Directions

1. 1

   Combine the Vanilla Bean Sugar, water, and Dried Thai Chiles in a small saucepan. For mild heat, leave the chiles whole; for more heat, crush them; for maximum heat, crush the chiles and include the seeds.

2. 2

   Simmer over medium heat just until the sugar dissolves, about 2 to 3 minutes.

3. 3

   Strain the simple syrup into a Mason jar and discard the chiles. Let the syrup cool to room temperature.

4. 4

   Add the Saigon Cassia Cinnamon Chips and bourbon — the cinnamon is forward here, so start with the lower amount and add more for a stronger cinnamon note. Seal the jar and gently shake to combine.

5. 5

   Tuck the jar away in a cool, dark spot and let it infuse for at least 5 days (a week or two is even better), giving it a gentle shake each day.

6. 6

   Strain through a fine-mesh sieve into a clean bottle before sipping. Enjoy on the rocks, stirred into a hot toddy, or as the base for an autumnal old-fashioned. Makes 3 cups.