Combine water, sugar and cinnamon sticks in a saucepan over medium heat, and simmer, stirring until the sugar dissolves. Cool and pour the syrup, along with the cinnamon sticks, into a Mason jar. Seal the jar and refrigerated overnight. Strain out the cinnamon sticks. Pour 6.5 ounces of tequila from the bottle and store separately for future use. Add 6.5 ounces of cinnamon syrup to the bottle and shake to combine. Store in an airtight bottle.
