cinnamon apple bourbon

DSC_0184-apple-bourbon

I’ve been infusing my alcohol for awhile now, as you may recall, but this is the first time I’ve ever chosen bourbon as my vessel. Partly because I never drink bourbon (personally, I’m not a fan) and… well no, that’s probably the only reason. Mr. Eats’ family on the other hand… well they ARE bourbon drinkers. Or whiskey. Or scotch. Or anything, really.

With the winter season around us, the weather just screams for something rich, warm, and comforting. So what better way to celebrate than with a spin on a hot toddy using none other than apple-infused bourbon. You want to start the infusion at least one week ahead of time, but you can keep it going longer if you please. For a more mellow infusion, remove the cinnamon sticks after the first couple days, or you can leave them in for a spicier experience (think, “Fireball” with a bit less burn).

apple bourbon

You can let it infuse in the refrigerator, giving it a shake every few days or so, until you’re ready to strain out the infusers. There will be some sediment after you strain the bourbon, but it can easily be removed with a quick trip through some cheesecloth.

Create your own toddy using 2 ounces of this bourbon with 6 ounces of warm apple cider, sweeten to taste and add a twist of lemon or cinnamon stick for garnish if you so please. Or, if you’re feeling sassy, shots for everyone! It’ll warm you up in no time at all.

(Drink responsibly, of course.)

cinnamon apple bourbon

Prep Time: 10 minutes

Yield: 500 mL

Ingredients

  • 1 (500 mL) bottle bourbon (I used Maker's Mark)
  • 2 apples, preferably organic, washed, dried, and sliced
  • 2 to 3 sticks cinnamon
  • 1 vanilla bean
  • 1 large jar, washed and sanitized (a trip through the dishwasher will do)

Instructions

  1. Place apples, vanilla bean, and cinnamon in a large clean container. Place the cinnamon sticks in last so they will be at the top in case you want to remove them early for a smoother infusion.
  2. Secure lid and place in refrigerator for at least one week, shaking every few days, making sure that the apples stay submerged.
  3. When ready, pour through a fine mesh sieve and discard apples, cinnamon, and vanilla bean (or you can keep the vanilla bean if you have a use for it). If there is still sediment in your alcohol, run the liquid through some cheesecloth to remove the sediment and transfer to a smaller container for storage.
  4. The concoction should keep indefinitely in the refrigerator.

Notes

If you don't want to "waste" your apples, you can use just the skins (I would increase the amount to three or four apples in that case) and enjoy the apple insides as you like!

Enjoy mixed with warm cider or on its own!

http://wee-eats.com/2015/01/17/apple-pie-bourbon/

8 thoughts on “cinnamon apple bourbon

  1. I mean, I don’t like bourbon, or any of the brown guys, but this does look so pretty. I made a pear vodka, but wasn’t happy with it. Did you notice that you cinnamon imparted an unpleasant flavor?

    • Not at all, Mimi! The cinnamon lends a bit of a “spiciness” to it, but you could definitely leave it out if you wanted (or only put it in for one day to mute the flavor a bit) :)

      • i wonder if the type of cinnamon stick used would make a difference in the end result being pleasant versus unpleasant, you know? like if you used ceylon cinnamon sticks, it may have a different result than cassia cinnamon sticks and so forth.

        that was really nerdy right there. sorry. but i’m just saying, there may be something to it. also the oil content of one versus the other..i’ll stop now.

  2. I don’t drink a lot but something like this is perfect to have on hand to splash on to so many things! Plus, I can think of a ton of people who would much rather receive this than cookies at x’mas. Great idea.

    • I’m not much of a drinker myself, but you’re right. A splash here and there would be great – even for something simple like a pan sauce for chicken or pork – YUM!

  3. i’m so thrilled honestly that this just came out the way you wanted it to: i know you were nervous and i’m really excited to try this (at some point when i can maybe find someone to make it for who likes flavored bourbon SO NOT MR.TABLE sheesh…so lame.)

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