The Belmont

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.

The Belmont Cocktail Recipe
Photo: Victor Protasio
Total Time:
5 mins


  • 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


  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.

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