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I brewed a Cinnamon Porter two weeks ago. It just went into bottles. I added two cinnamon sticks that were chopped in a food processor to primary fermentation. While primary was bubbling away, I put three more sticks into ~2oz whiskey (+ 2oz water) and swirled it daily for 4 days. This is a 5 gallon batch. I put added the whiskey tincture into secondary ...
What about sanitizing it then muddling it, than add it to your bottling bucket and pour your fermented beer over it. Similar to using mint for drinks in a bar the oils will break down and stay in bottles, or you could boil the mint in your priming sugar for boiling and make a simple syrup.
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