Beverages
This apple pie moonshine brings all the cozy flavors of a classic dessert into every sip—warm cinnamon, spiced bourbon, and just the right amount of apple sweetness.
I first made this after a long day of baking pies, when I wanted something that tasted like fall in a glass instead of a plate. The secret is letting the moonshine infuse slowly with apple brandy and cinnamon sticks, so every sip carries that deep, comforting flavor.
What makes this drink special is how it balances bold flavors without being overwhelming. You’ll start with a base of bourbon and apple brandy, then add a touch of vanilla and cinnamon for warmth.
The result is a smooth, aromatic sip that’s perfect for sipping by a fire or pairing with apple pie. It’s like dessert in a glass—rich, spiced, and just sweet enough.
By the time you’re done, you’ll have a drink that’s as inviting as it is delicious—golden amber with a spiced aroma that fills the room. The cinnamon and apple flavors meld together beautifully, creating a sip that’s both comforting and sophisticated.
This is the kind of drink that makes you want to slow down and savor every moment.
Whether you’re hosting a fall gathering or just treating yourself to a cozy night in, this moonshine is the perfect way to enjoy apple pie flavors without the mess. Let’s get started—your taste buds will thank you!
Ingredients for apple pie moonshine
Four glasses of cozy fall flavors—just bourbon, apples, and cinnamon sticks.
| Ingredient | Amount | Notes |
|---|---|---|
| Bourbon 🥃 | 2 cups | High-quality 80-proof preferred |
| Apple Brandy 🍎 | ½ cup | Or substitute apple jack |
| Cinnamon Sticks 🌿 | 4 whole | Freshly sourced for aroma |
| Pure Vanilla Extract 🍯 | 1 tbsp | Alcohol-free if preferred |
| Fresh Apple Pieces 🍏 | 1 cup | Cored, peeled, diced small |
| Granulated Sugar 🍚 | ¼ cup | Or brown sugar for depth |
| Lemon Juice 🍋 | 2 tbsp | Freshly squeezed |
| Orange Peel 🍊 | 1 tbsp | Finely minced, no pith |
| Ground Cinnamon 🌶️ | ½ tsp | Freshly ground preferred |
| Ground Nutmeg 🌿 | ¼ tsp | Freshly grated for warmth |
| Cloves 🌶️ | 2 whole | Lightly crushed |
| Ice Cubes ❄️ | 1 cup | For serving |
The bourbon is your base, so go for a quality bottle—Buffalo Trace or Maker's Mark if you're splurging. Apple brandy? Laphroaig or William Chrystie are my go-tos, but any good brandy works. The apples need to be firm and sweet—Granny Smith or Honeycrisp hold up best when diced. Skip the pre-cut bags; whole apples are fresher and taste better. Cinnamon sticks? Whole Foods or Trader Joe's carry the best quality—look for vibrant brown color, no cracks or mold.
No apple brandy? Substitute with extra bourbon or apple cider—just add 1 tbsp of vanilla extract to mimic the depth. Fresh cinnamon sticks too hard to find? Ground cinnamon works in a pinch, but you'll lose that slow infusion magic. The orange peel adds brightness—use a peeler for a clean strip, no white pith. Nutmeg and cloves are optional but worth it; Penzeys or bulk bins have the freshest ground spices. For a stronger apple flavor, toss in a few dried apple chips—they dissolve beautifully.
This keeps for 1 week in the fridge if you seal it tight. For longer storage, freeze in ice cube trays—just add a splash of water before freezing to make it easier to pour later. Shake well before serving—the flavors settle. I always make a double batch; one for sipping now, one to gift during the holidays. Serve over ice with a cinnamon stick garnish—instant fall vibes.
Why You'll Love This Recipe
- No-Stress Simplicity: I swear, this takes less effort than ordering takeout. Just toss those fresh apple pieces into a pot with bourbon and apple brandy—no peeling, no fuss—then let the cinnamon sticks and vanilla do the heavy lifting while you sip your coffee.
- Fall-In-Your-Mouth Warmth: That first sip? Chef’s kiss. The bourbon’s smoky depth meets the bright, spiced sweetness of the apples, while the vanilla ties it all together like a hug in a glass. It’s the kind of drink that makes you close your eyes and think, “This is why weekends exist.”
- Weekend or Weeknight: Serve it chilled over ice for a summer patio vibe, or warm it up with a splash of cream for a cozy winter night. Honestly, I’ve handed it to skeptical in-laws at Thanksgiving and my own kids after soccer practice—no judgment, just pure enjoyment.
- Leftovers That Don’t Suck: Unlike most cocktails, this actually gets better the next day. Store it in the fridge, and the flavors meld into something even richer. Plus, you’re not wasting expensive liquor—every drop gets used, whether you’re sipping it neat or using it to deglaze a pan for tomorrow’s breakfast.
Step-by-step instructions for apple pie moonshine
Here's how to craft this rich, spiced bourbon cocktail with layers of apple and cinnamon warmth.
Infuse the Spices and Apple
In a clean glass jar with a tight-fitting lid, combine the 2 cups bourbon, 0.5 cup apple brandy, 1 cup fresh apple pieces, 4 whole cinnamon sticks, 2 whole cloves, 1 tbsp orange peel, 0.5 tsp ground cinnamon, and 0.25 tsp ground nutmeg. Seal the jar tightly and shake vigorously for 10 seconds to distribute the spices evenly.
Place the jar in the refrigerator and let it infuse for at least 24 hours, shaking gently once daily. You'll notice the liquid developing a deeper amber color and an intense apple-cinnamon aroma. This step builds the complex flavor foundation—don't rush it, as the spices need time to release their oils into the alcohol.
Sweeten and Add Citrus
After the infusion period, strain the liquid through a fine-mesh sieve into a clean glass pitcher, pressing gently on the apple pieces and cinnamon sticks to extract maximum flavor. Discard the solids. Stir in the 0.25 cup granulated sugar and 2 tbsp lemon juice until the sugar dissolves completely. The mixture should have a smooth, syrupy consistency.
Add the 1 tbsp pure vanilla extract and mix well. Here's the thing—vanilla enhances the apple's natural sweetness while adding a warm, creamy note. Taste the mixture now and adjust the sweetness if needed by adding a pinch more sugar or a splash of lemon juice for brightness. The balance should be perfect between the boozy warmth and crisp citrus acidity.
Chill and Prepare for Serving
Return the pitcher to the refrigerator and chill for at least 1 hour before serving. This chilling step is crucial—it allows the flavors to meld completely and ensures your drink is properly chilled for sipping. While it's chilling, prepare your serving glasses by filling them with 1 cup ice cubes each.
I like to use large rocks glasses for this cocktail. The ice helps dilute the drink slightly, making it more approachable while keeping the flavors vibrant. If you prefer a stronger drink, you can serve it without ice and let the chilled liquid sit for a moment before pouring.
Assemble and Serve
Pour the chilled apple pie moonshine evenly over the ice cubes in each glass, filling them about ¾ full. The ice will melt slightly, creating a perfect balance between the rich bourbon flavors and refreshing chill. Garnish each drink with a fresh cinnamon stick and a lemon twist for both visual appeal and an aromatic finish.
Serve immediately and enjoy the harmonious blend of bourbon, apple, and warm spices. This cocktail tastes even better the next day as the flavors continue to develop, so consider making a batch to enjoy over several evenings. Pair it with apple pie or a warm cinnamon roll for the ultimate comfort experience.
Pro Tips For Making Apple Pie Moonshine
- STEAM THE APPLES FIRST: Toss your apple pieces in a pinch of salt and let them sit for 10 minutes before simmering—this draws out excess moisture so your moonshine doesn’t turn watery. I learned this the hard way after making a batch that tasted more like apple juice than spiced bourbon.
- USE TWO CINNAMON STICKS: One stick gets lost in the mix. Two infuse properly without overpowering, and you’ll actually taste the warmth in every sip. (Yes, even if you’re using pre-batched bourbon—this isn’t just for fresh batches.)
- LOW AND SLOW FOR FLAVOR: Simmer your mixture at a gentle bubble, not a rolling boil—high heat burns the bourbon’s caramel notes and makes the apples turn to mush. After burning one batch, I now swear by 30 minutes at a whisper of heat.
- STRAIN TWICE, STORE SMART: First strain through a fine-mesh sieve to catch apple bits, then filter again through coffee filter paper for crystal clarity. Store in a glass jar with the cinnamon sticks—yes, even after straining, they’ll keep the flavor fresh for weeks. (Your future self will thank you.)
Troubleshooting your apple pie moonshine
Infusion Time Issues
If your moonshine isn't developing enough flavor after 24 hours, try extending the infusion to 48 hours—sometimes the spices need extra time to release their oils. I’ve found that using freshly peeled apple slices (not pre-cut) makes a noticeable difference in aroma.
Also, shake the jar twice daily to keep the spices suspended and maximize extraction. 💫
Overly Sweet or Tart
The balance between sweetness and acidity is delicate. If it’s too sweet, add 1-2 tbsp lemon juice to brighten it up. Too tart? Stir in ½ tsp more sugar or ½ tsp vanilla extract to smooth it out.
Taste as you go—this is where most adjustments happen. I always taste the mixture before chilling to catch any imbalances early.
Muddled or Cloudy Texture
If your drink looks muddy after straining, it means some apple fibers or spices slipped through. Use a cheesecloth-lined sieve for finer filtration, or double-strain through a coffee filter for extra clarity.
For a smoother sip, chill the liquid longer—2-3 hours in the freezer speeds up settling. The clearer the liquid, the more elegant the presentation.
Weak Apple Flavor
If the apple taste is faint, boost it by adding ¼ cup apple cider to the infusion or using 2 extra apple pieces. For a deeper profile, try dried apple chips (like those in pie crusts) during infusion—they dissolve beautifully and add concentrated apple essence.
I’ve also had success with apple pie filling (strained) as a shortcut for that classic flavor.
Spices Sink to Bottom
Whole spices like cinnamon sticks and cloves tend to settle. Before serving, give the pitcher a gentle swirl or shake it lightly to redistribute the spices. For a cleaner look, strain again through a fine sieve right before pouring. This keeps every sip consistently flavorful without surprises. 🌿
Alcohol Burn Too Strong
If the bourbon’s heat overpowers the other flavors, dilute slightly by adding 1-2 oz of apple cider or sparkling water per serving. For a smoother sip, serve over a large ice cube or add a splash of ginger beer (just ½ oz per drink) to mellow the alcohol.
The goal is warmth, not burn—adjust to your preference.
Nutrition facts
Frequently asked questions
Can I make this without apple brandy?
Substitute the 0.5 cup apple brandy with an extra 0.5 cup bourbon or 0.5 cup apple cider. For depth, add 1 extra tbsp vanilla extract to mimic the brandy’s richness. The apple flavor will still shine through, just with a slightly different profile.
How long does the infused moonshine keep?
Store it in an airtight container in the fridge for up to 1 week. For longer storage, freeze in ice cube trays with a splash of water—thaw overnight before serving. The flavors actually improve over time as the spices continue to meld.
What’s the best glassware for serving?
Use rocks glasses or old-fashioned glasses to highlight the amber color and aromatic spices. For a rustic touch, try a mason jar with a cinnamon stick stirrer. The wide rim helps release the drink’s warm apple-cinnamon aroma with every sip.
Can I adjust the sweetness level?
Yes! Taste before serving—if too sweet, add 1-2 tbsp lemon juice per glass. Too tart? Stir in ½ tsp sugar or ½ tsp vanilla extract to balance. The key is harmony between the bourbon’s bite and the apple’s sweetness. Adjust gradually!