Apples to Apples Old-fashioned

Every October I like to make a big batch of apple cinnamon-infused whiskey for my favorite harvest festival up in Vermont. This recipe has become a fall staple for my friends. I like to make enough to keep in the freezer at home for when I’m in the mood for an Old-fashioned—especially one that’s ready-made. For apple varieties, I’ve tried Granny Smith, Pink Lady, Gala and Courtland apples, but it’s the Honeycrisp apples that really get me. I suggest you double the recipe if you plan to share.

By Willa Van Nostrand | September 15, 2024

Ingredients

16 ounces apple cinnamon-infused rye whiskey*
6 ounces filtered water
3 ounces maple syrup, or to taste
12 dashes Angostura bitters
1 piece orange peel (or more for additional pours)
Optional: Orange twist and fresh mint garnish

Preparation

This elevated Old-fashioned is spicy, a little sweet and very cozy. It’s a freezer version so you can batch it for a group of friends after a day of apple picking or simply relaxing around the fire. Make two bottles and you’ll be happy you did!

Combine liquid ingredients in a glass bottle and freeze for at least 1 hour. (Best if used within 1 year.)

To serve, pour 3 ounces infused whiskey into a rocks glass, express orange twist over the glass, add a fresh sprig of mint. Makes 1 cocktail and enough for 7 more.

*Apple Cinnamon-Infused Rye Whiskey: Core and dice 1 apple, add to a large jar, cover with rye whiskey. Add 1 cinnamon stick; infuse for 1 week. Strain, discard solids, and add to a clean bottle. (Now you’re ready to make the freezer version of the Apples to Apples Old-fashioned.)