Belmont Cocktail

Pro tips

• Shake vigorously for 10–12 seconds to fully emulsify the cream and create a silky, integrated texture.
• Chill your glassware before serving to keep the drink cold longer without over-diluting.
• Use fresh sweet cream or heavy cream for best results; aged or ultra-pasteurized cream can break during shaking.

Substitutions

• Raspberry Syrup → Crème de Cassis or raspberry liqueur (adjust sweetness to taste)
• Sweet Cream → Half-and-half or heavy cream (note: adjusts richness and texture)

Storage & make-ahead

Cocktails are best served immediately; do not batch ahead as cream will separate.

Equipment

cocktail shaker · coupe or cocktail glass · jigger

Can I make a Belmont cocktail without sweet cream?

Yes. Use heavy cream, half-and-half, or coconut cream as substitutes, though texture and richness will shift slightly.

What's the best gin for a Belmont?

Old Mr. Boston Dry Gin is traditional, but any London Dry style gin works well—choose one with clean, juniper-forward flavor.

Can I use fresh raspberry instead of syrup?

Fresh raspberries won't dissolve smoothly; use raspberry syrup, liqueur, or make a quick raspberry simple syrup for best results.

Should a Belmont be shaken or stirred?

Shake with ice to emulsify the cream and chill thoroughly, then strain into a coupe or cocktail glass.