Mixology maven gaz regan dredged this recipe up from the 1930s and tinkered with the proportions to get it just right. Its such a perfect balance, were amazed its not a staple on every bar menu. Its just a gimlet, but the addition of aromatic bitters makes it sing. Traditionally, its made with angostura bitters, but weve tried it out with fees old fashioned aromatic bitters to great effect. That said, we wouldnt go too far off the beaten track in that department; this is a classic cocktail, and it wont appreciate you faffing about with newfangled fancy bitters. Even lime bitters are a bit of a letdown here. We dont 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.
