I found a 3 1/2 year old jar of apple liqueur.
This would be a jar from the very first time I made a liqueur. Someone posted a recipe on GardenWeb and I decided to give it a go. The other jars are long gone. Back then, I was absolutely amazed by the idea. While I’ve had some experience soaking stuff in vodka, I’m still amazed by the results.
Apple Liqueur (from a GardenWeb post some time ago)
1 Cup white sugar
1 Cup brown sugar (dark)
1 1/2 Cups water
2 1/2 pound fresh green apples, stemmed & washed (I use Granny Smiths)
1 teaspoon lemon zest
1 cinnamon stick
2 Cups 100-proof vodka
1 Cup brandy
Make a simple syrup by bringing the sugars & water to boil over med-high heat, stirring constantly to prevent scorching. When clear, remove from heat & let stand until just warm. Quarter, core, and slice the apples into a clean 2-quart container with a tight fitting lid. Pour syrup over apples & add lemon zest, cinnamon stick & alcohols. Cover & let stand in a cool dark place for about 1 month. After 1 month, filter the liqueur into a container, such as wine bottle, fruit jar, decanter or cruet. Yields approximately 1 1/2 quarts.