Greetings and salutations everyone. Hope your 2016 ended well, and that your 2017 has started right.
This year is the
150th anniversary of Confederation, and with these cold winter nights and Winterlude ahead of us, a great way to kick off the celebrations is with a hot toddy flavoured with
Fireball Cinnamon Whisky. While most people have done shots of this cinnamon-flavoured liqueur, few know about its
Canadian origins. Originally part of Seagram's line of flavored schnapps in the mid-1980s, it was called Dr. McGillicuddy’s Fireball Cinnamon Whisky, and was only made in Canada. As the schnapps fad started to fade, Seagram's sold off its entire McGillicuddy portfolio to the Sazerac Company, who decided to spin the cinnamon whiskey off from the others in 2007 and marketed it to college party towns, making it the hit that it is today. With the stores already filled with cinnamon hearts for Valentine's Day for sale, it's worth it for Fireball fans to give the
recipe for this homemade version a try:
Ingredients
750 mL whiskey (the cheaper the better)
220 g cinnamon hearts (or some other hard cinnamon-flavoured candy)
- Pour the whiskey into a suitably sized resealable container. Add the cinnamon candy, seal well and give the whole thing a good shake.
- Let the mixture sit overnight to allow the candies dissolve and infuse the liquor. Strain out any remaining candy and rebottle.
Ingredients - Cinnamon Hot Toddy
1 shot whiskey
60 mL boiling water
5 mL honey
3 whole cloves
2.5 g ground nutmeg
1 cinnamon stick
- Pour the honey, boiling water, and the cinnamon whiskey into a mug. Spice it with the cloves and cinnamon.
- Let the mixture stand five minutes to let the flavours mingle, then sprinkle with the nutmeg before serving.
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