5 Ingredients or Fewer
Apple Peel Bourbon
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20 Reviews
patricia G.
November 6, 2020
I've been simmering red apple peels in water with a little maple syrup, honey or sugar until the infusion is apple-y and rosy. I strain the liquid and keep it refrigerated until the mood strikes for a hot apple toddy. I heat the infused liquid with a knob of butter and spike it with bourbon. It's good without bourbon, too.
milkjam
December 4, 2015
I used one quart of packed apple peels and 2 cups of bourbon. Apples were a tasty mix of apples from farmers market bought in late October. Shook jar whenever I went by it for 1 week. Got 1 pint of very apple-ey booze. Perfect with some 7-up and ice.
Krysten F.
October 13, 2015
Are there certain types of apples that work better for this recipe than others?
kzmccaff
June 9, 2015
I just started a batch after making apple crisp out of my CSA apples! Can't wait to see how it turns out--so simple! What a great use of "throw-aways" like apple peels!
D V.
November 16, 2014
I'm doing something similar. I used fruit, bourbon, and 2-3 tablespoons of sugar. I sliced fruit, added bourbon and sugar and shook well (to dissolve sugar) in quart sized mason jars. Let sit for at least a month in a dry, room temperature place. No refrigeration needed. I have fresh peaches in some and watermelon in other jars. A co-worker has done peaches, cherries, and he has done mangoes (all in separate jars). I will take a few to Thanksgiving dinner. If the family likes them, I will add ribbons to each jar and hand out as gifts at Christmas!
bmorecharmer
November 5, 2014
This sounds right up my alley. I'm thinking of using this to make a cocktail on Thanksgiving. Any suggestions for doing so?
Marian B.
December 14, 2014
Oh, try making it into a boulevardier! Sorry for not catching this sooner, but here's a recipe for you: https://food52.com/recipes/25945-boulevardier
Purple K.
October 22, 2014
Marian, I love this. Thank you. Bourbon and apples are a delicious pairing. Here is how I use apple cores to make a sweet and sour syrup for cocktails and other things:
severill
October 19, 2014
Does it really have to be refrigerated? Seems like there is enough booze to keep the apple peel from going bad.
Marian B.
October 21, 2014
The original recipe I followed called for refrigeration -- I wasn't sure whether there was something about the apples that risked spoiling, but honestly, you're probably right! I'm keeping mine on my counter at the moment and going through it quickly enough that I'm not too worried.
Sandra S.
October 18, 2014
Can you let the peels sit in the bourbon for 5 days, then add the spices for the remaining 2 days, and pull everything out together at the end? It just seems easier than fishing out the spices after two days.
Paul M.
October 15, 2014
Do you dunk the peels in boiling water to remove the wax?
Claire H.
December 14, 2014
Im doing mine right now, and was concerned about the same thing. I just washed mine under warm water then rubbed dry with a kitchen towel. Wax comes right off (as well as a disturbing amount of dirt!)
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