Belmont

IMG_2692The Belmont is a truly odd little recipe – three ingredients: gin, grenadine & cream. I can’t think of many recipes that combine gin and cream, but the Belmont just goes straight for it, via the grenadine. The result, as described by my friend & fellow cocktail explorer, Craig Riley, is a ‘grown-up Baileys’. He’s right – the gin and cream should clash horribly, but the grenadine just seems to act like a silky buffer between the two, making them harmonious rather than jarring, and letting the drink become a smooth mouthful. The secret is a good grenadine – I used the Jack Rudy small-batch syrup, which has a good balance of sweet and sharp, along with a deep ruby colour. This gives the resulting drink has an attractive pale pink colour as well, another unusual trait. Not a cocktail you would want many of, but as something, smooth, refreshing & very unusual, worth a glass at least.

Method

2 measures gin

1 measure grenadine

1 tsp. cream

Shake everything with plenty of ice, then strain into a cold coupe.

No garnish or bitters for this one, so it breaks a lot of the cocktail rules. But then it uses cream, so it’s already way off track, anyway.

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