Ciroc uses French grapes in their vodka, distilling it five times for smooth drinking. The Ciroc Apple Vodka captures the flavor of a juicy, crisp green apple. Try this vodka in an appletini drink as you enjoy the last long nights of a long summer.
Absolut Juice Apple Edition is a blend of Absolut Vodka, apple juice, and natural flavors created in tribute to autumn in Sweden. Absolut uses Swedish winter wheat in its carbon-neutral distillation process.
Try this appley vodka in a hot toddy or even added to a lemon-lime soda.
New Amsterdam Apple Vodka is distilled five times and filtered three times in a process that results in a smooth, clean vodka with 40% ABV. The apple flavor of this one is similar to the other green apple vodkas here, refreshing, with a balance between sweet and tart.
Infuse Spirits Cinnamon Apple Vodka is also a sweet, cinnamon-flavored dessert like vodka. Infuse Spirits uses real fruit and spices to flavor their vodkas, so you will see cinnamon and spices floating at the top of the bottle.
While great as a warming shot or addition to club soda or cider, this would also help make a great sauce to top apple pie or cobbler.
With their Skyy Infusion Honeycrisp Apple Vodka, Skyy captures the flavor of one of the most popular apples. Honeycrisps are a sweet apple variety. As such, this vodka has a juicy and sweet flavor complemented by a slight tartness and a touch of cinnamon.
Combine it with cranberry juice for a sweet and tangy taste experience.
Apples come in so many different varieties. Red. Green. Sweet. Tart. Juicy. Dry. Some apples are great with cinnamon, and some work well to sweeten up the flavor of tart berries.
The possibilities of apple vodka are as endless as the possibility of apples. This juicy flavor is often loved but underused in cocktails.
Leave a comment and let us know which of these is your favorite apple vodka for your cocktails.
I have always had a deep interest in the restaurant and bar industry. My restaurant experience began in 1997 at the age of 14 as a bus boy. By the time I turned 17 I was serving tables, and by 19 I was bartending/bar managing 6-7 nights a week.
In 2012, after a decade and a half of learning all facets of the industry, I opened my first restaurant/bar. In 2015, a second location followed, the latter being featured on The Food Network’s Diners, Drive-Ins and Dives.