Apple Pie Bourbon, Chocolate Orange Bourbon and Vanilla Chai Bourbon

Name: Apple Pie Bourbon, Chocolate Orange Bourbon and Vanilla Chai Bourbon
Yield: 1 each recipe makes 3 cups of bourbon
Ingredients: 2 apple; 2 cinnamon stick; 2 Vanilla Beans; 1/2 teaspoon clove; 3 cups bourbon whiskey; 2 orange; 1/3 cup cacao nibs; 3 cups bourbon whiskey; 2 chai tea bags; 2 Vanilla Beans; 3 cups bourbon whiskey

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5

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Servings
1 each recipe makes 3 cups of bourbon

Apple Pie Bourbon, Chocolate Orange Bourbon and Vanilla Chai Bourbon

Iris Warren

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This recipe shows how to make three distinct bourbon infusions: Apple Pie, Chocolate Orange, and Vanilla Chai. Each combines bourbon whiskey with complementary ingredients like sliced apples, cinnamon sticks, vanilla beans, orange peel, cacao nibs, chai tea bags, and spices and is left to infuse for two weeks to develop natural flavor.

Description

Apple Pie Bourbon melding bourbon with sliced Granny Smith apples, cinnamon sticks, vanilla beans, and whole cloves enriches the spirit with warm, spiced apple aromas. The Chocolate Orange Bourbon combines peeled oranges and cacao nibs with bourbon for a citrusy yet chocolatey note. The Vanilla Chai Bourbon uses chai tea bags and vanilla beans for a spicy yet smooth flavor.

The infusion process requires sealing all ingredients with bourbon in jars and resting them in a cool, preferably dark place for two weeks, stirring occasionally to blend flavors. Longer infusion can be done after tasting for care in flavor intensity.

After infusing, removing solids by straining multiple times ensures clarity. The infused bourbons can be bottled and labeled for use in cocktails such as Old Fashioneds, adding complex flavorful notes derived from natural ingredients.

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Ingredients

Servings

apple pie

2 apple sliced, Granny Smith variety
2 cinnamon stick
2 Vanilla Beans split
1/2 teaspoon clove whole
3 cups bourbon whiskey

chocolate orange

2 orange peeled
1/3 cup cacao nibs
3 cups bourbon whiskey

vanilla chai

2 chai tea bags
2 Vanilla Beans split
3 cups bourbon whiskey

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Instructions

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To make each infusion, add the ingredients to the bottom of a jar and pour the bourbon over top. Seal the jar (just with a regular lid!) and set in a cool place (preferably somewhere dark) for 2 weeks. I often stick mine in the fridge, just in case – but as long as it’s sealed tightly and not opened often, it will be fine. After 2 weeks, taste the bourbon and adjust the flavor accordingly. You can remove the cinnamon sticks or add more vanilla. If you’d like more flavor, infuse for another week and taste! If it tastes good to you after 2 weeks, strain the bourbon a few times. Place in a tightly sealed jar.
For the vanilla chai flavor, if you’re infusing longer than a week or so, I’d use a loose chai tea and simply add it to the bourbon or open up the bag and add it to the bourbon.
When ready to package, strain the bourbon into a pretty bottle or glass and label it! The make things like delicious old fashioneds.