Cinnamon Simple Syrup

Cinnamon simple syrup is an incredibly versatile simple syrup. It can be used in many shaken drinks and also in some stirred drinks, like the Old Fashioned. This is a common simple syrup in my fridge and I highly recommend making a batch often. 

• 1 cup Demerara sugar

• 1 cup water

• 6 cinnamon sticks (3-4 inches long)

• pinch salt

Add your sugar, salt and water to a pot on the stove at medium-high heat. Stir to start the sugar dissolving process. Once the water starts to simmer, lower the heat to medium-low and add your cinnamon sticks. Continue to stir until all the sugar is dissolved. Lower the heat to low and let the cinnamon infuse for another 5 to 10 minutes without letting the sugar burn. Take the pot off the burner and let cool. Taste your syrup every hour until it reaches the desired taste. You can infused over night (8 hrs), if needed. Next, discard cinnamon sticks and strain the syrup into an air-tight container. Store in the refrigerator for 10 days.

Makes about 8 oz or 1 cup. 

Substitutions:

Demerara sugar: Superfine white sugar can be used instead. I prefer using Demerara or Turbinado sugar for most of my simple syrups as it adds more depth and flavor than the flavorless superfine sugar syrups. 

Cinnamon sticks: You can also crush the sticks to release more flavor or lightly toast the sticks for a "burnt" flavor. Canela cinnamon imparts the best flavor.

Tiki Simple Syrup

This simple syrup works nicely in all rum and tiki style drinks, particularly a daiquiri or Coco 'Deez' Nuts. You can also use this in other shaken drinks with bourbon, rye or gin. 

Tiki Simple Syrup recipe:

• 1 cup Demerara sugar (or Turbinado)

• 1 cup water

• 1 vanilla bean (split)

• 3-5 cloves (whole)

• 4-6 cinnamon sticks (at least 3 inches long)

• 1/3 cup mix of whole pecans and almonds, toasted

Add sugar and water to pot on medium heat and stir. Once the sugar starts to dissolve, add the rest of the ingredients and stir.  Once the sugar is dissolved, cook on low for at least 5 minutes on reduced heat, stirring often. Do not let the sugar boil. Next, remove the pot from the heat and let it cool with all the ingredients steeping for about an additional 10-15 minutes. When cooled, double strain into an air tight container and keep in the refrigerator for up to 10 days. Add an ounce of high proof rum for a little longer shelf life. 

The flavor profile should be predominately cinnamon with vanilla, spices and nuts on the back end. If not enough cinnamon, add more sticks and let steep for another 10 minutes. Also, an ounce or two of maple syrup can be added for more complexity. 

Makes roughly 8 ounces or 1 cup.

Substitutions:

Demerara sugar: I highly recommend the use of Demerara or Turbinado sugar. Do not use white or brown sugar here as they will impart little to no flavor. Demerara (or Turbinado) will add nice caramel and spice notes, which this syrup needs.

Simple Syrup

Save your money! This is a very common and simple ingredient to make at home

Simple Syrup

• 1 cup white or super fine sugar

• 1 cup water

Demerara Simple Syrup

• 1 cup Demerara or Turbinado Sugar*

• 1 cup water

Add ingredients to a pot on medium heat. Stir contents until the sugar is dissolved. Take off heat and let cool. Bottle in an air tight container for up to 10 to 14 days. 

2:1 Sugar to Water Simple Syrup - richer flavor, deeper flavor

• 2 cups sugar

• 1 part water.

Follow instructions above. 

Makes roughly 8 ounces. 

*Notes: Demerara sugar (can be referred to as Turbinado too) isn't brown sugar, which is basically just refined white sugar covered in molasses. Demerara comes from Guyana and has a natural caramel and baking spice flavor which adds more complexity and depth than refined white sugar.