Belmont

Review:

A creamy and slightly sweet dessert-style cocktail that's made more serious by the addition of a transformational spoon of raspberry eau-de-vie. (If you choose to use raspberry jam in place of raspberry syrup you'll need two heaped barspoons which should be stirred with the gin prior to adding cream.)

History:

Adapted from a recipe in Hugo R. Ensslin's 1917 Recipes for Mixed Drinks (2nd Edition) - it perhaps also features in the 1916 first edition. It's likely this cocktail was created at and is named after the Belmont Hotel which stood at 120 Park Avenue, Manhattan. The hotel opened in 1908, just two years before the nearby Wallick Hotel [see Wallick cocktail] where Ensslin worked from soon after its opening through to the start of Prohibition. It's just a 12-minute walk, through Bryant Square, between the two hotels so it's probable there was a connection between their bartenders.

BELMONT COCKTAIL
2/3 Gin
1/3 Raspberry Syrup
Pony of sweet Cream
Shake well in a mixing glass with cracked ice, strain and serve.

Hugo R. Ensslin, 1917

Nutrition:

One serving of Belmont contains 219 calories