It’s come to our attention that Starbucks has discontinued its cinnamon syrup and replaced it with something they call “Cinnamon Dolce” syrup. This will be a matter of abysmal indifference to you unless A) you are a fan of overpriced sweetened lattes, or B) you actually listened to us when we wrote in Sippin’ Safari that Starbucks’ cinnamon syrup works well in Don The Beachcomber recipes that call for the stuff.
Well, it doesn’t anymore: Starbucks’ new Cinnamon Dolce formulation will not just kill, but brutally murder any tropical drink it touches. So please uncap your blackest Sharpie and cross out the recommendation in your copy of Sippin’ (page 170, line 21).
The good news is, if you don’t care to make your own syrup you can still fall back on the cinnamon-infused sugar syrup made by Sonoma Syrup Company (pictured above). But going the home-made route is much cheaper: Simply crush 3 cinnamon sticks and place them in a saucepan with 1 cup sugar and 1 cup water. Bring to a boil, stirring until sugar is dissolved. Lower heat, cover saucepan, and simmer for 2 minutes. Remove saucepan from heat and, keeping it covered, let sit at least 2 hours before straining and bottling. It should keep about a month in the fridge.