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Nov 18, 2011 02:06 PM

Gum Syrups

I just got some Pinnapple and Raspberry Gum Syrups from Small Hands Foods

What are some good recipes to try first? I have a very well stocked bar other liquors etc to mix with and pretty much everything to make any tiki drink


There are some ideas on the small hands site but I am looking for other ideas

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  1. The Monkey Gland calls for raspberry syrup. For the pineapple, I've been wanting to make Zach Pearson's Flowering Fields (with Green Chartreuse and rye).

    Otherwise, I'd use the Raspberry wherever grenadine is called for. The flavor would not be the same, but it would be compatible. The pineapple syrup seems like it would be at home with some rum and maybe a touch of allspice dram and lime.

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    1. Best raspberry syrup drink I've tried to date is Knickerbocker a la Monsieur. Here's a recipe:



      2 oz Virgin Islands rum
      1/2 oz orange curaçao
      1/2 oz raspberry syrup
      1 oz lemon juice
      1 slice of orange, for garnish
      1 slice of pineapple, for garnish

      Add all ingredients to crushed ice in a goblet, collins glass, or tumbler, stir and serve. Garnish with more fruits in season.

      Note: I think it works quite well with a slightly more assertive rum, e.g. a Jamaican or Trinidadian variety. But I like those kinds of flavors so I could be biased.

      Note 2: I purchased a couple of bottles of Small Hands stuff last year and they both grew something quite quickly, even though I had them in the fridge. If I were you I'd toss an ounce of vodka in each bottle to help them keep a bit longer.

      10 Replies
      1. re: davis_sq_pro

        How about freezing syrups in 1 oz cubes to preserve them? Then dry shake without other ice to thaw.

        1. re: davis_sq_pro

          The 1 oz 80-100 proof vodka per 12-15 oz seems to work for my syrups. Also, keeping them in the fridge will slow growth, and minimizing the amount of time that the cap is off (and the amount of times you pass your body etc. over an open bottle) will minimize the amount of microbes that can get in there to begin with. With that, you're often good for a year instead of 2-4 weeks.

          1. re: yarm

            how much should i add in my falernum, i just realized it is 12% which wont keep on its own, how much should i pour out and then add back in of vodka to get it to keep ? or should i put it in the fridge regardless

            1. re: Dapuma

              Velvet Falernum is 22 proof (11%) and seems to keep indefinitely. I keep mine at room temperature.

              1 part per pint of 80 proof = 5 proof or 2.5%ABV which seems to keep most syrups healthy from bacteria (except acetobacter which makes vinegar). Some molds/fungus will grow at that proof though.

              1. re: yarm

                Yarm means 1 OZ / pint syrup, or 1 part / 16 parts. Of course, now I've invited correction of my endless typos. ;)


                Here's a bit of a discussion about this as it relates to raspberry syrup:

                I think if I had ready access to high proof Everclear, I'd just add that to bring the proof up to about 20%. This would let you use less sugar, so that you could use a bit more and make up for the dilution. (Unless of course you need to use it for non-alcoholic applications.)

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                1. re: yarm

                  I keep my VF in the fridge. Anything under 15% joins it. Not sure where I came up with that number or if it helps (you're the microbiologist -- I should probably listen to you instead), but I have the fridge space and the additional insurance is nice.

            2. re: davis_sq_pro

              that sounds like a tasty drink - Knickerbocker a la Monsieur.

              what kind of rum do you think

              i have:
              lemon hart regular and 151
              ron barillo 3 star
              8y barbancourt
              cruzan light and amber
              appleton v/x and extra

              maybe something else i cant think of atm :)

              1. re: Dapuma

                Appleton V/X, in my opinion. Adds a bit of a funky note. Barbancourt would also be very nice. I think the original recipe calls for a light rum, but IMO... meh.

                BTW, I also like to add a dash of bitters; but I like bitters in everything.

                1. re: davis_sq_pro

                  ok i will test it out and report back

                  out of curiosity what type of bitters do you use? peych ango regan orange?

                  1. re: Dapuma

                    Ango goes nicely with virtually everything, but I think Peychaud's might play well with the raspberry. Anise + fruit? Sounds good to me :-)

            3. made the pina colada off the small hands site, very good - maybe a touch too sweet for me, i couldnt drink more than one but the wife loved it - i think i am just used to drinking rum drinks that taste like rum, very little bite on the drink at all

              overall a winning drink, but for the guys toss an extra shot of rum in there and a touch more lime

              1. going to make some clover clubs for guests for T Day

                Any idea which gin would suit this drink the best of the following: Nolet, Beefeater 24, Tanq, Hendricks

                1½ oz gin
                ¾ oz fresh lemon juice
                ½ oz Raspberry Gum Syrup
                ½ oz dry vermouth
                ½ oz egg white

                Add all ingredients to mixing tin and shake vigorously without adding ice. Then add ice and shake again. Double-strain into a chilled coupe glass.

                2 Replies
                1. re: Dapuma

                  Which one do you and your guests like? Personally, I'd like the proof and juniper of Tanqueray to cut through the other ingredients. I think any of them would be fine, though.

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                  1. re: EvergreenDan

                    I like all of them for various reasons, but it seems tanq works better in alot of mixed drinks, however i dont like tanq or beefeater 24 for a gin / club soda or gin / tonic

                    24 and tanq seem to work better in most cocktails i have tried that are "classic"

                    Elderflow seems to work well with hendricks

                    The wife likes hendricks and nolet - doesnt like anything that is more juniper forward or a typical dry gin in a gin and club soda/tonic - but the classic cocktails are an entirely different animal

                    however i guess there is a reason i have 4 coupe glasses, one for each gin :)