Name: Canela Bitters Recipe
Total time: 5 min
Yield: Makes 2 cups
Ingredients: 4 canela (Mexican cinnamon) sticks; 2 cups high-proof grain spirit, such as Everclear or vodka

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By Ben Mims

Aug. 14, 2019

Adapted from Broken Spanish’s beverage director Chris Chernock and lead bartender Pablo Gutierrez.

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4 canela (Mexican cinnamon) sticks

2 cups high-proof grain spirit, such as Everclear or vodka

Heat the oven to 450 degrees or heat a medium skillet over high heat.

Place the cinnamon sticks on a small baking sheet and bake (or toss in the skillet) until they start to blacken in spots, about 5 minutes.

Remove the cinnamon sticks from the oven or skillet and transfer to a storage container.

Pour in the high-proof spirit and let soak for 24 hours.

Pour the mixture through a fine mesh strainer into a bottle and discard the cinnamon sticks.

Store the bitters indefinitely.

Ben Mims

Ben Mims is a former cooking columnist for the Los Angeles Times. He has written three cookbooks and has worked as a food editor and recipe developer for several food media publications, such as Lucky Peach, Food & Wine, Saveur, Food Network and Buzzfeed/Tasty.