So Apple Pie Moonshine – I keep seeing photos, and I keep thinking about making it and finally, I got some Everclear. Yeah, Everclear. I try to stay away from that stuff. Something to do with a Scorpions concert at Red Rocks when I was a kid. As a matter of fact, Everclear usually doesn’t even enter my head at all. Not on my radar.
But that Apple Pie Moonshine’s been calling my name like a Siren’s song. I mean it just sounds so good. And served in a Mason jar? C’mon, you know it HAS to be good. Beyond the Everclear it has Spiced Rum. And cinnamon, clove and allspice. Num!
So I fiddled and faddled and fiddle faddled away – and came up with what I think is a marvelous recipe and one that’s not too, too strong. I figured out the alcohol content & it’s a hair over 12 percent alcohol, about that of a standard rum & coke, so it’s not too scary. A “drink” is about 5 ounces.
I was a little whoo-hoo after my sampling, lol! A little happier than normal. Which is better than being more normally than happy. I think.
My recipe doesn’t make as much as some out there. I was really after a bottle for us and a bottle for a gift, and this makes about 85 ounces (2 quarts or 64 ounces plus the 20 ounces of alcohol plus the sugar), but double or triple it, it’s not a big deal. It’s just as easy to make more.
In most recipes, you have to wait forever for the juice to cool down before you add the hooch (to preserve the alcohol content). I’m smarter than that – we’ll just heat up a little of the cider and dissolve the sugar, then transfer it to a big pitcher and dump in the remainder of the cider, which hopefully you’ve kept cool in the fridge or garage. At that point, the mixture should be cool enough to add the alcohol.
So there you go: hours shaved off the prep, which might or might not matter, since ideally, you’ll want this to sit around and mellow for about two weeks. Magic happens, if you can wait. But if you make it this week, you can serve it to your Thanksgiving guests while everyone’s watching the game. Just sayin’. A touch of this would be great in the whipping cream on an apple or pumpkin pie!
Apple Pie Moonshine
- 1/2 gallon (2 quarts) apple cider, preferably cold, divided
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 2 long or 4 small sticks of cinnamon
- 2 cloves
- 2 allspice berries
- 1 1/2 cups Everclear, 190 proof
- 1 cup Captain Morgan’s Spiced Rum
In a medium saucepan, add two cups of apple cider, the sugar and spices and heat over medium heat, stirring now and then until sugar is dissolved.
Remove from heat and pour into a large pitcher. (The pitcher will need to hold more than 1/2 gallon.) Add the remainder of the cider and stir. If the cider is cold, the mixture should be cool by now, if not wait until it reaches room temperature to add the alcohols.
Pour into containers for storage, adding a piece of cinnamon, a clove and an allspice berry to each. Store in the refrigerator for two weeks before enjoying. Keeps for several months, refrigerated.
Serve slightly warm or chilled over ice.
- There may be some foamy like substance floating on the stop of the pitcher. It can be skimmed off, if desired, but it dissolves right back into the cider in a day or so.
- If desired, mixture may be strained to remove particles from the cider. Try running it through a coffee filter or something like your Britta pitcher.
- This batch wasn’t strained initially, but later the sediment was on the bottom. It took two straining and there was still a minute amount of sediment that settled later.
- This recipe comes out to a little over 12 percent alcohol, about the same as a Rum & Coke. A serving is 5 ounces.
I’ll be sharing this recipe on our very own Throwback Thursday Link Party as well as on Fiesta Friday. The co-hosts are Margy @ La Petite Casserole and Suzanne @ apuginthekitchen. It wouldn’t be Saturday without linking up at Saucy Saturdays blog hop!