Belmont Cocktail

Pro tips

• Shake hard and fast to emulsify the cream smoothly without curdling—aim for 10–15 seconds of vigorous shaking.
• Use fresh sweet cream or heavy cream at room temperature; cold cream can separate if the other ingredients are too warm.
• Fine-strain the cocktail through a small strainer to catch any flecks and ensure a silky texture.
• Serve immediately in a chilled coupe or cocktail glass to maintain the frothy, creamy head.

Substitutions

• Old Mr. Boston Dry Gin → any London Dry gin (maintains botanical balance)
• Raspberry Syrup → grenadine or strawberry syrup (changes flavor profile but keeps sweetness and body)
• Sweet Cream → whole milk or crème fraîche (reduces richness but keeps creaminess)

Equipment

cocktail shaker · fine strainer · jigger or measuring spoon

Can I make a Belmont Cocktail without cream?

Yes. Substitute the sweet cream with whole milk or a splash of heavy cream thinned with soda water for a lighter version, though the drink will lose its signature richness.

What type of gin works best in a Belmont Cocktail?

A dry gin like the specified Old Mr. Boston works well. London Dry or other classic gins will maintain the balance between botanical and fruity notes.

Can I use fresh raspberry puree instead of syrup?

Fresh puree can work, but you'll need to strain it carefully and adjust sweetness—syrup ensures a smooth texture and consistent flavor.

Should the Belmont Cocktail be shaken or stirred?

Shake vigorously with ice for 10–15 seconds to emulsify the cream and chill the drink evenly, then fine-strain into a coupe or cocktail glass.

How do I prevent the cream from curdling?

Add cream last and shake briefly but firmly with ice. Avoid citrus or high-acid mixers. Fresh, room-temperature cream works best.