Sirop de Gomme

[rhonan]

Wednesday's project was making some sirop de gomme, aka gum syrup. Before prohibition, gum syrup was the preferred sweetener for use in fine cocktails. After prohibition, bartenders had forgotten it's benefits, and used simple syrup instead, as it is cheaper to make. After all, all gum syrup is nothing but simple syrup made with gum arabic

Comments

[mistymarshall]

Being a foodie myself, this sounds quite amazing and I absolutely will have to try it. Although I am really not sue where to find this here in Germany...

[rhonan]

You should be able to find it in any good herbalists shop, or a high-end spice shop. Gum arabic is used in some iceings for cake decorating, and in a number of confections.

[sphinx_n_herhat]

Cool! Thanks for the info. My new thing that I learned for the day.

[rhonan]

Well, that's why it's called mixology. In science, one shares the results of one's research, and invites peer review.

[sphinx_n_herhat]

:-)

[paraventur]

before burning man, I made the elixir for tonic water (as in gin and tonic). We didn't use it, so I have a bunch now. It tastes much more bitter as it has more quinine.

Should plan a tasting party something. I'm going to freeze it for now.

[paraventur]

blah - it is bitterer then what you buy as it has more quinine...

[rhonan]

As much as I love Gin, and have a taste for bitters, I despise quinine. G&T is one drink not on my menu.