Apple & Cinnamon Infused Whisky Recipe | Abel & Cole

Apple & Cinnamon Infused Whisky

Cooking time
Serves12-15 people

Apple and cinnamon give whisky an apple pie twist. Get in the spirit and prepare now, so you can enjoy a festive tipple or give as a Christmas gift.


  • 4 apples
  • 1 cinnamon stick
  • 1 bottle of whisky (70cl)
  • 4 tbsp sugar or 2 tbsp honey, more or less to taste

Prep: 15 mins / Cook: Nil This can be adjusted depending on how many apples you have or how long you have to infuse the whisky. More fruit, chopped into smaller pieces, will infuse faster. Taste regularly to ensure you get the flavour you want.

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1. Slice your apples (no need to peel or core them). The smaller the slices, the quicker the whisky will infuse. Put them in a large clean jar (or divide into smaller jars).
2. Add the cinnamon sticks and pour over the whisky – ensure the apples and cinnamon sticks are completely covered. Add the sugar or honey to taste.
3. Seal the jar tightly and set aside in a cool, dark place to infuse. Leave for up to 2 weeks. Shake the jar every few days to mix the ingredients. Taste the whisky after 1 week – it will be ready when it tastes how you want it. The longer you leave it, the more intense the flavour will become.
4. When the whisky is ready, strain into a new jar or bottle, or into smaller bottles to give as a gift. Try serving with ginger beer for a spicy winter cocktail.
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