Gum syrup allows adding more body to a cocktail without diluting it or making it too sweet.
Yield: 8 oz
Fill a large basin with water and place an immersion circulator inside. Set the circulator to 145°F.
Add the sugar and gum arabic in a Ziploc bag, shaking to combine. Add the water and seal the bag, removing as much air as possible. Squeeze the bag gently to remove large clumps.
When the water has reached 145°F, place the sealed bag in the basin and cook for 2 hours.
Place the bag in an ice bath and let cool to room temperature. Transfer to a storage container and refrigerate until ready to use, up to 2 weeks.