Lemon Syllabub

Last Updated on April 10, 2019

I was provided a free copy of The Hamilton Cookbook by Laura Kumin.  There are links in this post that I will earn a small commission from if you purchase the book through them.

If you’ve been following along with my blog for a while, you already know that I love love love recreating recipes that were made generations ago ( like my Carolina Gold Rice recipe from earlier this week ). So when I had the opportunity to get my hands on a copy of Laura Kumin’s The Hamilton Cookbook and try a few of the recipes, I jumped at it.

I was expecting a book full of old Revolutionary War-era recipes, but it was delightfully so much more than that!  The book gives context to the recipes as a whole, with excerpts from old cookbooks, but also a full background on preparing food and the entire dining experience in Hamilton’s time.

But of all the recipes, there was one that stood out to me as what must be my first to try: Lemon Syllabub.

It’s a wine cocktail!  I don’t have much experience with making wine cocktails, but the ingredient list for this one is short, and the instructions are easy, even though there is a bit of waiting involved, so I was sure I could give this a go without messing anything up.

I’ll admit, not being familiar with the lemon syllabub, I was skeptical of the process.  Essentially, you mix all the non-cream ingredients together, then mix in the cream, and wait for the ingredients to do some magic on their own and separate into layers.

Oh, and separate, they do! The lemony wine settles into the bottom, and the thick, frothy sugar and lemon flavored cream pushes to the top.  It’s like a fabulous dessert and cocktail all in one.

Speaking of dessert, you’re going to read the recipe and think “that is way too much sugar”.  I thought the same, but not wanting to alter it before trying it, I went with the recipe as written in the book.

Turns out, it’s the PERFECT amount of sugar, and when made with a nice, dry white wine ( like a pinot grigio or sauvignon blanc ), this is not a sickeningly sweet cocktail. It’s perfectly balanced without tasting super boozy.

I am so excited to try the rest of the recipes in The Hamilton Cookbook.

You can grab a copy by clicking this image of the cover; I think it will make some great Christmas gifts this year ( and with 2-day shipping you still have plenty of time to get it there ):

Do you have any old recipes you love? Have you ever tried a syllabub before? Tell me all about it in the comments!

Lemon Syllabub

A classic cocktail from The Hamilton Cookbook by Laura Kumin.

5 from 3 votes

Print Pin Rate

Course: Cocktail

Prep Time: 5 minutes

Total Time: 5 minutes

Servings: 2 cocktails

Author: Basil and Bubbly

Ingredients

• 1 lemon cut in half, with rind grated from half and juice from one or both halves for a total of 1/4 cup juice
• 1/2 cup granulated sugar
• 1 cup white wine
• 1 cup heavy cream

Instructions

• Rub the grated lemon rind into the sugar with your fingers until they are well combined. Mix the rind, sugar, lemon juice, and the wine.
• Add the cream and whisk the mixture until it froths. Gently pour it into two glasses. Let them stand on a counter for about 2 hours, then refrigerate until serving. As the glasses sit, the froth will rise, leaving the lemony wine on the bottom of the glasses.

Notes

I used rather inexpensive Pinot Grigio and it was absolutely a delightful choice - a little tart from the lemon and wine, a little sweet from the sugar.

Tried this recipe?Mention @basilandbubbly or tag #basilandbubbly!