AUTUMN ESSENTIALS: APPLE PIE BOURBON SHOTS

Steps:

• 1. PREP/PREPARE
• 2. I found that using one apple was enough to infuse the bourbon; however, the variety of the apple will determine the drinks flavor. So, choose sweet or tart... up to you.
• 3. Before adding the nutmeg, grate off a bit of the top and bottom. This will help it release its flavors into the bourbon. But do not add the shavings; just the nutmeg.
• 4. There is really no need to peel the apple, or remove the skin from the ginger... up to you, it will not impact the recipe.
• 5. The container I used for this was a mason jar that held 16 fluid ounces, and the proportions listed in this recipe are geared to that size.
• 6. Gather your Ingredients (mise en place).
• 7. Add the apple, sugar, nutmeg cinnamon sticks, and ginger to a jar with a tight-fitting lid.
• 8. Pour in the bourbon.
• 9. Gently turn the jar over a few times, to help dissolve the sugar into the bourbon, and then sit in a window, and wait four days.
• 10. Chef's Note: With the lushes I have coming-and-going in this house, I had to hide it behind a sofa in the first-floor sitting room.
• 11. Chef's Note: Once or twice a day, turn the jar over, and then back up.
• 12. After four days, open and taste. If it is not strong enough for you, leave it another day or two.
• 13. Chef's Note: Mine was perfect after four days.
• 14. PLATE/PRESENT
• 15. Strain out the solids, and have at it. Enjoy.
• 16. Keep the faith, and keep cooking.