Cinnamon Syrup

Cinnamon Syrup


The key to making great Polynesian drinks is a secret ingredient that adds an exotic flavor no one can put their finger on.  That is why most tiki drinks today fail. Its just a bunch of sour mix and no matter which one you order off the menu, or if you order all of them, they basically all taste the same.  This is how you stand out.

  • 2 Ounces Turbinado Sugar
  • 4 Ounces Spring Water
  • 5ml Overproof Rum
  • 1 Cinnamon stick crushed to pieces

This is quite simple, bring the water to a gentle boil, get it hot, but not to the point where you have a lot of the water evaporating.  The end result should be 4 ounces and/or 120ml.  Pour in your sugar, add in your cinnamon and allow to sit to cool off (about an hour).  Pour the liquid though a strainer into a bottle, add a teaspoon or 5ml of dark or overproof rum and store in the fridge.  The rum will help preserve the flavors for up to a month or two.  Of course, if its for a party, this is only going to be good for 8 drinks or so, and you will most likely use that up in one small party.

You will notice a considerable difference in your tiki cocktails.  From here, you can experiment and add in other flavor profiles. It is entirely up to you if you want to create a “secret” ingredient, but just don’t get carried away, more is not always better. Sometimes you just need a slight hint of something.

Read more on making simple syrups for mixing in cocktails.


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