Although most often paired in baked goods during the fall season, apple and cinnamon are one such fabulous flavor combination that also works well in drinks. This is a recipe for homemade apple cinnamon syrup used for the first time in the Apple Pie Gimlet, an original that was inspired by a similar recipe in Craft Gin Club’s book. The author’s apple cinnamon syrup recipe simply blended the two together, but I landed on this sous vide version after some experimenting.
Fill a large pot with hot water.
Place immersion circulator inside pot of water and set to 135°F.
Add 200 g sugar to a blender.
Slowly pour 200 ml apple cider into blender while blending until sugar is dissolved.
Pour apple mixture into a sealable freezer bag.
Add cinnamon sticks to bag and stir for 3-5 seconds.
Once the water has heated to 135°F, seal the freezer bag, place it in the water while leaving the top 3-4 inches of the bag outside of the water, and secure the top of the bag to the side of the pot with clips.
Let syrup cook in the pot at 135°F for 2 hours.
Once cooked, place the bag into an ice bath to shock the syrup, then let cool.
Remove cinnamon sticks, then strain syrup through a fine mesh strainer 1-2 times to remove spices and any sugar particles.
Pour syrup into a squeeze bottle or pouch with a spout using a funnel, then refrigerate or freeze.