The Syllabub isn’t really a cocktail, per se – rather, it’s more a dessert that just happens to have alcohol in it. Originally an English treat, it was brought to America by the colonists and proved to be an even bigger hit in the States.
Many recipes call for any old white wine, which can be pretty unpalatable to modern tastes; original recipes called for “wine or sherry” and they probably intended for the use of very sweet dessert wines. We think white port or sweet sherry is best here, but if you have an ultra-sweet white wine like a Sauternes, a Canadian ice wine, a Moscato, a Riesling or a Gewürztraminer, give it a try.
We use simple syrup here for more flexibility and because that’s what bartenders are more likely to have on hand, but original recipes will call for powdered sugar. Using syrup will make the result a little less stiff, even if you beat it longer, but it’s still quite good. If you do have powdered or caster sugar and prefer to use it, use half as much as the syrup measure called for.
The amounts listed here will make more than one serving, because it’s easier to beat that way. Split it up into multiple cups, or just keep an entire 1,000+ kcal bowlful for yourself.
