Lemon & Pomegranate Syllabubs and a Super Cool Cookbook for Gifting

Calling all history buffs and theatrical patrons! Where my Hamilton peeps at? Have I got a cookbook for you - and an awesome cocktail!

Party like it's 1789 with this Lemon & Pomegranate Syllabub.

Before we get to the delicious recipe, let's talk a little Hamilton.

The Hamilton Cookbook, by Laura Kumin, a fellow blogger over at Mother Would Know, is a history/cook book all about the life of Alexander Hamilton, how he lived, the food and drink of the period, and how folks entertained. I just love learning about how other people do (or in this case, did) food. I also absolutely love reviving vintage recipes, and there are some real gems in this book - great recipes for throwing an early American cocktail party this holiday season. 😉

Just to whet your appetite a bit, check out Laura's Lemon Syllabub recipe. Her version of this old fashioned cocktail typical of Hamilton's time is FABULOUS! (Read "fabulous" in a sing-song voice. Go on. Go back and do it! I'll wait.) This drink is part cocktail and part dessert. Laura likens it to lemon mousse atop sweet lemony wine. That's my kinda drink. Are you drooling already?

Okay, I tweaked the recipe to include a touch of pomegranate for festivity's sake. Also, it adds such a pretty pink color to the drink. I'm a sucker for a pretty cocktail.

Alright, Let's do this thang!

Whisk all of the ingredients together until frothy, pour into your glasses, and then leave them on the counter for 2 hours. Easy peasy. Refrigerate until ready to serve.

I garnished each glass with a slice of lemon, a sprinkling of pomegranate arils, and a pretty straw and spoon.

This Lemon & Pomegranate Syllabub sports a mousse-like topping best eaten with a spoon.

The top is so creamy and foamy. Delish!

Christmas is just a few cocktails away and there's still time to order this fabulous cookbook. Cheers!

Lemon & Pomegranate Syllabubs
Adapted from the Lemon Syllabub recipe found in The Hamilton Cookbook by Laura Kumin

(serves 4)

INGREDIENTS
juice of half a medium lemon
1/4 cup granulated sugar
1/3 cup 100% pomegranate juice
1 cup white wine
1 cup heavy cream
lemon slices and pomegranate arils for garnishing

DIRECTIONS
1. Whisk all of the ingredients together and taste. Add in more sugar if you like.
2. Whisk until mixture is nice and frothy.
3. Pour into 4 glasses and leave on counter for 2 hours.
4. Refrigerate until cold and ready to serve.
5. Garnish with slices of fresh lemon and pomegranate arils.

* Laura says the sweeter the wine, the sweeter the syllabub. A dry wine will give you a more tart cocktail.

* Also, you may want to serve the drink with a little spoon for eating the mousse-like topping.