Post #405959 by oysterschnapps on Thu, Sep 4, 2008 12:51 PM

tfj,

I tried going the commercial route for cinnamon syrup as well, but there's nothing inexpensive that's suitable for tiki drinks. Making it yourself per the Bum's instructions is almost as easy as making simple syrup, so I felt kind of dumb for not trying it first. Break up three cinnamon sticks (you want pieces that are too large to fit through your sieve, so pieces between the size of matchsticks and ball bearings are best), then throw them in a small saucepan with a cup of water and a cup of sugar. Bring to a boil while stirring to dissolve the sugar, cover, simmer for two minutes, turn the heat off, wait four hours, then pour the syrup through a sieve into an empty 500-ml soda bottle or mason jar. Approximate cost: less than $2 for 12 oz of syrup.

BTW, I totally agree about the Martinique rum. Drinks that require it just can't be made properly without it. I need to see how the Clement VSOP compares to the St. James Hors d'Age, though, since the former seems to be much easier to get here.