Belmont Cocktail

Pro tips

• Shake vigorously for 10–15 seconds to properly emulsify the cream and create a silky mouthfeel.
• Use fresh cream rather than ultra-pasteurized for a richer, smoother texture.
• Chill your glass beforehand to keep the cocktail cold longer without over-diluting.
• Strain through a fine mesh to catch ice shards and ensure a polished presentation.

Substitutions

• Light cream → half-and-half (richer), heavy cream (heavier), or coconut cream (vegan, tropical note)
• Raspberry syrup → grenadine (sweeter, more tart), strawberry syrup (milder fruit), or fresh raspberry purée (fresher taste)
• Gin → vodka (neutral, less botanical), or cognac (deeper, warming character)

Storage & make-ahead

Cocktails are best consumed immediately after preparation; do not store mixed drinks. Prepare components separately and combine just before serving.

Equipment

cocktail shaker · jigger · fine mesh strainer · coupe or cocktail glass

Can I make a Belmont cocktail without cream?

Yes. Omit the cream for a lighter version, or substitute with half-and-half or coconut cream for a different richness.

What type of gin works best for a Belmont?

London Dry gin is the standard choice; its botanical profile complements the raspberry sweetness without overpowering it.

Can I substitute the raspberry syrup?

Yes. Grenadine, strawberry syrup, or fresh raspberry purée work as alternatives, though flavor will shift slightly.

Should the Belmont be shaken or stirred?

Shake with ice to properly emulsify the cream and chill the drink; strain into a coupe or cocktail glass.

How far ahead can I prep a Belmont?

Mix and chill the gin and raspberry syrup in advance, but add cream and shake just before serving to preserve texture.