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Apple Pie Infused Bourbon
Capri Koch

Apple Pie Infused Bourbon

Apple Pie Infused Bourbon is a slow-steeped spirit that transforms a bottle of everyday bourbon into something that tastes unmistakably of a warm slice of apple pie in a glass — tart Granny Smith apple, fragrant cinnamon, deep vanilla, and a whisper of warm spice, all folded into the caramel and oak backbone that only a good American bourbon can provide. The process is extraordinarily simple: fresh apples, a cinnamon stick, and a split vanilla bean go into a jar with the bourbon, and patience does the rest. What emerges after two to four weeks is a spirit that is simultaneously complex enough to sip neat by a fire and approachable enough to win over anyone who claims they don't drink whiskey. It is one of the finest homemade infusions a home bartender can produce, and one of the most thoughtful gifts the holiday season has to offer.
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Prep Time 15 minutes
Cook Time 0 minutes
Infusion Time 30 days
Total Time 30 days 15 minutes
Servings: 750 ml (approximately 17 standard 1.5 oz servings)
Course: Cocktail, Drinks, Gift, Infusion
Cuisine: American, Southern
Calories: 110
Ingredients Equipment Method Video Notes

Ingredients
  

For the Infusion
  • 750 ml bourbon (one standard bottle) The most important ingredient decision in the entire recipe; see Notes for full guidance, but a mid-shelf bourbon like Jim Beam, Bulleit, or Evan Williams produces excellent results — premium bourbons like Maker's Mark or Woodford Reserve are noticeably better but unnecessary; avoid anything marketed as "flavored"
  • 3 Granny Smith apples, cored and sliced (skin on) Granny Smith provides a bright tart acidity that cuts through the bourbon's sweetness — this tartness mellows considerably during infusion; leave the skin on, as it contains significant flavor compounds; do not peel; other varieties (Fuji, Honeycrisp, Gala) produce a sweeter, less complex result
  • 1 stick cinnamon (Ceylon or Cassia) The most assertive flavor in the jar for the first 1–2 weeks — it mellows substantially over time and in the final, strained product; if concerned about dominance, remove it after 2 weeks and allow the apple and vanilla to develop for the remainder; do not use ground cinnamon, which cannot be filtered cleanly
  • ½ vanilla bean, split lengthwise Scrape the seeds into the jar and add the pod too; vanilla comes through most strongly after straining and a further week of settling — it rounds the entire infusion and provides the "baked" quality that makes this taste like actual pie; vanilla bean paste (½ tsp) is an acceptable substitute
Optional Spice Additions (for a more complex profile)
  • 3-4 whole cloves Add a gentle mulling-spice warmth; remove after 10–14 days as clove infuses very rapidly and can become medicinal
  • ¼ tsp freshly grated nutmeg Pinch of warm, nutty depth; grate directly into the jar
  • ¼ tsp ground allspice or 4–5 allspice berries Rounds the spice profile toward true pie-spice territory
  • ½ tsp ground ginger Adds a subtle warmth and brightness; use sparingly

Equipment

  • 1 Large glass mason jar (32 oz / 1 quart) Must be glass — never plastic, which can leach off-flavors into the spirit over weeks of contact; must have an airtight lid; a wide-mouth jar makes loading and straining much easier
  • 1 Fine-mesh sieve or strainer First pass filtration to remove apple slices, cinnamon stick, and large particles
  • 1-2 Layers of cheesecloth Laid inside the sieve for a finer second filtration pass; captures smaller apple fiber and spice particles
  • 2-3 Paper coffee filters For the final, finest filtration pass — produces a clear, polished liquid free of all cloudiness; this step takes time (up to an hour) but is essential for a gift-quality result
  • 1 Large funnel For transferring the filtered bourbon back into the original bottle or a gift bottle without spilling
  • 1 Sharp knife and cutting board For slicing and coring the apples
  • 1 Clean 750ml glass bottle with stopper For storing and gifting the finished infusion; amber or dark glass protects the final product from light

Method
 

PREPARE THE INGREDIENTS
  1. Step 1 — Prepare the applesWash the apples thoroughly under cold water and dry them completely. Core each apple and slice into wedges roughly ¼ to ½ inch thick — you want enough surface area exposed to the bourbon to allow efficient flavor transfer, but not so thin that the apple breaks down into mush before the infusion is complete. Leave the skin on every slice: the skin contains pectin, tannins, and volatile flavor compounds that contribute meaningfully to the final flavor profile. You may notice some browning on the apple flesh during the infusion — this is normal and does not affect flavor. Split the vanilla bean lengthwise with a sharp knife, scrape the seeds from both halves into the jar using the flat of the blade, and drop the pod in as well.
  2. Step 2 — Load the jarPlace the apple slices, cinnamon stick, vanilla bean (seeds and pod), and any optional spices directly into your clean glass mason jar. Pour the entire 750ml bottle of bourbon over the contents — the bourbon should cover everything completely. If some apple slices float to the surface, this is fine; they will release flavor regardless and will be strained out at the end. Seal the jar tightly and give it a gentle shake to distribute the ingredients. Label the jar with the date you started it so you can track the infusion time accurately.
INFUSE AND MONITOR
  1. Step 3 — Store and agitate during infusionPlace the sealed jar in a cool, dark location — a cupboard, pantry shelf, or the back of a cabinet all work perfectly. Avoid direct sunlight, which can degrade the flavor compounds in the bourbon over a long infusion period. Shake or stir the jar gently every two to three days to encourage even flavor distribution. Beginning around day 3 to 5, open the jar and taste the bourbon: the cinnamon will be immediately assertive and the alcohol edge will already be softening. At this stage it tastes promising but not yet complete. Around day 7 to 10, the apple flavor becomes more apparent and the cinnamon begins to integrate. At the 2-week mark, most people notice a genuine balance emerging. The optimal window for most palates is 3 to 4 weeks — at this point the cinnamon has mellowed, the vanilla has fully developed, and the apple flavor reads as deep and settled rather than sharp and raw. Taste it every few days from week 2 onward and strain when it reaches the profile you want.
  2. Step 4 — Monitor and manage cinnamon intensityCinnamon is the fastest-moving flavor in this infusion and can, in a long infusion, tip the balance toward a Hot Tamales-style cinnamon burn rather than a nuanced apple pie. If you are tasting daily from week 2 and the cinnamon feels dominant, remove only the cinnamon stick with tongs and allow the apple and vanilla to continue developing without it. This gives you precise control over the final flavor profile — more cinnamon-forward results from leaving the stick in for the full period; a softer, more apple-and-vanilla-forward result comes from removing it at 2 weeks.
STRAIN AND FINISH
  1. Step 5 — Triple-filter for a clear, gift-quality result. When the bourbon has reached your desired flavor, it is time to strain. Set your fine-mesh sieve over a large bowl and pour the entire contents through it, pressing the apple slices gently with a spoon to extract all the infused liquid — these apple slices are thoroughly flavored and will yield significant liquid if pressed. Discard the spent solids (or save the apple slices to bake into a pie — they are deeply flavored and work beautifully as pie filling). Line the sieve with two layers of cheesecloth and pour the strained bourbon through a second time. Finally, set a paper coffee filter inside the sieve and pour the bourbon through in small batches — this step is slow (the filter takes time) but produces a crystal-clear, completely particle-free liquid. Be patient and do not press the filter, which can force fine particles through.
  2. Step 6 — Rest, bottle, and store. Transfer the filtered infusion into your clean bottle using the funnel, seal tightly, and allow it to rest at room temperature or in the refrigerator for at least 3 to 5 additional days before serving or gifting. During this post-filtration rest period, the flavors continue to integrate and mellow significantly — many people report that the bourbon tastes noticeably better one week after straining than immediately after. This is the final, invisible step that transforms a good infusion into a great one. Store in a cool, dark place indefinitely — the alcohol content preserves the infusion and no refrigeration is required once strained.

Video

Notes

  • Bourbon selection is your most important decision: The infusion will amplify and complement whatever is already in the bourbon, not mask it. A harsh, low-quality bourbon will produce a harsh, low-quality infusion. A mid-shelf bourbon with good vanilla and caramel notes — Jim Beam White, Evan Williams Black Label, Bulleit, or Buffalo Trace — will produce a genuinely excellent result. Maker's Mark or Woodford Reserve will produce something exceptional. Do not use flavored bourbon, which will conflict with the apple and spice profile.
  • Granny Smith is the gold standard for good reason: Its tartness provides essential acidity that prevents the infusion from tasting flat or one-dimensionally sweet. Sweeter apple varieties (Fuji, Gala, Honeycrisp) produce a pleasant but less complex result. For the most nuanced, true-to-apple-pie character, use Granny Smith or a 2:1 blend of Granny Smith and Honeycrisp.
  • How to know when it's ready: Taste from the jar every 2–3 days beginning at the 1-week mark. The infusion is ready when: the harsh alcohol edge has softened noticeably, the cinnamon reads as warm and spiced rather than sharp, the apple flavor is present and deep rather than raw and acidic, and the vanilla provides a round, pastry-like finish. If you can close your eyes and think of apple pie, it's ready.
  • Most common mistake — not filtering thoroughly enough: A cloudy, particle-laden infusion will continue to develop off-flavors as the fine particles oxidize in the bottle. The triple-filtration method (sieve → cheesecloth → coffee filter) is non-negotiable for a shelf-stable, beautiful-looking product. Each filtration layer removes finer particles successively; skipping the coffee filter step leaves visible cloudiness that settles to the bottom over time.
  • Variation — Apple Pie Old Fashioned Infusion: Add 4–5 allspice berries, 3 cloves, and ¼ tsp freshly grated nutmeg to the base recipe. The result is a mulling-spice version of the infusion that tastes more specifically of spiced cider than straight apple pie — excellent served warm in a mug with a cinnamon stick garnish.
  • Variation — Brown Sugar Apple Bourbon: After straining, add 1 tablespoon of homemade brown sugar simple syrup (equal parts brown sugar and water, simmered until dissolved and cooled) per 750ml of finished infusion. This creates a lightly sweetened liqueur-style version that is softer and more approachable for non-whiskey drinkers. Start conservative and add more syrup to taste.
  • Variation — Caramel Apple Bourbon: Add 2 tablespoons of high-quality caramel sauce (store-bought or homemade) to the straining bowl before the final filtration pour-through. Stir to combine, then filter as normal. The result has a confection-like richness that pairs particularly well with cream or ginger ale.
  • Make-ahead for gifts: This infusion was practically invented for gifting. Start it 5–6 weeks before you need it, giving 4 weeks of infusion time and 1–2 weeks of post-filtration rest. Decant into clean 375ml or 750ml bottles, apply a handwritten label with the infusion date and serving suggestions, seal with a cork or swing-top, and tie a cinnamon stick to the neck with twine for presentation. A single 750ml batch can fill two 375ml gift bottles.
  • What to do with the infused apples: Do not discard them. After straining, the apple slices are deeply bourbon-infused and make an extraordinary pie filling. Simmer them briefly with a tablespoon of brown sugar and a pinch of cinnamon, pour into a pre-baked pie shell, and you have a bourbon apple pie that tastes like nothing else. They can also be chopped and folded into oatmeal, crumble topping, or vanilla ice cream.
  • Storage: Store the strained, bottled infusion in a cool, dark place — a liquor cabinet, pantry shelf, or cellar. No refrigeration required. The alcohol content fully preserves the infusion. Unlike fresh-fruit infusions, this one does not degrade over time; if anything, it continues to smooth and improve for several weeks after straining. Properly stored, it keeps indefinitely — though it rarely lasts that long.
  • Quick-infusion (7–10 day) tips: If you need the infusion ready in under 2 weeks, increase the surface area of the apples (slice thinner, roughly ⅛ inch), add a small handful of dried apple rings alongside the fresh apples (dried fruit infuses significantly faster than fresh), and taste daily from day 5. The result will be somewhat less complex than the month-long version but very good — entirely acceptable for an impromptu holiday gathering or a last-minute gift.
  • Scaling note: This recipe scales linearly and perfectly. For a 1.75L handle of bourbon, triple the apple quantity (8–9 apples), use 2 cinnamon sticks, and 1 full vanilla bean. The infusion timeline remains the same. For a test batch using half a bottle, halve all ingredient quantities. The jar simply needs to hold the bourbon volume and keep everything submerged.