I am thinking of making a traditional mead as the base, but incorporating 10 Harney & Sons Cinnamon Spice tea bags per gallon, steep like a tea. Or maybe 50% apple juice, the cinnamon tea making up the rest, and add 10 atomic fireballs per gallon once it is dry. If you have ever tasted the tea I am speaking of then you will likely understand the reason it should be a great addition to the recipe (black tea, citrus peel, cloves, cinnamon bark, etc).
I stumbled across a recipe from 2008 Homebrew Conference.. http://wiki.homebrewersassociation.org/fireballmead
in case anyone was interested. It uses a cinnamon oil, and I do believe you can find a distilled cinnamon bark extract which is alcohol soluble, Olive Nation may carry one.
And this recipe incorporates Red Zinger tea, which is hibiscus, peppermint and something else--lemongrass? http://pastebin.com/8gCk3iBs