- 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
1. Slice the 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 – make sure the apples and cinnamon sticks are completely covered. Add the sugar or honey to taste.
3. Seal the jar(s) tightly and set aside in a cool, dark place to infuse 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 it into a new jar or bottle, or into smaller bottles to give as gifts. Try serving with ginger beer for a spicy winter cocktail.
5. Top Tipple Tip
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.