Reprinted with permission from Smuggler’s Cove: Exotic Cocktails, Rum, and the Cult of Tiki by Martin Cate with Rebecca Cate, copyright © 2016. Published by Ten Speed Press, an imprint of Penguin Random House LLC.
SC Cinnamon Syrup
2 cups Water
3 cinnamon sticks
4 cups sugar
- Put the water in a saucepan. Add the pieces of cinnamon stick to the water and bring to a boil over high heat.
- Add the sugar and stir with a whisk (or an immersion blender) until dissolved, about one minute (the liquid should become clear enough to see the bottom of the pot). Immediately remove from the heat.
- Cover and let sit at room temperature for 12 hours. Strain through cheesecloth into a bowl and then use a funnel to pour into a lidded bottle or other sealable container. The syrup will keep, refrigerated, for several weeks.