Bennett Cocktail
2 Dashes Angostura Bitters.
1/4 Lime Juice. (Generous 1/2 oz Lime Juice)
3/4 Dry Gin. (Generous 1 1/2 oz Tanqueray Gin)
(Dash Rich Simple Syrup)
Shake well and strain into cocktail glass.
I couldn’t quite hang with this one without any sweetener at all. But, I kept it to a minimum, so as not to turn it into a Daiquiri. Short, sharp and tart, even with a bit of sweetener, this is a wakeup call of a cocktail. I was feeling fractionally challenged, so went with this size. It was a bit small, maybe. Next time I would re-do with 2 1/4 oz of gin and 3/4 ounce lime.
In his book “Cocktails: How to Mix Them,” Robert Vermeire says about the Bennett, “This cocktail, which is very popular in Chile, is called after the well-known and popular land-owner and millionaire of that country.”
This post is one in a series documenting my ongoing effort to make all of the cocktails in the Savoy Cocktail Book, starting at the first, Abbey, and ending at the last, Zed.
I just had one of these the other day, and it was really good. As far as the lack of sweetness, I actually asked for the Vermeire version which uses Old Tom gin instead of dry gin, which meant it had a tinge of sweetness, but without having to add any actual sugar. I encourage anyone interested in the Bennett to try it both ways for comparative purposes.