Cinnamon Syrup

Taking the extra time to make the syrup this way is well worth the wait. I once thought that keeping the cinnamon bark in there that long would make it too strong or too hot, but what actually happens is it mellows and gives the flavor more depth. One of my all time favorite cocktails is the Jet Pilot, and this is the syrup to use to make it indispensable. This is from the book Tropical Standard by Garret J. Richard.

INGREDIENTS

7 grams cassia cinnamon bark
125 grams spring water
125 organic cane sugar

METHOD

Break cinnamon bark into smaller pieces, about 1/2 inch each
Toast in a sauce pan for about 3 minutes
Add water and sugar, bring to a simmer for 15 minutes
after 12 hours strain into a bottle