Mixology maven Gaz Regan dredged this recipe up from the 1930s and tinkered with the proportions to get it just right. It’s such a perfect balance, we’re amazed it’s not a staple on every bar menu.
It’s just a Gimlet, but the addition of aromatic bitters makes it sing. Traditionally, it’s made with Angostura bitters, but we’ve tried it out with Fee’s Old Fashioned Aromatic Bitters to great effect. That said, we wouldn’t go too far off the beaten track in that department; this is a classic cocktail, and it won’t appreciate you faffing about with newfangled fancy bitters. Even lime bitters are a bit of a letdown here.
We don’t always make the extra effort to double-strain citrus drinks to remove the little bits of citrus pulp – but in the Bennett, we do. It should be served ice-cold and absolutely clear, free of lime-bits or ice shards.
Shake with ice and strain into a chilled cocktail glass.
- The Joy of Mixology by Gary Regan