First, wash and stab the grapes so they absorb the alcohol.
Secondly, completely coat in bourbon and soak for a minimum of 4 hours and maximum of 14 hours. I soaked for 12 hours.
Then, drain the bourbon and add to a bowl with ½ the lemon (squeezed) and as much honey as you want. Mix it well.
Freeze for 1-3 hours.
Mix the monk or sugar with the cinnamon.
Skewer the grapes and sprinkle the cinnamon sugar and that is it!
