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 ):
- 1 lemon, cut in half, with rind grated from half and juice from one or both halves for a total of ¼ cup juice
- ½ cup granulated sugar
- 1 cup white wine
- 1 cup heavy cream
- 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.
Ok I’m coming over, make this for me, mmmmkay?
Wow! Your lemon syllabub is so incredibly elegant. I must take your lead and find some gorgeous, stemmed glasses for my next batch. Marianne, I’m so glad that you joined in the #HamiltonEats fun. Hope you enjoy the rest of the book and the other recipes too. Have a Merry Christmas and an awesome New Year.
Holy Hannah! The bartenders in our speakeasy are always on the lookout for drink inspiration. Vintage cocktails are definitely where the market is these days, but there are only so many spins on a negroni you can do. I love the idea of this cocktail AND the book itself. With our spring/summer menus being created now, I think we may have to try this out! Thanks! P.S. Your presentation is killer!