Master The Classics: Bennett

I got this cocktail from Robert Vermeire’s 1922 book Cocktails: How to Mix them. It is a rather simple variation on a Gimlet really, the difference is the lime is upped to 1oz (60ml) like a daiquiri making it a bit more on the tart side and it’s spiced with Angostura bitters giving it a bit of cinnamon. It’s a great drink if only one degree away from other drinks I’ve already taught you, but my opinion on this is any one ingredient changed make a brand new drink. This is a great one and I hope you’ll enjoy. Apparently this drink was named after a popular land owner during the turn of the century (1900) and was also supposedly very popular in Chile at that time.

Here’s Links to the gear I use in this episode:
Graduated Jigger:
Barfly Shaking Set:
Barfly Hawthorn Strainer:
Barfly Fine Strainer:
Japanese Bitters Dasher:
OXO Y Peeler:
Angostura Bitters:
Cocktails: How To Mix Them Book:

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