Post #763445 by Jeff Bannow on Sat, May 7, 2016 12:11 PM

On 2016-05-07 11:42, mikehooker wrote:

I worry that simmering too long will change the flavor and consistency of the syrup. Is that not a concern?

Good to know about the cream of tartar but how much is a little bit, or a "pinch" as the article suggests? That would have to be relative to the amount being made.

Wow, will definitely have to give this method a try! I don't think I realized cinnamon extract existed.

I would base the pinch size on the amount of syrup you are making. Just a bit is needed to help kick off the chemical reaction. I've never noticed a flavor difference - it still just tastes like sweetness basically.

You can buy cinnamon extract, but I make my own. Here's the recipe:

Cinnamon Tincture
Storage – Indefinitely on the countertop
Container – Dropper bottle
Makes 180ml

Cinnamon (see note) 1 oz. or 1/4 cup
grain alcohol or vodka 240 ml or 1 cup

1. If using whole spices, grind the cinnamon in a spice grinder or mortar and pestle.
2. In a pint canning jar, combine cinnamon and vodka. Shake to combine.
3. Store out of sunlight, gently agitating every day, for 1 week.
4. Strain through a coffee filter and store in sterile jar.

About cinnamon: The fresher, the better. If possible, use cinnamon chunks or sticks.

Source – Jeffrey Morgenthaler, The Bar Book

I used cinnamon chunks from Penzey's spices, but use whatever you like. Once I got the ratio of cinnamon extract to simple syrup right, it tastes exactly the same as making cinnamon simple syrup. And it lasts a lot longer.

Feel free to double or triple the recipe if you want.