The Bennett is a variant of the classic gimlet and is first listed in Robert Vermiere’s book
”Cocktails and How to Mix Them” in 1922. It’s a simple, tart, tasty drink that’s great any time. How it tastes is totally dependent upon the quality of the limes you use. Key limes might be the best choice, but Persian limes work well too.
The Bennett uses all of the same ingredients as a gimlet but adds a couple of dashes of bitters that work amazingly well with the citrus.
The drink is very popular in Chile and is named after a well-known, popular Chilean landowner and millionaire, likely General Juan Pablo Bennett, who was part of the ruling junta in 1924/1925
The drink became so beloved that Meaghan Dorman named one of her bars after it in 2015 - The Bennett bar in the TriBeCa neighborhood in NYC. Sadly, it’s now closed.
2 oz London Dry Gin (pref. Beefeater)
1 oz lime juice
½ oz Gomme syrup
2 dashes Angostura bitters
Garnish with a lime wheel
Add all ingredients to a cocktail shaker with ice
Shake vigorously for about 10 seconds.
Strain into a coupe
Garnish with a lime wheel
This drink, as are most gimlets, is traditionally served in a martini glass. I don’t use martini glasses for a simple reason - I’m a klutz and a martini glass seems perfectly designed to spill your drink. (Let’s not discuss how I know.)
Gomme syrup is 2:1 rich simple syrup thickened with gum acacia It has an amazing, silky mouthfeel. If you don’t have Gomme syrup handy and don’t want to make some (it’s easy) you can use 2:1 rich simple syrup instead. In case you’re wondering, 2:1 rich simple syrup is 2 parts sugar to 1 part water, heated to a near-boil and allowed to cool
About Matt Mathai
My Santa Fe street cred: almost zero, but I do love it here. My wife and I retired to Santa Fe in 2019 after buying our house here in 2012. We lived in Annapolis, MD for many years and had long careers. Mine was in technology - airline communications, healthcare, and online training delivery. Interests
I love to eat good food, although I can do without some of the fussiness of fine dining. Good food to me reflects its cuisine/place of origin, is filling, and doesn’t have to be expensive.
From childhood I’ve traveled (and eaten) all over the world, and when these pandemic restrictions ease, my wife and I will begin traveling again.
I have done sports photography professionally for about 15 years, mostly soccer and rugby. I’ve covered league and national team matches in both sports, for both men’s and women’s teams. Whenever I stop doing that, I want to get better at landscape and travel photography. Santa Fe is perfect for that.
I used to be a musician - a guitar player and singer. I quit graduate school to play in a band, which really didn’t go over very well with my parents. One day I’ll get back to it, just for myself.