My mom frequently talks about rum pots that the old German women made in the summer months when she was growing up. The traditional German Rumtopf (rum pot) is a concoction of fruit – berries work great – soaked in sugar and rum. The fruit is then used to top ice cream or cakes and the rum is … well … consumed. Apparently, in mom’s neighborhood, the rum was consumed, then more was poured over the berries … and repeated all summer long!If you like apples, cinnamon and whiskey, try this recipe!Click To Tweet
I like rum, but I like whisky more. I’ve been seeing a lot of Apple Jack-type infused whiskey recipes, so I decided to combine the old Rumtopf tradition with apples, whisky and a mason jar. Let me just say … it didn’t last long and I have another batch steeping. I may keep this going all winter!
It’s easy, too. Apples, cinnamon sticks, ginger, sugar if you want, and whiskey, bourbon or scotch is all it takes.
The traditional Rumtopf calls for sugar, but I don’t think a small batch in a mason jar really needs any … up to you. I’ve made this with honey whiskey, whisky and bourbon and it all comes out delicious. Rum would work, too!
- 2 apples, cored and sliced
- 4-5 cinnamon sticks
- 1 1/2-inch piece ginger, whole
- 1 tablespoon sugar (optional)
- 2 cups whiskey
- 1 quart size mason jar
- Place apples, cinnamon sticks and ginger in quart jar. This should easily fill your jar.
- Pour whiskey over fruit until fruit is covered by about 1/2 an inch.
- Seal jar and gently shake to mix ingredients.
- Let set at least 24 hours, 48 is better.
- Pour whiskey through jar strainer into a small tumbler and enjoy.