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/