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    International Food Blogger Conference 2011 NOLA

    Entries in holiday hooch (1)


    Apple Pie Liqueur* -- (quick version)

    To quote the poet Ogden Nash, "Candy is dandy but liquor is quicker." He must have somehow inspired my decision to make a batch of this tasty liqueur.

     I stocked up on some fresh-pressed cider on Sunday, and besides making Caramel Apple Syrup, I decided to make a few booze-y holiday gifts for my family, most of whom live in Wenatchee, where it gets pretty darn cold in the winter. This Apple Pie Liqueur is made with Everclear grain alchohol -- we all know a little "anti-freeze" can be helpful on a freezing-cold snowy day, right?

    So while I have plenty of candy-making ingredients on hand, this quick & easy recipe just seemed like a lot more fun.

    Here are the ingredients you need to make Apple Pie Liqueur:

    I expanded on this, adding cardamom pods, allspice berries and ground nutmeg.

    I called this my quick version, because even though I've made others, this one is the easiest to put together. Quick & easy to make, and quick & easy to drink, so be careful -- it sneaks up on you.

    Prep time the first day? About 10 minutes.

    Then I let it sit overnight with the spices (cinnamon sticks, allspice berries, cardamom pods and ground nutmeg.)



    The next day, you just pour it through a mesh strainer / funnel combination and into some fancy bottles or even plain ol' jars, and it's good to go. Stick it in the fridge for a couple months and when you need a gift, it'll be there.

    Just add a ribbon and a cute tag, maybe write a few recipe ideas on it, and there you have it....Apple Pie in a glass!

     Strained Apple Pie Liqueur should be kept in the fridge and should probably be enjoyed within one year of making it, although I've had it last for years (plural) and in my opinion, it just gets better!

    (Complete recipe for Apple Pie Liqueur here.)


    *Liqueur and Liquor are not the same.