Cinnamon Syrup is often found as an ingredient in many vintage tiki drinks. It is simple syrup (equal parts water and white sugar) along with broken up cinnamon sticks. How long you steep it for is up to you. Other recipes will suggest anything from 10 minutes to over 10 hours. For me, 1 hour is more than enough to give it that “Big Red” cinnamon gum taste, so I only keep it in there for about 30-40 minutes. When I left it in there for an hour, I felt it was strong enough to dial back about a half hour.
- 120ml (4oz) Sugar
- 120ml (4oz) Water
- 10 grams or about 2 cinnamon sticks, broken into small pieces
Bring slightly more than half a cup of water to a boil. Some of it is going to evaporate due to boiling so an ounce more won’t throw this recipe off much. Once the water is boiling add the sugar and continuously stir until it is all dissolved. Break up and/or crush your cinnamon sticks and add to the pot and turn the heat off.
After 30 minutes or more you will see the color turn slightly brown. From here you can dip the back of a spoon in it to give it a taste to decide how much cinnamon flavor you like.
Some recipes suggest anywhere from 10 minutes to 10 hours. For my taste an hour is more than enough.
Allow the syrup to cool and strain into a bottle of your choice. I used a recycled 5oz bottle that had bitters in it. It makes for easy pouring and storage. If you plan to keep this more than a week, add 5ml or a teaspoon of overproof spirits like everclear, vodka or even rum. I prefer neutral spirits like everclear or vodka because the overproof rum has a very strong taste that can possibly intrude on the flavor and effect the recipe of the cocktail.
Read more on making simple syrups for mixing in cocktails.