Tuesday, August 7

Belmont Cocktail

Well, time to get back on the wagon. What's first on the list? Something with Scotch? Maybe a new kind of bitters? A....a pink cocktail? Great.

Belmont Cocktail:
  • 2 oz. Gin
  • 1 tsp. Raspberry syrup
  • 3/4 oz. sweet cream
Shake and (double) strain into 4 oz Cocktail glass.

This is a pretty simple one, but it does call for Raspberry syrup. There was at least one other drink that I've come across in the book (the Albemarle Fizz) that called for the syrup, so I decided it was time to bite the bullet and make some. The process wasn't overly difficult, either, and I just kind of winged it, adapting one way that I've made Grenadine in the past. I took three cups of sugar and two cups of water, brought it to a boil, stirring it so that the syrup was clear. Then I added a 6 oz. package of Raspberries and lowered the heat so that it was simmering uncovered, like so:

I let that go for about half an hour, then double strained out the bits of fruit and let the whole thing continue to simmer to reduce it down to a syrup. I let it go for about 15 minutes, but you should be able to tell because it will start to get thick. Then I just cooled it, and voila. Raspberry syrup.

The whole thing took about an hour, which really isn't too bad. And the product we're left with is nice and raspberry-y.

And so then there's the drink. I'm not sure what is up with people from the turn of the century, but I can't get behind Gin + cream. Cream has such a weird texture/mouthfeel that doesn't jive well with the bitterness of the alcohol and botanicals that make up Gin, and I really can't understand why someone would do something like this to such a good spirit. On the other hand, I have had the Ramos Gin Fizz which was just sublime. Maybe this is just a bad cocktail? Can't get over it. Next.

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