Fun and easy to make, crabapple bourbon is one of many ways to enjoy the fall fruit harvest.

I have access to a semi-wild crabapple tree that doesn’t get a lot of attention, but loyally bears fruit every fall. A harvest that I’ve started to really look forward to thanks to this.

To infuse the bourbon, core and quarter four cups of clean crabapples and place in a sealable container large enough to hold 2 quarts.

Add 1/4 cup of sugar, I like to use brown, but white or cane sugar is fine. Cover with 750 ml of lower end bourbon. Save the good stuff for Manhattans.

Stir and seal it up. Give the jar a wiggle every four days and let it infuse for about two weeks. Then bottle it up!

It’s good by itself, with soda water or ginger ale, or as pictured with a mix of fresh pressed apple juice and ginger ale with a lemon twist. My next plan for it is the Jack Rose cocktail from The Sun Also Rises. I’ll report back.