Make Your Own Fireball Cinnamon Whiskey Knockoff

Contributed by

The spicy cinnamon spirit just went DIY.

Have you jumped on the flaming bandwagon of Fireball Cinnamon Whisky yet? If not, you’d better start guzzling to catch up with the rest of the country, where the Canadian-based, fire-breathing brand continues to sell and spread through bars like liquid wildfire.

With an undeniable stronghold in the flavored spirits scene, this low-proof whisky channels the flavor of red-hot cinnamon candies and is oddly easy to toss back as a shot, which is how most people take it. Fireball may start sweetly in its pure form, but it quickly rises from kindling to an inferno of a finish, with a lingering burn that kicks like an angry mule. Perhaps this is why the spirit is proving so popular; it’s a bit exhilarating in its rocket fuel-like quality and has even sparked competition between a series of big-brand imitators.

Good homemade Fireball requires strongly-scented cinnamon.

While you can down this spicy shot at countless bars across the country, a Fireball facsimile is easy to make at home, and the DIY route offers the bonus of smug self-satisfaction when it’s done. Eager to try your hand at some fiery infusion? You’ll need the following cast of characters: A bottle of whiskey, a handful of strongly-scented cinnamon sticks, simple syrup and—if you’re really ready to light the fuse—a bunch of dried red chile peppers. Grab your best shot glasses and get infusing with the effortless—well, downright lazy—recipe below:

Homemade Fireball Whiskey


  • 1 (750 ml) bottle inexpensive whiskey
  • 8 Cinnamon sticks
  • 3 oz Simple syrup
  • 6 Whole dried red chile peppers (optional)


Empty the bottle of whiskey into a large container with a lid. Add the cinnamon sticks and simple syrup and seal. Shake the container and let stand for five days, shaking daily.

After five days, add the dried chile peppers to the container, if desired, and shake. Let stand for three to four more days, tasting after the first day to test the flavor intensity. When the flavor reaches the desired intensity, strain and rebottle.

Up the firepower with a handful of spicy dried peppers.

With this fresh bottle of fire-juice now at your disposal, how do you plan to drink it? If straight shots aren’t your style, try mixing the spiced whiskey into a jug of apple cider that’s crowded with autumnal fruits and honey. Though a roughhouser at heart, Fireball has also been known to play well with hot coffee and a cap of whipped cream, and manages to mimic the sugar-spackled delights of a famous cinnamon cereal when shaken with creamy RumChata.

Whichever way you choose to imbibe the atomic-level spirit, this easy infusion means that your favorite bar shot just wandered a lot closer to home. But be careful not to swill too much Fireball at once or you might risk spontaneous self-combustion of the senses. Happy infusing, you heat-seeking fiends.

*Obviously, this recipe for a homemade facsimile of that insanely popular cinnamon whiskey was not endorsed or sponsored by Fireball or the Sazerac Company, Inc.

Appears in 12 Collections

From our Friends



  • Araita posted 2 years ago

    This sounds absolutely amazing! Although I have to ask, what would the shelf life for a bottle of homemade cinnamon whiskey be? Any tips on how to store it?

  • deltagirl1213gmailcom872465070 posted 3 years ago

    TheTimothyBlack> Hi. I'm a bartender for 7 years. This is a great idea, if you have lots of left overs or inventories. The bar I work currently has lots of inventories of Chivas Regal Whisky. It's not a popular Whisky in my bar. My owner wants me to get rid of the inventories as soon as possible. So, she asked me to make some colorful and tasty cocktails to attract customers. I think that's just not a great idea. Because Chivas is too smoky to mix with other liqueurs and juices. It's just don't match with anything. I have tried some recipes from book, but Chivas is just not a good material for mixing. Whisky lovers love to drink and enjoy the whisky straight and neat. That's why I love this idea. For a regular drinker like you, yes, don't bother making it. It is expensive to make it and buying from stores is much cheaper and quicker. But if you ever get a whisky that you really don't like from a friend, I think this is a great way to turning it into a treasure/a good drink.

  • deltagirl1213gmailcom872465070 posted 3 years ago

    I think I'm going to make this at work this week. Thank you for the tips!

  • TheTimothyBlack posted 3 years ago

    It's 22 bucks a handle. Why bother?

  • tcm116 posted 3 years ago

    I made this following directions exactly. I tasted after 5 days, before adding chiles. Bland. I added 6 chiles and tested again in 24 hours. PERFECTION!!! NOTE: Chiles are NOT optional. ;)

~ all comments loaded ~
Next Article
Are you smarter than
your bartender?

Think you know the booze?
Let’s start with some basics.