Boozed + Infused

Infusing liqueurs at home with inspiring and seasonal ingredients

Tag Archives: cinnamon


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Apple Pie Bourbon

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)

Cinnamon Stick

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!

Related Posts:

Bourbon Apple Pies

Infused Bourbon

Apple Liqueur

Caramel Apple Liqueur

Apple Pie Bourbon on Punk Domestics


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Winter Spice Liqueur

Every December when I was a kid, my mom would make something that we called “Christmas Fragrance”. This was a combination of water, black tea, orange peel, cinnamon stick, cloves, and I think there may have even been some Tang in there. (Does anyone even remember that stuff?) She would combine all the ingredients in a saucepan, and just let it simmer on the stove for hours, adding water as needed. It would infuse the house with such a great aroma. I will occasionally mix up a batch at the holidays and fill the house with warmth and memories.

I wanted to capture that feeling in a liqueur, and here is my attempt… Tang NOT included.

Winter Spice Liqueur

Ingredients:

Orange Zest (from one orange)

Cinnamon Stick (1)

Black Tea (1 TB)

Whole Cloves (1 tsp)

Brandy (2 c.)

Sugar (1/4 c.)

I infused all of the above for about 3 weeks. The result is very flavorful, potent and tasty. I think it will be good on its own (in small quantities) as a digestif. We haven’t tried it in any cocktails yet, but it would probably be good in some warm spiced cider.