Apple Brandy Liqueur

1. 1

   Put the brandy into a large Wide-mouth, sterilized jar.

2. 2

   (You dont have to cut the apples in round sections.

3. 3

   but it sure does look ten times cooler.)

4. 4

   Slice the apples into approximately 1/4-inch slices, reserving the cores.

5. 5

   Fit as many slices as you can submerge into the brandy and secure with a small plate or nonporous object to keep the slices submerged.

6. 6

   Heat the simple syrup, adding the leftover cores and apple bits.

7. 7

   Let the mixture simmer on low for up to 1 hour, turn off the hear, and add the mixture to the brandy and apples.

8. 8

   Let sit for 2 weeks in a cool, dark place, gently shaking daily, then double strain (preferably with a coffee filter) and transfer to a large, sterilized, airtight jar or wine bottle.

No additional tips available.