Welcome to fall and a MacIntosh Cocktail

MacIntosh Cocktail

Fall is well underway here in Madtini-ville, but being so close to Lake Ontario we haven’t seen the wide variance of fall colors amongst the leaves that you might see if you drove north of the GTA (Greater Toronto area) or southeast to upper New York State and the rest of New England. In fact, as I ran out to collect maple leaves in the area I was frustrated to find a few golden leaves but nothing at all in the crimson red variety.

Well, despite the lack of colorful leaves, we were still inspired by this drink recipe post on the Cape Cod Today website. This turned out to be a pleasant surprise and one of the most taste-balanced drinks we have tried out recently.


  • 1 oz vodka
  • 1 oz Canadian Club
  • 1 oz Sour Apple Liqueur
  • 2 oz Cranberry Juice

Combine the ingredients in a cocktail shaker filled with ice. Shake, then strain into a chilled cocktail glass. Garnish with a slice of apple.

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An early Halloween treat, the Caramel Apple Martini

Caramel Apple Martini

Halloween is still more than 3 weeks away, but the Madtini Intoxicology Labs crew are on the lookout for the most delicious cocktail treats that we can find between now and then. As soon as we saw the Caramel Apple Martini posted on Marla’s Austin Chronicles we knew we wouldn’t be waiting til Halloween and that we had to try it immediately. Soon, the sugar was melting on the stove and Madtini Labs were filled with the sweet smell of caramel.


  • 1 1/2 oz apple liqueur
  • 1 1/2 oz butterscotch schnapps
  • 1 1/2 vanilla vodka

Dribble caramel sauce on the inside of a martini glass, then coat the rim by turning the glass in a shallow dish of caramel. Immediately put the martini glass into the freezer to chill. Combine the apple liqueur, butterscotch schnapps and vanilla vodka in a cocktail shaker half-filled with ice. Shake, then strain into the chilled cocktail glass.

Caramel Sauce


  • 1 cup sugar
  • 6 tbsp butters
  • 1/2 cup whipping cream

In a thick bottomed saucepan stir and melt sugar until it begins to turn amber. Add the butter and whisk until it in blended into the sugar. Remove from heat, then add the whipping cream. Let cool, then store in a glass container for up to 2 weeks.

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