Whether served in a glass, straight up, on the rocks or mixed with other ingredients in a cocktail, the crisp apple flavor shines through in this delicious liqueur.
We’ve found it very useful in the kitchen, where most of our home-made liqueurs seem to end their days (finished to the last drop). It comes in very handy when making sauces and desserts. Incredibly, added to pork gravy for pork chops or a standing pork crown roast, this is plus ultra. We’ve made barbecue sauces for ribs with it and used it to marinate pork roasts. It will come as no shock when we say that added in small amounts to applesauce, even the store-bought variety, it adds far more than a kick.
- 2 1/2 pounds apples
- 2 Cups vodka
- 2 Cups brandy
- 1 1/2 Cups sugar
- 3/4 Cup water
- Cut apples into wedges, put in a large, wide-mouth jar, at least a gallon size. Pour vodka and brandy over apples.
- Cap and age in a cool place for one month.
- Strain and filter.
- Combine sugar and water in a saucepan, boil, cool.
- Combine liqueur and syrup into aging container, age for a month.
- Strain as needed.