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.
- Published on Aug 2, 2017
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