Tipsy Tuesday – Fall Harvest

I LOVE LOVE LOVE Fall time and will be making some pumpkin and chai drinks very soon! But for now, I had to kick off the first day of fall (last saturday) with an Apple Cinnamon Vanilla Infused Bourbon. Delish! I’m not usually a bourbon drinker but I do enjoy infusing it. Bourbon just seems to whisper fall time to me. It’s warming, and can take on any fulfilling flavor you want. I’m really trying to get more friendly with bourbons because there are so many different flavor profiles out there and I would love to be able to experiment more with them.

I wanted to do something special for the first day of fall, because it’s my absolute favorite time of year. Although, fall time in Florida is drastically different then Oklahoma. In Florida it’s like an extension of summer but a little cooler. So 3 weeks ago, I started infusing a couple bottles of Bulleit Bourbon for Kapow!‘s specialty weekend cocktail.

The first week I infused the bourbon with just the vanilla and cinnamon then on week two I added the apples and let it all sit for another two weeks. It smelled better each day. And of course I had to take test sips throughout the time to make sure it was doing what I wanted it to. I would actually do it differently next time. I would add the cinnamon the first week, then the apples and vanilla to the mix the second week. I found the cinnamon to be subtle but the vanilla to be a little overwhelming for my tastes. Although everyone seemed to enjoy it, so I can’t really complain. This is a great cocktail to make and have in your house during any time of the year as long as you don’t mind waiting a couple weeks for it to get ready.

Ingredients:

  • 1 bottle of bourbon of your choice (I used Bulleit Bourbon)
  • 4 vanilla beans
  • 4 cinnamon sticks
  • 3-4 apples (depending on size – use sweeter apples like gala or fuji, not tart ones)

The How To:

  • Pour the bourbon into a container about double its size and add cinnamon sticks.
  • Cut your vanilla beans in half lengthwise and scrape out the caviar (seeds) and add them to the bourbon.
  • Cover with plastic wrap and let sit for a week, stirring every day.
  • Cut and core apples and add to mix at the beginning of week two.
  • Let sit for another two weeks, stirring regularly.
  • Strain (be sure to taste it to make sure it is where you want it) and pour back into bottle.
  • Serve over ice. I used the infused apples to garnish. ENJOY!

 

Split the vanilla beans lengthwise and scrape out the seed. Mix both into the bourbon.

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