Tropical, bright, and just edgy enough to surprise you, the Tiger’s Claw is a cocktail that invites you to play outside the usual flavor wheel.
Created by renowned bartender and bar owner Erick Castro (@hungrybartender) at Gilly’s House of Cocktails—a reinvented 1960s San Diego dive now offering refined drinks without the price tag—the drink walks a delicious tightrope between breezy and brooding. What begins with citrusy exuberance is grounded by rich, wintry notes of coffee and cinnamon, giving the Tiger’s Claw a layered personality.
Whether you’re fine-tuning the spice blend in your syrup or experimenting with bold flavor pairings and presentation, this cocktail reminds us that great drinks aren’t just reserved for polished marble bars—they can come to life just as beautifully in your own kitchen.
In a small saucepan, bring 1 cup of water to a boil and stir in 1 cup of white or raw granulated sugar until completely dissolved.
Reduce the heat, add 4 cinnamon sticks. Cover and simmer for about 5 minutes.
Remove the pan from the heat. Keep covered, and allow the syrup to cool and steep for at least 1 hour; for more flavor, let it stand for up to 6 hours.
Remove the cinnamon sticks and transfer the syrup to a bottle with a tight seal. Refrigerate and use to sweeten your favorite drinks.
