5 Ingredients or Fewer

Apple Peel Bourbon

October 15, 2014
Photo by James Ransom
Author Notes

This is the best, and booziest, way to use apple peels. I got the idea from Tara Duggan's "Root to Stalk" (Ten Speed, 2013). Tara suggests serving it over ice, topped with ginger beer and a big squeeze of lime -- and I agree. —Marian Bull

  • Makes one large bottle of booze
  • 1 1/2 pounds apples, peeled
  • one 750 milliliter bottle of bourbon
  • 1 cinnamon stick
  • 2 cloves
In This Recipe
  1. Peel the apples and reserve the peels. Stuff the peels into a large jar or bottle, then pour the bourbon over them. Add cinnamon stick and cloves and cover well.
  2. Let your booze sit for a few days at room temperature. Remove the cinnamon and cloves after a day or two, to keep them from overpowering everything else. After a week, strain out the apple peels and keep refrigerated; the apple-y bourbon will keep for at least a few weeks.

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Marian Bull

Recipe by: Marian Bull