Usually when people opt for gomme (gum) syrup, they seem to do so for the silky texture it gives to cocktails. However, while reading Jeffrey Morgenthaler's The Bar Book I noticed at the end of his gomme recipe that he says you can store it in the refrigerator indefinitely.
This contrasts with his various descriptions for simple syrup, in which he says 1:1 simple should last 1 month and 2:1 simple 6 months provided you start with a sterile container.
For a professional bar, I'm sure 6 months may as well be indefinitely, but for a hobbyist like me who just enjoys cocktails at home I could see utility in taking the extra time to make gomme if it does indeed last indefinitely. Especially if I find I only prefer it in certain cocktails.
Looking at the gum arabic Wiki page, it appears to be a stabilizer consisting of glycoproteins and polysaccharides. This reminded me of agar, which consists primarily of polysaccharides and is often used in labs to culture bacteria. So if anything, I would think it would be more likely to become infected.
Can anyone comment on whether gomme does indeed last longer than an equivalently ratioed simple syrup? And maybe whether or not a bigger problem with longer-term storage is that the syrup will take on refrigerator-y flavors over time, even in a closed container?
Submitted December 07, 2016 at 05:16AM by cosmic_hippo http://ift.tt/2gPSZ4R cocktails
No comments:
Post a Comment