I’ve always enjoyed experimenting with homemade infusions, especially when it comes to drinks that are popular but heavily processed when bought from the store.
Fireball cinnamon whiskey is one of those bottles that many people recognize instantly, but once I started paying attention to ingredients, I wanted a version I could actually control.
Making my own Fireball-style cinnamon whiskey at home turned out to be much simpler than I expected.
It uses basic ingredients, doesn’t require any special equipment, and lets me adjust the heat and sweetness exactly the way I like it.
This method has become my go-to whenever I want a bold, cinnamon-forward whiskey with a touch of sweetness.
I Recommend These Amazon Essentials for Homemade Cinnamon Whiskey
1. High-Quality Cinnamon Sticks
I recommend these for a strong, natural cinnamon flavor in your homemade whiskey.
2. Pure Vanilla Extract
I recommend this to add smooth, warm undertones to your cinnamon whiskey.
3. Glass Infusion Bottles or Mason Jars
I recommend these for safely infusing and storing your homemade whiskey.
4. Filtered Whiskey or Neutral Spirit
I recommend this as the base alcohol to create a smooth, balanced flavor.
5. Funnel & Measuring Spoons Set
I recommend these for easy pouring, measuring, and avoiding spills while mixing.
Why I Prefer Making My Own Cinnamon Whiskey
The biggest reason I make this at home is control.
I know exactly what goes into the jar, how long it infuses, and how strong the final flavor will be.
Store-bought versions don’t offer that flexibility. Another reason is consistency.
Once you understand the process, you can recreate the same flavor again and again, or tweak it slightly depending on your preference.
Some batches I make a little hotter, others slightly sweeter, depending on who I’m making it for or how I plan to serve it.
Ingredients and Supplies I Use
Before I start, I like to have everything ready. This keeps the process smooth and prevents mistakes.
Here’s what I use:
- One 750 milliliter bottle of whiskey
- Organic cinnamon sticks
- Dehydrated peppers or crushed red pepper flakes
- Apple juice concentrate
- A UV-resistant glass jar with a tight lid
- Hot water and a produce-safe wash for cleaning
I usually use Jack Daniel’s because it’s a family favorite in my house, but any whiskey you enjoy will work just fine.
I also prefer UV-resistant jars because they block sunlight.
Since infused whiskey should always be stored in a dark, cool, dry place, this extra protection helps preserve the flavor.
Cleaning the Jar Before You Start
Before anything goes into the jar, I always wash it thoroughly.
I use hot water along with a vegetable-safe cleaning solution to make sure there’s no residue left behind.
This step might seem small, but it really matters.
A clean jar helps prevent off-flavors and ensures the infusion stays fresh throughout the process.
Adding the Whiskey, Cinnamon, and Peppers
Once the jar is clean and dry, I pour the entire bottle of whiskey into it.
Next, I add the cinnamon sticks and dehydrated peppers.
I specifically use dehydrated peppers instead of fresh ones because fresh peppers tend to get mushy and usually need to be removed just a few days into the process.
Dehydrated peppers hold their structure better and infuse more evenly over time.
After everything is in the jar, I seal it tightly with the lid.
Letting the Flavors Infuse
I shake the jar once a day and let it sit for about a week.
This gives the cinnamon and peppers enough time to infuse into the whiskey and develop that signature spicy warmth.
If you prefer a milder heat, you can shorten the infusion slightly.
If you like it hotter, letting it sit the full week works well.
During this time, I keep the jar stored in a dark, dry, and cool place.
I also make sure to label it so I remember when I started the infusion.
Adding the Apple Juice Concentrate
After the whiskey has infused for seven days, I add the apple juice concentrate.
This is the ingredient that brings in the sweetness and helps recreate that familiar Fireball flavor.
Apple juice concentrate is easy to find in the frozen drink section of most grocery stores.
I’ve used different brands over time, and they all work well.
At this point, there are two ways to proceed.
Sometimes I leave the cinnamon sticks and peppers in the jar while the apple concentrate infuses.
Other times, I remove them first.
Both methods work, and it really comes down to personal preference.
Final Resting Time and Storage
Once the apple juice concentrate is added, I seal the jar again and give it a good shake.
Then I let it sit for about four more days so everything can fully blend together.
After that, the homemade Fireball cinnamon whiskey is ready.
If the cinnamon sticks and peppers are still inside, I strain them out before serving.
I always store the finished whiskey in a dark, cool place to keep the flavor stable.
My Final Thoughts on Homemade Fireball Whiskey
This homemade version has become one of my favorite infusions to make.
It’s simple, customizable, and doesn’t require any complicated steps.
Most importantly, I know exactly what’s in it.
Once you’ve made it once, it’s easy to repeat and adjust.
It’s a great recipe to keep on hand if you enjoy building your own collection of seasonal drinks, whether for summer gatherings or cozy winter evenings.
If you enjoy making things from scratch and like having control over ingredients and flavor, this is a recipe worth trying.
