Home Distiller

1 750ML of UJ, Bourbon, SFeed or other whiskey
8-10 cinnamon sticks
1/3 cup of raw sugar
Chili oil:
1 Tablespoon chili flakes
1/2 Tablespoon of vegetable oil
Instructions:
1. Pour 75ml of the whiskey/bourbon into a large container or pitcher.
2. Wrap the cinnamon sticks in cheesecloth to create a tea bag. Put the bag into the pitcher of whiskey to steep. or dump them in n fish em out later...
3. Stir in the raw sugar. Let the whiskey and cinnamon teabag steep for up to eight days.
4. Make the chili oil: In a small nonstick pan, stir together chili flakes and vegetable oil. Gently warm the oil and chili flakes over low heat for approximately five minutes. Remove from heat and allow the oil to cool completely before straining it through a fine mesh sieve and transferring to a squeeze bottle.
5. Remove the cinnamon tea bag from the whiskey. Stir in two drops of the chili oil.
6. Taste and adjust the level of chili oil to your liking.
7. Return the flavored whiskey to a bottle that can be tightly sealed. The spiced whiskey can be kept for three to six months and is great served straight, on the rocks, or combined with your favorite soda.

Happy Stillin

FS

Or combined with??? Leaving us in suspense

Seriously though sounds great have to make some.

Now this I can do (and drink) I don't drink real fire Ball after I found out it was sweetened with ethyl glycol. The stuff is banned in Europe and, I believe, Canada. Oh, how do you get the color?

Well, I think that making your own is the best way, however just wanted to point out that the following.

At amount of ethylene glycol in a bottle of Fireball is pretty small, far below the levels at which toxicological significance; Basically you'd die of alcohol (ethyl) poisoning long before you'd see any issue with glycol. The LD50 (legal dose 50%) is pretty similar.

For reference:
Ethylene glycol - LD50 = 4700 mg/kg
Ethyl Alcohol - LD50 = 7060 mg/kg

For the record I don't recommend drinking either in any significant concentration.

First of all it's not ethylene glycol... it's propylene glycol:

"Propylene glycol is used by the chemical, food, and pharmaceutical industries as an antifreeze when leakage might lead to contact with food."

There's that antifreeze connection again. Though propylene glycol is used as an antifreeze in vehicles, airplanes and boats, it also has applications that lead to it being used as a solvent for coloring and flavoring in foods and beverages. When consumed in large quantities, propylene glycol can lead to some minor health problems, though it is not classified as a carcinogen by leading health authorities.


Here is the full article with facts:

http://www.ibtimes.com/what-propylene-g ... nt-1715580" onclick="window.open(this.href);return false;" rel="nofollow

Seems people are mixing up propylene glycol and ethylene glycol, again.

Propylene glycol is what replaced ethylene glycol in some antifreeze because it is less toxic.

LD50 is 20,000 mg/kg.

ETA: A 175lb (40kg) person would have to drink more than 175 bottles (750ml) to reach that amount.

I'm a purist, anyways. Whichever glycol it is, doesn't need to be in my whiskey. Distillant, oak, spices/sugar. When you start making a chemistry lab out of my liquor, it's now a processed, mass produced, high proof cocktail.

You want better mouth feel and color? Create a better ferment and aging process. Don't add chemicals to save a dollar.

THIS RECIPE CONTAINS NO GLYCOLS OF ANY TPYE!

ShineonCrazyDiamond wrote:When you start making a chemistry lab out of my liquor, it's now a processed, mass produced, high proof cocktail.

It's all chemistry. All likker is processed.

FullySilenced wrote:THIS RECIPE CONTAINS NO GLYCOLS OF ANY TPYE!

We know. We were discussing our distaste for Fireball.

Thanks for the recipe!

So,FullySilenced, I ask again...How do you get the red color in yours?

Cinnamon sticks give it color...

FullySilenced wrote:THIS RECIPE CONTAINS NO GLYCOLS OF ANY TPYE!

Sorry, this post in tandem with the name FullySilenced gave me a chuckle.

I appreciate this recipe.

I have been aging SF with cinnimon and it makes a gosh darn doodilly good drop.

I will try the pepper oil next!

Thanks again OP.

FullySilenced wrote:1 750ML of UJ, Bourbon, SFeed or other whiskey
8-10 cinnamon sticks
1/3 cup of raw sugar
Chili oil:
1 Tablespoon chili flakes
1/2 Tablespoon of vegetable oil
Instructions:
1. Pour 75ml of the whiskey/bourbon into a large container or pitcher.
2. Wrap the cinnamon sticks in cheesecloth to create a tea bag. Put the bag into the pitcher of whiskey to steep. or dump them in n fish em out later...
3. Stir in the raw sugar. Let the whiskey and cinnamon teabag steep for up to eight days.
4. Make the chili oil: In a small nonstick pan, stir together chili flakes and vegetable oil. Gently warm the oil and chili flakes over low heat for approximately five minutes. Remove from heat and allow the oil to cool completely before straining it through a fine mesh sieve and transferring to a squeeze bottle.
5. Remove the cinnamon tea bag from the whiskey. Stir in two drops of the chili oil.
6. Taste and adjust the level of chili oil to your liking.
7. Return the flavored whiskey to a bottle that can be tightly sealed. The spiced whiskey can be kept for three to six months and is great served straight, on the rocks, or combined with your favorite soda.

Happy Stillin

FS

What ingredient limits this to a relatively short shelf life?

Shovelhead89 wrote:What ingredient limits this to a relatively short shelf life?

Your lips I couldn't resist

I've ran five or 6 rum runs and cut to 50% added 13 atomic fire balls to 1 quart jar let sit with occasional shaking until completely desolved filtered it through coffee filter. I'd put it up againts Hot Damn 100 anyday.Have friends fighting over it.