Monin Gomme Syrup
Monin Gomme Syrup is just one of a delicious range of flavours, used by coffee shops such as Costa Coffee and enjoyed across the country and further afield.
The bottles come in a 70cl Glass Bottle, and a 1l Plastic bottle variation which is ideal for bars, cafes and coffee shops, but can also be used at home.Background
Retro is back in the form of Monin Gomme Syrup. What was a regular staple in classic cocktails back in the 1800s, gomme syrup also known as gum syrup has experienced a rebirth in recent years. However, it is something of a mystery why the syrup disappeared in the first place. Its a fantastic enhancer for drinks, where it adds a silky texture while making other flavours richer and more authentic.
The origins of gomme syrup can be traced back to the 1800s. It was a regular fixture in bars across the United States, and not simply as an ingredient. During the pre-Prohibition days, when shoddy knock-off whisky was the unfortunate drink of choice, gomme syrup was served alongside it as a supplement of sorts. The reason for this was to help customers wash down the harsh whisky. They downed a glass of whisky, and followed it with a glass of gomme syrup. This made the whiskey more pleasant and palatable overall. Its that sensation provided by the syrup, an addition of smoothness to drinks, which led to it being a popular cocktail enhancer.
Recipes that included gomme syrup had been cropping up since before the 1830s. Yet the real start of its mass appeal happened thanks to the 1862 book, Bar-Tenders Guide: How to Mix Drinks by Jerry Thomas. It appeared in several other texts over the next few decades, with the syrup referred to in The Gentlemans Companion, a 1939 book by Charles Baker. However, the general foundation of gomme syrup had changed, missing its key ingredient: gum arabic.
Its possible that this absence was due to an inability to obtain the ingredient. The shortage led to gomme syrup being hard to find, which ultimately made it both difficult and expensive to make. As a result, bartenders replaced it with more cost-effective alternatives. This, in effect, left gomme syrup on the endangered species list, and it stayed that way for many years. But thanks to its past popularity, gomme syrup has experienced a rebirth in recent times and not only as a way of boosting cocktails.
For instance, the silky smooth ingredient has found its way into Southern US classics such as the Arnold Palmer and sweet iced tea. In Japan, the syrup has been a long-standing sweetener of choice for both hot and iced coffee. Its not just for drinks, either. The versatility of gomme syrup means it even crops up as an ingredient used by bakers.
Why is it called gomme syrup?
This is down to translation. In the English language, it is known as gum syrup gomme sirop is the French variation. As for why the French version of the name is primarily used these days, the explanation is simple. Most current companies that produce the syrup, such as Monin, are based in France. So when the syrup is imported, bartenders and the like usually just adopt the given name on the bottle. Although as the words sirop and syrup are so alike, the product is typically referred to with a combination of English and French.