Don’t be put off by the use of Everclear (or equivalent) the high proof is needed to extract the volatile oils in a reliable manner. The final liqueur ends up being about 63 proof, equivalent to most commercially produced liqueurs.
In a jar with a tight-fitting lid that holds at least 2 quarts, combine the bay leaves, cinnamon (if using) and alcohol.
Cover the jar and swirl.
Put the jar in a cool spot out of direct sunlight for four days.
Swirl the contents once or twice daily.
On the third day, combine the sugar and water in a one-gallon jar (or other non-reactive container) with a tight-fitting lid.
Swirl the sugar and water mixture every few hours throughout the day, until the sugar has dissolved. It can take up to 24 hours for the sugar to fully dissolve.
On the fourth day, strain the bay-leaf-infused alcohol into the jar with the sugar water. The liquid may become cloudy but will become clear in about 24 hours with the occasional swirl.
After 24 hours, ladle the liqueur into smaller bottles, such as empty liquor bottles.
Seal tightly and store in a cool, dark place for one month before drinking.
Serve chilled or over ice or at room temperature based on your preference.