Recipes for syllabub have been handed down from seventeenth, eighteenth, and early nineteenth-century England. It was popular for celebrations, special occasions, and holidays due to its festive appearance. One could always detect the drinker of the beverage by the thick white mustache left behind. This recipe is particularly southern because bourbon is the liquor ingredient.
2 pints whipping cream
1 cup half-and-half
1 cup granulated sugar
⅔ cup bourbon
In a medium-size bowl mix the whipping cream, half-andhalf, and sugar. Stir until the sugar is dissolved. Add the bourbon and stir. Churn the mixture with a syllabub churn and skim off the froth. Serve the froth in glasses or cups.
Hint: Garnish with a sprig of mint or a sprinkling of grated nutmeg.
YIELD: 12 TO 16 SERVINGS