Happy Wednesday, y’all! I’m popping in today to share an updated version of a holiday how-to I posted a couple years ago. It’s is my third Christmas giving this whiskey out, and every year it’s received with rave reviews. I figured I’d post the recipe again along with some step shots, since the last round of photos were taken at night.
WHAT YOU’LL NEED
♥ 5-6 one-liter bottles of Jameson
♥ 3-6 cinnamon sticks
♥ 6 Granny Smith apples
♥ 6 apples of another variety (Braeburn, McIntosh, Honeycrisp, Jonagold)
♥ A large glass or ceramic container for storing
HOW TO MAKE
1. Pour bottles of Jameson into a container.
2. Add cinnamon sticks and sliced apples.
It’ll look like this.
3. Cover tightly with plastic wrap.
4. Infuse for 12-18 days depending on exposure to heat/light.
Just a heads up: The apples will be a bit brown when it comes time to strain the whiskey. Don’t worry, this is normal! And, just another heads up: Do not, try like I did, to make anything out of these whiskey-soaked apples. Last year I tried cooking them down to make sauce, and let me tell you, it did not go well. Learn from me and just toss those browned up apples in the trash.
5. After infusing, strain and pour back into original bottle or into gift-able bottles or jars. I think the half-pint Ball jars are the perfect size (and so cheap!), so that’s what I usually use. I dress ’em up a bit, topping them with vintage fabric scraps and whatever yarn I have on hand.
So now that you know all about my go-to homemade gift, tell me: Do you have signature DIY you give out around the holidays? If so, I’d love to hear about it!