Mixology: 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. 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.
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