Vanilla Cinnamon Syrups Recipe. Cinnamon syrup and its use. Cinnamon tincture with orange

Most of the cinnamon that we can afford in a regular supermarket is nothing more than Chinese cinnamon, also known as Cassia (Cinnamomum aromáticum or C. loureiroi), which has nothing in common with real cinnamon (but manufacturers, of course, talk about this , do not rush to mention). Cassia bark has a saucier, bolder, sweet and spicy character that we love in scones and cookies. The same cannot be said about real cinnamon, Ceylon cinnamon (Cinnamomum verum or née C. zeylanicum, when Sri Lanka was called Ceylon) - it is much softer and thinner.

Ceylon cinnamon is less spicy and will likely disappoint those who try to compare it to Cassia. Its aroma leans closer to vanilla: warm floral notes with hints of tropical honeyed fruits. But don’t be mistaken - although “true cinnamon” is subtle, it has a deeper aroma of this very cinnamon, which you need to be able to reveal, which is what we will try to do with our inherent love for alcohol and the search for combinations with its participation.

You can distinguish Ceylon cinnamon from Cassia by the appearance of the stick. Cassia bark is the entire layer of tree bark, so it is thicker, denser and more uniform. It looks exactly like the cinnamon that we are accustomed to in principle: short sticks, the structure of which resembles the bark of a tree. Only a thin inner layer of bark is used as the spicy base of Ceylon cinnamon, so a stick of real cinnamon has a looser, multi-layered structure that looks like a parchment scroll, twisted on both sides in the manner of a ram's horn (Cassia is not twisted at all or is twisted only on one side). In addition, Cassia is very different from cinnamon in its chemical composition. You can verify this by conducting an iodine test - Cassia contains more starch, so the iodine will turn dark blue. Of course, real cinnamon is much more expensive.

When preparing tinctures, it is better to pay attention to Ceylon cinnamon, skillfully combining it with other subtle tastes and aromas you can achieve very interesting results. Cinnamomum verum goes well with citrus fruits, vanilla, chocolate, honey and delicate berries. Our selection today contains recipes specially tailored to true cinnamon, with the exception of one with apples - apples are the domain of cassia, as they need a more powerful spicy accompaniment.

You will find a recipe for a pure cinnamon tincture - it’s too obvious, simple and banal (for 0.5-0.75 liters of vodka, just take 1-2 cinnamon sticks, leave for 2-7 days, that’s all the wisdom). Other recipes are no less simple and for a good result they require only careful execution, logically thought-out actions and a little patience.

The popular combination of honey and cinnamon works great with alcohol. The result is a gentle, soft, spicy, healthy tincture, which in moderate quantities will promote digestion and warm. You can’t call it original, but with the right ingredients you can achieve truly amazing results.

Break the cinnamon into small pieces and place in a jar of suitable size. Add alcohol and 2 glasses of clean water, close the jar tightly, shake well and leave for 14 days in a cool, dark place. During infusion, the jar needs to be shaken a couple of times a day. After two weeks, heat the remaining glass of water to 40 degrees and dissolve honey in it. After this, strain the cinnamon infusion, filter if necessary, add honey dissolved in water. Wait 24 hours, filter again and pour into clean bottles. The tincture should be stored in a cool, dark place. Before tasting, let it rest for 2-4 months. Use within 1 year.

Cinnamon tincture on moonshine with apple

Classics of the genre: apples-cinnamon-moonshine. Some reference to the legendary drink in the USA Apple Pie Moonshine, the recipe for which is described in. This recipe can be called one of the variations of “apple pie”, simpler, but no less rich. A real winter digestif, which should be drunk slightly warmed up with a Cassia stick in a glass, when snow is falling outside the window, and the house is warm and nice. On hot summer days, it’s great to savor with tonic. Some apples can be replaced with aromatic pears. Here, perhaps, Cassia would be appropriate.

Wash the apples, cut into slices, removing the core and seeds. In a jar of suitable size, combine chopped apples, maple syrup, cinnamon, cloves and chopped nutmeg. Pour fruit distillate over everything, close the jar tightly, shake well and leave in a dark, cool place for 7 days. Stir the contents of the jar periodically. When the time is right, drain the infusion through a sieve or several layers of gauze, do not squeeze. If necessary, filter and pour into a clean bottle. Store in a cool, dark place for no more than 1 year. Aging for 2-4 weeks before tasting is recommended.

Cinnamon tincture with orange

Another traditional combination (a slice of orange with cinnamon - perfect for many other alcoholic drinks). The principles of interaction between real Ceylon cinnamon and citrus fruits are followed. Easy to cook, delicious to drink!

Wash the orange thoroughly with a brush, cut into four parts and place in a jar of suitable size. Add cinnamon broken into small pieces and pour vodka over everything. Close the jar tightly and leave in a cool, dark place for 3-4 days. Strain, the cinnamon can be reused, and squeeze the juice out of quarters of the orange and add to the strained infusion. Filter the finished tincture with cinnamon and orange through cotton wool or coffee filters, and then pour into a clean bottle. Store in the refrigerator for no longer than 3 months. Drink neat or mix with ice and a small amount of sour mix (sour-mix, a mixture of lemon juice, sugar syrup and egg white).

Cinnamon tincture with vanilla

As stated earlier, Ceylon cinnamon and vanilla are the perfect combination. Nothing supernatural, banal maceration without unnecessary movements, but such an amazing result. Quality ingredients make all the difference. It is recommended to take bourbon as the alcoholic base for this spicy masterpiece, which can be safely replaced by one aged in an oak barrel or on wood chips (however, any fruit or grain distillate aged in oak will be a worthy alternative).

Lightly break the cinnamon and cut the vanilla lengthwise. Mix all ingredients in a jar of suitable size and close tightly. Infuse in a cool, dark place for 2 to 4 weeks. Strain, filter and pour into a clean bottle. Store in a cool, dark place for no more than 1 year. After you prepare this liqueur, be sure to try mixing 1 part of your creation with ice with 1 part nut liqueur () and 3 parts milk - the cocktail is called “Cozy Night” and it really exudes coziness.

Blueberry cinnamon tincture

A rich yet balanced drink with gorgeous ripe blueberry colour. An excellent ingredient for many fruit cocktails. It is recommended to use light rum or as an alcoholic base, but you can get by with a mixture of vodka and rum to reduce the cost of the drink (you can use 1:1 or 1:2 in favor of vodka).

Thaw frozen berries and allow to drain before use. Wash and dry fresh blueberries. Place the berries in a jar of suitable size, add simple syrup (it’s better to start with a small amount and, if necessary, sweeten the tincture in its finished form) and crush with a wooden spoon. Add cinnamon sticks broken into small pieces and pour rum over everything. Close the jar tightly, shake well and leave in a cool, dark place for a week. Strain the finished infusion through a sieve or several layers of gauze, filter through cotton wool or coffee filters if necessary, sweeten to taste with simple syrup made from equal parts sugar and water, and then pour into a clean bottle. Store the tincture in a cool cupboard. Use within 1 year.

Tincture “Cranberry-Orange-Cinnamon”

A more interesting orange-cinnamon combination. A stunning tincture for every day with a delicate balance of acidity and sweetness. Great in the summer with ice and tonic as a refreshing drink, or in the winter with mulled wine or tea. A lively cocktail ingredient that goes well with sparkling wines (it will turn out decent). The availability of ingredients during the cold season makes this tincture one of those that can and should be prepared in winter.

Place cranberries, water and sugar in a saucepan over medium heat. Cook for about 10 minutes, stirring constantly, until the cranberries burst and turn into a sauce. Place orange zest and broken cinnamon sticks in a jar of suitable volume, add cooled cranberry sauce and fill everything with vodka or alcohol diluted to the required degree. Close the jar tightly, shake well and leave in a cool, dark place for one week. When the time is right, strain the tincture through a sieve or several layers of gauze, filter if necessary and pour into a clean bottle. Aging for 2-3 months is recommended. Use within 1 year.

Finally, let's prepare a simple bitter, where the bittering agent will be the albedo of the orange. First, we read at home, draw the appropriate conclusions and improve the recipe to your taste. But we remember that real cinnamon is a subtle spice and cannot tolerate overly expressive competitors. If you want to cook something complex and sophisticated, use Cassia.

Wash the oranges thoroughly with a brush, dry them and remove the zest, being careful to grab the white subcutaneous layer (the bitter layer called albedo). Preheat the oven to 80 o C, where then place the zest, evenly spread on a baking sheet lined with parchment for baking. Bake the zest for two hours, stirring it every half hour. After this, let the zest cool and transfer it to a jar of suitable volume (can be evenly distributed among small jars, 200-300 ml in volume). Roughly chop the cinnamon and add to the orange zest (also distribute between small jars).

Fill the jar(s) ¾ full with alcohol or moonshine, close tightly, shake well and leave in a cool, dark place for 4 weeks. The contents need to be shaken periodically. Then strain the finished bitter through a sieve and pour into clean storage containers, preferably made of dark glass. Prepare. Ready!

To be continued…