Best Cinnamon Rum Syrup Recipes

CINNAMON OLD FASHIONED

Cinnamon Old Fashioned image

For the holidays, I like to spice up my usual Old Fashioned. Rather than just whiskey, bitters, and sugar, I use a cinnamon-infused simple syrup to make this classic cocktail just a bit different.

Provided by Ivy Mix

Categories beverage

Time 15m

Yield 1 serving

Number Of Ingredients 10

Ingredients

1/2 teaspoon
1 ounce dark rum, Zacapa brand preferred
1 ounce bourbon, Elijah Craig brand preferred
2 dashes aromatic bitters
Ice cubes
1 Large ice cube, for serving
1 orange twist, for garnish
1/2 cup water
1/2 cup sugar
2 cinnamon sticks

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.

HOT BUTTERED RUM WITH GINGER AND CINNAMON

Hot Buttered Rum with Ginger and Cinnamon image

Yield serves 4

Number Of Ingredients 15

Ingredients

4 tablespoons Ginger Simple Syrup (recipe follows)
1 cup dark rum
4 cinnamon sticks
4 cups boiling water
4 tablespoons Ginger Butter (recipe follows)
4 ounces fresh ginger, thinly sliced
1/2 cup water
1/2 cup granulated sugar
(makes 3/4 cup)
3 pieces crystallized ginger, finely chopped (about 2 tablespoons)
1/2 teaspoon ground cinnamon
Pinch of ground cloves
Pinch of freshly grated nutmeg
1/2 cup (1 stick) unsalted butter, room temperature
(serves 8)

Steps:

Divide the simple syrup among 4 heatproof glasses or mugs; add 1/4 cup rum, 1 cinnamon stick, and 1 cup boiling water to each. Stir well.
Top each serving with 1 tablespoon ginger butter. Serve immediately.
In a small saucepan, bring all ingredients to a boil over medium heat. Cook 2 minutes. Strain the mixture through a sieve, discarding ginger. Store in an airtight container in the refrigerator up to 1 week.
In a small bowl, stir ingredients with a fork until thoroughly combined. Shape into a log by rolling in parchment paper or plastic wrap. Chill until firm, about 1 hour, before slicing into eight rounds.

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