Yield: 1 pint
- 2 dehydrated apple slices
- 1 whole vanilla bean
- 1 cinnamon stick
- 2 cups whiskey of choice (as needed)
To make this infused whiskey, you must first make dehydrated apple chips. You’ll only be using a couple apple chips for the recipe, so you only need to dry one apple’s worth. I do encourage you to slice up at least four apples, though, since apple chips make such delicious snacks.
If you don’t know how to dehydrate apples, check out my dehydrated apple chips article from last fall.
Add dried apple slices and the vanilla bean to a clean pint jar. Pour whiskey over ingredients until the jar is filled. Wipe the rim of the jar with a clean towel, add the canning jar lid and tightly screw on the ring.
Keep at room temperature and out of direct sunlight. We store our infused liquors in the cupboard with the rest of our alcohol.
Tip the jar upside down every few days to blend the infusion.
Allow the fruit to infuse with the alcohol for at least two weeks before enjoying. The longer it infuses, the more flavorful it will be. Once infused, you can either strain out the solids or leave them in. It’s up to you.
Just add 2 ounces of the infused whiskey to an ice-filled lowball and sip. Or chill the infusion before serving and drink without any ice at all—it’s that good.
This infusion isn’t one I typically mix, though you could create a cocktail out of it by topping it off with some apple juice or ginger ale, or even adding a couple ounces of it to hot cider.
This recipe was adapted from WECK Small-Batch Preserving with permission from Skyhorse Publishing, Inc.