Cinnamon Syrup

How is Cinnamon Syrup made?

Cinnamon syrup starts with a basic simple syrup foundation of equal parts sugar and water, heated until the sugar dissolves completely. The magic happens when you add cinnamon sticks (or ground cinnamon) during the heating process, letting them infuse for about 10-15 minutes to extract those warm, spicy flavors. After straining out the solids, you're left with a golden, aromatic syrup that brings instant warmth and complexity to cocktails, coffee drinks, and desserts.

How do you drink Cinnamon Syrup?

Cinnamon syrup isn't meant to be consumed neat or on the rocks—it's a cocktail ingredient designed to add warmth and spice to your drinks. You'll find it shining in fall and winter cocktails like spiced old fashioneds, hot toddies, and seasonal punches, where its sweet heat complements whiskey, rum, and apple-based spirits beautifully. The syrup works particularly well during holiday gatherings and cozy evenings when you want drinks that taste like autumn in a glass.

How do I choose good Cinnamon Syrup?

The best cinnamon syrup depends on what you're mixing—look for Ceylon cinnamon varieties if you want a sweeter, more delicate flavor for bourbon cocktails like Whiskey Sours, while cassia cinnamon syrups bring that familiar bakery spice kick that works beautifully in rum drinks and hot toddies. Check the ingredient list and avoid syrups loaded with artificial flavors; the good stuff will list real cinnamon as a primary ingredient and often tastes noticeably warmer and more complex. For tiki drinks and tropical cocktails, you'll want a lighter touch, so consider diluting a robust syrup or seeking out brands that specifically market themselves as "bartender-friendly" with balanced sweetness that won't overpower your other ingredients.

Nutritional Information

Typical Calorie Range per Ounce: 70-90 calories

Typical Carbohydrate Range per Ounce: 18-23 grams

Typical Sugar Range per Ounce: 17-22 grams

Typically Gluten Free: Yes

While cinnamon syrup is generally gluten-free since it's made from sugar, water, and cinnamon, we recommend checking the detailed product information on specific brands to confirm gluten-free status, especially if you have celiac disease or severe gluten sensitivity.

Scrolled this far? Your reward? Cinnamon Syrup Trivia!

1. True cinnamon syrup should actually be made from Ceylon cinnamon, not the common cassia variety most Americans know. Ceylon cinnamon has a delicate, almost floral sweetness that won't overpower your cocktails, while cassia cinnamon can turn bitter and medicinal when concentrated into syrup form. Most bartenders don't know this distinction, which explains why some cinnamon cocktails taste like liquid Red Hots candy.
2. The golden age of cinnamon syrup wasn't during Prohibition—it was actually in the 1880s when apothecaries sold "cinnamon cordials" as digestive aids. These early syrups contained real vanilla beans and were aged in small oak barrels for months, creating a complexity that puts today's simple syrups to shame. Some vintage cocktail recipes still call for "apothecary cinnamon syrup" specifically.
3. Cinnamon syrup has natural antimicrobial properties that can extend the shelf life of cocktails by several days. This wasn't just folklore—19th-century bartenders knew that drinks made with cinnamon syrup stayed fresh longer on long sea voyages. The cinnamaldehyde compound responsible for cinnamon's flavor literally fights bacteria and yeast growth.
4. The temperature you heat your simple syrup determines which cinnamon compounds you extract. Low heat (under 160°F) pulls out the sweet, woody notes, while high heat releases the spicy, peppery elements. Professional bartenders often make two different cinnamon syrups—a gentle one for delicate drinks like whiskey sours, and a robust one for tiki cocktails that need to punch through rum and citrus.
5. Mexico produces a unique pink cinnamon syrup called "jarabe de canela rosa" that's made from canela de Ceylon bark harvested during the rainy season. The increased moisture creates a natural pink tint and adds subtle fruit notes that complement mezcal better than any other cinnamon syrup. It's nearly impossible to find outside of Oaxaca, making it one of the most coveted bartending ingredients among mezcal specialists.