I bought some food grade gum arabic and was wondering if anyone had a recipe to make a small (half cup/5 ounce) batch of it to try in some cocktails off the app that use it. On a different note, I think I’ve tried just about every gin available on local liquor stores here, so I might start using vodka to also test with the gum syrup. Anyone have any idea which is better in a martini? Tito’s, Grey Goose or Ketel One?
My gum syrup recipe:
In a small container, combine 20 grams powdered gum arabic with 20 grams water and leave overnight. (I use a lidded container in the refrigerator, but not absolutely necessary, I suppose.) After the mixture incorporates itself, heat 40 grams water on the stove until 120 grams granulated sugar is dissolved, then fold in gum solution with a silicone spatula. Makes maybe 5 ounces? The resulting super thick syrup has a nice caramelized flavor and silky mouth feel.
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In the process of making it now. However, it is nearly pure white like orgeat or almond milk, just thicker (and wondering how I am going to get this into a pourable bottle). When I look at brands like Giffard or Liber, it’s perfectly clear - is there something else they are adding for shelf life? I just wonder how it is going to look in a martini which is typically clear, and I am not sure this is going to be able to “dash”. Did I miss something?
My guess is it hasn’t been heated enough to dissolve all the sugar. Mine looks like this:
But I’m using mine mostly in pre-Prohibition cocktails. If you want this for a vodka martini and you don’t want the darker color, you can try a blender instead of heating, but you also may need to cut back the amount of sugar for easier dissolution. The gum arabic tends to add some color too, so simple syrup may be your best choice.
Yes, I too want it for the pre-prohibition drinks found in the COCKTAILS app + Ted Haig’s Forgotten Cocktails Book (one of the earlier martini recipes calls for it). I will try again, I think it’s too much gum arabic, as well as the sugar. I have a whole container of it, so no loss to keep experimenting/adjusting.