Southside Sips: Enchanté’s El Cielo Vert

Remember the Appletini, or recent revivals of the green-plied monster? Oh, sure you do. For those of us old enough to imbibe in the late ’90s, it was The Thing (that and Cosmos and all other matter of ‘tinis).

Invented in 1997 as the Adam’s Apple by Adam Karsten, a Los Angeles bartender working at a West Hollywood bar called Lola’s, the sour riff became the sweetheart of the ‘tini scene pretty quickly. But once we all woke up from the sugar hangover in the early aughts, it kind of fell to the wayside and rotted on the ground.

Today, though, thanks to better versions of green apple liqueur, and creative riffs, like this tequila-based one from EHP Hospitality’s Grigore Cosolovschi, general manager of Enchanté, the Appletini is back — and, dare we say, better than before.

“From ancient roots to modern mixology, this cocktail pays homage to the enduring legacy of tequila,” says Cosolovschi. “It’s a celebration of tradition, innovation and the timeless art of crafting memorable libations.”

Cosolovschi worked with Patrón’s El Cielo silver tequila here, an interesting entry into the tequila realm, as it uses the richness of pot distillation, adding a robust quality to the texture, but goes through the process four times, giving it a bright, fresh herbal quality that easily leans into the Granny Smith liqueur.

Give one a shake up this weekend (or head to Enchanté so it looks as nice as the pretty picture here). It’s not your auntie’s ‘tini.