Apple pie bourbon
If you love bourbon and you love spiked apple cider, this is the recipe for you.
3 small Granny Smith apples, cored and sliced
2 sticks of cinnamon
1 tsp whole cloves
1/2 tsp whole allspice
1 vanilla bean, split (next time, I will use a scraped vanilla bean)
1 star anise
2.5 cups of bourbon
1 clean, dry quart sized mason jar, ring and lid
1 small sautee/frying pan
Cheesecloth (for straining)
Clean and dry flip top glass bottle
Toast cinnamon, cloves, allspice, and star anise over medium until fragrant. Fill mason jar with bourbon. Let it sit in a cool, dry place for about a week. Shake it at least once per day; after a few days, open up the jar and give it a smell/taste. Mine was good to after a week, but you might want it to sit for a little less time or a little more time.
This is how mine looked when I first put it together.
When it’s time to strain, put a funnel into your glass bottle. Line the funnel with cheesecloth (this will prevent any of the little bits from going into your final product), and carefully pour the bourbon through. Throw out the strained bits and enjoy! (Keep the apples if you want to munch on them or make a bourbon infused apple compote; I think I might try doing that next time.)