Cinnamon Syrup
Recipe:
- 1 cup water
- 2 cups sugar
- 3-4 cinnamon sticks (6-8cm long)
Heat the water with the cinnamon sticks, each broken in half, over high heat. As soon as it is about to boil, add the sugar little by little and stir well, after about 1 minute of light boiling remove from the hot plate and continue stirring until all the sugar has dissolved (clear view of the bottom, you can take samples with individual spoons and see if you can still see sugar crystals on the spoon).
After there is no solid sugar left , let it stand covered at room temperature for 12-24h, then stir again if necessary when sugar has settled and filter through cheesecloth, coffee filter or similar filters and place in a sterile, clean bottle and label it. Lasts around 3-4 weeks in the refrigerator.
Even for a simple thing like cinnamon syrups, there are various methods and supposed tricks or tips to make it better. Since cinnamon syrups are used especially in tiki, I decided to share a recipe from the modern tiki bible, "Smuggler's Cove". "Death & Co", the first book by Day, Fauchald and Kaplan states about this that the two better known methods (one of which is the one described here) are not ideal, since, for example in the variant here, the water evaporating cannot be precisely controlled and thus distort the ratio of water/sugar. However, if you boil the water only briefly you can neglect this due to the massively less effort involved (D&C uses/recommends roto-vap even for cinnamon syrup).
