Belmont Cocktail

Pro tips

• Shake with ice for 10–12 seconds to emulsify the cream and achieve a silky, unified texture—under-shaking leaves the drink separated and dull.
• Chill the glass beforehand; the cream softens quickly once poured, so serving ice-cold maximizes flavor clarity.
• Use fresh cream (heavy cream or whole milk) rather than canned or shelf-stable versions for better body and taste.
• Measure the raspberry syrup precisely—too much masks the gin; too little makes it taste thin and boozy.

Substitutions

• Old Mr. Boston Dry Gin → any London Dry gin (Tanqueray, Gordon's, Beefeater)
• Raspberry Syrup → homemade raspberry syrup or crème de framboise (reduce syrup to 1/2 tsp)
• Sweet Cream → heavy cream, whole milk, or half-and-half

Storage & make-ahead

Cocktails are served fresh immediately after preparation and are not stored or reheated.

Equipment

cocktail shaker · jigger · coupe or cocktail glass

Can I make a Belmont cocktail without cream?

Yes. Substitute sweet cream with whole milk or heavy cream diluted with a splash of water, or omit it entirely for a drier raspberry-gin drink.

What type of raspberry syrup works best?

Use pure raspberry syrup or grenadine-style syrup. Homemade syrup (equal parts raspberries and sugar, simmered) delivers the most authentic flavor.

Should the Belmont be shaken or stirred?

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

What gin brands work if I don't have Old Mr. Boston?

Any dry London Dry-style gin works: Tanqueray, Gordon's, Beefeater, or Bombay Sapphire. Avoid heavily botanical gins that overpower the raspberry.