Combier - Gomme Syrup - 70cl

In the mid-19th century, at a time where specific absinthe spoons had not appeared yet in bistros, absinthe was traditionally drunk without sugar or with a "sirop de gomme" (gum syrup or gomme syrup), an enhanced sugar syrup.

Combier, producer of the famous Jade absinthes, the Blanchette, the Lucid and some delicious fruit syrups, is one of the only French distillery still making gomme syrup following a traditional recipe and using natural ingredients such as honey and orange blossom: Combier's Gomme Syrup.

So what is the benefit of using gomme syrup over sugar syrup or sugar cubes?

None. It's just a parallel 19th tasting habit that every absintheur worthy of the name has to experience. Gomme syrup is of a different texture and taste compared to sugar syrup; the louche, colour and aroma of the drink have a very typical character that some absintheurs describe as "vintageish". Of course your 2012 Jade won't taste like a 1912 Pernod Fils or Edouard Pernod, but you may find some background notes reminding you of an aged absinthe, the grape alcohol base and the herbs of Jade absinthes mellowing perfectly with Combier's gomme syrup.

Did you know?

La Ptite absinthe is distilled by the only female Swiss distiller: Glaudentia Persoz.

Serving Suggestion

- At first, savour La P’tite without any sugar. Then according to your taste, add some eventually.

- For one measure of absinthe (3cl), add 2 to 5 measure of fresh water.