Apple Pie Boilo

Well, you are in for a sweet, boozy, boilo treat.

If you follow us on Facebook (and really, you should), you’ll know that we’ve been celebrating and discussing this whiskey-infused drink for several weeks. And we are finally getting around to sharing the recipe.

Lucky you!

Feaston Photo | Michael Buck

The trinity of boilo: Whiskey, cloves and nutmeg. (Cinnamon not pictured).

But first, a history lesson (sit tight). Boilo (pronounced boy-low) is the traditional fall and winter drink of the Coal Region of Pennsylvania, which is  home to one of your cooks.

A “traditional” version of boilo, however, would probably make you go blind, as it was made with moonshine.

Today, a standard boilo recipe includes Four Queens whiskey (100 proof and about $10), oranges, lemons, nutmeg, cloves and a whole bunch of other junk. Recipes abound here, and here, and here. (Just Google it).

Of course, as the region has become more sophisticated (ha!), so have the recipes. And we humbly present to you our version of the new classic, Apple Pie Boilo (really, a hard apple cider with a LOT of kick).

You need:

  • 1/2 gallon of apple cider (100 percent juice, please)
  • 4 cinnamon sticks
  • 2 tsp. cloves (we like whole, but you can use ground)
  • 2 tsp. ground nutmeg

Throw all of that into a large soup pot and bring to a boil on the stove. Allow to boil for 10 minutes, then remove from heat and let cool for 10 minutes.

Feaston Photo

Like we said, natural cider only. The stuff with sugar added can get a little funky.

After cooling, strain the mixture (we again used a fine mesh colander) to get rid of the cinnamon sticks and whole  cloves. Add in 3 cups (one fifth) of cheap, blended whiskey, aged no more than 2-4 years.

Feaston Photo

Strain it out carefully. You don't want to lose any of your precious potion.

Seriously, you WANT to use the cheap stuff. Four Queens all the way if you can find it. We used some Canadian nonsense that made the cashier at the liquor store give us a once over. His face said, “Dudes. Seriously?”

Finally, cover your concoction with a lid and allow to cool to room temperature, then bottle and refrigerate (we used Mason jars because we’re soooo classy).

As an  added bonus, your house now smells AMAZING. And you’re about to get DRUNK! Serve boilo warm in small glasses (like a double shot glass). Sip. Enjoy. Have a hangover remedy handy.

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22 Comments

Filed under Desserts, Spirits

22 responses to “Apple Pie Boilo

  1. Good Eater

    WOW! That picture is gorgeous.

  2. Kristie

    Yep, I am pretty much gonna HAVE to try this.

  3. Christy

    Looks interesting! We all know that no self-respecting coal cracker is going to share there time tested recipes for traditional Boilo. Too much to risk there!

  4. dave

    tried the recipe it is delicious

  5. Jay

    So good! Def recommend!

  6. I am having the Shine and it’s definitely going in a batch of Apple Pie!

  7. martha

    I don’t let it cook before capping it – don’t want it to lose it’s kick. I bottle it right from the pot, hot.

  8. martha

    I meant to say “cool” in previous post.

  9. wendy

    don’t add the alcohol until it is already cooked. It will burn off. Simmer everything a little longer and it will taste great! I do mine in a crock pot overnight. Add fresh apples to the mixture. The other secrets…I’m not telling! lol

  10. Check this out- Brokey’s brew mix (Boilo.net) does most of the hard work in developing a Boilo mix. It’s a mix that uses some simple steps and suggests a low cost blended whiskey to complete. Until these folks have their apple pie blend on the market (which I understand is already in the works) try combining the
    current mix with a little cider to taste. Quick way to make some great Boilo!!

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