This syrup is a thicker, smoother version of demerara syrup, thanks to the addition of gum arabic, which gives your cocktails a silky texture and a touch of luxury. Use it when you want to elevate the body and mouthfeel of your concoctions.

Ingredients

  • 300g demerara sugar
  • 150g Water
  • 18g gum arabic

Steps

  1. Fill a large pan with water and place your immersion circulator inside. Set the temperature to 145 degrees Fahrenheit.
  2. In a blender, combine the demerara sugar and gum arabic.
  3. Blend the mixture for about 30 seconds to integrate the gum arabic evenly.
  4. While the blender is running, gradually pour in the water and continue to blend until all the ingredients are fully dissolved, which should take around 2 minutes.
  5. Transfer the mixture into a sealable bag and carefully place it in the water bath once it has reached the desired temperature of 145 degrees Fahrenheit.
  6. Allow the bag to cook sous-vide for 2 hours.
  7. After cooking, immediately place the bag in an ice bath to cool it down quickly.
  8. Once the syrup has cooled to room temperature, transfer it into your preferred container.

Notes

  • This technique is inspired by the sous-vide method described in the “Cocktail Codex” book to ensure a consistent and smooth syrup.
  • Make sure the sealable bag is suitable for sous-vide cooking to withstand the temperatures and time required for the recipe.