The Belmont

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To replicate the flavor of smoked Galliano, which chef Angie Mar creates and uses at The Beatrice Inn, this version of the cocktail uses smoky Islay Scotch.

By
Angie Mar
Angie Mar
Angie Mar
Angie Mar is an American chef, restaurateur and named a Food & Wine Best New Chef in 2017. She owns and operates Les Trois Chevaux in New York City. After moving to New York in 2010, she enrolled at the French Culinary Institute. Before joining The Spotted Pig as sous-chef, she worked at three Brooklyn restaurants, including Reynard, Diner, and Marlow & Sons. In 2013, she became the fourth executive chef at The Beatrice Inn in Manhattan. In July 2021, Mar opened a French restaurant, Les Trois Chevaux, in Greenwich Village.
Food & Wine's Editorial Guidelines
Updated on July 20, 2023
Tested by
Food & Wine Test Kitchen
Tested by Food & Wine Test Kitchen
Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time.
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The Belmont Cocktail Recipe
Photo: Victor Protasio
Total Time:
5 mins
Yield:
1
Cook Mode (Keep screen awake)

Ingredients

  • 1/4 cup (2 ounces) Brenne whisky or Islay Scotch whisky

  • 2 tablespoons fresh lemon juice

  • 1 tablespoon (1/2 ounce) Galliano

  • 1 tablespoon ginger syrup

  • 1/2 tablespoon (1/4 ounce) peach liqueur

  • Lemon wheels and mint sprigs, for garnish

Directions

  1. Combine whisky, lemon juice, Galliano, ginger syrup, and peach liqueur in a cocktail shaker. Fill with ice, cover, and shake vigorously until well chilled, about 20 seconds. Strain into an ice-filled rocks glass. Garnish with lemon wheels and mint. Serve immediately.

Originally appeared: November 2019

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