Apple Pie Bourbon Recipe


Homework

What type of bourbon do you prefer to use? And what's your favorite type of apple to use?

Extra Credit: Post some pictures of your favorite bourbon cocktails, or just the infusion itself!


Equipment Used

This is the equipment used in this video (all links are probably affiliate links).

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Healthy Sous Vide Book: https://amzn.to/2DdizNe

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Cutting Board: https://amzn.to/2DdJcSo

Knife: https://amzn.to/2JqYALj

1 Pint Mason Jars: https://amzn.to/2Q7ygIw

Jar Lifter: https://amzn.to/2Oe0C2h

Strainer: https://amzn.to/2yGfq4C


Cooks: 140°F (60.0°C) for 1 to 3 hours

This is one of my go-to infusions and I've been making it for years. While I realize pecan pie or pumpkin pie are more traditional Thanksgiving flavors, the apples just complement the bourbon perfectly. If you really want to be a traditionalist you can replace the apples with diced pumpkin and omit the vanilla, which also goes great with vodka.

You can simply make the infused bourbon, or for a great sipping drink turn it into a liqueur. If you make a liqueur, I recommend adding the simple syrup slowly and tasting it as you go, until you achieve the sweetness you prefer.

Ingredients

For the Apple Pie Bourbon Infusion

2 Gala or other sweet apples

3 cinnamon sticks

1 vanilla bean, split lengthwise

1 teaspoon ground nutmeg

1 teaspoon allspice

1 teaspoon freshly grated ginger

2 cups bourbon

Instructions

For the Apple Pie Bourbon Infusion

Preheat a water bath to 140°F (60.0°C).

Lightly scrub the outside of the apples then core and coarsely chop them. Combine the apple pieces with the remaining ingredients in a sous vide bag or Mason jar then seal and place in the water bath. Heat the infusion for 1 to 3 hours.

Prepare an ice bath with 1/2 ice and 1/2 water. Remove the bag or Mason jar from the water bath and place in the ice bath for 15 to 20 minutes. Strain the bourbon and store in a sealed container.

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