No alcohol
Medium
Boozy
Bennett Cocktail
Measurements in:
Serves:
| 2 fl oz | Hayman's Old Tom Gin |
| 3⁄4 fl oz | Lime juice (freshly squeezed) |
| 1⁄2 fl oz | Sugar syrup 'rich' (2 sugar to 1 water) 65.0°Brix |
| 2 dash | Angostura Aromatic Bitters |
How to make
Glassware
Serve in a Coupe glass
Method
- Select and pre-chill a COUPE GLASS.
- Prepare garnish of float dehydrated lime wheel.
- SHAKE all ingredients with ice.
- FINE STRAIN into chilled glass.
Flavour Profile
Sweet
Medium
Dry/sour
Health & Nutrition
Nutrition:
One serving of Bennett Cocktail contains 177 calories
Alcohol content:
- 1.4 standard drinks
- 18.82% alc./vol. (37.65° proof)
- 19.8 grams of pure alcohol
History
The Bennett Cocktail was first published in Robert Vermeire's 1922 Cocktails: How to Mix Them and then repeated in Nakata Seizō's 1926 Japanese book Kakuteru Seihō Hiketsu (The Secrets of Cocktail Making), as well as in the 1930 Cocktails by "Jimmy" Late of Ciro's London, written by the mysterious Jimmy. All three recipes are based on old tom gin and do not include sugar.
Most modern versions of the Bennett, including that made in 2015 by Meaghan Dorman at The Bennett in New York City, USA, call for dry gin rather than old tom.
Bennett Cocktail
Robert Vermeire, Cocktails - How to Mix Them, 1922
Fill the shaker half full of broken ice and add:
2 dashes of Angostura Bitters.
2/6 gill of Old Tom Gin.
1/6 gill of fresh Lime Juice.
Shake well and strain into a cocktail-glass.
This cocktail, which is very popular in Chili, is called after the well-known and popular landowner and millionaire of that country.
[Translated from Japanese.]
Nakata Seizō', Kakuteru Seihō Hiketsu, 1926
Bennett Cocktail
Glassware: Cocktail glass.
Fill the shaker about halfway with cracked ice. Add 3 cocktail glass Old Tom Gin, 3 cocktail glass lime juice, and 1 drop Angostura bitters.
Add the above, shake well, and pour into a cocktail glass.
BENNETT
Cocktails by "Jimmy" Late of Ciro's London, 1930
2 parts Old Tom Gin
1 part Lime Juice
2 dashes Angostura Bitters per cocktail.
Review
The judicious dashing of bitters makes or breaks this Gimlet-like cocktail which tastes good when made with a dry gin but better when made with an old tom gin, as per the original 1922 recipe. (If your old tom gin is sweet, reduce the sugar syrup.)
$2.93 per cocktail*
Makes a minimum of 12.5 cocktails.
Shipping and applicable tax calculated at checkout.
Orders are processed by a licensed Fulproof retailer. The buy now button is added simply for convenience.
* May not include all ingredients. Price per cocktail is an estimate based on cost of one cocktail with ingredients shown above and does not include shipping.
Gallery
Reminiscent of a Naked & Famous turned tropical.
View more
A Manhattan variation created to help promote US-made Dubonnet Rouge, but is best made with French Dubonnet Red, or indeed another red quinquina.
View more
This recipe (by yours truly in August 2026) combines elements from various vintage Roman Punch recipes to produce a cooling fruity sour laced with...
View more
Most bartenders would stir this cocktail, as per Robin's original recipe. However, when shaken, this cocktail develops an attractive foamy head and a...
View more
My old tom gin version of the classic Holland House, mostly leaning on the recipe in Harry Craddock's 1930 The Savoy Cocktail Book.
View more
A Cleansing riff on a Paloma with subtle bittersweetness.
View more
Comments & Discussion
「ベンネット カクテル
容器 カクテル グラス
シェイカー ½程 割氷を入れ
カクテル グラス ⅔ オールド トム ジン
カクテル グラス ⅓ ライム ジュイス
1滴 アンゴスチュラ ビター
以上を加へ よく振りて カクテル グラスに注ぐ。」
Translation: “Bennett Cocktail. Glassware: cocktail glass. Fill the shaker about halfway with cracked ice. Add ⅔ cocktail glass Old Tom Gin, ⅓ cocktail glass lime juice, and 1 drop Angostura bitters. Add the above, shake well, and pour into a cocktail glass.”
This 1926 printing is especially interesting as it falls between the 1922 and 1930 sources cited by Difford’s.
View 6 comments and discussion