Fireball Whisky

In a small saucepan, combine the cinnamon sticks, caster sugar, water, vanilla extract, and cayenne pepper.

Bring the mixture to a simmer over medium heat, stirring until the sugar is fully dissolved and the mixture is fragrant.

Remove from heat and let the mixture cool to room temperature.

Pour the cooled mixture into the whisky and stir to combine.

Transfer the infused whisky back into the bottle or a clean container.

Let it sit for at least 24 hours to allow the flavours to meld.

Serve neat, over ice, or use in cocktails.