5 October 2000, St. Petersburg (FL) Times, pg. 45:
Margaritas, daiquiris and martinis are mixed with fun. Making a Big Apple 'tini with pucker and a Granny Smith slice isn't silly, it's good and crisp.
5 November 2000, New York Post, pg. 42:
The intimate downtown spot is part of the Washington Square Hotel, but the bar caters mostly to locals hooked on creative cocktails, like the subtle and delicious Big Apple Martini ($9), apple-infused vodka served in a liqueur-sprayed martini glass with a slice of apple, or the sweet, tropical pineapple martini ($9), pineapple-infused vodka served straight up.
1 December 2000, Restaurant Business, pg. 73:
Move over, tired martinis, mojitos, and cosmopolitans. There's a new contender for the title of hip cocktail of the moment. It's the apple martini, a greenish, bracing blend of vodka and sweet-sour apple liqueur. Bartenders on both coasts are working with the theme.
The Big Apple Martini ($8) is "a big deal" at C3, a New York City restaurant, says bar manager Julie Reiner. She sells 25-30 of them each night, rivaling the incumbent house specialty, the Blood Orange Cosmopolitan. "People were looking for something new," she says.
18 December 2003, New York Post, pg. 43:
Lotus, 409 W. 14th St. between Ninth and 10th avenues, (212) 243-4420
The fact that Lotus is celebrating its fourth New Year's - an eternity in clubland - tells you something about this place. It's still popular for a good reason - a heavy rotation of celebrity visitors. On New Year's Eve, Lotus will feature hors d'oeuvres served in Chinese takeout boxes filled with "urban Asian" cuisine by executive chef Tyson Ophaso. There's an open bar including signature cocktails such as the Big Apple martini, and champagne will be offered to toast the New Year. The party runs until 4 a.m.
12 June 2004, Financial Times, pg. 19:
Somewhere cool for cocktail hour? 60 Thompson plumps for the newly opened Sanctum at the Tribeca Grand, where Sasha Petraske (ex Milk & Honey) specialises in classic cocktails of the 1920s and 1930s. The Mercer singles out the Ginger Martini at Schiller's Liquor Bar, while the Carlyle praises Audrey Saunders at its own Bemelmans Bar, and in particular her Old Cuba, a mojito with bitters and champagne. At the Four Seasons 57 57 bar, customers ask for Jeff Garcia by name, and usually request his Big Apple Martini. The Mandarin Oriental suggests Norman Bukofska at the Ritz-Carlton in Central Park South, a bar- tending veteran who "makes a mean green-apple martini".
PR Newswire (U.S.)
27 September 2004, PR Newswire:
The Pink Martini augments Song's four other signature cocktails sold on- board, including: the "Song Cosmo," made with Finlandia vodka and cranapple juice, shaken and served up with a splash of orange juice; the "Song Appletini," made with Finlandia vodka and DeKuyper Sour Apple Pucker shaken over ice; and the "," made with Jack Daniels, DeKuyper Sour Apple Pucker and a splash of cranapple.
29 September 2004, Newark (NJ) Star-Ledger, pg. 68:
Meanwhile, the bar at Q56, the Drake's restaurant, has created a colorful Calvados drink menu that might look heretical to a Norman, but includes some surprisingly tasty concoctions. The Big Apple Martini is especially good: Mix roughly equal amounts of calvados, apple schnapps and vodka, along with a splash of apple juice, in a cocktail shaker with ice. Stir or shake and strain into a martini glass garnished with a slice of green apple.
28 October 2004, New York Daily News, pg. 64:
What's the most fun thing about pumpkins? Drinking them. At Tribeca's Dylan Prime, Michael Waterhouse's bewitching Pumpkin Cheese Cake martini passes as dessert, as it's made with whipped cream cheese, pumpkin puree, Bacardi Vanilla, and Goldschlager. His Big Apple martini (above) comes with a healthy dollop of maple syrup in a glass rimmed with cinnamon sugar.
New York City • Food/Drink • (0) Comments • Thursday, March 24, 2005 • Permalink