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Spiced Caramel Apple Bourbon
Fresh red apples and homemade dark caramel transform an ordinary bottle of bourbon into a rich, autumnal infusion. You'll only need four ingredients and a little patience while the mixture steeps to perfection. A cinnamon stick adds a subtle background spice that balances the deep sweetness of the caramel shards. It's an exceptional standalone drink for chilly evenings or a warming addition to hot mulled cider.
Equipment
- Saucepan
- Stovetop
Ingredients
- 50 g (2 oz/scant ¼ cup) caster (superfine) sugar
- 1 small cinnamon stick
- 750 ml (25 fl oz/3 cups) bourbon whisky
- 2 small red apples, unwaxed or well washed
Instructions
- 1Melt the sugar in a small, heavy-bottomed saucepan over medium heat to create a dark dry caramel. Pour the hot caramel onto a sheet of baking parchment and let it cool completely. This prevents sticking and makes it easy to break into shards later.
- 2Break the hardened sugar into small shards once it sets. Place the caramel pieces, cinnamon stick, and bourbon into a clean 1-liter glass jar. Secure the lid and shake vigorously to combine the ingredients.
- 3Core the red apples and slice them into eighths, but don't peel them. The skins add color and flavor to the infusion. Drop the apple slices into the jar and shake it again.
- 4Keep the jar in a cool, dark spot for up to 1 month, shaking it twice daily to encourage the flavors to meld.
- 5Line a fine mesh strainer with cheesecloth and set it over a large, clean bowl or pitcher. Pour the infused liquid through the strainer to remove the solids. Transfer the finished bourbon into a clean, airtight bottle.
Notes
- Serving: For a comforting winter drink, stir a splash of this infused bourbon into warm apple cider and serve in heatproof glasses.
- Storage: Keep the strained bourbon in a sealed bottle at room temperature for up to 6 months.
- Tip: Use a decent mid-shelf bourbon. You don't need a top-shelf bottle since the apples and caramel provide so much flavor.
Recipe Details
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