Today we are making Hot Damn Bourbon a fantastic cinnamon bourbon 1/4 to 1/2 cup simple syrup 6 cinnamon sticks 1/2 teaspoon red pepper flakes 750 ml bourbon
Randy, next time you do cinnamon sticks, toss them in the over at 300F for about an hour or until smells awesome and toss them straight into the liquor. It'll bring more oils out right away and a deeper cinnamon glavor. My brother loves Fireball so I did a rum base around 50%, the 12" mexican cinnamon sticks (broke 1 in half & toasted), and let it sit for about 5 days before giving to him. He let it sit for another week (he really likes cinnamon). Needless to say, once it was where he wanted it, it was cached in a few days. Previous version I didn't toast the cinnamon and he let it sit for nearly a month. Give it a go sometime. Also, a nice malted corn & malted barley based, infused (thumper) with peaches, and then added to cream + simple syrup to taste. The idea would be a peach cobbler in a bottle type of drink.
You're welcome, sir! I like to dabble with things, too. Just got a big bunch of black berries off the bush, so I will check for (pretty sure I saw one) a black berry video later as well.
Anything that gets a big WaHoo from Randy has got to be a fun dram. Thank you, Sir. I know it is a hardship for you and Laura to use up all that booze. You two keep suffering through it for the team. Have a great day Brother Randy!
Love it Randy! I like things on the less sweeter side as well. I'd be curious about trying out some Jelly Bellies in moonshine since their flavors are pretty spot on.
Gotta say I was a little surprised . The look on Laura's face from Sunday's video made me think you were going to do a licorice type drink like Sambuca. I did a spicy toasted pecan that turned out well. No cinnamon, but used cayenne pepper. Will have to file your recipe away for future reference.
