Next in our tincture series, we take a look at how to make Cinnamon Tincture and use it in cocktails.
Cinnamon is the bark of a tree that is native to Sri Lanka, a common spice used in spirits such as gin, rum, bitters, vermouth and liqueurs. According to Amy Stewart, author of The Drunken Botanist, cinnamon is also found in India and Brazil but the highest quality today comes from Sri Lanka.
Cinnamon pairs well with dark spirits such as rum, bourbon, whisky, brandy and apple brandy as well as chocolate, maple, walnuts, ginger and Tiki drinks, adding a warm spice note to cocktails. You can also read all about tinctures and how to use them in cocktails.
How to Make Cinnamon Tincture
- 100 ml vodka (> 50% ABV), or high proof neutral grain spirit
- 1 cinnamon stick, roasted
Equipment You Need
- small glass jar with lid
- small glass bottle with a dropper
- fine strainer
NOTE: The length of infusion will depends on the proof of the alcohol. The higher the ABV, the faster it will infuse so taste as you go.
In a small pan, toast the cinnamon stick on high heat until it begins to smoke then put aside to cool. Break the cinnamon stick into small pieces and add to a small jar with the alcohol. Cover and store in a cool, dark place for 3-5 days, gently shaking the jar daily.
Once the flavour is to your liking, strain using a fine mesh strainer lined with a cheesecloth and transfer the tincture to a small glass bottle with a dropper. Label the bottle and keep in a cool, dark place.
You may also like: How to Make Australian Native Tinctures
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