Shaken · Coupe
GarnishGrated nutmeg
Shaken · Coupe
Dakota Hines, Fountain Inn, Washington, D.C.
Fountain Inn's Syllabub cocktail recipe
What goes in it
- 2.5 ozDry white wine
Bottle · Dry White Wine
- 1 oz
- 1 ozLemon juice
Fresh juice · Recipe below ↓
- 0.5 ozSimple syrup (1:1)
House prep · Recipe below ↓
- 0.5 tsp
- 1Egg white
- 3.75 ozWheat beer
Bottle · Wheat Beer
- 0.25 ozCaramelized simple syrup (1:1)
House prep · Recipe below ↓
Method · Shaken
- 1Dry shake the wine, half the Cognac, the simple syrup, Averna, egg white and half the lemon juice until frothy.
- 2In a large coupe, stir together the beer, the remaining Cognac and lemon juice, and the caramel syrup.
- 3Spoon the froth over the top and grate nutmeg on it.
- Glass
- Coupe
- Ice
- Up
- Garnish
- Grated nutmeg
Prep ahead
Fresh juice
Lemon Juice
- Yield
- About 1.5 oz per lemon
- Keeps
- 2 days
- Storage
- Refrigerated
Ingredients
- Fresh lemons
Method
- 1Juice in small batches. Strain out seeds and pulp. Store in the refrigerator.
House prep
Simple Syrup (1:1)
- Yield
- Example batch: 500 g sugar, 500 g water
- Keeps
- 1 month
- Storage
- Refrigerated
Ingredients
- 1 partwhite sugar (by weight)
- 1 partboiling water (by weight)
Method
- 1Weigh equal parts sugar and boiling water from the hot water kettle. Stir well until the sugar dissolves. Let cool down and bottle. Label the bottle. Refrigerate.
House prep
Caramelized Simple Syrup (1:1)
- Yield
- About 1.5 cups
- Keeps
- 2 weeks
- Storage
- Refrigerated
Ingredients
- 1 cupwhite sugar
- 1 cupwater
Method
- 1Cook the sugar in a heavy pan over medium-high heat until it melts and turns caramel colored. Take off the heat and carefully whisk in the water.
About the Fountain Inn's Syllabub
Fountain Inn's Syllabub is a cocktail made with dry white wine, cognac and lemon juice, created by Dakota Hines.
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