Seasons 52 Apple Bourbon Infusion Recipe: Smoky Sweetness for Cocktails

This apple bourbon infusion brings restaurant-quality flavor to your home bar with minimal effort. The process transforms ordinary bourbon into a complex, fruit-forward spirit that elevates any cocktail.

By steeping fresh apple slices in bourbon, you extract natural sweetness and subtle spice notes that complement the whiskey’s smoky depth. The longer it sits, the more the flavors meld into a smooth, aromatic blend.

Perfect for sipping neat, mixing into an Old Fashioned, or adding a seasonal twist to classic drinks. The infusion keeps for months, so you can make a batch ahead of time.

No special equipment needed—just a jar, patience, and a willingness to experiment with flavor. This technique guarantees consistent, professional results every time.

Ingredients for Seasons 52 Apple Bourbon Infusion

Seven ingredients transform ordinary bourbon into a smoky, fruit-forward spirit for cocktails.

The bourbon is the foundation here. Buffalo Trace or Maker’s Mark strike the perfect balance—affordable but with enough complexity to hold up to infusion. Apples should be firm and fresh; I grab mine from Whole Foods or a local orchard. The peel adds color and tannins, so don’t bother peeling. If you’re adding spices, lightly crush them to release their oils without overpowering the apple flavor.

No Granny Smiths? Fuji or Pink Lady work fine—they’re sweeter, so taste before adding sugar. Swap the cinnamon stick for ground cinnamon at one-quarter teaspoon. Vanilla extract (2 tsp) replaces the bean in a pinch, though the bean’s visual appeal is lost. For a smokier profile, char the apple slices briefly before steeping. Skip the star anise if you prefer a cleaner apple flavor.

Infused bourbon keeps beautifully in a cool, dark place for 3-6 months. Strain out solids after 5-7 days for peak flavor. Store in a sealed glass jar—mason jars work perfectly. The longer it sits, the smoother it gets.

Step-by-Step Instructions for Apple Bourbon Infusion

Transform simple ingredients into a sophisticated infused spirit with this proven method.

Step 1: Prepare and Combine the Apples with Bourbon

Core the 2 whole Granny Smith Apples and 1 whole Honeycrisp Apple, then slice them thinly with the peel intact. The skins contain essential oils that enhance the infusion’s depth. Place all apple slices in a large, clean glass jar or container with an airtight lid.

Pour the 750 ml Bourbon Whiskey over the apples, ensuring they are completely submerged. The alcohol will begin extracting the apple flavors immediately. Seal the container tightly—this prevents oxidation and maintains the infusion’s integrity.

Step 2: Add Aromatic Spices and Sweetener

Lightly crush the 1 whole Cinnamon Stick to release its oils, then add it to the jar. Split the 0.5 whole Vanilla Bean lengthwise and scrape the seeds into the mixture before adding the pod itself. These spices will infuse the bourbon with warm, complex notes.

Add the 2 whole Star Anise Pods for a subtle licorice-like depth. If you prefer a touch of sweetness, stir in the 2 tbsp Raw Cane Sugar now—it will dissolve completely as the mixture sits. Gently agitate the jar to distribute the ingredients evenly.

Step 3: Infuse at Room Temperature

Store the sealed jar in a cool, dark place at room temperature for 3-5 days. Check the mixture daily, giving it a gentle swirl to help the flavors meld. You’ll notice the bourbon gradually taking on a warm amber hue as the apples release their color and essence.

The ideal infusion time is 4 days—this allows the spices to fully develop without overpowering the apple and bourbon flavors. If you taste it after 3 days and want more intensity, let it sit for another day or two, but avoid exceeding 7 days, as the star anise can become bitter.

Step 4: Strain and Bottle the Infusion

After infusion, strain the mixture through a fine-mesh sieve lined with cheesecloth into a clean glass bottle or decanter. Press the apples and spices gently with a spoon to extract all the liquid, but avoid squeezing, which can introduce cloudiness or bitterness.

Discard the solids and transfer the infused bourbon to a tightly sealed bottle. For the best flavor, let it rest for 24 hours before using—this allows the flavors to settle and harmonize. Store the finished infusion in a cool, dark place, where it will keep for up to 6 months.

Creative Variations of This seasons 52 apple bourbon infusion

Spiced Apple Bourbon

Add 1 tsp whole cloves and 1 strip orange peel for a warmer, citrus-forward twist. The cloves add depth while the orange brightens the apple. I recommend navel oranges for their sweet, clean flavor. 🌶️

Maple Bourbon Blend

Swap the 2 tbsp raw cane sugar for 2 tbsp pure maple syrup for a richer, more complex sweetness. This works especially well with Vermont maple syrup—the grade B has a deeper, more robust flavor.

Caramel Apple Version

Before adding the bourbon, caramelize the apple slices in a pan with 2 tbsp brown sugar and 1 tbsp butter. Let them cool slightly before steeping. This adds a deep, toasty note to the infusion. 🔥

Smoky Apple Bourbon

For a bold, smoky flavor, use smoked bourbon like Maker’s Mark 46 or Buffalo Trace as your base. The existing smokiness pairs beautifully with the apple and spices. No additional steps needed—just follow the original recipe.

Apple Pie Bourbon

Enhance the apple pie vibes by adding ¼ tsp ground nutmeg and ¼ tsp allspice to the jar. These warm spices complement the cinnamon and vanilla, creating a nostalgic, dessert-like infusion.

Quick Infusion

Short on time? Use an immersion circulator to infuse at 135°F for 2 hours. This sous vide method speeds up extraction while maintaining smooth, balanced flavors. Works like a charm for last-minute gatherings.

Frequently Asked Questions