Cinnamon Rum Syrup Recipes

Steps:

• In a mixing glass, add the cinnamon bark syrup, rum, bourbon and bitters. Fill with ice cubes and mix by holding the spoon like a pen and stirring clockwise. To serve, place a large ice cube into a glass and strain. Run the orange twist around the rim, add to the cocktail and serve.
• In a saucepan, combine equal parts sugar and water. Break up the cinnamon bark (sticks), add to the simple syrup mixture, and bring to a boil. Remove from heat, cool, and strain.

Steps:

• Combine sugar, cardamom, and cinnamon in a medium saucepan. Split vanilla beans lengthwise and scrape out seeds; add seeds and beans to sugar mixture with 4 cups water. Bring to a simmer over medium-high, stirring until sugar is dissolved (if it begins to boil, reduce heat -- boiling will make the syrup cloudy). Remove from heat; add cayenne. Let steep 1 hour.
• Strain through a fine-mesh sieve into a large liquid-measuring cup; discard cardamom pods but reserve cinnamon sticks and vanilla beans. Refrigerate until completely cool, 1 hour. Pour into gift bottles; divide reserved vanilla beans and cinnamon sticks among bottles. Syrup can be stored in bottles, refrigerated, up to 1 month.

Steps:

• In a small sauce pot add water and cinnamon and bring to boil. Simmer for 10 minutes, and strain out cinnamon sticks. Bring water back to a boil, add sugar and stir until sugar is dissolved.

Steps:

• Combine sugar, water and cinnamon in a small saucepan.
• Bring to a boil over high heat and boil until sugar is dissolved.
• Remove from heat; stir in rum and lemon.
• Pour syrup into a clean jar with a tight-fitting lid and store in the refrigerator.