Savoy Cocktail of the Week: the Bennett and a Bonus Belmont


This week we will be tackling the Bennet Cocktail; but first, thoughts on last week’s assignment: the Bacardi Special.

The Bacardi Special was described by testers as “very strong,” being a mix of gin and rum with lime juice and grenadine; although I wonder how much my divulging the seemingly odd mix of liquors in the drink. At the same time, I felt that it was a bit more drinkable than some of the others we have tried—probably because of the rum and lime juice. It was punchy.

Last night we tried the Belmont cocktail, as a bonus  for the week.

1/3 Grenadine
2/3 Dry Gin
1 teaspoon Fresh Cream

Shake well and strain into a cocktail glass.

I substituted whipping cream, because I happened to have some on hand (and—shocker—did not have fresh cream), with no idea what to do with it now there was not enough left with which to make panna cotta.

The Belmont is a pretty nice dessert drink—I would never force it upon someone before or during dinner; it would be death. I also think pouring it over a nice piece of cake might be delicious—or just alongside. Or over ice cream maybe? I enjoyed it anyway.

Fair warning: it looks a little gross. It looks a bit like liquid children’s medicine. Just don’t think about that aspect (a fellow taster brought it up and I hated her for it).

At any rate…

This week we are officially tasting the Bennett Cocktail, for which we introduce a new ingredient to the mix: Angostura bitters—those most famed of the bitters.

2 dashes Angostura Bitters
1/4 Lime Juice
3/4 Dry Gin

Shake well and strain into cocktail glass.

Go buy some bitters and get shaking.

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Filed under Informative, Savoy Cocktail Book Project

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