Post #721743 by wizzard419 on Sat, Jul 5, 2014 9:31 AM

On 2014-07-05 06:28, AceExplorer wrote:
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.

Well, there probably wouldn't have been a "home method" since people would not have that well stocked a bar with a large selection of mixers. But, since we are talking about the 20th century or so, the bartenders who would have made such products would have had access to it. It depended on the effect they were going for, without the concentrated part they would get a warm apple pie note. With the essential oil/ester they would get the heat similar to cinnamon candies.

I would also say, probably best to use the fake cinnamon (which most of the stuff on the market is) rather than the true stuff since it packs more punch.