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!



*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!


2 cups

Thanks To

Abbey Cochran, Savory Spice—South End/Charlotte, NC

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Savory Spice Shop Ingredients
Vanilla Bean Sugar 2 floz bottle $5.80
Chile, Thai, Whole 1 oz bag $3.65
Cinnamon, Vietnamese, Saigon Cassia: Chips 4 floz bottle $5.65



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Customer Reviews ( Add a Review )

5 stars 4/6/16 hwedmisten
I doubled the recipe for this because I love the Fireball Whiskey that I have been buying. Wow, this is hot but has a great flavor. I doubled all of the ingredients except the cinnamon , used the 4 tbs. of chips. I pumped it up a bit by using 101 proof Wild Turkey. I did put a few seeds from the Thai Chilis in the syrup. Great when you follow the heat with a swallow of ice cold beer. Will definitely keep more of this one on hand.