Fall tends to bring everyone back to the same place: warm kitchens, slow afternoons, and the familiar mix of apples, spices, and heat. At Modern Barrel Co., we’ve always believed that great flavor shouldn’t wait for the calendar, and the MOBA Glass Cask was built around that idea. This recipe brings those two things together. It takes the long arc of a fall-spiced bourbon and makes it something you can prepare in two days instead of months. No gimmicks. Just a simple, thoughtful process that lines up with how people actually cook and host in the real world.
This 48-hour spiced apple bourbon is meant to be a Thanksgiving staple. It’s not overly sweet and it doesn’t force a novelty angle. It’s bourbon, but with a softened edge, a rounder finish, and the kind of spice profile that feels connected to the season rather than forced onto it. The apple provides aroma more than sugar, and the brown sugar brings a faint caramel warmth. Cinnamon and clove add depth, while orange peel ties everything together.
The goal is not to create something that tastes like a pie. The goal is to create something that tastes like a bourbon you’d want to sip while the house smells like Thanksgiving.
Ingredients
750 ml bourbon of your choice
Half of a thinly sliced apple
One vanilla bean
Three or five whole all spice cloves
One or two cardamom seeds
One strip of fresh orange peel
One teaspoon brown sugar
One MOBA tile pack (standard toast)
Process
Load your MOBA Glass Cask with the toasted oak module. Add the apple slices, cinnamon stick, clove, orange peel, and brown sugar. Pour in the bourbon, seal the device, and let it rest for about 48 hours. Taste it around hour 36 to make sure the flavor balance is where you want it. The toasted oak will soften the bourbon and bring out caramel notes. The apple will contribute aroma more than sweetness. The spices will round out the finish and give the bourbon more structure without overwhelming it.
You’ll notice a shift in the aroma before you notice a shift in the taste. That’s normal. The apple hits first, then the spice, then the oak. By the second day, the bourbon becomes noticeably smoother and fuller, with a warm finish that feels right next to slow-roasted turkey, mashed potatoes, and the general hum of a full house.
Serving Suggestions
Neat
This is where the infusion shows the most character. A small pour before dinner or after dessert works well. It’s balanced and welcoming without becoming a novelty spirit.
Old Fashioned
Use two ounces of the infused bourbon, a touch of simple syrup, and a couple dashes of aromatic bitters. Garnish with an orange peel. The apple and spice finish becomes a quiet, pleasant backbone to the drink.
Hot Cider Cocktail
Warm apple cider on the stove. Add two ounces of the infused bourbon to eight ounces of cider. A quick squeeze of lemon keeps it bright. This makes a great fire-side drink if you’re hosting outdoors or spending time around the table after dinner.
Thanksgiving Hosting Notes
The beauty of this recipe is that it gives you something thoughtful to share that doesn’t add work to your week. Once the MOBA Glass Cask is loaded, it takes care of the process. You can prep it Wednesday morning and serve it Thursday night.
If you’re traveling, you can strain it, bottle it, and bring it to someone else’s house. It’s a conversation starter, but more importantly, it’s something that tastes familiar in a new way. You made it yourself, but it has the depth and roundness of something finished in a small barrel.
A Note on Variations
You can add dried cherries or a small amount of vanilla bean if you want a richer profile. If you prefer a more traditional bourbon character, leave out the brown sugar. The MOBA system will still soften the edges and add the right amount of toasted character.
This is a simple recipe that highlights what the MOBA Glass Cask does best. It closes the gap between the idea of finishing and the reality of actually doing it on your own schedule. It’s reliable, repeatable, and entirely in the spirit of Thanksgiving: good flavor, shared with people who matter.