Larousse Gastronomique tells us a syllabub is, “An English cream or dessert of sherry or wine with lemon, possibly with brandy with whipped double (heavy) cream. Syllabub is served in a wineglass so that the liquid and cream separate, and the liquid is drunk or spooned through the cream. The name is obscure, most credibly derived from ‘bubbly,’ and/or ‘silly’, meaning merry.”
It seems in Tudor times, when they made syllabub with new milk and cider, they would train the milk stream directly from the cow into a vessel making a froth or the “Cappuccino” effect. Another early version tells of them mixing port wine and sherry with clotted cream. Cousins to these are holiday Possets and Flummery.
Let’s, however, move Syllabub and the scene to Brazil, because we think it is fun there. They make a potent brandy, Cachaca, from sugar cane for their Caipirinhas. And, for our holidays, the good folks at Pilot Guides, thanks to the web, have provided us with a combination of Merry Olde England and Carioca Town with a recipe for a: Cachaca & Lime Syllabub.