Also known by its French spelling, gomme, gum syrup is a sugar syrup with gum arabic, a resin from the Acacia tree, incorporated into it.
Gum syrup fell out of favor with bartenders because it is difficult to make, and a straight simple syrup is both easier and cheaper. However, where both syrups add sweetness, gum syrup adds viscosity as well, giving a richer mouthfeel and weightier texture to cocktails.
Organic cane sugar gives the syrup an amber color and a light molasses flavor. It is best used in aromatic, spirit-forward cocktails such as Sazeracs, Old-Fashioneds and Juleps.
3 oz rye whiskey (We like Rittenhouse or Sazerac Brands)
3/4 oz Small Hand Foods Gum Syrup
Peychaud bitters (3-5 dashes to taste)
Lemon twist for garnish
Preparation: Chill an old-fashioned glass by filling it with ice and letting it sit while preparing the rest of the drink. In a separate mixing glass, muddle the Gum Syrup and Peychaud bitters together. Add the rye whiskey and ice to the bitters mixture and stir. Discard the ice in the chilled glass and rinse it with absinthe by pouring a small amount into the glass, swirling it around and discarding the liquid. Strain the whiskey mixture from the mixing glass into the old fashioned glass. Garnish with a lemon twist*.
*Traditionalists will say that the lemon twist should be squeezed over the drink to release its essences but that the twist should not be dropped into the glass itself.