Boozed + Infused

Infusing liqueurs at home with inspiring and seasonal ingredients

Apple Liqueur


If you are interested in trying a simple liqueur and don’t know where to start, apples are a great ingredient. The photo above may appear to be tart green apples, but these are actually a sweet green apple, picked from my parents’ farm.


Apples, sliced and cored



Place apple slices in a canning jar or glass vessel with a lid. Use equal parts brandy and vodka, using enough to cover your apples.

Infuse until the liquid reaches your desired taste. I let this infuse for about 4 weeks. The combination of sweet apples and brandy gave a great apple flavor, with no need for any sugars or additional sweeteners.  After infusing, strain and filter the liqueur. Bottle and enjoy!

Apples can really be used with any spirit. Looking to use up a spiced rum? We were… see below.

Related Posts:

Apple Pie Bourbon

Caramel Apple Liqueur

Apple Liqueur on Punk Domestics

Author: Alicia

Infusing at home with inspiring and seasonal ingredients. Join us in making delicious cordials, liqueurs, boozy fruits and cocktails.

23 thoughts on “Apple Liqueur

  1. I love anything with apples, they usually have such a lovely natural sweetness…this looks yummy, I may well try my first infusion with apples! Good starting point!

  2. If you like citrus a great mix is 6 granny smith with four key limes.

  3. Do you have to keep this in the fridge? What about the vodka after? How do you keep it?

    • Hi Donna, thanks for the comment! If you follow this recipe directly, you will not need to refrigerate either during the infusing time or after you have strained the liquid. The alcohol content is high enough that it is not required. I simply keep it in a bottle in a dark closet or cupboard along with the rest of my liquor.

  4. I think I’m going to have to infuse something with apple now!

  5. I’ve got an apple cocktail (rum), and am going to up the apple flavor even more by infusing that rum. But I think I’m going to do it side by side with a bourbon for a Christmas gift, which should be nice and smooth by then. You’ve done so many dynamite recipes. I get a kick reading from your site. Enjoy.

    • Thanks for the compliment! I think you will like the apple infusions. I have done 4 varieties of apple infusions by now, and they always turn out great. I think doing the bourbon v. rum is good too because you can decide how to use each one. I think they would both be good in toddies this winter!

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  8. Mrs. Alicia
    I need to ask you about the apple liqueur , where should to put the jar during the infusion in the sun or in door

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  11. how long can you keep this apple liqueur want to try this.

  12. Question: all your recipes seem to be “jar-sized” – do these scale well? We are just getting into this infusion stuff, but have a LOT of apples…was thinking about using food-grade 5 gallon bucket or two. Do you know if this will present additional flavour challenges?

    • All of the recipes should scale just fine. I have always infused in glass, so I am comfortable with the results. Not having infused in a food grade bucket (which I’m guessing is plastic), I can’t way if the flavor would be the same. That said, I believe I did a distillery tour where they were infusing a spiced rum in a large plastic barrel, so it may be just fine. Good luck! I love apple infusions. They always seem to turn out great! Cheers~

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  14. Hi there! I’m a little late to be party, but I’m taking a stab at my first alcohol infusion to give as Christmas gifts. Is it okay that the apples sort of stick out above the alcohol since they float? It looks like that’s what’s happening in your photos too, but I want to make sure that they won’t rot since they aren’t under the alcohol line. Thanks!

    • Yes, as long as you have ensured that enough alcohol has infused into the fruit. It’s ok if some of it floats up. Eventually they will sink once the alcohol takes over. The fruit will end up looking pretty unappealing.

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