This fall, I was making a big batch of apple butter with some delicious, sweet apples from my parents’ farm. As I cored and peeled the many many apples (and no, I do not yet have an apple peeler/corer), I decided it would be a shame to toss all of those fabulous apple scraps. Even though the worms in my compost bin would love them, I figured there would be a much better use… how about apple spice liqueur?
This recipe is very versatile. Feel free to use any apple variety that you enjoy, and the alcohol of your choice. I had a large bottle of silver rum, and thought it would be great with apples, spices, and brown sugar. You can also use whatever spice combination you prefer.
One of the most common questions I get is about the need to refrigerate the infusions. One of the most important factors in avoiding refrigeration is ensuring your final alcohol content is high enough. My rule of thumb when using an 80 proof spirit is to ensure the original liquor content is at least 50% of the total volume. So if you are placing your ingredients into a quart jar, make sure to fit at least 2 cups of 80 proof liquor. As long as you can close the jar, you can add as much of the other ingredients as you like.
I made three versions of the apple spice liqueur, all of which turned out great. I’m actually going to mix them all together for the final product and bottle them for the holidays.
Apple Spice Liqueur
2 cups Rum or spirit of your choice (480 mL)
1/3 to 1/2 cup brown sugar
1 large cinnamon stick
6 whole allspice
Apple peels or apple slices
Place the first 5 ingredients in a quart jar. Add the apple peels and/or slices until the jar is full. Close the jar tightly and shake to help dissolve the sugar.
Place in a dark, cool spot for about a month, or until it reaches your desired flavor.
Strain and filter the liqueur, bottle, and enjoy!
Have a very happy Thanksgiving! Cheers~