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Properly Sauced - The Southern's Apple Pie Bourbon

By Anthony Todd in Food on Dec 29, 2010 7:00PM

ApplePieBourbon.jpg It's the time of the year for "best-of" statements, and when someone has drunk as many cocktails as we have in a year (gosh, that sounds bad) it's a very difficult decision to make. Surprisingly, the prize for best winter drink may go to a libation from a slightly unexpected location - neither the Violet Hour nor the Whistler takes our top honors this year, but a humble infusion from The Southern.

This is not, properly speaking, a "mixed drink" - it is served neat with only one ingredient, bourbon. But such a bourbon as you have never tasted! It has been infused for a week with apples, cinnamon and vanilla until it goes down like a fine sweet port, leaving you feel warm and comfortable and ready to face the new year.

Technically speaking, this recipe requires a week. But if you started right now, you could serve a version of it for your New Year's Eve party - it would probably still taste pretty darn good. Feel free to cut down the quantities, as it may be more practical in a smaller format.

Apple Pie Bourbon
Recipe courtesy of the Southern

5 liters Jim Beam
20 gala apples, cored and sliced
16 cinnamon sticks
1 1/2 cups sugar in the raw
5 tablespoons Madagascan bourbon vanilla bean paste.

Combine all ingredients in a large pot or jar. Infuse for approximately one week. Give the container a shake or a stir every day. Strain, bottle and enjoy.