Traced back to a thick, frothy concoction served in Elizabethan England, the term syllabub derives from sille (a French wine) and bub (a bubbling drink) and describes one of the South’s most distinctive beverages/desserts (depending on its consistency). I remember watching my Georgian grandmother beat liquidy syllabub with a whisk for one of her afternoon “cake socials,” but I also recall eating it with a spoon when my parents visited friends in Louisiana and we kids were served syllabub and cookies. (I’ve also seen thick syllabub used as a topping for cakes and fresh fruit.) These days, you don’t see much syllabub, but when you do, it’s usually a spicy drink served with tea cakes or cookies at late-afternoon social get-togethers. I still love it and am convinced that syllabub not only does wonders for a sour stomach but is a sensible way to introduce children to alcoholic beverages.