Belmont Cocktail

Pro tips

• Shake hard and fast to fully incorporate the cream and create a silky texture; 10-15 seconds is typical.
• Use fresh ice and chill your glass beforehand to keep the drink cold longer.
• Strain through a fine sieve if you prefer a perfectly smooth pour without foam.
• Taste as you build—raspberry syrup sweetness varies by brand; adjust by 1/4 tsp if needed.

Substitutions

• Mr. Boston Gin → any London Dry gin (Tanqueray, Beefeater) for consistent quality
• Light cream → half-and-half (richer mouthfeel) or heavy cream (thicker, less dilute)
• Raspberry syrup → grenadine (drier, different flavor) or crème de fraise (liqueur-based, sweeter)

Equipment

cocktail shaker · jigger · barspoon · Hawthorne strainer · coupe or cocktail glass

Can I make a Belmont cocktail without cream?

Yes. Omit the cream for a lighter version, or replace it with crème de cacao or a splash of simple syrup for different flavor balance.

What type of gin works best for a Belmont?

London Dry style gins like Mr. Boston work well. Any quality gin with juniper-forward character will complement the raspberry and cream.

Should a 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.

Can I substitute the raspberry syrup?

Grenadine, framboise liqueur, or crème de fraise work as alternatives, though each will shift the flavor profile slightly.