OT - Apple Pie Drink

Stoogie

I'm going to make a batch of apple pie drink for the tailgate tomorrow before the Badgers game.  I've done it before once, but couldn't find the specific recipe I used, so I looked online for a basic recipe and decided to use this - 

1 gallon apple cider
1 gallon apple juice
7 cinnamon sticks
4 cups sugar
1 litre Everclear

I question I have looking at this is - 4 cups sugar??  Seems like a lot.  

I'd like to substitute the sugar with dark brown sugar, but not 4 cups of it.  I was thinking maybe 2 cups (?).

Has anyone else made this and have suggestions?  I was also going to put in some whole cloves with the cinnamon sticks, but I'm not sure how much to put it, so that will be an experiment.  After everything is done boiling I was also going to dump in some vanilla extract.

Any suggestions are welcome...

Lit

I would substitute the ever clear for something else. Apple cider and crown go well together.

Tbent

I've made the same thing or at least similar for the last five or six years. Good taste and pretty strong. Here's what I've done:

1/2 gallon juice
1/2 gallon cider
4 cinnamon sticks
1 whole clove
1 cup sugar
1 cup brown sugar
3 cups everclear
2 cups vanilla vodka 

Stoogie

Damn... vanilla vodka... Didn't even think about that.

Richard Fl

Here is the one that usually appears at the Florida Fests.  Tastes great.

Beverage, Apple Pie Moonshine, Rib Bones

INGREDIENTS:

1 gallon Apple Cider

1 gallon Apple Juice

3 cups Sugar

6 Cinnamon Sticks (I sprinkled with additional cinnamon for good measure)

1 750 ml Bottle Ever Clear Grain Alcohol (or Moonshine if you've got it!)

PROCEDURE:

1. Bring apple cider, apple juice, sugar and cinnamon sticks to a boil. Cool

2. completely and add moonshine or grain alcohol. Be careful....this is more potent

3. than it tastes!

4. Note: We served this chilled......but imagine it would be great heated.

Recipe Type: Beverage, Cocktail

Source

Author: Rick & Jen Bostain

Source: Sunshine State Florida Fest '11, Rib Bones, 2011/04/09

RedSkip

Apple Pie

1/2 C per Quart of Brown Sugar.  
1 full stick cinnamon per jar.  
1/2 Gallon Cider
1/2 Gallon Juice
(4) 1000 mL Shine ...1000 mL is just under a Quart, close enough.

You can find cinnamon in the Mexican food aisle for $2 vs. $7 in the spice aisle at your local grocer.  

Disolve sugar in juice&cider with cinnamon sticks over low heat.  Turn heat off.
Cool.  
Add shine.
Bottle with stick in jar.
Rest 2-3 weeks as favors merry.

PSA:  Do not heat shine on the stove.  It will evaporate at 174 degrees (before water boils).  The vapors are heavier than air and will evaporate off, sink below the pot, and ignite like gasoline.  

Only add the shine once your base liquid is cooled.  If you add the shine while it's hot you'll lose Proof in the Apple Pie.

Lit

RedSkip said:

Apple Pie

1/2 C per Quart of Brown Sugar.  
1 full stick cinnamon per jar.  
1/2 Gallon Cider
1/2 Gallon Juice
(4) 1000 mL Shine ...1000 mL is just under a Quart, close enough.

You can find cinnamon in the Mexican food aisle for $2 vs. $7 in the spice aisle at your local grocer.  

Disolve sugar in juice&cider with cinnamon sticks over low heat.  Turn heat off.
Cool.  
Add shine.
Bottle with stick in jar.
Rest 2-3 weeks as favors merry.

PSA:  Do not heat shine on the stove.  It will evaporate at 174 degrees (before water boils).  The vapors are heavier than air and will evaporate off, sink below the pot, and ignite like gasoline.  

Only add the shine once your base liquid is cooled.  If you add the shine while it's hot you'll lose Proof in the Apple Pie.

I think you mean the ethnic food isle? I wish they called it the Mexican aisle though I would make my Puerto Rican wife walk down it all the time. 

nolaegghead

Everclear is nasty.  Use a decent vodka.

DMW

https://www.youtube.com/watch?v=67BnSw1VtDY

RedSkip

@Lit. No I meant Mexican...

In my local grocery store there are signs for Kosher, Mexican, Italian, Asian, etc. 

Mattman3969

Lit said:

RedSkip said:

Apple Pie

1/2 C per Quart of Brown Sugar.  
1 full stick cinnamon per jar.  
1/2 Gallon Cider
1/2 Gallon Juice
(4) 1000 mL Shine ...1000 mL is just under a Quart, close enough.

You can find cinnamon in the Mexican food aisle for $2 vs. $7 in the spice aisle at your local grocer.  

Disolve sugar in juice&cider with cinnamon sticks over low heat.  Turn heat off.
Cool.  
Add shine.
Bottle with stick in jar.
Rest 2-3 weeks as favors merry.

PSA:  Do not heat shine on the stove.  It will evaporate at 174 degrees (before water boils).  The vapors are heavier than air and will evaporate off, sink below the pot, and ignite like gasoline.  

Only add the shine once your base liquid is cooled.  If you add the shine while it's hot you'll lose Proof in the Apple Pie.

I think you mean the ethnic food isle? I wish they called it the Mexican aisle though I would make my Puerto Rican wife walk down it all the time. 

They actually call it the Mexican aisle at my local grocery and that aisle is where I get most of my Thai seasonings.  Lol.  

Toxarch

The cinnamon is always way too strong whenever I have it. Personally, I'd cut down on the cinnamon and just let it sit for a while. Then add more if needed.

Lit

RedSkip said:

@Lit. No I meant Mexican...

In my local grocery store there are signs for Kosher, Mexican, Italian, Asian, etc. 

that's awesome. 

rifrench

Hell of a waste of good shine, I say!

WeberWho

I have to drive from MN to Wisconsin to get Everclear for pie. Lame MN doesn't carry anything that strong

RedSkip

Lemon Drops are good too.

1 lemon per quart shine
1/2 C sugar quart shine

drink