The Apple Cider Martini and Martini Glass

Step 5 Glass Assembly

Heat up about 3 cups of sugar, turn it into caramel. Once the sugar turns into caramel, take it on and off of the flame intermittently to avoid burning. Take the apple top and bottom out of the freezer.

Place the smaller apple portion on a dish so that the skin of the apple is facing up and so that the flat surface is against the dish.

You will need to be quick here.

Spoon the caramel onto the base, and quickly hold a cinnamon stick in an upright position on the caramel. The caramel should dry in about 20-30 seconds. Once dried, the cinnamon stick should be essentially glued onto the base of the apple.

Once that has dried. Take the larger portion of the apple, turn it so that the scooped out side is against the plate, and pour caramel on the crevice. Quickly take the glass's stem and hold it against the hardening caramel. Make sure it stands up straight. Allow 20-30 Seconds to cool.

Now you will need to coat the inside of the apple in order to prevent leaks, and add flavor. Pour about a half a cup of the caramel into the apple, and quickly whirl the apple as to spread the caramel over the innards of the apple. After that dries, take the apple and dip the top of it in the hot caramel in order to add a sugar rim to the glass.

Once assembled set aside and grab the cider.