SC Cinnamon Syrup
Reprinted with permission from Smuggler’s Cove: Exotic Cocktails, Rum, and the Cult of Tiki by Martin Cate with Rebecca Cate, copyright © 2016. Published by Ten Speed Press, an imprint of Penguin Random House LLC.
SC Cinnamon Syrup
INGREDIENTS
- 2 cups Water
- 3 cinnamon sticks
- 4 cups sugar
INSTRUCTIONS
Step one
Put the water in a saucepan. Add the pieces of cinnamon stick to the water and bring to a boil over high heat.
Step two
Add the sugar and stir with a whisk (or an immersion blender) until dissolved, about one minute (the liquid should become clear enough to see the bottom of the pot). Immediately remove from the heat.
Step three
Cover and let sit at room temperature for 12 hours. Strain through cheesecloth into a bowl and then use a funnel to pour into a lidded bottle or other sealable container. The syrup will keep, refrigerated, for several weeks.
Contributed by Martin Cate