How to make cinnamon syrup with Ceylon "True Cinnamon" (aka Canela), Vietnamese Cassia Cinnamon (aka Saigon Cinnamon), Demerara Sugar and Water. This simple recipe is an essential ingredient to some classic and modern Tiki drinks. It also works wonders in Whiskey Sours. It's an easy way to spice up the drinks that call for Simple Syrup and is exciting to experiment with.

Martin and Rebecca Cate, the Tiki experts behind the book and bar, Smuggler's Cove, write in their book that they only use Cassia cinnamon in their house-made cinnamon syrup. However, they also point out that they encourage home bartenders to mix it up and try different combinations of cinnamon.

I'm firmly in the mix-it-up-camp. I like using 2 parts Cassia—specifically Vietnamese Cassia (which is sometimes called, Saigon Cinnamon) and 1 part Ceylon Cinnamon (which is also called True Cinnamon or Canela). Feel free to play around with different combinations that work best for you.

Some people are very attached to their favorite cinnamon. I'm definitely not going to get in the middle of that one. Cinnamon, specifically Ceylon, has been a prized commodity for 4,000 years. It was more valuable than gold (definitely more valuable than silver in the Roman-era). It was one of the main reasons for Spain to look for a western route to India. It was what Magellan died looking for in the Philippines. So, it has inspired centuries of passionate fervor. Again, I'm not going to get in the middle of any debates about cinnamon, the claims of its modern health benefits or historical context. But there's clearly something about it that inspires passion and fury in the human heart.

This syrup couldn't be easier. It's just adding cinnamon to the process of making Simple Syrup. I like to crack mine in half when adding them to the pot. It adds a little more surface area to the cinnamon but doesn't make it a nightmare to strain out as it would if you were to crush the spice. Enjoy!



Recipe:
3 Cinnamon Sticks
1 Cup (240 ml) Sugar
1 Cup (240 ml) Water

Crack Cinnamon Sticks. Combine in a pot. Stir on high heat until dissolved. Bring to a boil. Reduce heat to Low. Let simmer for 2 to 3 minutes. Turn off heat and let steep for 2 hours. Strain, bottle and store in the refrigerator.


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Featured in this Episode:

Ceylon Cinnamon
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Vietnamese Cassia
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Demerara Cane Sugar
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Bar Tools:

OXO 4-Cup Angled Measuring Cup
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Cuisinart Chef's Classic Stainless Pot
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Wooden Spoon
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Cuisinart Set of 3 Fine Mesh Stainless Steel Strainers
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Stainless Steel Funnels, Set of 3
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Olive Oil Dispenser, 8 oz
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