a closest version of this recipe on the Difford'a so I post it here. Cheers !

Just made with 7.5ml ea lemon juice, lime juice, and rich syrup; the Sour Apple Pucker and Tanqueray export strength. Was quite nice.

This was on my list for the Hall of Fame challenge and...I simply was not going to buy a bottle of sour apple liqueur just for this - which means this comment probably is a little "you made a different drink" - but using apple schnapps and some acid-adjuster solution (citric acid + water) and a little spray of absinthe...it makes a very tasty, sour apple drink. Probably not the same as the infamous appletini, but it's there in spirit.

I've used this formula using Reyka vodka with Luxardo Sour Apple previously- and it's bright and zingy with perfect balance of sour ad sweet- also made using Zubrowka Bison Grass vodka (like just now) - if you haven't , then give it a shake- nicely rounded floral notes along with the sour and sweet. Same ratio Horatio and it's a winner winner chicken dinner.

Compared this side by side to the recipe that I have been using and I like this one better. Although the other one had Citron Vodka and small amount of Cointreau it seemed weak against all the lime, Cordial, and lemon. But I prefer using Crown Royal Apple to any of these, it rocks. (7 of 8 of “Her Maj’s” Difford cocktails for the Jubilee)

We all have our guilty pleasures, some of mine are David Lynch's Dune, Tabac and the Appletini. I made a batch the other night and tried an absinth rince on the last one. This lifted the drink to another level of complexity, less liquid Jolly Rancher and more a drink standing on the steps of the exclusive Last Word club and daring itself to knock.

A full centiliter of Cane Syrup makes quite a difference – to the positive.