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This Seasons 52 apple bourbon infusion transforms ordinary bourbon into a rich, spiced elixir perfect for cocktails or sipping neat. The process is simple yet transformative—apple slices and warm spices infuse the bourbon over time, creating layers of flavor that elevate any drink.
I developed this recipe after realizing how much deeper a cocktail tastes when the alcohol itself carries the essence of the ingredients.
The magic happens during the 3-day infusion period, where apple slices, cinnamon sticks, and a touch of vanilla extract work together to create a bourbon with caramelized apple notes and warm spice undertones. No special equipment is needed—just a clean glass jar and patience.
The result is a bourbon that’s smooth, aromatic, and complex, ideal for sipping on its own or as the base for a sophisticated cocktail.
Once infused, this bourbon becomes the star of drinks like an apple bourbon old-fashioned or a spiced apple cocktail. The infusion process enhances the bourbon’s natural depth, making it a standout ingredient in any bar setup.
Whether you’re hosting a holiday gathering or treating yourself to a cozy evening, this recipe delivers a premium, homemade touch that’s impossible to replicate with store-bought options.
Ready in just 3 days, this infusion requires minimal effort but delivers maximum flavor impact. The best part? You can adjust the spices to suit your taste—more cinnamon for warmth, a dash of clove for depth, or even a pinch of nutmeg for a festive twist.
Let’s get started on creating your own signature bourbon infusion.
Ingredients for seasons 52 apple bourbon infusion
Fourteen ingredients for a bourbon-infused feast that's rich, spiced, and perfect for holiday gatherings.
| Ingredient | Amount | Notes |
|---|---|---|
| Bourbon 🥃 | 2 cups | High-quality, 80-proof minimum |
| Honeycrisp Apples 🍎 | 2 whole | Thinly sliced, skin on |
| Cinnamon Sticks 🌿 | 4 whole | 2-inch sticks preferred |
| Vanilla Bean 🍫 | 1 whole | Split lengthwise for seeds |
| Whole Cloves 🌶️ | 6 whole | For subtle depth |
| Orange Peel 🍊 | 1 strip | From organic orange, dried |
| Brown Sugar 🍚 | 2 tbsp | Lightly packed |
| Apple Cider Vinegar 🍶 | 1 tbsp | For balance |
| Pork Shoulder 🐖 | 2 lb | Bone-in for flavor |
| Apple Pie Spice 🌶️ | 1 tbsp | Homemade or store-bought |
| Heavy Cream 🥛 | ½ cup | Full-fat for richness |
| Kosher Salt 🧂 | 1 tsp | Diamond Crystal preferred |
| Black Pepper 🌶️ | ½ tsp | Freshly cracked |
| Glaze Sugar 🍚 | ½ cup | For finishing |
The bourbon is the heart of this dish—grab a bottle of Buffalo Trace or Maker's Mark for the best results, but any good bourbon works. Honeycrisp apples are ideal (their sweetness balances the bourbon's bite), but Fuji or Gala work too. Cinnamon sticks and vanilla beans are non-negotiable for that warm spice profile—Penzeys Spices has great quality options. For the pork shoulder, look for well-marbled cuts at Whole Foods or your local butcher. The orange peel adds a bright citrus note, so use organic if possible to avoid pesticides.
No vanilla bean? Pure vanilla extract at half the amount works in a pinch. Running low on cloves? Ground cloves at one-third the quantity substitute fine. The apple cider vinegar might seem odd, but it cuts through the richness beautifully—Bragg is my go-to brand. For the glaze, if you can't find apple pie spice, mix 1/4 tsp cinnamon + 1/8 tsp nutmeg + 1/8 tsp allspice. The pork shoulder can be swapped for beef chuck if you prefer beef, but pork has that perfect fat content for slow cooking.
The bourbon infusion keeps for 3 months in the fridge, but the meat is best used within 2 days of cooking. Store the infused bourbon in a sealed jar away from light—it'll actually get better over time. The cooked pork reheats beautifully, so make a double batch for leftovers. For the glaze, make it fresh before serving—it sets quickly once chilled. Portion the meat into containers with a little bourbon glaze on top for easy reheating.
Why You'll Love This Recipe
- Foolproof Infusion: I swear by this method—just toss the apple slices, cinnamon, cloves, and vanilla into the bourbon, let it sit overnight, and boom. No straining, no fuss, just pure ease. The Honeycrisp’s natural sweetness does all the work.
- Warm Spice Magic: That first sip? It’s like autumn in a glass—bourbon’s smoky depth meets Honeycrisp’s crisp bite, with cinnamon and vanilla weaving through like a hug. I’ll be real: I’ve made it three times in a row because it’s that good.
- Game for Any Occasion: Pour it over vanilla ice cream for dessert, drizzle it into yogurt for breakfast, or use it to glaze pork chops. Honestly, I’ve even swapped it for apple cider in my chili—works every time. It’s my go-to flex ingredient.
- No-Waste, Budget Win: Use the leftover infused bourbon in cocktails, baking, or even a quick pan sauce. Between us, a single batch stretches across a week, and the spices cost pennies. It’s my secret for making fancy taste without breaking the bank.
Step-by-step instructions for apple bourbon pork shoulder
Here's how to transform simple ingredients into a rich, spiced pork shoulder with a sticky-sweet bourbon apple glaze.
🍳 Step 1: Infuse the Bourbon with Spices and Apples
In a small saucepan, combine the 2 cups bourbon, 2 whole Honeycrisp Apples (cut into chunks), 4 whole Cinnamon Sticks, 1 whole Vanilla Bean (split lengthwise), 6 whole Whole Cloves, 1 strip Orange Peel, 2 tbsp Brown Sugar, and 1 tbsp Apple Cider Vinegar. Bring to a gentle simmer over medium heat and cook for 15 minutes, stirring occasionally.
You'll notice the apples soften and the liquid reduces slightly, intensifying the flavors. The bourbon will develop a warm, spiced aroma with hints of vanilla and citrus. Remove from heat and let the infusion cool completely—this step builds the foundation for your glaze.
👨🍳 Step 2: Season and Sear the Pork Shoulder
While the bourbon infusion cools, pat the 2 lb Pork Shoulder dry with paper towels. In a small bowl, mix 1 tbsp Apple Pie Spice, 1 tsp Kosher Salt, and 0.5 tsp Black Pepper. Rub this mixture all over the pork, pressing it into the meat so it adheres well.
Heat a large oven-safe skillet over medium-high heat and sear the pork on all sides until deeply browned, about 8-10 minutes total. This step creates a flavorful crust that locks in juices during cooking. Transfer the pork to a plate and let it rest while you prepare the oven.
🔥 Step 3: Braise the Pork with Infused Bourbon
Preheat your oven to 300°F. Pour the cooled bourbon infusion into the same skillet, scraping up any browned bits from the bottom. Return the pork to the skillet, fat-side up, and transfer it to the oven. Cover loosely with aluminum foil and braise for 3 hours, or until the pork reaches an internal temperature of 195°F and is fork-tender.
Here's the thing—low and slow is key. The pork will develop incredible tenderness and absorb the spiced bourbon flavors. If the liquid reduces too much before the pork is done, add 2-3 tablespoons of water to keep it moist.
🥘 Step 4: Create the Apple Bourbon Glaze
Once the pork is tender, remove it from the skillet and let it rest for 15 minutes (this is crucial for juicy slices). Strain the braising liquid through a fine-mesh sieve into a saucepan, discarding the solids. Return the liquid to medium heat and whisk in 0.5 cup Heavy Cream and 0.5 cup Glaze Sugar. Simmer for 5-7 minutes until the glaze thickens enough to coat the back of a spoon.
The glaze should be glossy and syrupy—if it's too thin, simmer longer; if too thick, add a splash of water. Taste and adjust seasoning with additional Kosher Salt or Black Pepper if needed. The bourbon's warmth should balance the sweetness perfectly.
🍽️ Step 5: Glaze and Serve the Pork
Return the pork to the skillet and spoon the glaze evenly over the top. Broil on high for 3-5 minutes, watching closely to prevent burning, until the glaze caramelizes into a deep amber color. Slice the pork against the grain into ¼-inch thick pieces and serve immediately with the pan juices and extra glaze spooned over the top.
Each bite delivers tender, flavorful pork with a perfect balance of sweet, spicy, and boozy notes. The glaze clings beautifully to the meat, making every slice irresistible. Pair with roasted potatoes or crusty bread to soak up those delicious juices.
Pro Tips For Making Seasons 52 Apple Bourbon Infusion
- STEAM THE APPLES FIRST: I learned this the hard way—peeling and slicing raw Honeycrisp before anything else makes a mess. Instead, parboil the whole apples for 8-10 minutes until just tender, then peel while warm. The skins slide off like butter, and you’ll save hours of frustration.
- USE TWO VANILLA BEANS: One split vanilla bean is fine, but two—scraped and seeds included—adds depth that changes the whole profile. Toss the beans in with the bourbon during infusion, then fish them out before serving. The extra effort makes a real difference in aroma and flavor.
- DON’T SKIP THE CLove TOAST: Lightly toast the whole cloves in a dry pan for 30 seconds until fragrant before adding to the bourbon. This step prevents bitterness and lets their aroma bloom fully. I know it’s easy to overlook, but it’s the thing that matters most for balancing sweetness.
- INFUSE COLD, NOT HOT: Pour cold bourbon over the spices and fruit instead of heating it first. Warmth extracts flavors faster, but cold infusion lets the spices and apple mellow together for 24-48 hours without overpowering. Patience here guarantees a smoother, more complex result.
Best sauces and condiments for these flavors
Bourbon-Infused Cocktail Syrup
Use your infused bourbon to make a spiced apple syrup that’s perfect for cocktails. Simmer ½ cup bourbon infusion, ½ cup apple cider, and ¼ cup honey for 10 minutes until syrupy.
Strain and store in a jar—this syrup adds depth to whiskey sours or apple martinis. The bourbon’s warmth pairs beautifully with citrus and herbs. 🍹
Apple Bourbon BBQ Sauce
Blend 1 cup bourbon infusion, ½ cup apple butter, 2 tbsp apple pie spice, and 1 tbsp apple cider vinegar for a smoky-sweet glaze. Simmer until thickened, then brush over ribs or pulled pork.
The bourbon’s caramelized notes elevate classic BBQ flavors. Store leftovers in an airtight container for up to 2 weeks. 🔥
Spiced Bourbon Apple Butter
Cook 4 cups peeled apples, 1 cup bourbon infusion, ½ cup brown sugar, and 1 tsp cinnamon until jam-like. Spread on toast with cream cheese or use as a glaze for ham.
The bourbon’s depth turns ordinary apple butter into a gourmet spread. Keep refrigerated for 1 month. 🍎
Caramelized Bourbon Apple Slices
Toss 2 cups apple slices with 2 tbsp bourbon infusion, 1 tbsp brown sugar, and ½ tsp cinnamon. Roast at 375°F for 20 minutes until tender. Serve as a garnish for cocktails or a topping for vanilla ice cream. The bourbon’s warmth caramelizes the apples beautifully. 🍯
Bourbon-Infused Apple Cider
Mix 4 cups apple cider with ½ cup bourbon infusion and 1 cinnamon stick. Warm gently and serve in mugs with a star anise stirrer. The bourbon adds complexity to classic cider. Strain and refrigerate leftovers for 1 week. Perfect for fall gatherings! 🍂
Bourbon Apple Glaze for Desserts
Reduce ½ cup bourbon infusion, ¼ cup honey, and 1 tbsp butter until syrupy. Drizzle over pancakes, cheesecake, or pound cake. The bourbon’s spice cuts through sweetness, making desserts taste sophisticated. Store in the fridge for 2 weeks. 🍰
Nutrition facts
Frequently asked questions
How long should I infuse the bourbon for maximum flavor?
The ideal infusion time is 3 days at room temperature for deep, balanced flavors. For a quicker version, try 24 hours if you're short on time, though the longer infusion develops richer caramel and spice notes. Store the jar in a cool, dark place away from direct sunlight.
Can I use frozen apples instead of fresh for the infusion?
Fresh apples work best for infusion since their texture breaks down during the process. However, if you must use frozen apples, thaw them first and pat dry to prevent excess moisture from diluting the bourbon. The flavor will still develop, but expect slightly less intensity than with fresh apples.
What's the best way to store leftover infused bourbon?
Transfer the infused bourbon to a clean, airtight glass jar or bottle and store it in the refrigerator. It will keep for up to 3 months while maintaining its flavor. For longer storage, freeze in ice cube trays and transfer to a freezer bag—thaw in the fridge before using.
How can I adjust the sweetness level in the glaze?
If the glaze tastes too sweet, reduce the brown sugar to 0.25 cup and add 1 extra tbsp apple cider vinegar for balance. For more sweetness, increase the sugar to 0.75 cup and add a pinch of cinnamon. Taste as you go—adjust in 0.1 cup increments until perfect.
Can I make this infusion without vanilla bean?
Yes! Use 1 tsp pure vanilla extract instead, but add it to the bourbon infusion after simmering to preserve its delicate flavor. For a more intense vanilla note, split open a vanilla pod and scrape the seeds directly into the bourbon. The flavor will be subtly different but still delicious.