Apple-icious!

Written By: 
Paul Grimshaw
Photographs by: 
Katie Fiedler
Bonefish’s Apple Martini gives a taste of fall
The crisp tartness of a fresh, cold apple, the natural sweetness from the fruit and honey, accented by fall spices, all mixed with a bit of the good stuff, is enough to make anyone a fan of Bonefish Grill’s Fresh Apple Martini.

Infused with the very essence of fall itself, Bonefish’s seasonal favorite is back. Served at most all of the area Bonefish Grill restaurants (for a limited time), the Fresh Apple Martini is sweet and spicy, using fresh apples, a ginger liqueur, vodka of choice and a special infusion cooked and cooled on premises. The homemade infusion is the key to this drink, and Bonefish Grill was kind enough to send the exact instructions that it supplies to its restaurants. These trade secrets are now shared with you, dear reader. The amount of work and detail that goes into each drink is enough to build a real appreciation for the labor required to make your lips smile with the very first sip.

If you’d like to try your hand at making this drink at home, the Bonefish staff has kindly supplied the recipe for you.

Bonefish Grill
Myrtle Beach: 7401 N Kings Highway; North Myrtle Beach: 103 U.S. 17 South; Surfside Beach: 8703 U.S. 17 Bypass South
Resources: 

Bonefish Apple Martini

Issue: 
October 2014
Bonefish Apple Martini
Add all ingredients into a 16-ounce pint glass. Add ice until full. Shake 20 times, vigorously, and strain into frozen martini glass. Top with apple slice floating on top, then zest cinnamon stick on top of the floating apple garnish. Enjoy!

Honey-Apple-Cinnamon Infusion
Cut apples into 12 pieces per apple. Don’t worry about the seeds, as they will not taint the infusion. Combine honey, water, apples and cinnamon sticks in a large pot. Bring to a boil, stirring to dissolve honey. Boil for five minutes. Let sit for 30 minutes and strain into a container. Place container in an ice bath if intended for immediate use. Once cooled, the infusion is ready for use in preparing the Martini. Extra may be stored refrigerated for up to 10 days. The Infusion makes around one quart.
Meal: 
Other
Bonefish Apple Martini
2 ounces of your favorite vodka
1/2 ounce Ginger Liqueur
2 ounces high quality, 100 percent apple juice
1 ounce Honey-Apple-Cinnamon Infusion

Honey-Apple-Cinnamon Infusion
5 Red Delicious apples
2 cups honey
2 cups water
4–5 cinnamon sticks