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Introducing homemade apple liquor! With only 3 ingredients, you can prepare this delicious liquor with a deep and fruity apple flavor. It’s perfect to warm up on cold winter evenings! You can also use this liquor as a base for apple sour, cocktails, and more!
Have you ever thought about making your own liquor at home? It’s not only fun, but it’s also cheaper than store-bought and tastes so much better!
Plus it makes the perfect homemade gift for Christmas! Simply filter your liquor, bottle it in nice jars, and attach a label!
🥃 What Is a Liquor
A liqueur is an alcoholic drink prepared from a neutral spirit and flavorings such as fruits, spices, herbs, vegetables, or flowers. It is usually sweetened and served as an appetizer or with dessert.
🥣 How to Make Apple Liquor
This recipe requires just 3 basic ingredients you probably already have on hand:
- Apples – While I went with Fuji apples here, any variety will work! You can use Golden Delicious, Jonagold, Honeycrisp, or even Granny Smith for a more sour liquor! You could even combine different varieties, so feel free to experiment.
- Alcohol – For the alcohol, you want to use a neutral, flavorless spirit with about 30% ABV (alcohol by volume). You can use vodka or shochu. Do not use alcohol with a lower ABV or your liquor might turn bad.
- Sugar – Preferably rock sugar for a subtle caramel flavor and a deeper color.
Steps to prepare the liquor:
- Let the apples soak in water for 25-30 minutes. This step will not only help clean the apples but also remove some of the pesticide residues.
- Next, drain the apples and pat them dry.
- Slice the apples into thick slices. I usually cut each apple in half and then cut each half into thirds.
- Layer the apple slices and the rock sugar in a clean glass jar. I used this 2-L glass jar that can also double as a decoration item for your kitchen.
- Pour the vodka into the jar.
- Place in a cool and dry place, away from direct sunlight. Let the liquor infuse for at least 2 months.
The liquor needs to rest for at least 2 months in order to get a deep apple flavor. At first, it will only taste and smell alcohol, but as time passes, the apple flavor becomes more dominant.
I also tasted the liquor at the 3-month mark and the flavor was even better, so be patient!
After 2-3 months, you can filter it and transfer it to a nice glass bottle.
🍹 How to Enjoy It
- On the rocks: If you want to experience the true flavors of this liquor, serving it with ice is the way to go.
- As an apple sour: Add a squeeze of lime to your glass of apple liquor.
- With soda water: For a sparkling and lighter beverage! You could even serve it with sparkling lemonade!
- In cocktails: Be creative and use this apple liquor as a base for cocktails!
💬 FAQ
Once filtered, this liquor will keep for months, if not indefinitely! Both sugar and alcohol act as natural preservatives.
There is no need to keep the liquor in your refrigerator. You can keep it at room temperature with no issue.
Any variety will work! Just be aware that the sweeter the apples, the sweeter your liquor will be.
Yes, you can use white sugar if that is what you have on hand; however, I recommend using rock sugar for a superior flavor.
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Homemade Apple Liquor
Ingredients
- 4 medium (400 g) apples any type of apple will work, use your favorite variery
- 7 ounces (200 g) rock sugar
- 3 cups (700 ml) vodka or rice wine It should be about 30% alcohol.
Instructions
- Fill a large bowl of water and place the whole apples in it. Let it soak for 20-30 minutes.
- Rinse the apples and pat them dry. Cut the apples into thick slices (about 6 slices per apple). Remove most of the seeds.
- To a clean glass jar (I used this 2-L glass jar), add half of the rock sugar and top with half of the apple slices. Repeat this step one more time.
- Pour the vodka into the jar and close with the lid. Keep the jar in a cool and dry place away from direct sunlight. Let the liquor infuse for at least 2 months, preferably 3 months for a deeper flavor.
- You can then strain the apples and transfer the liquor to a clean bottle. This apple liquor will keep for several months at room temperature.
Nutrition
About the Author
Thomas Pagot is the founder, photographer, and recipe developer behind Full of Plants. He created the blog in 2016 as a personal cookbook for vegan recipes. Through years of recipe development, Thomas has successfully grown Full of Plants into a trusted resource for plant-based recipes.
Leave a Comment
Making this today for August consumption
Please report back when your liquor is ready 🙂
Would an artificial sweetener like Monk fruit work?
1/2 sweetener & 1/2 sugar or just sweetener?
I am unsure about this one as sugar also acts as a preservative here.
I would try with half sweetener and half sugar instead of using 100% sweetener.
Would the flavour be better/stronger if the apples are crushed or puréed?
I doubt it, and if your apples or crushed or puréed, your liquor won’t be as clear, even after filtering.
Can you use other spirits e.g. brandy so long as it’s over 30% proof?
Yes, it will work!
Can you double or triple this recipe for a larger container ?
Yes, there is no issue in doubling or tripling this recipe.
Uhh, where is the alcohol in the instructions? I assume you add it somewhere?
Hi Bob,
It was a mistake, I fixed it. Thanks for letting me know!
Amazing recipe this apple liquor. Thank you for sharing!
You’re welcome Tommy! Thanks for your rating 🙂
Would any other type of sugar be a possible substitute?
Basically any sugar will work, just be aware that darker sugars like coconut sugar for example will alter the flavor.
Would a couple of cinnamon sticks work in this, as well as the apples?
Definitely!