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
one large bottle of booze
1 1/2 pounds
750 milliliter bottle of bourbon
In This Recipe
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.
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.