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Test Kitchen Approved

Carolina Fire Starter Bourbon

Recipe By Abbey Cochran

Prep Time

0 Hours 0 Minutes

Cooking Time

0 Hours 0 Minutes

Recipe By Abbey Cochran

Here's a great way to add a kick of heat and cinnamon to your favorite bourbon. Make a double batch for game day or a backyard barbecue. We guarantee it will disappear quickly!

Recipe Notes

*Adjust the amounts of red pepper and cinnamon to match your heat and strength preferences.

Ingredients

0.25 cups water



2 to 4 Tbsp. Saigon Cinnamon Chips*

1.75 cups bourbon whiskey


Savory Spice ingredients in this recipe

  • Crushed Red Pepper Flakes

    Crushed Red Pepper is a must in every kitchen (and on every pizzeria table in the U.S.). These chiles are about a 3 to 4 on a heat scale of 1 to 10...

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  • Vanilla Bean Sugar

    This sugar is a customer favorite for it's classic flavor that's great on all kinds of desserts. Perfect for coffee. Sprinkle on hot and cold cerea...

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  • Indonesian Cinnamon Sticks

    These hard cassia sticks from Indonesia are 4 inches in length.

Directions

In a small pot, combine water, Vanilla Bean Sugar, and Crushed Red Pepper Flakes. Simmer over medium heat until sugar has dissolved, about 2 to 3 min. Strain mixture into a sealable jar and add Saigon Cinnamon Chips and bourbon. Seal the jar and gently shake to combine. Let mixture sit in a cool, dark spot at room temperature for 3 to 5 days, depending on how strong you want it to be. Strain the infused bourbon into a serving container. Sip and enjoy!