Spiced caramel apple bourbon

Spiced caramel apple bourbon

By
From
Salted Caramel Dreams
Makes
about 700 ml
Photographer
River Thompson

This makes a great tipple and adds a kick to the recipe for Mulled Caramel Apple Cider.

Ingredients

Quantity Ingredient
50ml caster sugar
1 small cinnamon stick
750ml bourbon whisky
2 small red apples, unwaxed or well washed
Dry caramel

Method

  1. In a small, heavy-based saucepan, make a dark dry caramel with the sugar. Pour out onto baking parchment. Leave to set before smashing up to small shards.
  2. Take a 1 litre clean Kilner jar and add the caramel shards, cinnamon stick and bourbon. Shake well to mix.
  3. Core the apples and cut into eighths, but do not peel. Add the apples to the jar and give another good shake. Store in a cool, dark place for up to 1 month, shaking the jar twice a day to help the infusion.
  4. To strain the mixture, line a fine mesh sieve with muslin and place over a large, clean container. Store the Bourbon in a clean airtight bottle ready for pouring.
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