There are a number of species that are often sold as cinnamon. They all have similar yet different flavor profiles and textures. Ceylon cinnamon is the “true cinnamon” and has a more aromatic and delicate flavor than Cassia or Chinese cinnamon which is the most common form found in the US. Vietnamese or Saigon cinnamon is more closely related to Cassia and the highest in essential oil (Cinnamaldehyde) content of any of the varieties. Indonesian cinnamon is the cheapest type of cinnamon and most commonly turned into powdered form in the US.
Its woodsy sweet spicy flavor is a perfect complement to cocktails in the winter. What makes it a great spice is that it pairs well with both sweet and savory flavors.
Cinnamon Syrup
1 cup Water
1 Cup Sugar
3 Cinnamon Sticks
In a pot combine the Water, sugar, and the cinnamon. Bring to a simmer and stir to thoroughly combine the sugar. After the sugar is fully incorporated, remove from heat and set aside to cool for about 2 hours to allow the flavors of the hibiscus to infuse and meld into the juice. Then strain, add a 1/4 oz of vodka, bottle and refrigerate.
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