Watercolor illustration of a clear glass apothecary bottle of warm-amber cinnamon syrup with whole cinnamon sticks resting beside it on a dark ash surface

Component

Cinnamon Syrup

Cinnamon syrup is a flavored simple syrup made by steeping whole cassia or Ceylon cinnamon sticks in a 1:1 sugar-and-water syrup over low heat for thirty minutes, then fine-straining. The result is a warm amber sweetener that delivers deep cinnamon flavor without the grit of ground cinnamon. It is the standard sweetener for tiki classics like the Three Dots and a Dash, fall holiday riffs, and any cocktail that wants cinnamon in the body of the drink instead of on the rim.

1 hr Easy

Ingredients

  • 1 cup (200 g) white granulated sugar
  • 1 cup (240 ml) water
  • 4 to 6 whole cinnamon sticks, broken in half

Method

  1. Combine the sugar, water, and cinnamon sticks in a small saucepan over medium-low heat.
  2. Stir until the sugar dissolves, then reduce heat to low.
  3. Steep at a bare simmer for 30 minutes. Do not boil; aggressive heat turns the cinnamon bitter.
  4. Remove from heat. Let the syrup rest an additional 30 minutes off heat as it cools.
  5. Fine-strain into a clean bottle. Press the sticks lightly to extract syrup, then discard.
  6. Seal and refrigerate.

Pro tip

Cassia cinnamon (the common supermarket type) makes a punchier, more aggressive syrup. Ceylon, often labeled true cinnamon, is more delicate and floral. For a Three Dots and a Dash use cassia; for a holiday Old Fashioned try Ceylon.

Frequently asked

How long does cinnamon syrup keep?
Two weeks refrigerated. The cinnamon oils begin to oxidize after that and the flavor drops off. Make smaller batches more often rather than scaling up the recipe.

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