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About This Syrup
Simple syrup, sometimes called “sugar syrup,” is a basic syrup that’s commonly used in cocktails and other beverages as a sweetener. Unflavored simple syrup is made by dissolving an equal amount of granulated sugar in an equal amount of water, usually in a 1:1 ratio, to create a sweet-tasting liquid. Although it was once customary to use sugar itself in recipes, simple syrups have become the go-to sweetener in cocktails especially because they blend more easily with the other ingredients without leaving behind undissolved sugar crystals.
One of my favorite ways to create delicious new flavor combinations in our cocktails is to use simple syrups infused with fruits, herbs, and other additives. There are lots of pre-made flavored syrups on the market these days, but I prefer to create my own recipes for them because it’s easy and much more affordable to make them in batches at home.
This recipe is for homemade cinnamon simple syrup that was first used in the Harvest Run, a fall-inspired version of the Mint Julep that we shared in homage to the first (and likely only) autumn Derby Day.
Syrup Ingredients
To make this syrup, you’ll need the following ingredients:
White Sugar: This is a type of sugar that has been processed, crystallized, and dried. I used C&H Pure Cane Granulated Sugar.
Water: This is a flavorless fluid that turns the syrup into a liquid. I used filtered water to prevent contamination.
Gum Arabic Powder: This is a thickener that will gives the syrup a more pleasing mouthfeel. I used PURE ORIGINAL INGREDIENTS Food Grade Gum Arabic Powder.
Cinnamon Stick: This is a dried spice that has been rolled into a stick. I used Simply Organic Cinnamon Sticks.
Saline Solution: This is a solution made with five to one kosher salt and water.
How to Make This Syrup
When making syrups, most recipes will tell you to do so on the stovetop, but I prefer to prepare ours using the sous vide method, which was first introduced to me when reading Death & Co: Modern Classic Cocktails. I’ve found that syrups made in a saucepan are often too thick and sticky to use in cocktails, especially ones made with fruit juices. Now I use an immersion circulator for almost all of our syrups instead. It does take quite a bit longer, but the vast improvement in taste and texture this method provides makes it worth the extra time.
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To make this syrup using the sous vide method, you’ll need the following tools:
Large Pot: This is filled with water before the immersion circulator and bag filled with syrup ingredients are placed inside to cook. I use the Cuisinart 10 Quart Stainless Steel Pot.
Immersion Circulator: This is an electric device that is partially submerged in liquid to circulate, heat, and keep the liquid at a stable temperature for precision cooking. I use the Instant Pot Accu Slim Immersion Circulator because it heats up the water quickly.
Chef’s Knife: This is used to cut ingredients. I used the OXO Good Grips 8-Inch Chef’s Knife.
Measuring Cups: These are used to measure the ingredients. I use the OXO 8 Piece Stainless Steel Measuring Cup Set and the OXO Good Grips Silicone Measuring Cup Set.
Food Scale: This is used to precisely measure out the ingredients for the syrup. I use the GDEALER Food Scale because it offers extremely accurate measurements and is easy to store thanks to its compact size.
Blender: This is used to blend up ingredients. I used the Cuisinart SPB-7CH SmartPowder Electronic Bar Blender.
Large Freezer Bag: This is used to hold the syrup ingredients when they are placed in the pot to cook. I use the Ziploc Gallon Freezer Bags because they’re made with a high quality material that can be reused.
Clips: These are used to securely attach the bag to the side of the pot so the top doesn’t sink below the water level. I use Romeda 3 ½-Inch Spring Clamps because they are small, secure, and versatile.
Fine Mesh Strainer: This is used to remove solid ingredients from the syrup during the transfer process. I use the Barfly Stainless Steel Fine Mesh Strainer because its tightly woven mesh is excellent for removing small seeds and pieces of fruit.
Funnel: This is used to transfer the syrup from the bag to the storage containers without making a mess. I use the ANNIOCA Silicone Food Grade Funnel because it’s flexible and easy to store.
Squeeze Bottle: This is used to store the syrup in the refrigerator for immediate use. I use the OXO Good Grips Squeeze Bottles because they’re high quality.
Storage Pouch with Pouring Spout: This is used to store extra syrup in the freezer for later use. I use the OHMAXHO 16 oz Reusable Plastic Pouches because they’re made with a thick material that doesn’t come open after freezing the syrup.
This post contains affiliate links, meaning we make a small commission each time you purchase a product using our links. Product images sourced from Amazon Product Advertising API. Amazon affiliate links last updated on 2024-10-14.
How to Store This Syrup
Once the syrup is made, it will need to be kept cool to preserve its freshness. Whether it will be stored in the refrigerator or the freezer affects the type of container I use, and I make the decision on where to store it based on when I expect to use some or all of the syrup in cocktails.
Refrigerator Storage: I will usually store our syrups in the refrigerator when I plan to use them in a cocktail either right away or within a few days. If that’s the case, I will store some in a condiment squeeze bottle so I can easily pour the syrup into a jigger when I make the drink. It’s rare that I need all sixteen ounces right away though, so I often keep some in the refrigerator and will transfer the rest of the syrup to a pouch so it can be frozen and used later.
Freezer Storage: I will usually store our syrups in the freezer when I don’t think I will use them in a cocktail within a week. If that’s the case, I store them in pouches with pouring spouts because those are made with a flexible material that won’t come open as the syrup expands during the freezing process. I will then thaw the pouches in a bowl of water when I want to use the syrup again.
Flavored syrups like this one should last one to two weeks in the refrigerator and can last up to six months if frozen. I recommend listing the date the syrup was made before storing it so you can keep track of when batches should be used or discarded.
Recipe
This recipe yields approximately sixteen ounces of syrup, which is enough for anywhere from fifteen to thirty-five cocktails depending on the amount needed for the drink.
Cinnamon Syrup
This recipe is for homemade cinnamon simple syrup that was first used in the Harvest Run, a fall-inspired version of the Mint Julep that we shared in homage to the first (and likely only) autumn Derby Day.
Ingredients
Method
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Fill a large pot with hot water.
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Place immersion circulator inside pot of water and set to 145°F.
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Gently crush cinnamon sticks in a mortar & pestle, then measure out 10 g crushed cinnamon sticks.
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Add 200 g sugar, 25 g gum arabic powder, 10 g crushed cinnamon sticks, and 2 drops saline solution to a blender and blend until combined.
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Slowly pour 200 ml hot water into blender and blend until sugar is dissolved.
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Pour cinnamon and sugar mixture into sealable freezer bag.
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Once the water has heated to 145°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.
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Let syrup cook in the pot at 145°F for 2 hours.
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Once cooked, place the bag into an ice bath to shock the syrup, then let cool.
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Strain syrup through a fine mesh strainer 1-2 times to remove cinnamon sticks and any sugar particles.
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Pour syrup into a squeeze bottle or pouch with a spout using a funnel, then refrigerate or freeze.
