When I was a little kid riding the bus to my Catholic elementary school, I had to share the bus with junior and high school kids from Redemptorist. I would always try to inch my way to closer and closer to the back of the bus where the high schoolers had claimed. Every once in a while, a high school kid would take pity on me and allow me to sit in the very back seat, where I could catch air when the bus sped over railroad tracks.
The coolest thing that could happen on that bus was to get your hands on a coveted cinnamon toothpick and let it burn your lips and tongue as you chewed on the tiny wooden stick. The first time I tasted Fireball Cinnamon Whisky, it brought me back to the first time my elementary school tastebuds experienced a cinnamon toothpick. It tasted like Heaven, and then that burn came with a fiery aftermath like Hell.
This Canadian concoction is rumored to be the product of a mixologist/mad scientist who in the 1980’s accidentally made something to cure frostbite in the cold winter months. I’ve been to Canada a few times and have to admit that those Canuck’s are just as crazy as some of the Cajuns we have down here.
It might be stifling hot down here in Louisiana right now, with air so thick you can lean on it, but in the winter months, we experience a wet cold that seeps into your bones and is hard to shake off. Come December, I’ll be making some Fire-Cider, but until then, I may take a sip of some plain Fireball Cinnamon Whisky here and there.
Fire-Cider Recipe:
- Fireball Cinnamon Whisky
- Apple Cider
- A Coffee Mug
Mix equal parts Fireball Cinnamon Whisky with Apple Cider and serve in a coffee mug. It will warm your bones and parts you didn’t even realize you had. Remember to drink responsibly and don’t drink and drive. Fireball Cinnamon Whiskey is available around Canada, the US, and a few other places around the world. Find out more at www.FireballWhisky.com. And yes, it’s spelled without the E.
