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Fruit-infused alcohol is nothing new, but you can make an eqaully delicious version using food scraps as opposed to whole fruits.
Photo by Clay McLachlan
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Apple peel can be used to infuse into alcohol.
Photo by Roman_Baiadin
10 min DURATION
10 min PREP TIME
3 servings SERVINGS
Ingredients
- 1- 750-milliliter bottle bourbon
- 4 whole cloves
- 1 cinnamon stick
- Peels from 1-1/2 to 2 pounds apples
Directions
- Place bourbon in nonreactive container, such as a half-gallon glass jar. Add cloves, cinnamon, and just enough apple peels to fill jar without peels being exposed to air. Put on lid and shake jar.
- Let peels infuse into alcohol at room temperature, shaking contents often, until flavor is pronounced, about 1 week. If you’d like a lighter cinnamon flavor, remove cinnamon after 1 to 2 days.
- Strain through a fine-mesh strainer and keep in an airtight container, in the refrigerator or freezer, for several months.For helpful whole plant tips visit: Eat the Whole Plant
Infusing fruit and herbs into alcohol is a time-honored tradition, but using scraps instead of whole fruit may be a modern-day variation. (You can also use apple cores, though the seeds impart a hint of their tannic flavor.) Instead of bourbon, try brandy, whisky, rum or vodka; really, anything that sounds like it would be delicious with apples probably is. Then drink the spirit neat — the apple softens its rough edges — or use it in cocktails. Try a shot of Apple Peel Bourbon over ice topped with ginger beer and a generous squeeze of lime. Note: Make sure to use organic apples to avoid pesticide residues in the peels.
