This infusion is very easy to make. Both bourbon lovers and bourbon abstainers love this concoction.
I found some similar recipes that called for a 2-5 day infusion. Lately, I have seen a lot of tips that call for infusing liqueurs for only a few days. I taste all my infusions frequently, and while some ingredients may act quickly, I prefer to infuse most of my liqueurs for a longer time period. Sometimes it may take months. Use your judgment here, but I let this marinate about a month.
Apple Pie Bourbon
750 ml Bourbon
3 Granny smith apples (or enough to cover)
1/2 vanilla bean, split
Slice and core the apples. Discard the cores. Place the apple slices, cinnamon, and vanilla bean in a large jar. Add bourbon, making sure it covers all the apples slices. Close tightly and stir or shake every few days. Allow to infuse for about a month or until it reaches your desired taste. Keep in mind that the flavors will mellow and change over time. Strain and filter through a strainer, cheesecloth, and coffee filters.
Almost immediately, the harsh alcohol flavor was mellowed. The cinnamon took over pretty quickly. Be patient, the rest of the flavors will come through. After infusing for a month, the apple and vanilla were much stronger. And as with many infusions, flavors change and mellow after all of the ingredients are filtered out. A few weeks after straining, the cinnamon flavor was less intense and the liqueur was a very balanced, apple pie taste. This has been a favorite of many! We will make it again, and probably try some variations as well.
* Save the apples when you strain the bourbon. They make a great filling for Bourbon Apple Pies!