Carolina Fire Starter Bourbon Recipe
- 1/4 cup Vanilla Bean Sugar
- 1/4 cup water
- 4 dried Whole Thai Chiles
- 2 to 4 Tbsp. Saigon Cinnamon Chips*
- 1 3/4 cups bourbon whiskey
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*The cinnamon is strong in this infused bourbon so adjust the amount of cinnamon depending on how much cinnamon flavor you like.
Combine the Vanilla Bean Sugar, water, and chiles in a small saucepan. (For less heat, keep chiles whole. For more heat, crush the chiles. For the most heat, use the crushed chiles with seeds.) Simmer over medium heat just until the sugar has dissolved, about 2 to 3 min. Strain the simple syrup into a Mason jar and discard the chiles. Let syrup cool to room temperature. Add cinnamon chips and bourbon to the syrup. 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 spicy you want it to be. Strain the infused bourbon into a clean container and discard the cinnamon chips. Return bourbon back to the Mason jar. Sip and enjoy!
Abbey Cochran, Savory Spice—South End/Charlotte, NC