Show of hands. Who has not tasted Fireball Cinnamon Whisky?
I don’t see any hands. And it’s not because I can’t see you.
“What happens next is up to you.” Read on.
I can make your hands clap.
Scroll down to see more photos and read more about Fireball Cinnamon Whisky.
“The salmon with Fireball Cinnamon Whisky glaze is spectacular! The glaze almost tastes like a barbecue sauce until cinnamon and heat light up the taste buds. The fish is so tender. Wow, this is a big winner!”
What better way to heat up during a polar vortex, chilly draft or overly exuberant air conditioner setting than with Fireball Cinnamon Whisky? Put down those red plastic cups. Let’s go from the backyard to first class. I have more than two tickets for everyone, and there’s something better in paradise than a cheeseburger: glazed salmon, apple crisp, gummy bears, and dulce de leche sweet and salty truffles—all infused with Fireball Cinnamon Whisky. Ladies and gentlemen, the captain would like to remind everyone that there are no plastic cups in first class.
But first, let’s toast to Fireball Cinnamon Whisky with a shot of Fireball Cinnamon Whisky. Is that sufficient product placement? Lisa: “This smells very bright! I feel the heat from the alcohol before I taste cinnamon. It’s a nice complement. I’ve always liked Fireball Cinnamon Whisky!” Our friend Scott: “Mmm…this is good! I love the spiciness of Fireball Cinnamon Whisky. It’s hot but it goes down smooth. This has a little bite to it!” And me, on autopilot but not on autopilot: “Fireball Cinnamon Whisky is very smooth! I detect the smell of cinnamon before the first sip. The color is nice and warm. I taste cinnamon first, then I feel the heat. The experience is very appealing. Anyone can drink this straight. I can see this in a lot of mixers. This will shine in recipes. It’s easy to see why Fireball Cinnamon Whisky is so well appreciated!” Let’s get to it.
The first recipe, Salmon with Fireball Whisky Glaze, features Fireball Cinnamon Whisky at 1/2 cup. Recipe ratios can be adjusted to taste. This recipe is sourced from the Cooks Well With Others blog by Cheri.
Salmon with Fireball Cinnamon Whisky Glaze
- 3/4 cup brown sugar
- 1/2 cup Fireball Cinnamon Whisky
- 1/2 cup ketchup
- 3 Tbsps apple cider vinegar
- 3 Tbsps Worcestershire sauce
- 3 cloves garlic, minced
- kosher salt, pepper, ground red pepper to taste
- 1-1/2 lbs salmon
- Combine brown sugar, Fireball Cinnamon Whisky, ketchup, apple cider vinegar, Worcestershire sauce, garlic, kosher salt, pepper, and ground red pepper in a saucepan. Whisk and bring to a boil. Reduce heat to a simmer for approximately 10 minutes while whisking occasionally.
- Place the salmon, skin side down, on a lined baking sheet. Brush 2 tablespoons of glaze on top of the salmon. Put into a preheated 400-degree oven for about 14 minutes, then turn the broiler on high for another 2-3 minutes.
- Serve with additional glaze on the side.
The salmon turned out beautifully. Lisa steamed asparagus for the side. This salmon would go well with almost anything except maybe a cheeseburger. Photos taken, visuals and notes appreciated, we took our first taste. Lisa: “The salmon with Fireball Cinnamon Whisky glaze is spectacular! The glaze almost tastes like a barbecue sauce until cinnamon and heat light up the taste buds. The fish is so tender. Wow, this is a big winner!” Me: “I love the caramelization of the glaze after broiling! I taste and feel cinnamon heat from Fireball. The butteriness of the salmon provides a gentle finish. I’m savoring a five-star meal!” Sometimes recipes don’t turn out like the promo pictures or as described. This is one culinary escape that was experienced better than advertised.
The second recipe, Fireball Apple Crisp, includes Fireball Cinnamon Whisky at 1/3 cup. Recipe ratios can be adjusted to taste. This recipe is sourced from the The Gold Lining Girl blog by Sarah.
Fireball Cinnamon Whisky Apple Crisp
- 3 large Granny Smith apples, peeled and sliced
- 2 large Fuji apples, peeled and sliced
- 3/4 cup + 3 Tbsps packed brown sugar
- 3/4 cup + 1 Tbsp oat flour, whole wheat flour, or all-purpose flour
- 1/4 cup apple cider or water
- 1/3 cup Fireball Cinnamon Whisky
- 1 tsp cinnamon
- 6 Tbsps cold butter
- vanilla bean ice cream (or whipped cream)
- Toss peeled apple slices in a large bowl with 3 Tbsps brown sugar and 1 Tbsp flour.
- Transfer the mixture to a lightly greased 2-quart baking dish.
- Combine 1/4 cup apple cider or water with 1/3 cup Fireball Cinnamon Whisky in a small bowl.
- Pour this solution over the apples in the baking dish.
- In a medium bowl, combine the remaining brown sugar, flour and cinnamon.
- Cut in butter until this mixture shapes into coarse crumbles.
- Sprinkle this evenly over the apples.
- Bake at 350 degrees for 45-50 minutes or until the top turns golden brown.
- Serve warm with a scoop of ice cream or a dollop of whipped cream.
If we start with savory, then we must appease the sweet tooth. My sweet tooth has a hive mentality with all my teeth. The apple crisp promised a satisfying blend of temperatures, textures and flavors. It looked amazing, especially up close. I almost experienced it first with my forehead. Lisa: “This dessert smells so fresh! Oh, the apples are perfect. There’s a little bit of crunch to them still. The sweetness is really nice, and it’s so good with the ice cream that brings all the flavors together!” Me: “First of all, I love the pairing of ice cream and warm apple crisp! I taste hot cinnamon from Fireball. The personality of Fireball Cinnamon Whisky is in this, and I’m all over it!” I meant that literally.
“Mmm…this is good! I love the spiciness of Fireball Cinnamon Whisky. It’s hot but it goes down smooth. This has a little bite to it!”
The third recipe, Fireball Gummy Bears, showcases Fireball Cinnamon Whisky at 1 cup. Recipe ratios can be adjusted to taste. This recipe is sourced from the Sprint 2 The Table blog by Laura.
Fireball Cinnamon Whisky Gummy Bears
- 1 cup Fireball Cinnamon Whisky
- 1 Tbsp sugar
- 3 Tbsps gelatin
- 2 or 3 gummy bear molds
- Add in Fireball Cinnamon Whisky, sugar and gelatin to a saucepan over medium low heat. Keep the temperature below 90 degrees to avoid burning off the alcohol (if so desired). Whisk for approximately 5 minutes until everything is smooth.
- Transfer the solution to a measuring cup with a spout. Pour into the molds carefully.
- Refrigerate for about 45-60 minutes. When fully set, the gummy bears will pop out of the molds.
- Store the gummy bears in an airtight container in the fridge.
These gummy bears are not actually gummy. They’re more like firm jelly. Rest assured, your fillings and crowns will thank you. But the flavor! Lisa: “I definitely taste Fireball Cinnamon Whisky in the gummy bears! The gummy bears have a nice density, not too chewy. I find these refreshing!” Scott: “The gummy bears taste like a jelly version of what I just sampled in the shot! It’s got that Fireball Cinnamon Whisky bite. The flavor really comes through, and not overly sweet. I really like these!” And me: “The heat from Fireball Cinnamon Whisky in these gummy bears is the boldest by far! They’re firm in texture and the most spicy of all the recipes. I like the gummy bears a lot!” Everyone who has seen photos of these gummy bears can’t believe that we made them. These shaped up like magic, and the process was so simple. For more heat, just adjust the ratio of Fireball Cinnamon Whisky.
The fourth recipe, Dulce de Leche Fireball Truffles – Sweet and Salty, highlights Fireball Cinnamon Whisky at 1/4 cup. Recipe ratios can be adjusted to taste. This recipe is sourced from the Take Two Tapas blog by Jennifer.
Fireball Cinnamon Whisky Dulce de Leche Sweet and Salty Truffles
- 2 cups salty and buttery crackers (approximately 60 Ritz crackers, for example)
- 2/3 cup La Lechera dulce de leche
- 1/4 cup Fireball Cinnamon Whisky
- 8 oz. dark chocolate
- 2 tsps coconut oil
- Crush the crackers by hand beforehand, then finish off the process with a hand tool or food processor.
- Add in dulce de leche.
- Pulse until well combined.
- Add Fireball Cinnamon Whisky and pulse until a thick batter forms.
- Scoop out and shape into truffles on a parchment-lined baking sheet.
- Place the truffles in the freezer for about 20 minutes.
- For the chocolate dip, melt the chocolate and coconut oil over a pot of simmering water in a makeshift double boiler.
- Remove the truffles from the freezer. Dip each into the melted chocolate mixture one at a time to completely coat.
- Place the dipped truffles on the parchment-lined baking sheet and store them in the fridge to set the chocolate. This should take 10 minutes or so.
- Serve and enjoy. Store in the fridge until ready to eat again.
During a long flight, have you ever watched the progress of your airplane’s avatar on the screen in front of you; and, seeing the plane icon near the end of its arc, get all excited about finally arriving at your destination? It’s time to get excited. I wasn’t so sure about the full list of ingredients; but, I was, oh, so wrong. If wrong can be so good, I don’t want to be right. Lisa: “Mmm…I like this! I taste a little bit of saltiness, a little bit of caramel, and a nice touch of dark chocolate on the shell. I taste the Fireball Cinnamon Whisky at the finish. It’s subtle. The truffles blend in Fireball best of all the recipes because it’s part of a wave of flavors!” Scott: “The truffles are very good! I’m tasting almost like a ground up cracker. I feel warmth from Fireball Cinnamon Whisky. I love the idea of putting the crackers in the recipe. The texture is great. These are my favorite!” And me: “Oh, I taste Fireball Cinnamon Whisky as part of a very interesting flavor profile! I first taste saltiness and butteriness from the crackers, and then I taste spicy cinnamon and dark chocolate. I like the texture—the crisp shell of dark chocolate and the soft center mixture. I wasn’t sure about the crackers as part of the recipe but they provide an interesting salty creaminess. I actually don’t like the truffles. I love them!” Move over, Belgium. This is how we do it!
“Oh, I taste Fireball Cinnamon Whisky as part of a very interesting flavor profile! I first taste saltiness and butteriness from the crackers, and then I taste spicy cinnamon and dark chocolate. I like the texture–the crisp shell of dark chocolate and the soft center mixture. I wasn’t sure about the crackers as part of the recipe but they provide an interesting salty creaminess. I actually don’t like the truffles. I love them!”
If you review the photos of our Fireball Cinnamon Whisky, you’ll notice that it looks well loved. We would have liked all these recipes well enough without Fireball Cinnamon Whisky, but after introducing it to each dish, we had ourselves quite a party. Everything was enlivened and invigorated by fiery cinnamon. This is your captain speaking. It’s all business up front and it’s a party in the back. Just follow the spiral staircase upstairs to the VIP level. It’s reserved for first class. No plastic cups. Backyards are flyover country. “We would like to start off with the main entree of glazed salmon, followed by…”
“What happens next is up to you.” Raise a glass, a forkful of salmon, a handful of gummy bears, or a truffle. Or something new. Plastic cups are for ping pong balls and cheap beer. Pack your weekender bag. The backyard will be fine on its own. There’s an empty seat in first class, and we’re about to jet this place.
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