Gum Syrup
Mixology: Gum Syrup
Gum Syrup (also known as gimme syrup) is a way to add a silky mouthfeel to cocktails that simple syrup alone cannot achieve.
Understand before you start, this is a difficult substance to work with. It is very very fine, light and powdery. Once you add water, it is very sticky, and will cling to anything and everything. Â The powder is so fine it is hard to get an accurate measurement unless you have a good quality scale that is accurate.
I wonder how did this 100+ years ago, certainly the quality and fineness of the powder was different. So, now is the time to find out how critical a few grams is, as they likely measured it by the gallon, see the attachment below from Jerry Thomas’ book in 1862:
INGREDIENTS
- 50 grams gum arabic
- 100 grams spring water
- 150 grams granulated white sugar
METHOD
- In a small container, add powdered gum arabic first, then add spring water and leave overnight, 12-24 hours.
- After 24 hours, gently heat the gum arabic mixture with equal parts of white granulated sugar.
- Be careful not to cook or boil, just heat until the sugar is dissolved.
- Allow to cool, bottle, store in fridge.
