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Apple peels are one of those scraps that don’t really seem to have a higher purpose, but leave it to the folks at Food 52 to find a (boozy) use for them. Just toss ‘em in a bottle of bourbon and in no time you’ll have a fancy infused liquor to gift or enjoy by yourself.
Honestly, I don’t usually like my bourbon to be anything but bourbon-flavored, but a bit of this in a glass of ginger beer or a toddy doesn’t sound so bad. The peels of about six apples are enough to flavor a 750-mL bottle of bourbon (I would use the cheaper stuff for this), and the only other ingredients—a cinnamon stick and two cloves—are pretty easy to come by.
Just dump everything into a jar and let it sit at room temperature. Remove the cinnamon and cloves after a few days and the peels after a week, and this tasty infusion is ready for action.
Apple Peel Bourbon | Food 52
from Lifehacker http://ift.tt/1KCpQkj
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