Flavored whiskey can be a sensitive topic for many, particularly for whiskey enthusiasts who may view the addition of any flavor to good whiskey as profanity. However, there is a valid reason why several renowned distilleries, such as Jack Daniel’s, continually produce it: It’s simply enjoyable to consume! Flavored whiskeys, whether they are enlivened with apple, honey, or in our instance today, cinnamon, provide an enjoyable departure from the customary oaky variants. Flavored whiskeys is our focus today.

In the domain of flavored whiskey, cinnamon whiskey stands tall. Made by infusing fresh cinnamon sticks into the spirit, it results in a unique mix of sweet and spicy tastes that differentiate it from sweeter choices like apple or honey-flavored whiskey. In terms of flavor, if you’ve ever indulged in those fiery cinnamon candies from your childhood, a sip of this spirit will take you right down memory lane. The whiskey initiates with sweetness and then escalates with a unique spice that’s contrasting from the typical alcohol burn.

This swift transition from a gentle warmth to a potent kick makes cinnamon whiskey, with Sazerac’s Fireball being especially prevalent, the top choice when individuals want a rush of adrenaline with their drink. But, if you are adventurous, you can challenge the boundaries further by incorporating dried red chili peppers to the mixture! The heat from the chili peppers melds astonishingly well with the warmth of cinnamon in the whiskey, resulting in a more stimulating and intricate flavor profile that lends the spirit a character as audacious as its taste.

Read more: The 25 Best Bourbon Brands, Ranked

Making your own cinnamon and chili whiskey at home is easier than you might think. Here’s what you’ll need: a standard 750-milliliter bottle of whiskey, about five to six cinnamon sticks, ¾ of an ounce of simple syrup, and four to five dried red chili peppers. Opt for a lower-shelf whiskey since the infusion will wash out all the subtle finishes. Instead, save the good stuff for sipping straight!

Start by pouring the whiskey into a mason jar, then add the cinnamon sticks and simple syrup and give it a good stir for about a minute. Seal the jar tightly, shake it well, and then place it in a cool, dark spot for five days. Give it a good shake every day during this time. After these five days, you’ll have your very own homemade cinnamon whiskey ready to enjoy! At this point, you can take a swig and see how you like it.

If it’s not spicy enough for your liking, toss in the dried red chili peppers, seal the jar again, shake it up, and let it sit for an extra two days. Give it another taste afterward. Want more heat? Seal it back up and let it infuse for a day or two more. Once you’re happy with the spice level, simply run the whiskey through a strainer to filter out the cinnamon sticks and chili peppers and your homemade chili-cinnamon whiskey is ready to go!

Read the original article on Tasting Table.