How to Make a Gomme Syrup
Particularly in older cocktail books, you may see reference to Gum or Gomme Syrup. This is essentially a Rich Simple Syrup with the inclusion of Gum Arabic for a silky texture and mouthfeel, especially noticeable in (very) old school, booze forward stirred cocktails.
It’s simple to make, but does take a little more time to make due to the Gum Arabic.
Gum Arabic is the hardened sap or exudent from the Vachellia and some Acacia trees. It comes in powdered form, which when added to water, acts as a thickening agent for food amongst other uses.
The ratio here is (3:2:½) 3 parts sugar, to 2 parts water to ½ part Gum Arabic.
3 cups / parts white granulated sugar
2 cups / parts hot water (divided)
1/2 cup / part food grade Gum Arabic (a fine white powder)
Whisk together – 1/2 cup or part Gum Arabic powder & 1/2 cup or part hot water (just off the boil) to dissolve the Gum Arabic into the water.
Cover and leave the mix overnight to thicken. The timing here differs, depending on who you ask, but 6-8 hours has always worked well for us.
Bring together in a pan on a medium heat – 3 cups or parts white granulated sugar & 1 1/2 cups or parts hot water.
Stir together to dissolve the sugar into the water, then stir in the Gum Arabic Syrup you’ve already made. Warm and stir it all together, do not boil.
Once clear and glossy, remove from the heat, skim and then pour into a labelled sterile bottle or jar while still warm.
For maximum shelf life, refrigerate once it cools down.