Tuesday, November 17, 2009

How to Make Apple Cinnamon Whiskey

This is one of the easiest and most rewarding projects I've done. Flavoring alcohol, that is. Assuming you're buying your whiskey and not distilling it on your own, it takes about a month to finish.

In order to make, you will need:
  • 1 bottle, whiskey (your favorite)
  • 1 bag, apples (fresh from the orchard)
  • 1 large, empty wine jug (Carlo Rossi)
  • 2 sticks of cinnamon
  • cutting board and knife
Get all your ingredients and tools together, except for the cinnamon, which you won't need til much later. Clean out the Carlo Rossi jug with boiling water and wash those apples.
Pour the entire bottle of whiskey in the jug and start chopping those apples. Cut them small enough that you'll be able to get them back out of the bottle eventually.
Once the apples pass the whiskey mark, you should be all good. Shake it up and put it in your closet or pantry, out of the way. The next step is to wait. About 4 weeks. It's good to check in on it every now and then, take a taste, so how it's coming along.
After that whiskey is nice and apple-flavored, it's time for the cinnamon.
About 2 days should be plenty for the cinnamon flavor to soak in. And although the apple slices now look like delicious little whiskey snacks, it is a lousy and awful idea to eat them.
Lastly, enjoy your Apple Cinnamon Whiskey in the most Festive of Spirits.

PS - Pumpkin rum is also quite good.

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