It is autumn in New York, which means it’s time for delicious, delicious apples. It’s also time for brown liquor (no, it’s brown liquor time year round, who am I kidding.) I decided to branch out on the infusion experiments and try something a little weirder: infusing bourbon.
Sources on the internet were of pretty mixed feelings about the idea of infusing bourbon, ranging from IT’S BLASPHEMY to IT’S BRILLIANT. I like brilliant blasphemy, so I got out my infusing jug and crammed a bunch of apples into some Maker’s Mark.
Ingredients:
1 750 ml bottle of bourbon — I didn’t want to go with anything too fancy or distinctive here, so I just went with middle of the road Maker’s, and that worked out well.
3-4 apples, cut into small chunks — I used a mix of honeycrisp and gala apples, since those were the best available
Put the whole mess in your handy infusion jar or jug and leave it there for 5-7 days. I did mine for just five days and the apple flavor was very mild, just a nice hint on the top of the palate; next time I might leave it a little longer and see how it comes out. The end result is still perfectly bourbony, but with just a little extra sweetness and dimension of flavor. Mmm, deliciously blasphemous.
And did I make cocktails with this? I sure did! Check back soon for those recipes.
