Name: Cinnamon Syrup
Prep time: 2 h 20 min
Total time: 2 h 30 min
Yield: 16
Ingredients: 200 g Pure Cane Granulated Sugar; 200 ml Water; 25 g Gum Arabic Powder; 10 g Crushed Cinnamon Sticks; 2 drops Saline Solution

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About Cinnamon Syrup

Cinnamon syrup is a warm, amber-hued mixer that highlights the sweet, aromatic spice of cinnamon in a gently sweetened syrup. It’s a flavored simple syrup, meaning sugar dissolved in hot liquid, elevated with a single spice that gives it depth and warmth without being overly sugary.

Like classic simple syrup, it’s easy to make at home too. In this recipe, cinnamon sticks and sugar are gently infused sous vide until the sugar fully dissolves and the spice’s rich, cozy flavor permeates the syrup. And once it’s finished, this versatile syrup pairs beautifully with bourbon, rum, coffee, or sparkling drinks—perfect for adding a comforting, spiced note to cocktails anytime.

Cocktails I Made with Cinnamon Syrup

Cinnamon Syrup Ingredients

To make this syrup, you’ll need the following ingredients:

Pure Cane Granulated Sugar: This is a refined sweetener made from sugarcane juice that’s been crystallized and dried into uniform, free-flowing white crystals.

Water: This is a clear, tasteless, and odorless liquid that’s composed of hydrogen and oxygen.

Gum Arabic Powder: This is a natural, water-soluble resin that’s derived from the sap of acacia trees and is commonly used as a stabilizer, thickener, or emulsifier in food and beverages.

Cinnamon Stick: This is a rolled strip of dried inner bark from the cinnamon tree that’s known for its warm, sweet-spicy aroma and flavor.

Saline Solution: This is a mixture of water and salt in a controlled concentration that’s commonly used for brining, preserving, or seasoning ingredients.

Brands I Used

How to Make Cinnamon Syrup

There are a couple of ways to make cinnamon syrup, and which one you choose depends on the tools you have and how hands-on you want to be.

Cooking Methods

Sous Vide Method: This is my preferred method for making most cocktail syrups—a technique I first came across in the book Death & Co: Modern Classic Cocktails. By sealing cinnamon sticks, sugar, and water in a temperature-controlled water bath, the sugar dissolves gradually while the cinnamon gently infuses its warm, aromatic flavor into the syrup. The steady, low heat preserves the spice’s depth and fragrance while preventing scorching or over-reduction that can occur with direct heat.

Stovetop Method: This is the traditional method for making cocktail syrups, and it works well enough if you don’t have an immersion circulator or are short on time. Cinnamon sticks, sugar, and water are heated together in a saucepan over low heat, stirring until the sugar dissolves and the cinnamon releases its rich, warming flavor. While quicker and requiring less equipment, you’ll need to watch the syrup closely to avoid overheating, which can make the cinnamon taste overly bitter or flat.

Cinnamon Syrup Tools

To make this syrup using the sous vide method, you’ll need the following tools:

Stockpot: This is a large, deep cooking pot with straight sides and a flat bottom that’s typically used for preparing soups, stocks, sauces, or other recipes that require simmering larger quantities of liquid.

Immersion Circulator: This is a compact kitchen device that heats and continuously circulates water to maintain a consistent temperature for precision cooking.

Mortar & Pestle Set: This is a kitchen tool consisting of a bowl and a heavy club-shaped implement that’s used for crushing, grinding, and blending ingredients into fine powders or pastes.

Measuring Cup Set: This is a collection of cups and spoons in varying sizes, typically featuring easy-to-read markings and durable, easy-to-handle designs, that’s used to accurately measure both dry and liquid ingredients.

Food Scale: This is a kitchen tool that’s used to accurately measure the weight of ingredients, helping ensure precise portions and consistent results in cooking and baking.

Blender: This is a kitchen appliance with rotating blades that chops, purees, or emulsifies ingredients into smooth liquids or mixtures.

Large Freezer Bag: This is a resealable plastic bag with an interlocking closure at the top that’s used for storing, freezing, or transporting food securely.

Small Spring Clips: These are small, spring-loaded clips that are used to hold objects securely together.

Fine Mesh Strainer: This is a bar tool with a tightly woven mesh that’s used to strain small ice shards, pulp, and other solids from mixed drinks for a smooth, clean pour.

Pour Spout Measuring Cup: This is a container that’s marked with volume measurements and equipped with a spout to precisely control pouring liquids.

Silicone Spatula: This is a flexible, heat-resistant kitchen tool that’s used for stirring, scraping, and folding ingredients in bowls or pans without scratching the cookware.

Silicone Funnel: This is a flexible, heat-resistant funnel used to easily transfer liquids or powders into containers with narrow openings without spilling.

Tools I Used

How to Store Cinnamon Syrup

After your cinnamon syrup is ready, it’ll need to be chilled to preserve freshness.

Refrigerator Storage: For short-term use, I transfer the syrup to a condiment squeeze bottle or airtight jar and store it in the refrigerator. This method is great when I plan to use the syrup in cocktails within a few days, since the bottle or jar makes it easy to measure and pour without mess.

Freezer Storage: For long-term storage, I transfer the syrup to a flexible pouch with a pouring spout, leaving a little space at the top to allow for expansion as it freezes. I’ll then thaw the pouch in a bowl of water when I’m ready to use the syrup again.

Flavored syrups like this one typically stay fresh for one to two weeks in the refrigerator and up to three months in the freezer. To keep track of freshness, I recommend labeling your containers with the date the syrup was made so you know when to enjoy or discard each batch.

Containers I Used

Squeeze Bottle: This is a flexible, squeezable container with a narrow spout that’s designed for dispensing liquids or sauces in controlled amounts.

Storage Pouch with Pouring Spout: This is a flexible, resealable container that’s designed for storing liquids so they can easily be poured without spills.

Recipe

Cinnamon Syrup

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Prep Time 140 mins Rest Time 10 mins Total Time 2 hrs 30 mins

Description

Cinnamon syrup is a warm, amber-hued mixer made by infusing cinnamon sticks with sugar and water. This sous vide version highlights the spice’s cozy, aromatic warmth with just the right touch of sweetness, making it a versatile addition to cocktails—from classic whiskey or rum drinks to spiced holiday creations.

Method: Sous Vide
Serving Size: 16 (1 fl oz each)

Ingredients

200 g Pure Cane Granulated Sugar
200 ml Water
25 g Gum Arabic Powder
10 g Crushed Cinnamon Sticks
2 drops Saline Solution

Method

Fill a large stockpot with hot water, attach immersion circulator to the side of the pot, and set temperature to 145°F.
Using a mortar & pestle, gently crush cinnamon sticks, then measure out 10 g crushed cinnamon sticks.
Add 200 g sugar and 25 g gum arabic powder to a blender, then blend for 30–60 seconds until ingredients are thoroughly combined.
Measure out 200 ml hot water, then slowly pour into blender with sugar and blend for 30–60 seconds until sugar is fully dissolved.
Pour sugar mixture, 1o g crushed cinnamon sticks, and 2 drops saline solution into a high-quality, sealable freezer bag, removing as much air as possible as you seal it.
Once the water has heated to 145°F, submerge the bag, leaving the top 3–4 inches outside of the water, and secure it to the side of the pot with clips so it doesn’t float.
Let syrup cook at 145°F for 2 hours, checking occasionally to make sure the bag remains submerged and the water temperature stays consistent.
Once cooked, carefully remove the bag from the water and place it into an ice bath for a few seconds, then let syrup cool for 5–10 minutes.
Strain syrup through a fine mesh strainer 1–2 times to remove cinnamon and any undissolved sugar.
Using a funnel, pour syrup into a squeeze bottle or reusable pouch and store in the refrigerator or freezer.