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!
This is the equipment used in this video (all links are probably affiliate links).
Chicken Shirt: https://bit.ly/2zgnBnL
Modernist Cooking Made Easy: Infusions Book: https://amzn.to/2OgY6Z6
Healthy Sous Vide Book: https://amzn.to/2DdizNe
Lipavi Container: https://amzn.to/2PxYJC2
Anova Precision Circulator: https://amzn.to/2P21KLp
Cutting Board: https://amzn.to/2DdJcSo
1 Pint Mason Jars: https://amzn.to/2Q7ygIw
Jar Lifter: https://amzn.to/2Oe0C2h
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.
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
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.