Apple Pie "Moonshine"

Pumpkin spice doesn't hold a candle to this flavour. Fight me! We make this every year and give out Mason jars to friends and family.

Thinking it’s about time to make this year’s batch of Apple Pie Moonshine. Pumpkin spice doesn't hold a candle to this flavour. Fight me! We make this every year and give out Mason jars to friends and family. The list gets bigger every year. It makes a great sipper or shooter on a crisp autumn night by the fire.

What you need:

4L - Sweet Apple Cider. You may need to adjust your brown sugar to taste. (we use Bennett’s - A local orchard here in Southern Ontario)

1 - 26oz bottle of overproof DARK rum. Preferably spiced. (Kraken is PERFECT)

1 - 26oz bottle of Forty Creek Copper Pot Whisky

1 to 1.5 cups brown sugar (to taste)

Cardamom seeds

Cinnamon sticks

Whole cloves

Whole nutmeg (cracked)

Ginger (Fresh or powder is okay)

Cheesecloth

Smash up your spices and tie them up in a ball of cheesecloth. Make a few of them. The more the merrier!

Toss your spice balls in and simmer the cider on LOW heat for about 2-3 hours. I can’t stress LOW heat enough. You don’t want to burn the sugars in cider. It’ll get bitter and gross. Stir occasionally.

Remove the spice balls and let it cool to room temperature. Once it has cooled, add the booze and refrigerate overnight. It’s better the next day.

You can add some cinnamon sticks in the jars before you close them up so they get that extra kick, and it'll look like Martha Stewart helped. It's a good thing.