Truth be told, we often call this by a nickname: Luminous Toxin. The name has nothing to do with the flavor. “Luminous toxin” is the McGuffin in the 1950 detective film D.O.A., remade in the 80s with a different McGuffin (the thing that drives the plot of a detective story, like the Maltese Falcon in the book and movie of that name). In D.O.A., “luminous toxin” appears to be a sort of glowing poison, and I was drinking a green apple martini when I watched D. O. A. So the name has stuck around our house.
Because we live in the upper midwest, one of the country’s cranberry-growing regions, we got into the habit of buying an extra bag or two around Thanksgiving and keeping them in the freezer. They make good garnishes in cocktails, like this and the extra-tart cosmopolitan that I’ll post soon. If you don’t have them, you can always use a slice of green apple as a garnish. With the cranberries, the colors make this a good choice for a Christmas cocktail.
If this version is too tart, reduce the amount of Sour Apple Pucker. You can only reduce the strength so much, as both main ingredients contain alcohol. If you don’t have the equipment–or are too lazy to use it, as we frequently are–use a regular glass or a rocks glass and add ice cubes.
- 2 ounces Sour Apple Pucker
- 2 ounces vodka
- 3 frozen cranberries for garnish
- cocktail shaker
- cocktail strainer
- Put the Sour Apple Pucker and vodka in a cocktail shaker half-filled with ice. Cover shaker and shake vigorously.
- Strain into a chilled cocktail (i.e., martini) glass. Garnish with 2 or 3 frozen cranberries.