Fireball Cinnamon Whisky
intro
This homemade take on iconic Fireball Cinnamon Whisky balances sweet cinnamon warmth, subtle fiery heat, and smooth whisky for sipping, shots, or cocktails.
Ingredients
Steps
Wash a 1-liter (34 oz) glass mason jar and tight-sealing lid with hot, soapy water, then rinse thoroughly and submerge in boiling water for 2 minutes to fully sanitize; let air dry completely on a clean dish towel to prevent contamination that could ruin the infusion.
In a small 1-quart stainless steel saucepan, combine 120 grams granulated white sugar and 60 ml filtered water over medium-low heat (stovetop setting 3 out of 10). Stir constantly with a wooden spoon for 3-4 minutes until sugar fully dissolves into a clear simple syrup, with no visible granules at the bottom of the pan; do not bring the mixture to a rolling boil to avoid caramelizing the sugar.
Remove the simple syrup from heat, add 20 grams (8 3-inch) whole cinnamon sticks, 0.5 grams (1/8 tsp) cayenne pepper, and 5 ml (1 tsp) pure vanilla extract. Stir to combine, then let the spiced syrup cool completely to room temperature (21°C/70°F) for 25 minutes, to avoid evaporating alcohol when mixed with the whisky.
Pour the full 750 ml bottle of blended Canadian rye whisky into the fully dried, sanitized mason jar, then pour the cooled spiced syrup (including all the cinnamon sticks) into the jar. Seal the lid tightly, then shake the jar vigorously for 30 seconds to evenly distribute the syrup and spices throughout the whisky.
Store the sealed jar in a cool, dark pantry (15-18°C/60-65°F) for 5 full days to infuse, shaking the jar firmly for 15 seconds once every 24 hours to encourage even cinnamon flavor extraction. Keep the jar away from direct sunlight, as UV light can alter the whisky’s smooth flavor and darken its color unevenly.
After 5 days of infusion, unscrew the lid and pour a 5 ml (1 tsp) sample of the whisky to taste. If you prefer a stronger cinnamon flavor, reseal the jar and infuse for 1-2 additional days; if the spicy kick is too mild, add an extra 0.25 grams (1/16 tsp) cayenne, shake well, and let rest for 12 hours before re-tasting.
Once the flavor matches your preference, set a fine-mesh sieve lined with 2 layers of cheesecloth over a clean 750 ml glass storage bottle, then pour the infused whisky through the sieve to catch all cinnamon sticks and fine spice sediment. Discard the used cinnamon sticks, seal the storage bottle tightly, and chill in the refrigerator for 2 hours before serving.
Tips
2.The finished infused whisky will stay fresh for up to 6 months when stored in a tightly sealed bottle in a cool, dark cabinet; refrigeration is not required after the initial 2-hour pre-serving chill.
3.For a quick, cozy winter serving, pour 45 ml (1.5 oz) of the chilled whisky over 120 ml (4 oz) of warm spiced apple cider, garnished with a fresh cinnamon stick for an extra aromatic touch.
OMG this is such a game changer! I made a batch for our college football tailgate last weekend and everyone was begging me for the recipe. Tastes exactly like the store bought Fireball but way smoother, no weird chemical aftertaste. 10/10 will be making this for every game day from now on!
I was a little nervous to try infusing my own liquor because I’ve never done it before, but this was SO easy! 15 minutes of prep and then just waiting? Total no brainer. I bottled a few small mason jars of it to give as neighbor gifts for the holidays and everyone has texted me saying how much they love it. Even my husband who’s a total whiskey snob said it’s better than the name brand!
This is such a solid base recipe! I added a couple of whole cloves and a strip of orange peel to my infusion for a little extra depth, and it turned out incredible. Mixes so well in hot toddies when the weather gets cold, I’ve already made two batches this month.
Wait, you’re telling me I can make a whole bottle of Fireball for less than half the price of the store stuff? Game. Changer. I used a mid-tier bourbon I had on sale and the cinnamon sticks from my pantry, no fancy ingredients needed. Tastes exactly like what I remember from college, minus the hangover from the weird additives? Sign me up.
Made this for our annual Halloween costume party over the weekend and it was a smash! We mixed it with ginger beer for a little spiced cocktail and even the people who say they hate cinnamon whiskey were coming back for seconds. Only note: don’t skip straining it really well, I got a little lazy on my first test batch and there were tiny cinnamon flecks that settled at the bottom of the bottle.
I’ve been making my own cinnamon whiskey for years and this recipe is spot on for the classic Fireball flavor. The ratio of cinnamon to whiskey is perfect, not too overpowering where it burns your tongue going down, just enough warm cinnamon kick. I let mine infuse for an extra 2 days because I like a stronger flavor, turned out great.
This is SO good mixed into hot cocoa on cold rainy nights! I made a batch last week and my roommate and I have been making little spiked cocoa mugs every night after work. It’s the perfect cozy winter treat, way better than adding plain whiskey to hot chocolate.
Tried this recipe last week and waited the full 5 days for infusion, and honestly? It’s way too cinnamon-y for my taste. Next time I’ll cut the amount of cinnamon sticks by a third and maybe infuse for 3 days instead of 5, because the cinnamon burn was way stronger than the actual whiskey flavor. Bummed because I was really looking forward to it, but I’ll tweak it next time.
Super quick question — do I have to keep the infusion in the fridge while it’s sitting for 5 days? I don’t have a ton of fridge space right now with all my meal prep for the week, so I was hoping I could just leave it in a cool dark spot in my pantry. First time ever doing any kind of infused alcohol, so I don’t want to mess it up!