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5 from 3 votes

Lemon Syllabub

A classic cocktail from The Hamilton Cookbook by Laura Kumin.
Prep Time5 mins
Total Time5 mins
Course: Cocktail
Servings: 2 cocktails
Author: Basil and Bubbly


  • 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


  • 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.


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.