This sous vide apple spiced bourbon is infused with incredible fall flavors. You can use it for mixed drinks, but it’s also wonderful on its own!
Alcohol infusions are my new favorite way to experiment with sous vide cooking. It’s amazing how much flavor you can add to the liquor in a relatively short period of time. This spiced bourbon is especially great for sipping during chilly fall and winter months.
How to Make Sous Vide Apple Spiced Bourbon
Equipment and Tools
(I’ve included affiliate links to the exact brands I used)
- Sous vide immersion circulator
- A large container for the water
- A gallon-size freezer bag
- Kitchen tongs
- Sous vide magnets or weights (you won’t need them if you use a mason jar)
- Bag clip (if your water vessel has a lid, you might not need a bag clip. You won’t need if using a mason jar)
This is a very straight-forward recipe. You simply add all of the ingredients to the bag, seal it, and place in the immersion circulator. I used honeycrisp apples, but you can pretty much use any sweet apple you prefer (gala, fuji, etc). They infuse a surprising amount of flavor into the bourbon, so I’d recommend avoiding tart apples. Tart bourbon doesn’t sound nearly as tasty.
I used a vacuum-sealer and bag from FoodSaver that I’ve been testing, but you can use a regular resealable freezer bag. There’s no need to buy special equipment for this recipe.
Cook the infusion for a minimum of 1 hour or up to 3 hours. It won’t have much of an impact on flavor if you cook the ingredients longer, so base the length of time around what works with your schedule. Sous vide is a great background task.
After cooking, chill the bag for 15 minutes and then strain out the solids. You can serve the bourbon with or without the apples (taste one first to see if you like them; they’re very strong).
This bourbon tastes wonderful on it’s own, but you can also it to your favorite cocktails! I can’t wait to try it with this hot buttered bourbon.
Sous Vide Spiced Apple Bourbon
- 1 3/4 cups bourbon (I used Jim Beam)
- 2 sweet apples, such as honeycrisp, cored and chopped
- 2 cinnamon sticks
- 5 whole allspice
- 1 1/2 teaspoons pure vanilla extract
- 2 cloves
- 1/2 teaspoon freshly grated nutmeg
- 1/4 teaspoon ground ginger
- Fill a large container with water. Using a sous vide immersion circulator, bring the water temperature to 140°F (60°C).
- Add all of the ingredients to a 1-gallon resealable freezer bag, pressing out as much air as possible and sealing the bag. Pressing the bag over the edge of a table can help remove the air. Clip weights or attach weighted sous vide magnets to the bottom of the bag to help weigh it down.
- Slowly lower the bag into the water bath until fully submerged, using kitchen tongs if needed to assist pressing it down. Once the bag is almost completely submerged, open one small corner to release any remaining air, then reseal the bag and clip it to the corner. (Note: If your container has a lid, you might not need the clip; simply fold the top of the bag over the edge and cover with the lid). If your container doesn’t have a lid, top with foil or plastic wrap to prevent water evaporation.
- Cook for 1-3 hours, then use kitchen tongs to carefully remove the bag. Transfer to an ice bath and chill for 15 minutes, then strain out the ingredients.
- Apple spiced bourbon can be served warm, at room temperature, or chilled. Serve with or without the apples, depending on personal preference.