(n.) Commonly used in 19th-century cocktails in the United States, these sugar-sweetened solutions provide a viscosity as well as intense flavor and color when made from fruits or nuts that plain sugar cannot. Early gum (gomme) syrups were made from gum arabic, a resin of the acacia tree, but fell out of favor after Prohibition, when cost and ease favored plain simple syrup (a mix of sugar and water) instead. Other popular, enduring syrups include Falernum (almond, ginger and cloves), grenadine (pomegranate) and orgeat (almond and rose water).