Post #721738 by AceExplorer on Sat, Jul 5, 2014 6:28 AM

Wizzard419, I'm thinking the same thing -- adding cinnamon oil (or esters) would bring up the punch in store-bought cinnamon syrup. But how was the syrup made in the old days when our cocktails were invented? Home method? Did they have cinnamon oil and esters back then? My home-made cinnamon syrup packs a good punch flavor-wise, so I'm not unhappy with it. And it frees up more cash to buy good rums and other things for my bar.