For the Apple-Infused Bourbon, combine bourbon and apples in a small saucepan over medium-low. Cover and bring to a low simmer. Remove from heat, and cool 1 hour. Transfer bourbon and apples to a glass jar with a tight-fitting lid. Let stand 1 to 2 days. Pour through a fine wire-mesh strainer into a bowl; discard solids, and return bourbon to jar. Store at room temperature up to 2 months.
Freeze an old-fashioned glass 10 minutes. Pour 2 tablespoons of the apple juice into a shallow dish; place 2 tablespoons of the sea salt in a saucer. Dip rim of frozen glass in apple juice, and then in sea salt. Fill glass with ice.
Combine bourbon, Caramel Sauce, bitters, remaining 4 tablespoons apple juice and pinch of salt, and a few ice cubes in a cocktail shaker. Cover with lid, and shake vigorously until thoroughly chilled, about 15 seconds. Strain mixture into prepared glass. Garnish with apple slice, and serve immediately.
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