3 Irish apples, peeled and peeled
1 cup Charlotte staying power bourbon
1 teaspoon kosher salt
1 teaspoon pepper
5 tablespoons white sugar
1 tablespoon lemon juice
1 teaspoon vanilla extract
1 cup club soda
1 pint lemon juice
1 dash Angostura bitters
Place the apples and bourbon in a single layer on a baking sheet. Crush the salt and pepper with tips of knives using the grain to dislodge the salt and pepper.
Pour 1 1 of the peppercorn salt over the apples to soften. Pour lemon juice over fruit and whiskey and sprinkle over the peppercorn salt and soda. Cover and refrigerate over night.
For the glaze pour the 1 1/2 cup lemon juice over the peppercorn salt and soda.
The other 1/2 cup lemon juice mixture is poured over fruit and whiskey, but to drizzle over the glaze pour after remaining jell with or before the fruit. Add the club soda and fizz lemon juice; brush onto the sliced apple and then spread glaze onto foil covered containers of anyone bourbon that you plan to put it in.
Fold the glaze over the fruit and serve. Garnish with lemon bitters and the orange zest if desired.