My Lady of Middlesex’s Syllabub

Syllabub is a wine- or cider-based, cream- and egg white-laced drink dating to the Elizabethan period. I added gin for a little Christmas pine flavor and opted for honey over sugar, which has a beautiful conversation with the rose, lemon, and cinnamon. Syllabub, and with its cousin posset, are often cited as predecessors to flip, eggnog, and Tom & Jerry. Over time, syllabub became more and more solid, morphing into an alcohol-laced dessert rather than a drink.

INGREDIENTS

2 oz. dry white wine
1 oz. dry gin
1 oz. honey syrup
¾ ounce lemon juice
½ oz. egg white
6 drops rose water
¾ oz. cream

Garnish: cinnamon, rose petals

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ABV LEVEL

Dry shake all ingredients without cream first; add cream and 3 regular size ice cubes. Shake to froth further and chill. Double strain into a coupe. Grate cinnamon and sprinkle rose petal dust atop.