Most cinnamon syrups taste like a candy cane fell into a bottle of sugar water. That's because most of them are made with cassia — the hard, hot sticks from your grocery store spice aisle, made to punch through burnt coffee, not play nicely in a rum drink. BG Reynolds Cinnamon uses a blend of cassia and Ceylon, the softer, more complex “true cinnamon” you'll find in the Latin grocery aisle labeled canela. Ceylon doesn't bring the heat — it brings depth, acting less like a spice and more like an amplifier for everything around it.
The result is a cinnamon syrup that works in a Jet Pilot without overwhelming the 151, and in a Nui Nui without fighting the allspice. Add it anywhere you'd reach for warmth without wanting your drink to taste like a fireball. A quarter ounce is usually enough. With this one, less is a very productive more.
Once opened, refrigerate and use within 90 days — unopened, it keeps for two years from the date of manufacture.
Mix with ½ cup crushed ice and pour into an 18oz schooner, top with ice to fill. For flaming effect, top with a lime wheel, set a crouton soaked in lemon extract on top, light on fire, and sprinkle with cinnamon.
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