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, or read the index of every drink.