Belmont Breeze

from The Craft of the Cocktail

  • 1.5 ounces Rye Whiskey
  • .75 ounce Harveys Bristol Cream Sherry
  • .75 ounce Simple Syrup
  • .5 ounce Lemon Juice
  • 1.5 ounces Orange Juice
  • 1 ounce Cranberry Juice
  • 1 ounce 7-Up
  • 1 ounce Soda Water
  • 1 Strawberry (Garnish)
  • 1 sprig Mint (Garnish)
  • wheel of Lemon (Garnish)

Shake the liqueurs, syrup, and juices with ice and strain into a highball glass filled with ice. Top with the 7-Up and soda. Garnish with the strawberry, mint, and lemon.

When I set out to invent a great whiskey punch, I wanted to use a spirit that had significance to New Yorkers, so I chose rye whiskey, since New York has always been a big rye town I also wanted a drink that would appeal to a wide audience so I introduced a flavor to ameliorate the strength and bite o the rye: Harveys Bristol Cream Sherry. Then I finished the mix with a combo that forms the base of the most popular drinks in the last ten years, the Cosmopolitan's cranberry and citrus. In 1997 I approached the New York Racing Association with this idea, and. the Belmont Breeze was born. It has been served at the Triple Crown Race every year since — with, I dare say, great success. For a gallon of Belmont Breeze, combine the following ingredients in a punch bowl, decorate with seasonal fruits, and serve: 25 ounces Seagram's 7, 12 ounces Harveys Bristol Cream Sherry, 16 ounces Sweet and Sour, 24 ounces Orange Juice, 24 ounces Cranberry Juice, 16 ounces 7-UP, 16 ounces soda water.