Recipe: Carolina Fire Starter Bourbon
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!
Ingredients
- 1/4 cup Vanilla Bean Sugar
- 1/4 cup water
- 4 dried Whole Thai Chiles
- 2 to 4 Tbsp. Saigon Cassia Cinnamon Chips*
- 1 3/4 cups bourbon whiskey
Notes
*The cinnamon is strong in this infused bourbon so adjust the amount of cinnamon depending on how much cinnamon flavor you like.
Directions
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!
Yields
2 cupsThanks To
Abbey Cochran, Savory Spice—South End/Charlotte, NCMake This Recipe!
