So.. I ended up making the batch a littttttle bit ahead of time. There was no way that I could let those beautiful bottles of liquor sit on my counter!
I ended up letting it simmer for almost 2 hours to boil off some of the water and get a more concentrated mix as per a couple of other suggestions that I read.
Let it cool about 10 mins.. and then added the liquor. Poured myself a nice glass with some whipped cream on top.. and I was BREATHING FIRE! Delicious.. but uh.. *oof*.. a little hot in the belly.
I let it fully cool.. and then put some over ice.. and VOILA! That's the way it was meant to be. Magically, no more overbearing heat.. and almost no taste of liquor.. yet one small glass and I was nicely buzzed. Very strong and just about perfect apple pie tasting.
Next time, I would let it simmer the same amount to boil off some water.. but cut the sugar content by about 30%-50%. Apple juice has so much sugar in it anyway that boiling down the mix only concentrates it further. You don't need much additional sugar. I also bumped up the butterscotch liqueur content as it just tastes better! A little vanilla vodka might do it well also. I would also like to experiment with using actual apple cider instead of apple juice.
Overall.. this ones a winner! Can't wait to get the family tanked on turkey day..