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.
Cheesy, huh?
This isn't TV. That baby didn't come out of the root cellar with a clear sparkle and a clean jar. I strained and filtered the liqueur.
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.
