Apple Peel Bourbon Recipe via Food52

Bourbon is my favorite tipple and I made some peach-infused bourbon using perfectly ripe peaches from the farmer’s market a few weeks ago, and this sounds just as tasty. — Douglas
This is the best, and booziest, way to use apple peels. I got the idea from Tara Duggan’s “Root to Stalk” (Ten Speed, 2013). Tara suggests serving it over ice, topped with ginger beer and a big squeeze of lime — and I agree. —Marian Bull
Read Apple Peel Bourbon Recipe via Food52

* A portion of each sale from directly supports our blogs
** Many of these books may be available from your local library. Check it out!

An interesting link found among my daily reading

Back to Top