The Big Red

A homemade version of your favorite burning alcohol

One-up the Fireball shot you had at a wedding last weekend by following Drinks Editor Jim Meehan's lead and infusing bourbon with Red Hots to make your own cinnamon whiskey. Once infused, the bourbon takes on a deep red color. And though you can certainly take shots of your homemade concoction, Meehan likes to add a bit of citrus in the form of orange juice and a striking orange twist. Pour it over crushed ice and heat up your night.

To learn more, read "Hot and Bothered."

Recipe by Jim Meehan, Tasting Table Drinks Editor

The Big Red
5 from 30 ratings
Infuse bourbon with Red Hots to make homemade Fireball and Jim Meehan's The Big Red cocktail.
Prep Time
10
minutes
Cook Time
0
minutes
Servings
1
cocktail
Total time: 10 minutes
Ingredients
  • For the Infused Bourbon
  • One 750-ml bottle bourbon
  • ¾ cup (6 ounces) Red Hots cinnamon candies
  • For the Cocktail
  • 2 ounces infused bourbon
  • 2 ounces fresh orange juice, strained
  • Ice
  • 1 long orange peel strip, for garnish
Directions
  1. Make the infused bourbon: In a large jar, combine the bourbon and Red Hots, and let sit overnight for the bourbon to infuse. The bourbon will take on a deep red color. Strain and discard any remaining Red Hots.
  2. Make the cocktail: In a mixing glass, combine the infused bourbon, orange juice and ice. Wrap the orange peel around the inside of the rocks glass, then fill it with crushed or pebbled ice. Stir and strain the liquid into the rocks glass. Serve.
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