Creamy Cocktails

Drowning in double cream left over from a couple of tasty home-made treats, I decided to experiment with a couple of creamy drinks recipes from the The Savoy Cocktail Book.

Belmont

15ml (0.25oz) grenadine
45ml (1.5oz) gin
30ml (1oz) fresh cream

Pour all ingredients into a cocktail shaker filled with ice. Shake vigorously. Strain into a cocktail glass.

The Belmont - described somewhere as "a beautiful cocktail" - looks fairly horrible (above), but strangely the cream and gin balance rather well, while the pomegranate-based grenadine is not as sweet as I expected here.

Cordova

30ml (1oz) dry gin

15ml (0.25oz) sweet vermouth

1 dash absinthe
1 teaspoon fresh cream

Pour all ingredients into a cocktail shaker filled with ice. Shake vigorously. Strain into a cocktail glass.

Stronger and richer, but also thinner, than the Belmont, with the absinthe providing a lovely aftertaste (right).