About the Recipe
Make Homemade Apple Cinnamon Infused Vodka with fresh apples and warm spices for fall cocktails, holiday entertaining, and seasonal gifts.
Warm, aromatic, and filled with the comforting flavors of fall, this Homemade Apple Cinnamon Infused Vodka Recipe transforms a few simple ingredients into a smooth seasonal spirit. Fresh apples provide delicate sweetness and bright fruit flavor, while cinnamon sticks add a warm, fragrant finish that becomes richer as the vodka infuses.
Homemade infused vodka is surprisingly easy to prepare. There is no cooking required, and the hands-on preparation takes only about 15 minutes. Once the apples, spices, and vodka are combined, time does most of the work. A gentle shake each day helps distribute the flavors and creates a balanced infusion.
Honeycrisp and Gala apples are especially well suited to this recipe because they offer plenty of natural sweetness without overpowering the vodka. Fuji and Pink Lady apples are also delicious choices. Optional cloves and star anise can be added for deeper holiday spice, while a spoonful of maple syrup or honey gives the finished vodka a softer, slightly sweeter flavor.
This seasonal infusion can be served chilled over ice, combined with sparkling apple cider, or used in autumn martinis and festive holiday punches. It also pairs beautifully with cranberry juice, ginger beer, lemon juice, and hot apple cider. Pour the strained vodka into decorative bottles for a thoughtful homemade gift that captures the cozy character of the season.
Prep Time: 15 minutes
Infusing Time: 5 to 7 days
Total Time: 5 to 7 days
Yield: Approximately 4 cups
Ingredients
4 cups vodka (80 proof or higher)
2 medium Honeycrisp or Gala apples, washed and thinly sliced
3 cinnamon sticks
1 teaspoon whole cloves (optional)
1 star anise pod (optional)
1 tablespoon pure maple syrup or honey (optional, for a hint of sweetness)
Directions
Step 1: Prepare the Apples
Wash the apples thoroughly and pat them dry. Leave the skins on for added flavor and color. Slice the apples into thin wedges, removing the seeds and core.
Step 2: Fill the Jar
Place the apple slices into a clean 1-quart glass jar with a tight-fitting lid. Add the cinnamon sticks. If using, add the whole cloves and star anise for additional warm spice notes.
Step 3: Add the Vodka
Pour the vodka over the fruit and spices until everything is completely submerged. If you would like a slightly sweeter infusion, stir in the maple syrup or honey until dissolved.
Step 4: Seal and Infuse
Seal the jar tightly and store it in a cool, dark place. Gently shake the jar once each day to help distribute the flavors evenly.
Step 5: Taste the Infusion
Begin tasting the vodka after 5 days. For a stronger cinnamon flavor, allow it to infuse for up to 7 days. Remove the cinnamon sticks earlier if they become too intense for your preference.
Step 6: Strain and Bottle
Strain the vodka through a fine-mesh strainer lined with cheesecloth or a coffee filter into a clean glass bottle. Discard the apples and spices.
Step 7: Store and Enjoy
Seal the bottle tightly and store it in a cool, dark place. The infused vodka is ready to enjoy immediately, but the flavor will continue to mellow over the next few days.
Serving Suggestions
Serve chilled over ice.
Mix with sparkling apple cider for an easy fall cocktail.
Shake with cranberry juice and fresh lemon juice.
Add a splash to hot apple cider.
Use it to make seasonal martinis or festive holiday punches.
Notes
For the best flavor, use crisp, sweet apples such as Honeycrisp, Gala, Fuji, or Pink Lady.
Using a premium vodka produces a smoother finished infusion.
Always keep the fruit completely submerged beneath the vodka during the infusion process.
Store the finished infused vodka in a sealed glass bottle away from direct sunlight. It is best enjoyed within 6 months for optimal flavor.
For a stronger spice profile, add an extra cinnamon stick after straining and let it steep for another day or two.
Must be 21 years of age or older to purchase or consume alcoholic beverages. Please drink responsibly.
