As the leaves are exploding with color and the air turns crisp and cold, warm up your friends and family with the quintessential essence of fall: fresh apples. Have a glass after raking the leaves or drizzle over pound cake for an autumn-inspired dessert.
17 oz. grain alcohol or non-flavored vodka
81/2 oz. brandy
21/2 pounds fresh apples
3 cinnamon sticks
1. Wash, stem, and slice apples in eighths.
2. Place apples and cinnamon sticks in bottom of infusion jar.
3. Pour in grain alcohol or vodka and brandy, covering the apples and cinnamon sticks, and seal the jar tightly.
4. Let infuse for 1–2 months in a cool place out of direct sunlight, tasting and gently shaking daily until desired intensity is reached.
5. Strain or rack the cordial into a clean bottle.
6. Add simple syrup (page 113) to taste and cap tightly.
7. Let it rest out of direct sunlight for at least 30 days, preferably a year or more.
TIP
After straining your apples from the liqueur, place apples in a large re-sealable bag and crush to release the absorbed alcohol. Then filter out small apple pieces through a fine cheesecloth and pour liquid back into the liqueur with the simple syrup.
“There can’t be good living where there is not good drinking.”
— BENJAMIN FRANKLIN
