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Have been a big fan of this recipe for a while. It was my number one go to tonight after making my first batch of gomme syrup (using the Diffords recipe) . Oh my word! Even using white sugar in the syrup, what an absolute delight. A richer smoother mouthfeel, more depth and any sharp edges knocked off the spirit forward nature of the Old Fashioned. There’s no turning back!! Except to make another batch of gomme with a brown sugar… tomorrow!