Gin, shaken
Bennett
Barline 1h,Q,h,2,c
The code is the shorthand off my printed menu; the Key tab decodes every letter.
- 1 1/2 oz Gin
- 3/4 oz Lime juice
- 1/2 oz Simple syrup
- 2 dashes Angostura bitters
Shake hard with ice, then strain.
Coupe.
Taste
An ounce and a half of gin against three-quarters of lime, a half ounce of simple, two dashes of Angostura. The bitters are bark and clove under the lime. Shaken, coupe. Lime, juniper, and a bitter finish. A Gimlet with Angostura in it.
History
Robert Vermeire prints the Bennett in 1922 Cocktails: How to Mix Them: two-sixths of a gill of Old Tom, one-sixth fresh lime, two dashes of Angostura, no sugar. "This cocktail, which is very popular in Chili, is called after the well-known and popular landowner and millionaire of that country." Nakata Seizo repeats it in Japan in 1926; Jimmy of Ciro's London does the same in 1930. The Chilean namesake is not further identified. This menu adds a half ounce of simple, pours an ounce and a half of gin and three-quarters of lime, two dashes of Angostura, coupe.
Same shape, other bottles
The Sour family, with the bottle that changed.
- Expatbourbon for gin
- Buster Brownbourbon and lemon juice for gin and lime juice
- Mexican Firing Squadtequila and grenadine for gin and simple syrup
- Winter Daiquiriaged rum and demerara syrup for gin and simple syrup
- Pey-Lécachaça, lemon juice, and grapefruit juice for gin and lime juice
- Stan Leegrenadine for simple syrup
This is one drink on my home bar's menu. Tick the bottles you own and the menu lists which of all 185 drinks they pour.