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Bennett Cocktail
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...
29th August at 11:14
Many thanks, Quin. I've added your reference above.
30th September 2024 at 21:04
One of my favourite cocktails! I’m surprised that it’s not more well-known. I guess it’s another pre-prohibition cocktail that’s been forgotten. It deserves a resurgence in popularity.
10th May 2024 at 12:03
Fantastic with Hayman's and cane syrup. With the Ango, this is like, "why didn't I think improvising something like this?"
13th April 2024 at 21:35
Very nice, easy to drink cocktail. Nicely balanced. The Angostura bitters show up at the end for a great finish.
6th September 2023 at 00:26
Much milder than I was expecting. Nice punch from the lemon juice. Not overly sweet, but perfectly balanced.
24th July 2023 at 13:12
It appears before, in "Cocktails: How to Make Them" by Robert Vermeire, 1922, with the same recipe.
24th July 2023 at 16:12
Many thanks for letting me know, I've amended above accordingly.
「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.