The Cinnamon Syrup Recipe Revealed!

Cinnamon Syrup

Above, from left to right; my cinnamon syrup, dried bark of Cinnamomum verum zeylanicum (true cinnamon from Ceylon), dried buds of Cinnamomum cassia (common cassia ‘cinnamon’), and dried bark of Cinnamomum cassia.

Many attendees of the shorter Elemental Mixology courses and classes have asked me for my recipe for my ‘triple cinnamon’ cinnamon syrup.  I  have usually replied that the recipe is divulged and the syrup made during the Ingredient Fabrication Course.  But, many people just don’t have the time to take that course and want to make the excellent San Francisco Pisco Punch that was made in the course they have attended.

So, here it is:

Pour 750 milliliters distilled water into a saucepan and bring it to a boil.  Turn off the heat.


40 grams of dried, true cinnamon bark from Ceylon

20 grams of dried, cassia bark (common ‘cinnamon’ in the U.S.A.)

10 grams of dried, cassia buds

Place the saucepan over the lowest flame possible, cover well and simmer for several hours.

After at least two hours, remove from heat and strain out the solids through a chinois-type strainer, and then through a coffee filter.

Weigh the liquid infusion.  It should weigh about 600 grams.

Add the same weight in fine, white sugar and whisk until dissolved.

Pour through a funnel into a one-liter bottle, which should be right about the entire yield.

Cap and label and store in a refrigerator.

Use the syrup over vanilla iced cream, or in a San Francisco Pisco Punch (below) or a San Francisco Rum Punch (scroll all the way down), or in any other spirit version!  San Francisco Rye Punch is good, too!

San Francisco Pisco Punch

San Francisco Rum Punch

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