Why Cinnamon and Rum Make a Perfect Match
Rum and cinnamon go together like old friends at a reunion—warm, a little spicy, and oh-so-comforting. If you’ve ever had a spiced rum, you already know that hint of cinnamon can transform your drink from simple to sensational. But today, we’re kicking it up a notch with a homemade rum cinnamon cocktail designed to cozy up your taste buds and wake up your senses.
I first fell in love with this combo back when I worked shifts behind the bar in a little Caribbean-themed lounge. One of our regulars used to slip a cinnamon stick into his dark rum on the rocks. Simple? Oui. Genius? Totally. That little tweak turned his drink into dessert—and it got me thinking what else we could do with such a killer flavor pairing. Fast-forward a few years and voilà: this spicy twist was born.
What You’ll Need
If your home bar is modest, don’t worry. This cocktail doesn’t ask for fancy infusion kits or obscure bitters. Just a few solid ingredients, some ice, and a bit of fire (literally or figuratively).
- Dark or aged rum – Go for character here. Think molasses-rich, oak-aged, something with a backbone. Diplomatico, Plantation Original Dark, or Mount Gay Black Barrel are solid bets.
- Fresh lime juice – That hit of acidity will balance all that deep, round sweetness.
- Cinnamon syrup – Don’t panic, we’re gonna make it in 10 minutes. More on that below.
- Angostura bitters – Just a dash. They tie everything together and amplify the spice.
- Ice – Clear cubes if you have them, but we’re not judging cloudy.
- Garnish (optional) – Cinnamon stick, lime wheel, or a bit of zest if you’re feeling fancy.
How to Make Homemade Cinnamon Syrup
This syrup is the soul of the cocktail, and trust me, it’s a breeze.
- 1 cup water
- 1 cup white sugar
- 2-3 cinnamon sticks
Toss everything into a saucepan and bring it to a light simmer. Let it bubble away gently for about 10–15 minutes. Take it off the heat, let it steep until completely cool, then strain and pour into a bottle. It’ll keep in the fridge for 2–3 weeks—plenty of time to go through a few cocktail experiments.
Pro tip: Toast the cinnamon sticks lightly in a dry pan before adding them to the syrup. It amps up the aroma and gives the syrup a deeper edge. Trust the ex-barmaid on this one.
Recipe: Spiced Cinnamon Rum Cocktail
Let’s get down to brass tacks. Here’s the drink that’s about to become your new fall/winter go-to.
- 60 ml aged rum
- 25 ml fresh lime juice
- 20 ml cinnamon syrup
- 2 dashes Angostura bitters
Instructions:
Grab a shaker and fill it with ice. Add the rum, lime juice, cinnamon syrup, and bitters. Shake it like you mean it—around 10–12 seconds should do. Strain into a chilled rocks glass filled with fresh ice. Garnish with a cinnamon stick or lime wheel if you’re on the fancy train tonight.
The result? A drink that’s rich, slightly tangy, warmly spiced, and ridiculously satisfying. It’s what you want to sip curled up in a blanket, or while pretending to be productive in front of an open laptop.
When and Where to Serve It
This cocktail has serious versatility. It wears a flannel shirt in autumn, but pulls out the velvet in winter. Perfect as a fireside companion or for impressing your dinner guests who “don’t usually like rum.” Spoiler alert—they just haven’t tried it like this.
I’ve served this drink at casual after-work hangouts and also as a pre-dessert sip at a dressier soirée. Once, I even pre-batched a version in a thermos for a snowy rooftop hangout in Lyon (don’t ask, long story). Let’s just say it was the only thing keeping us warmer than our coats.
Variations Worth Exploring
Don’t be afraid to riff. Spirited creativity is what mixology is all about—plus, why settle for one variation when you can have three?
- Apple twist: Add 30 ml cloudy apple juice for a fruitier note. Called it « Pie in a glass » during a tasting group, and it stuck.
- Ginger kick: Replace half the lime juice with fresh ginger juice (or stir in a bit of ginger syrup). The spice-on-spice is 🔥.
- Tiki remix: Swap the bitters for a couple dashes of tiki bitters, and top with a splash of soda for a long version.
Play with your ratios, and don’t be shy about rebalancing to your own taste. Start with the base recipe, then dial the sweet or acid up or down depending on your mood—or who you’re serving.
What Rums Work Best?
I mentioned a few favorites earlier, but let’s dig in a little. The rum is the backbone of this cocktail, so choose one that brings personality. Bottles I’ve tried and loved with this recipe include:
- Diplomatico Reserva Exclusiva: Super smooth, loads of caramel and vanilla. A sweeter profile overall—good if you’re just dipping your toe into darker rums.
- Plantation Original Dark: A hint more funk, deeper spice. Great value, and plays beautifully with cinnamon.
- Mount Gay Black Barrel: Drier, toastier, a touch smokier. Stands up well to the syrup and keeps the whole drink feeling balanced.
If you prefer to use a spiced rum (Captain Morgan or Sailor Jerry, for instance), just reduce or skip the cinnamon syrup. But beware: some spiced rums are sugar bombs. You want flavor, not syrup overload.
Glassware and Presentation
Serving this in a rocks glass works best—short, strong, and with the right weight in hand. Bonus points if your ice is clear and chunky. Presentation matters, and while I won’t insist on a full Insta-worthy setup, a little garnish goes a long way.
Cinnamon stick? Classic. Lime wheel? Bright and fun. Got a few cloves or star anise? Toss one in—not for chewing, obviously, but for the drama.
Pairing Ideas
This cocktail shines solo, but if you feel like digging into some pairing fun, here’s what I’d suggest:
- Charcuterie with aged cheese – Let that cinnamon dance around your Comté or Manchego.
- Dark chocolate desserts – Brownies, spiced chocolate mousse, or even gingerbread cookies. You’re welcome.
- Roasted nuts with sea salt – The perfect salty crunch to complement the cocktail’s soft edges.
Final Thoughts from Behind the Bar
Part of what I love about cocktails like this rum cinnamon twist is they remind us that great drinks aren’t about complexity—they’re about balance. It’s not about owning every bar tool or having rare bottles; it’s about understanding what flavors sing together and building around that harmony.
If you try this cocktail, let me know how it turned out. Drop a comment, send a message, or even tag me on Instagram with your own variation. Because at the end of the day, the best drinks are the ones we share—recipes, stories, cinnamon sticks and all.
Cheers,
Bonnie 🍷
