Cinnamon syrup
Also called cinnamon bark syrup, spiced cinnamon syrup
A house syrup of sugar, water and cinnamon bark, steeped until the spice is forward but not medicinal. It is the warm spice in tiki classics and autumn whiskey drinks. Cassia gives the familiar sweet heat; Ceylon cinnamon is softer and more floral.
- warm cinnamon
- sweet heat
- clove
- brown sugar
- woody bark
- faint citrus
Origin
Ceylon cinnamon is the dried inner bark of Cinnamomum verum, a small evergreen native to Sri Lanka; cassia, from a related tree, is the bolder bark sold as cinnamon across much of the world. Cinnamon syrup entered the cocktail canon through the mid century tiki bars, and the modern recipe used by bartenders such as Jim Kearns steeps the bark in a turbinado syrup for a day.
Production and safety
House recipe: combine 2 cups (400 g) granulated or turbinado sugar, 2 cups (480 ml) water and 4 to 5 cinnamon sticks (about 15 g), broken, in a saucepan. Bring to a simmer, stir until the sugar dissolves, cover, take off the heat and steep 12 to 24 hours. Strain through a fine sieve. Bottle while warm into a clean, labeled container, cool, and refrigerate. Keeps 2 to 3 weeks refrigerated; discard if cloudy, fizzy or sour smelling. Yield about 3 cups (720 ml).
Allergens: None
Common uses
- tiki drinks such as the Zombie and Jet Pilot
- an autumn Whiskey Sour
- hot apple cider and toddies
- a spiced Old Fashioned
- the house concepts that call for it
Sources
- Cinnamomum verum (NC State Extension Plant Toolbox), NC State Extension · secondary source, retrieved 2026-10-11
- Cinnamon syrup (Punch recipe, Jim Kearns), Punch · secondary source, retrieved 2026-10-11