Cinnamon Simple Syrup

Cinnamon simple syrup was the first flavored syrup I ever made. I’d been making regular simple syrup and honey simple syrup for whiskey sours, but new cinnamon would just elevate everything, having tried it in bar cocktails before.

What happened was I couldn’t stop using it. In coffee. In cocktails. In hot toddies all winter long.

It’s warm, lightly sweet, and full of that familiar cinnamon spice that works in everything from fall cocktails to summer coolers. I add a touch of vanilla to round out the flavor and keep it from tasting sharp or one-note.

This syrup is easy to make and gets used constantly during cooler months. Best of all, it freezes well, so you can make a batch and have it for a few months. Simply defrost your jar in warm water (with the lid still on!).

What Does Cinnamon Simple Syrup Taste Like?

Cinnamon brings gentle heat and warmth. The sugar softens that spice into something smooth and comforting. The hint of vanilla adds depth and keeps the cinnamon from being too aggressive.

The result is a syrup that’s flavorful but doesn’t smack you in the face when you are enjoying your drink.

How to Use Cinnamon Syrup in Cocktails

Cinnamon syrup works as a supporting player. It pairs well with both spirits and mixers.

It’s good with bourbon or rye whiskey, dark rum, apple or pear flavors, orange or lemon, and coffee or tea cocktails.

Try it in a cinnamon old-fashioned, a spiced sour, or a fall spritz.

5 Cocktails Using Cinnamon Simple Syrup

Cinnamon Old Fashioned 2 oz bourbon, 0.5 oz cinnamon simple syrup, 2 dashes Angostura bitters. Stir with ice, strain over a large cube in a lowball glass. Orange peel garnish.

Apple Cinnamon Whiskey Sour 2 oz bourbon, 0.75 oz lemon juice, 0.5 oz cinnamon syrup, 0.5 oz apple cider. Shake in a Boston shaker, strain into a coupe. Apple slice garnish.

Cinnamon Rum Hot Toddy 2 oz dark rum, 0.5 oz cinnamon syrup, 0.5 oz lemon juice, 4 oz hot water. Build in a mug. Garnish with a cinnamon stick and lemon wheel.

Spiced Pear Spritz 1 oz gin, 1 oz pear juice, 0.5 oz cinnamon syrup, prosecco. Build in a wine glass over ice. Top with prosecco. Garnish with a pear slice.

Cinnamon Maple Sour 2 oz rye whiskey, 0.75 oz lemon juice, 0.25 oz cinnamon syrup, 0.25 oz maple syrup. Shake, strain over ice. Dehydrated orange slice garnish.

Coffee and Mocktail Uses

This syrup isn’t just for cocktails.

Stir it into cold brew or iced coffee for cinnamon sweetness. Add it to hot chocolate or chai tea. Mix it with milk for cinnamon milk (kids love this).

For mocktails, try it in apple cider with lemon juice and sparkling water. Or mix with non-alcoholic whiskey for a zero-proof old-fashioned.

Where to Buy Cinnamon Sticks

You’ll need cinnamon sticks for this recipe, not ground cinnamon. Ground cinnamon makes the syrup cloudy, gritty, and the flavor just doesn’t come out the same.

I keep cinnamon sticks from Amazon or the grocery store on hand at all times. They last forever in the pantry, so I can use it for savory dinner dishes, desserts, and of course, cocktail experiments.

Storage

Keep cinnamon simple syrup in a clean jar (I use 4 oz mason jars) in the fridge. It stays good for about 1 week.

For longer storage, freeze it in ice cube trays. Pop out a cube when you need it. Frozen, it keeps for several months. You can also freeze it in your mason jar; just make sure you leave some room at the top for expansion.

Toss it if it smells off, looks cloudy, or shows mold.

Making It Right

Use sticks, not ground. Ground cinnamon clouds the syrup and doesn’t strain out well.

Go light on vanilla. Too much and it overpowers the cinnamon. Start with a quarter teaspoon and taste.

Don’t skip the steep. That hour-long steep is where the real flavor develops.

Taste as you go. Check at 30 minutes. Some cinnamon sticks are stronger than others.

Strain twice. First through a fine-mesh strainer, then through cheesecloth for clarity.

Flavor Variations

Add star anise for deeper spice. Throw in some orange peel for brightness. Add a few whole cloves for more warmth. Or steep with fresh ginger for heat.

Common Questions

Can I use ground cinnamon? No. It makes the syrup cloudy and grainy. Stick with cinnamon sticks.

Can I skip the vanilla? Yes. The syrup still works without it, but vanilla adds polish.

How much should I use in a cocktail? Start with half an ounce and adjust. Cinnamon can be strong.

Can I make this without sugar? You can use honey or maple syrup instead, but the flavor changes and it won’t last as long in the fridge.

Cinnamon Simple Syrup Recipe

Ingredients:

• 1 cup water
• 1 cup white sugar
• 5–6 cinnamon sticks
• ¼–½ teaspoon vanilla extract or ½ vanilla bean

Instructions:

1. Pour water and sugar into a small saucepan. Stir over medium heat until sugar dissolves and the mixture comes to a slow boil.
2. Reduce heat to a gentle simmer. Add cinnamon sticks and vanilla. Go light on the vanilla so it doesn’t take over.
3. Let the syrup simmer gently for about 5 minutes. Don’t let it boil.
4. Remove from heat. Let steep for about 1 hour. Taste halfway through to check strength.
5. Remove cinnamon sticks. Strain through cheesecloth or a fine mesh strainer.
6. Pour into a clean glass jar. Refrigerate up to 1 week or freeze up to several months.

What You’ll Need

A fine-mesh strainer and cheesecloth for clear syrup.

For cocktails: Boston shaker, citrus juicer, long stir sticks.

Dehydrated orange slices make great garnishes for cinnamon drinks.

More Spiced Syrups

If you like warm spices in cocktails, check out my allspice simple syrup and star anise syrup. Each brings a different kind of warmth to cocktail recipes.

My podcast Twist Happy Hour talks about seasonal syrups like this if you want more ideas.

For more cocktail recipes, simple syrups, and bar tools, check out my Amazon shop.