Pineapple Gomme Syrup

Store in a sealed glass container in the refrigerator for up to one month. The gum arabic acts as a natural preservative and emulsifier, giving this syrup a notably longer shelf life than plain simple syrup. For extended shelf life of up to six months, whisk in one tablespoon of vodka after straining — the alcohol acts as a preservative without affecting flavor. The syrup will thicken to a slightly viscous consistency when chilled; this is normal and desirable. If the syrup crystallizes around the bottle neck, briefly warm in a bowl of hot water. Discard if any mold, off smell, or fermentation bubbles develop. Keep refrigerated.

Proper hydration of the gum arabic is the single most important step and the one most commonly skipped in failed batches; the powder must be dissolved in warm water and rested for at least one hour before adding to the hot syrup. If gum arabic is added dry or incompletely hydrated, it will clump irreversibly into unpleasant gritty beads. Warm water between 100 and 120 degrees Fahrenheit dissolves the powder faster than cold water but will not destroy its emulsifying properties as boiling water can. Do not stir the gum arabic solution after the initial mixing; let it hydrate undisturbed. Gum arabic powder is sold as acacia powder at health food stores, Whole Foods, and online; it is the same product under a different name. For maximum clarity, strain twice — once through fine mesh and once through a coffee filter or cheesecloth. The second strain removes the fine protein particles that cause the syrup to appear cloudy over time. The syrup produces noticeably superior cocktails to plain simple syrup because the gum molecules coat the palate and extend the finish; use it at equal substitution for simple syrup in any spirit-forward cocktail including Sazeracs, Old Fashioneds, and Jungle Birds.

Gomme syrup — simple syrup enriched with gum arabic — was a foundational ingredient in Victorian-era and pre-Prohibition American bartending, used by Jerry Thomas (who included it in his 1862 Bartender's Guide) and every serious bartender of the era. Gum arabic, derived from the dried sap of the Acacia senegal tree, was prized for adding a silky mouthfeel and body to spirit-forward cocktails that otherwise felt thin. Pineapple gomme syrup achieved lasting fame through its role in the Pisco Punch, made famous by Scottish bartender Duncan Nicol at San Francisco's Bank Exchange Saloon from 1893 until Prohibition closed the bar in 1919. Nicol, eulogized by historian Herbert Asbury as second only to Jerry Thomas himself, kept his exact recipe a closely guarded secret until his death in 1926. The Pisco Punch became so legendary that Rudyard Kipling wrote it was composed of the glory of a tropical dawn and fragments of lost epics by dead masters. The recipe was not recovered until 1973, when the California Historical Society Quarterly published a version obtained from John Lannes, who took over the Bank Exchange from Nicol at Prohibition. Gomme syrup nearly disappeared from bar programs through the twentieth century but was revived by the craft cocktail movement of the 2000s and prominently featured in the Death and Company Cocktail Codex.

For the classic Pisco Punch version, substitute cubed fresh pineapple for the juice — marinate the cubes directly in the prepared gomme syrup overnight, then strain out the fruit and reserve the candied pineapple for cocktail garnish, following the method used by the original Bank Exchange Saloon. A plain gomme syrup (without pineapple) is equally valuable and can be made by substituting distilled water for the pineapple juice; this is the foundational gomme syrup used in Sazeracs, Whiskey Sours, and Old Fashioneds where the gum arabic body is wanted without fruit character. For a rich two-to-one version with even more body, use two cups of sugar per one cup of pineapple juice — this produces the ultra-thick gomme texture that Death and Company uses in tiki drinks and makes the Jungle Bird sing. A citric-acid version following the Death and Company Cocktail Codex adds 1.2 grams of citric acid to the batch for brightness and extended shelf life. A grapefruit gomme syrup substituting grapefruit juice for pineapple juice makes an extraordinary base for Negroni variations and bitter aperitivo cocktails.

No common top-eight allergens. Gum arabic (acacia gum) is derived from Acacia tree sap and has been Generally Recognized as Safe (GRAS) by the FDA. Naturally vegan and gluten-free. In rare cases, individuals with allergies to legumes may react to acacia products; if guest has known legume allergies, consult their physician before serving. Pineapple contains bromelain, a natural enzyme that can cause mild oral sensitivity in some individuals.