How To Make Grilled Pineapple Gum Syrup
Here’s a quick recipe for those wanting a tropical, rich syrup that sings in cocktails of all kinds. Shake this up with rum and lime for a delicious daiquiri, or stir it with rye whiskey for a twist on an old fashioned! We used it most recently for our Grilled Pineapple Sidecar that is currently being featured for Atlanta Burger Week by Creative Loafing.
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What is Gum Syrup?
Gum Syrup is a sugar syrup used with Gum Arabic, which is a powder that creates a thicker, silkier, more velvety texture in your cocktails. It’s essentially a thickening agent for foods and liquids that bartenders have been using since the 1800s in all types of drinks. You may see it written as “Gomme Syrup” or Gum Syrup.
Here’s what you’ll need to make Grilled Pineapple Gum Syrup:
- Gum Arabic
- Whole Sliced Pineapple
- Turbinado Sugar
- Large Sauce Pot
- Wooden Spoon
- Fine Strainer
Step 1: Boil 1/4 cup of water and pour into a glass bowl. Add 1 oz Gum Arabic to water. Allow the mixture to stand until the gum has dissolved completely, usually about 4-8 hours. Stir and you should notice a slick, gluey texture.
Step 2: Boil 1/2 cup of water with 1 cup of Turbinado sugar and stir until completely dissolved. This is your rich syrup.
Step 3: Add your gum mixture to the rich syrup and simmer for ~5 minutes, stirring constantly. A foam will develop on the surface of the water — remove this with a large spoon and discard.
Step 4: You now have a rich gum syrup. Next we’ll add the pineapple to the equation. While allowing your gum syrup to cool, toss your sliced pineapple onto the grill. We used an electric, indoor grill for this, so no need to have access to a gas or charcoal grill. Grill the slices until you’ve got some good black grill marks on both sides. Set aside and allow them to cool.
Step 5: Toss your grilled pineapple slices into a blender and pulse for 20-30 seconds until you’ve got them broken down into a thick paste. Slowly add your gum syrup and continue to pulse until the mixture is combined. Set blender to low and let blend for 1-2 minutes.
Step 6: Pour contents of blender through a fine mesh strainer into a large bowl so that all pulp and foam is removed and you’re left with a thick, dark syrup. More foam will develop, which is fine. You’ll simply need to shake the syrup before adding to your cocktails.
Step 7: Bottle and date your syrup, which should last 2 weeks refrigerated. Tip: use the same carton your pineapple slices came in!