Apple Pie Moonshine
This apple cider-infused cocktail, made with vodka, apple cider, lemon, ginger, and spices, is very strong, but undeniably spectacular.
Equipment
- Mason jars
Ingredients
- 1 gallon apple cider
- 1 1/2 cups light brown sugar
- 4 small lemons, halved, preferably organic
- 2 small navel oranges, halved, preferably organic
- 4 whole cloves
- 3 cinnamon sticks
- 3 star anise
- Two (2-inch) pieces ginger root, peeled
- 4 cups moonshine (or substitute unflavored vodka)
- 4 apples, unpeeled and quartered (any variety), preferably organic
Instructions
- In a 2-gallon (7.6-liter) pot, bring the cider, sugar, lemons, oranges, spices, and ginger to a gentle boil. Cook for 5 minutes. Take the pot off the heat and let it cool completely.
- Stir the moonshine and apples into the cooled cider. Cover and let it sit overnight at room temperature.
- The next day, remove and discard the citrus. Take a nip and, if a stronger spice flavor is desired, leave the spices in the moonshine; otherwise, strain them out.
- Transfer the moonshine to 1-quart Mason jars with lids wide enough to contain the apples. Screw on the lids and store in the refrigerator until you’re ready to serve or gift your apple pie moonshine. (If you can, put this apple pie moonshine together ahead of time and let it mellow in the fridge for a week.)
- When you're ready to impress friends or just get a little tipsy, serve it chilled over ice.
Notes
- Make-ahead--The apple pie moonshine is best if made at least a week before using.
- Storage--Store moonshine in glass containers or jars in the fridge for up to 4 months.
- Scaling the recipe--The recipe can be halved to make a smaller batch.
Nutrition
Serving: 1cup | Calories: 246kcal | Carbohydrates: 39g | Protein: 1g | Fat: 0.4g | Saturated Fat: 0.1g | Monounsaturated Fat: 0.03g | Trans Fat: 0g | Sodium: 12mg | Fiber: 2g | Sugar: 33g