Recipe Manuscript

Cinamo (Licor)

Name: Cinamo (Licor)
Prep time: PTPT10M
Cook time: PTPT0M
Yield: 8
Cuisine: American
Ingredients: 500 ml neutral spirit (40% ABV, such as vodka or high-quality aguardiente); 28 grams (about 4 tablespoons) cinnamon sticks, broken; Peel of 1 large citron (or 1 large lemon, if citron unavailable), pith removed; Peel of 1 orange, pith removed; 250 ml filtered water (substitute for river water); 450 grams white granulated sugar

"Cinnamon (Liqueur)"

1950

From the treasured pages of Mexican Cooking Notebook

Unknown Author

Early Modern Kitchen (1900 - 1930)American Intermediate Drink

Original Recipe • 1950

Original Manuscript(circa Early Modern Kitchen, 1900 - 1930)

As inscribed by the original author's hand, transcribed with care by Lost Kitchen Scrolls

Cinamo (Licor)

"Se ponen en infusion por ocho o diez dias a un calor suave y en veinte cuartillos de aguardiente fino, cuatro onzas de canela desquebrajada y las cascaras descarnadas de una cidra y de una naranja. Al cabo de este tiempo se distila en baño María, para sacar diez cuartillos de licor, que se mezclan con otros tantos de agua de rio, en que se habran disuelto en agua cuatro libras de azucar."

English Translation

"Let four ounces of broken cinnamon and the peeled rinds of one citron and one orange infuse for eight to ten days over gentle heat in twenty quarts of fine brandy. After this time, distill in a bain-marie to obtain ten quarts of liqueur, which are mixed with an equal amount of river water in which four pounds of sugar have been dissolved."

Note on the Original Text

This recipe is a fine example of early 20th-century manuscript style: brief, assuming experienced home cooks and distillers who needed little hand-holding. The spelling 'Cinamo' is a variant or misspelling of 'canela' or 'cinnamon,' and the measurements use antiquated Spanish units—'cuartillo' (roughly half a liter), 'onza' (about 28 grams), and 'libra' (approx. 450 grams). The directions presuppose a reader familiar with both infusion and distillation, omitting explicit instructions for novices. Notably, 'aguardiente fino' references a high-quality spirit rather than the crude, fiery versions. The use of 'agua de rio' (river water) both speaks to a time before bottled water and implies the purity or freshness valued in liqueur-making.

Modern Kitchen Interpretation

Recipe's Origin

Mexican Cooking Notebook - Click to view recipe in book

Title

Mexican Cooking Notebook (1950)

You can also click the book image above to peruse the original tome

Writer

Unknown

Era

1950

Publisher

Unknown

Background

A charming 20th-century manuscript brimming with Mexican culinary delights, this notebook collects recipes such as Apio a la Española, Ardillas guisadas, Barbo Marino, Barbada (Crema de licor), Biscochos soplados de Almendra, and Carnero Adobado—a flavorful journey through classic and inventive dishes.

Kindly made available by

University of Texas at San Antonio

Historical Background of the Recipe

Learn about old traditions

This recipe is drawn from an early 20th-century Mexican manuscript cookbook, written when home distillation and the artful preparation of liqueurs were a mark of both hospitality and domestic skill. In 1915, Mexican culinary manuscripts often blended European influences—like the use of Spanish-style infusions and distillations—with local ingredients and practices. Recipes such as this one for 'Cinamo' (cinnamon liqueur) reflect a time when ingredients like citron and river water were readily available, and making one's own cordials at home was both common and prized. Liqueurs flavored with cinnamon and citrus would have been enjoyed as a refined treat, sipped after meals or offered to guests.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

Historically, this recipe would be made using simple kitchen tools: a large glass or earthenware vessel for infusing the alcohol, a knife to pare the citrus peel, and a mortar or mallet to lightly crack the cinnamon sticks. After infusion, a 'baño María' or bain-marie—a double-boiler set-up—is used for gentle distillation, with a traditional alembic or makeshift still suited for home kitchens. Fine cloth or muslin would strain the infused spirit. Glass bottles would store the finished liqueur.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

10 mins

Cook Time

0 mins

Servings

We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!

Ingredients

2 cups (16 fl oz) neutral spirit (40% ABV, such as vodka or high-quality aguardiente)
1 ounce (about 4 tablespoons) cinnamon sticks, broken
Peel of 1 large citron (or 1 large lemon, if citron unavailable), pith removed
Peel of 1 orange, pith removed
1 cup (8 fl oz) filtered water (substitute for river water)
2 1/4 cups (16 oz) white granulated sugar

Instructions

To make this historical cinnamon liqueur, begin by combining 2 cups (16 fl oz) of high-quality clear alcohol (such as vodka, at 40% ABV) with 1 ounce of broken cinnamon sticks, the peel (with as little pith as posible) of one large citron (or substitute with lemon if citron is unavailable) and one orange.
Infuse these ingredients in a sealed container, keeping it in a warm place (around 86°F) for 8-10 days, shaking daily to ensure the flavors meld well.
After the infusion, strain the liquid to remove solids.
Traditionally, the mixture is then distilled using a bain-marie (double boiler) method to refine and clarify the flavors and aromas—if distillation is not possible, simply strain well.
Measure out approximately half of your infused liquid (about 1 cup/8 fl oz) and combine with 1 cup (8 fl oz) of river (filtered) water in which 2 1/4 cups (16 oz) of white sugar has been dissolved.
Mix thoroughly and bottle the liqueur, allowing it to rest for at least a week before enjoying.

Estimated Calories

200 per serving

Cooking Estimates

Making this cinnamon liqueur takes about 10 minutes to prepare your ingredients and jar. Most of the work is waiting for the infusion, which takes about 8-10 days. There is no cooking, just mixing, steeping, and bottling. Each serving is about 60 ml (2 oz).

As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.

We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.