For this recipe, we chose to infuse our own whiskey with cinnamon which turned out incredibly well. We used a recipe from The Manual, and if you're interested in doing the same, we highly recommend it.
- 1 Bottle of bourbon whiskey (we used Ranger Creek's Rimfire)
- 8-10 Cinnamon sticks
- 1/3 Cup raw sugar
- 1 Tablespoon crushed red pepper flakes
- 1/2 Tablespoon of vegetable oil (or peanut oil, if you prefer)
- 1 Large resealable container
- Pour the whole bottle of bourbon into your large container.
- Wrap the cinnamon sticks in cheesecloth to create a tea bag, then put it into the pitcher of whiskey to steep. This basically just makes them easier to remove. You can skip this step if you don’t mind fishing individual sticks out later on.
- Stir in the raw sugar. Let the whiskey and cinnamon sticks steep for up to eight days.
- Make the chili oil. To do this, grab a small nonstick pan, stir together your chili flakes and oil. Gently (very gently!) warm the oil and chili flakes over low heat for about five minutes. Remove from heat and allow the oil to cool completely before straining it through a fine mesh sieve and transferring to a squeeze bottle.
- Remove the cinnamon tea bag from the whiskey. Stir in two drops of the chili oil.
- Taste and adjust the level of chili oil to your liking.
- Return the flavored whiskey to a bottle that can be tightly sealed.
Cinnamon Whiskey Cider
- Cinnamon whiskey or bourbon
- Apple cider (we used Bite Hard Cider)
- Fill glass 1/3 way full with ice in to a pint glass
- Pour in 3 ounces of cinnamon whiskey
- Pour in 6 ounces of apple cider
- Stir the drink, garnish with an apple slice, and enjoy!