Essence of Cinnamon
Ingredients
Directions
Macerate
Combine the pulverized cinnamon, alcohol, and water in a container.
Macerate for 24 hours.
Distill
Distill the mixture over an open fire.
Rectify the product by adding 1½ cups of water and distilling again over the open fire.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Pulverized cinnamon
- Supplies the aromatic oils that give the essence its flavour and scent.
- Alcohol (85°)
- Acts as the solvent that draws aromatic compounds out of the cinnamon during maceration.
The step that matters
Distill over an open fire. Alcohol vapour is flammable, so the flame must be controlled and kept away from the still's open parts. Heating too hard can carry harsh, bitter compounds into the distillate, so gentle, steady heat keeps the aroma cleaner.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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