Cinnamon syrup is one of the simplest ways to up the flavor ante in just about any formula, whether it be winterizing a summer classic like the Daiquiri, or adding warm baking spice notes to a tiki staple like the Jungle Bird. In his house recipe, Jim Kearns opts for cassia in place of true cinnamon. “Cinnamon sticks will also work for this,” he explains, “but…I like cassia, because it’s a little mellower and more complex.”
Yield: 2 cups
- 2 cups turbinado sugar
- 2 cups water
- .6 ounce Ceylon cinnamon
- Combine all ingredients in a saucepan and bring to a boil.
- Stir until sugar is dissolved.
- Lower the heat to 180 degrees, cover the saucepan and let simmer for two minutes.
- Remove the saucepan from the heat and let sit for at least 24 hours.
- Strain into a sealable container and use within two weeks.