One of the easiest ways to up your cocktail game isn’t dropping mad money on a new liqueur spirit. If you’re looking to get some different flavor profiles for your home cocktails, do NOT overlook the power of specialty syrups, which are an absolute breeze to make. This Cinnamon Syrup Recipe is super simple and can really round out any number of cocktail recipes with that soft cinnamon spice.
Specialty Syrups: Why?
If you’ve made even 1 cocktail at home, you’ve probably used a syrup. Whether it’s simple syrup, or it’s included in your store-bought margarita mix, the syrup is what softens the cocktail and adds an enjoyable sweetness. Old Fashioneds, Sours, Gimlets; they ALL use syrup. Now the go to standard for syrups is simple syrup, an equal-parts recipe of sugar and water. But other than adding sweetness, it’s honestly pretty bland. Which is cool for some cocktails where you don’t WANT the complexities of other flavors. However, there may be times of year (the holidays for example???) or parties where you really want to show off. The easiest way to glow-up any number of your normal recipes is to just add some specialty syrup. Herbs, spices, and flowers are your friends here.
How To Make Cinnamon Syrup
Now I’m sure you could google it and find any number of cinnamon syrups for sale. But why drop easily double the amount of money for something that takes literally 5 minutes of hands on time? This stuff is shit-easy to make and tastes DELICIOUS. All you need is some white sugar, a few cinnamon sticks, and water. The key is in breaking apart the cinnamon and toasting it in your pot before adding water/sugar. After that it’s as simple as tossing the other stuff in, stirring it every once in a while until the sugar dissolves, then letting it cool. Easy!
Cinnamon Syrup Recipe
- 2 long cinnamon sticks or 4 short ones
- 1 cup sugar
- 1 cup water
- vodka (optional)
Break apart the cinnamon sticks in a small pot, and toast for about 5 minutes on low heat. You’ll really start smelling it when it’s ready. Add sugar and water, and stir every once in a while. Don’t let it boil. Once you no longer see any sugar and it’s relatively clear, remove from heat and let the cinnamon soak until it reaches room temperature. Every once in a while as I walk past it I’ll stir it a bit just to move it around. Here you can optionally add .5oz of vodka, which will help your syrup last a little longer if you don’t drink often. Store in an airtight container in the fridge for maximum longevity.