- 2 oz gin
- 1 oz fresh squeezed lime juice
- 3/4 oz simple syrup
- 2 dashes Angostura bitters
Shake all ingredients with ice and strain into a chilled cocktail glass.
Kathy discovered the Bennett Cocktail while browsing the YouTube videos by The Educated Barfly. He found it in a book by Robert Vermeire, "Cocktails: How to Mix Them." Vermiere was a London barman in the 1920s and while the book was published in 1922 you can still get a facsimile copy on Amazon.
This cocktail is simply a gin sour with a couple of dashes of Angostura bitters. But it is wonderful. It definitely has a place on our top shelf. We use Tanqueray No. Ten Gin with our own home-grown Key limes. I'm sure any good brand of London Dry Gin would be fine but you definitely want to use Key limes if you can find any.
Difford's Guide comments that: "Judicious dashing of bitters makes or breaks this drink." I think this calls for a scientific taste test, a with and without comparison, followed possibly by some injudicious dashing of bitters.
Our own experiments have revealed that this drink is totally dependent on the quality of the fruit. There's nothing for the lime juice to hide behind. It is the star of the show. Key limes fresh from our own tree in season are divine. Persian limes from the store were less than divine but still made a good drink. Key limes purchased from Amazon were no different to the Persian limes. We even tried Nellie & Joe’s Famous Key West Lime Juice which merely demonstrated there is no substitue for fresh squeezed juice.