Serving Seasonality by the Glass.

Whether it’s fall or you’re just hoping to elicit fond memories of costume parties, comfort food and football, this Fall Flavors Infusion recipe will do the trick. Using apples, cranberries and spices to create what should be dubbed as the official taste of autumn.

PREPARATION:

First and foremost, you’ll need to gather your ingredients: ¾ cup chopped Granny Smith apples, ¾ cup chopped Red Delicious apples, ¾ cup chopped cranberries, 2 allspice berries, 2 whole cloves, a cinnamon stick, 10 oz. Everclear®, 10 oz. filtered water and 4 oz. simple syrup. If you don’t have any simple syrup on hand and want to make your own, check out our simple syrup instructions.

Once you’ve chopped your apples and cranberries, either with a food processor or a knife, combine with Everclear®, allspice, clove and cinnamon in a large, sealable container. Shake as if you’re mixing a cocktail and then let steep in a cool, dry place for 24 hours.

Once infused to your liking, strain out all solids with a fine mesh strainer or a coffee filter. Then add the filtered water and simple syrup to dilute the infusion to around 40% Alc./Vol., or 80 proof. After the infusion, simple syrup and water are thoroughly mixed together, it’s ready to bottle and enjoy.

Check out our Holiday Highball and North Star cocktails to show off your newly made Fall Flavors Infusion.

FALL FLAVORS INFUSION

Ingredients:
¾ cup Chopped Granny Smith apples
¾ cup Chopped Red Delicious apples
¾ cup Chopped cranberries
2 Allspice berries
2 Whole cloves
1 Cinnamon stick
10 oz. Everclear®
10 oz. Filtered water
4 oz. Simple syrup

Instructions:

1. Chop cranberries and apples with a food processor or knife, then measure ¾ cup of each.
2. Combine chopped fruit with Everclear®, allspice, cloves and cinnamon in a large, sealable container.
3. Shake thoroughly.
4. Let steep in a cool, dark place for 24 hours.
5. Strain out all solids with a fine mesh strainer or coffee filter.
6. Add simple syrup and water.
7. Stir, bottle and enjoy.

Tips:
Fresh cranberries are certainly preferred, but frozen will also work in a pinch or if they’re out of season.