Season Bourbon With Apple Peel, Don’t Toss It
Apple peel is one of those scraps that don’t seem to have a higher purpose, but leave the Food 52 folks to find a (drunken) use for them. Just toss them into a bottle of bourbon, and in no time, you’ll have a fancy infused liqueur to gift or enjoy alone.
To be honest, I usually don’t like it when my bourbon has anything other than bourbon flavor, but a little of that in a glass of ginger beer or toddy doesn’t sound too bad. The peel of about six apples is enough to season a 750ml bottle of bourbon (I would use a cheaper product for that), and the only other ingredients – a cinnamon stick and two cloves – are fairly easy to find.
Just drain everything into a jar and let stand at room temperature. Remove the cinnamon and cloves after a few days and the peel after a week and this delicious infusion is ready to go.
Bourbon with apple peel | Food 52