holiday how-to: apple-cinnamon infused jameson {updated}


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.


♥ 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



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.

final2This whiskey is smooth enough to drink on its own, but I’d recommend mixing a generous splash of it with apple cider in a mug. Microwave it for a couple minutes and sip it hot. It’s so stinking good!

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!



P.S. This recipe was created by A.J. Crotty, manager of Charlie’s Irish Pub in Stillwater, Minnesota. It appeared in the winter 2011 issue of Minnesota Meetings + Events magazine.

5 thoughts on “holiday how-to: apple-cinnamon infused jameson {updated}

  1. Pingback: Infused Jameson because, duh. | Small things.

  2. Pingback: holiday how-to: DIY mulling spice kits | high plains thrifter

  3. I wanted to comment to say that I came across your recipe a few years ago when I was looking for something to make as a gift for my groomsmen (October wedding). It was perfect, and I’ve been making it every autumn since. My friends are beginning to anticipate it and ask me about it, just like you’ve seen. Back again this year to make sure I have the details right. Thanks for the amazing idea!

    • It does not, but I’d advise that you keep it covered, in a cool spot, out of direct sunlight. When I’m steeping it, I store it on a shelf in my basement, covered with press and seal plastic wrap. Have fun and be sure to let me know how it turns out!

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