Boozed + Infused

Infusing liqueurs at home with inspiring and seasonal ingredients

Apple Spice Liqueur



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

2 cloves

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~

Related Posts

Apple Pie Bourbon

Holiday Infusion Ideas

Apple Liqueur


Author: Alicia

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

11 thoughts on “Apple Spice Liqueur

  1. what a fantastic idea! I have so much to learn from you 🙂 We still have apples from orchard trips this fall and I’m tiring of baking and cooking with them (muffins, butter, pie, sauce). Making booze is brilliant! Thanks for the inspire.

    On another note, I would love love love to guest post per your invitation in an earlier comment. Will be in touch when I have something fun. It would be an honor to have you over to food for fun as well. Let’s talk 🙂

  2. hmmmm I’m making a pear liqueur right that that’s very similar. It’s turned a beautiful amber color. Trouble is, I have no idea what to do with it. What are you doing with your apple liqueur??

    • Hi Mimi! The pear liqueur sounds lovely. Truth be told I was going to suggest sipping the apple liqueur on its own. The version I made is sweet and it could be served in place of a dessert wine. I think it would be lovely in a chamomile tea, or possibly in champagne. It might be nice with a light ginger ale, or steeping with some fruit and serving with vanilla ice cream.

      Hope that helps, and Happy Thanksgiving!

  3. I did an apple liqueur a lot like this one a few years ago, with both vodka and brandy and lots of spice! So good. I definitely want to try this one out!

  4. Technically it is no longer apple season? When I recently heard that my blood stream cried havok! So apples aren’t done with me just yet, and I’m eating, drinking, swimming apples, and love the madness until I tucker out into pumpkin season. Until then, believe I will enjoy your recipe. And it is so good to read your good deeds again.

  5. Pingback: Chokecherry Liqueur, Year 2 (a work in progress) | North Country Fare

  6. This might sound silly but can I do this with everclear?

    • You could make this with ever clear, but the alcohol content is so high you’ll want to add water to tone down the strength. The infusion speed will be much different as well but give it a try!

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