The holidays are once again upon us, and I'll be damned if I'm going through this mess of a season sober. So I've hobbled together some seasonal grog to ease the madness of the season.

Apple Pie made with Everclear:

-12 liters (4 jugs) of unfiltered Gala apple cider
-2x 1/2 gallon bottles of 190 proof everclear (available at Bevmo)
-1/2 cup dried cloves
-12 cinnamon sticks
-1 cup honey
-1/2 cup brown sugar
-2 tablespoons vanilla extract

This recipe will make approximately 14 liters of apple pie at around 47.5 proof. Half the recipe if you want to use less.

-Some tips before starting

-buy a Brita or equivalent carbon water filter for filtering the everclear
-buy your cloves and cinnamon sticks at QFC. They have a bulk spices section where you fill your own bags from large jugs and jars. Tremendous saving over buying pre-packaged
-buy a large stew pot. I got the big aluminum pot at costco for IIRC $30

Cooking the cider:

Add your unfiltered cider/cinnamon sticks/cloves to your large pot and warm over medium heat. It will take a while to get hot so I recommend using this time to filter your everclear

Filtering the Everclear:

While your cider is heating up filter the everclear through your Brita(or other carbon filter). I usually run the everclear through the filter 8-10x. Filtering takes away the bite of the strong corn alcohol. If you taste it before and after filtration it will go from a bitter hot alcohol taste, to an almost flavorless hot. Let's be realistic though guys, this is basically food grade rubbing alcohol. I don't recommend taking shots of it. Some people think that filtering the everclear is unnecessary, but IMO it makes a difference in the taste of the finished product.

Measuring the Everclear into containers:

I like to use 1 liter containers for the mathematical simplicity. Mason jars are right around 1 liter, I also have old whiskey bottles I've saved that are 1 liter. I've proofed pie from 30-90 proof and right about 50 proof seems to be best for flavor. Here's how it's done:

250mls is 25% of 1 liter. 25% of 190 proof (.25 x 190 = 47.5) is 47.5 proof. So i proof my 1 liter jars of apple pie at 47.5 by using 250mls of everclear and filling the rest (app. 750mls) with cider.

250mls is also very handy because it divides evenly into the bottles you'll purchase. If you get a fifth(750lms) of everclear it will yield 3 bottles using 250mls each. A half gallon(1.75L) will yield 7 bottles at 250mls each. Adjust as you like. This is just how I keep it simple and produce consistent product.

IMPORTANT NOTE: Once the everclear is measured into your containers close the lid to limit evaporation loss.

Back to the cider:

Now that your cider is hot add your honey/brown sugar/vanilla extract and stir frequently until incorporated well. Here's the part where apple pie really takes on its own character. The whole idea is to make a delicious sweet cider, then mix it with alcohol. The more delicious your cider, the more delicious the apple pie. So take some creative license. Add nutmeg, ground cinnamon, cumin or whatever the hell sounds good. It's your cider, make it yours!

Bottling and finishing

Once your cider is right, strain out the cloves and cinnamon sticks then pour it into your bottles with the pre-measured everclear and secure the lid tightly. I like to get my bottles into the fridge right away to start cooling a make a good vacuum in the bottle.

Finishing the pie is the toughest part. The longer it sits in the fridge untouched, the more the everclear will mellow. If you open a bottle the day after it's made, expect to taste a strong bite of everclear. A week after is better, 2 weeks is best. I have no idea the shelf life of this stuff. It's usually gone within 4-5 weeks of being made. But the last few bottles that have set for the longest are always the best.

Cheers and Happy fuckin holidays brothers!

**liquor and cider supplies usually come out to around $150 for 14 liters of finished product. That's just over $10 per liter!

**sorry for the blurry pics, I was getting into the holiday spirit while making it, if you know what I mean

I prefer unfiltered cider found in the refrigerated section similar to this:


Some of the basic ingredients:


Cider mix with cloves floating on top:


Measuring the everclear into bottles/jars:


The finished product of 13.5 liters (I made the 1/2 gallon bottles a little extra potent for party nights):

I would cut the sugar to 1/4 a cup at most and use a different sweetener, molasses or pure maple syrup, for example to make up the difference.
Everclear (any store purchased alcohol) already has a good amount of preservatives in it which will cause a hangover, even if you don't get blitzed.
Brown or white sugar content will only add to that.

Sinus211 makes the best apple pie I've ever tried!!

Come on down, I've got a guest bedroom for ya!



This is the voice of experience talking. Drew's got some great ideas on how to refine the product and make it more natural.



Thanks brother! We need to get another poker party together one of these days so I can lose more money to you!

Mike, great explanation of the process and the ingredients, and good tips for doing it!

Come on down, I've got a guest bedroom for ya!

oh mike reminiscent of the past at wes'

Now why didn't I think of this!?

your too busy with keystone "light"

What about a cup and a half of honey and no sugar?

That's not your exact recipe! Close, but I did some tweaking over the last 6 or 7 batches.

Different sweeteners add certain subtle flavors. An all honey sweetener would not react as well with the cider. You would have a rather powerful honey flavor to contend with the cider flavor. A little sugar helps avoid that.

Thanks Steve! Just trying to help everyone get that warm fuzzy feeling (buzzed) they deserve this holiday.

Thank you!