Bennett recipe
This elegant gin sour variation balances tart lime and rich syrup with aromatic bitters.
Method: Shake and fine strain ·
Glass: Chilled coupe glass ·
Time: 3 min ·
Difficulty: Beginner ·
Family: The Daiquiri Family
Ingredients
- 2 oz London dry gin (high quality)
- 3/4 oz fresh lime juice (strained)
- 3/4 oz simple syrup (1:1 ratio)
- 2 dashes Angostura aromatic bitters
How to make a Bennett
- Add the gin, fresh lime juice, simple syrup, and Angostura bitters to a cocktail shaker filled with ice.
- Shake vigorously for approximately 10 to 12 seconds until thoroughly chilled and properly diluted.
- Double strain the liquid through a fine-mesh sieve into a pre-chilled coupe glass.
- Garnish with a fresh lime wheel floated on the surface.
Garnish
Garnish with a fresh lime wheel floated on top.
Pro tip
Use freshly squeezed lime juice rather than bottled juice to maintain bright acidity. Adjust the simple syrup slightly if your gin leans heavily towards sweet botanicals.
History of the Bennett
The Bennett cocktail first appeared in print during the early twentieth century, most notably cataloged in Robert Vermeire's 1922 reference work Cocktails: How to Mix Them. While commonly attributed to British drinking establishments of that era, precise historical documentation regarding its exact origin remains somewhat obscure. Essentially structured as a gin gimlet accented with aromatic bitters, the drink provides a distinct bridge between classic citrus sours and aromatic aperitifs. It gained renewed appreciation in modern craft cocktail bars through the efforts of contemporary mixologists seeking vintage simplicity.
Flavour profile
Citrus, Botanical, Tart, Aromatic
Variations
- Navy Strength Bennett — Substitute high-proof navy strength gin for standard London dry to increase alcoholic backbone and intensity.
- Orange Bitters Bennett — Swap Angostura aromatic bitters for orange bitters and garnish with an expressed orange peel for a brighter profile.
Practise making the Bennett in the free Virtual Bar game.