Presenter:  Kelly


I’m always home infusing hard liquor.  In the past, I mostly infused with fruit, however, this past year, I’ve dived into candy, as you saw from my Strawberry Starburst Infused Vodka.  This month, I’ve been wanting to make my husband something special for Valentine’s Day.  Since he loves spicy (and fun liquors), I thought what more appropriate than Hot Tamale infused whiskey?!? – a perfect gift when placed in a decorative glass jar, such as these


The Hot Tamale home infused whiskey that goes into this highball is easy to make, but it does take a day or two of planning.  The candies take about 24 hours to dissolve in the whiskey.  I started with 1 c. of whiskey, which will make 4 highballs.  Double or triple this recipe as you please to make the amount of whiskey that you want.  It easily stores in an airtight glass container. 



  • 1 c. whiskey – nothing expensive
  • 1/3 c. Hot Tamales cinnamon flavored candies = roughly 50 candy pieces
  • Ginger ale or other mixer of your choosing such as tonic water
 Operating Procedures:
At least a day before you wish to consume, place 1/3 c. Hot Tamales in a mason jar with 1 c. of whiskey.  Let the candies dissolve.  Stir, shake, and smash with a wooden spoon at random during this waiting period.  After about 24 hours, strain the whiskey through a strainer to remove the remaining remnants of candy.  Store in an air tight container until ready for use. 
When ready to drink, add 2 oz. of the infused whiskey to 4 oz. of ginger ale.  Serve over ice. 
If preferred, this home infused liquor can be served up straight or on the rocks in a liqueur glass.  Though strong, the candies make it sweet enough to drink solo.   
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Closing Remarks:
This is honestly one of my favorite infusions to date.  Served up with the ginger ale, it’s sweet and a little spicy.  Perfect combination. 
Hot Tamale Highball
Serves 4
Hot Tamales home infused whiskey mixed with ginger ale.
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Prep Time
24 hr
Prep Time
24 hr
  1. 1 c. whiskey
  2. 1/3 c. Hot Tamales cinnamon flavored candies
  3. 2 c. ginger ale
  1. Soak the candies in whiskey in a glass jar for about 24 hours. Strain through a fine mesh strainer.
  2. Mix 2 oz. of the whiskey with 4 oz. of ginger ale and pour over ice.
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