The Syllabub from D.C.’s Fountain Inn showcases the bar’s commitment to employing modern bar techniques and eliminating waste while interpreting old American drinks. Though the bar’s version uses force carbonation and an iSi cream whipper, Hines has adapted this recipe for home use.
- 2 1/2 ounces dry white wine
- 1/2 ounce Cognac
- 1/2 ounce simple syrup
- generous 1/2 teaspoon Averna
- 1 egg white
- 1 ounce lemon juice, divided
- 1/2 ounce Cognac, preferably Pierre Ferrand 1er Cru de Cognac
- 3 3/4 ounces German wheat ale, preferably Franziskaner
- 1/4 ounce gold syrup (see Editor’s Note)
- Combine the first five ingredients and half an ounce of lemon juice.
- Dry shake until frothy.
- In a large coupe, combine the remaining ingredients and stir to incorporate.
- Pour frothed mixture on top.
- Garnish with freshly grated nutmeg.
Combine 8 ounces boiled water and 1 teaspoon cornstarch in a blender. Blend on medium until fully incorporated and set aside. In a dry saucepan, heat 8 ounces white sugar (by weight) on medium until it begins to brown. Stir continuously until all the sugar has taken on an amber color. Very carefully and slowly add the starched water to the saucepan, then stir until all the sugar has dissolved.