Bentley
Calvados and Dubonnet in equal parts. A Savoy recipe.
Stirred · Coupe · Medium · about 3 minutes · about 23% ABV
Ingredients
- 45 ml Apple brandy (Calvados)
- 45 ml Dubonnet Rouge
- Lemon twist (garnish)
Method
- Chill the glass
- Pour 45 ml apple brandy (Calvados) into the mixing glass
- Pour 45 ml Dubonnet Rouge into the mixing glass
- Add ice
- Stir
- Strain
- Garnish
Tip
Stir and serve very cold.
About the Bentley
The vermouth cocktail family. Vermouth reached American bars in the 1860s and 1870s, and bartenders began stirring it with whiskey, gin and brandy. That gave us the Manhattan and the Martinez, the ancestor of the Martini. Drinks in this family are stirred rather than shaken, and they are all about the balance between the spirit and the aromatised wine.
Bentley FAQ
What's in a Bentley?
45 ml apple brandy (calvados), 45 ml dubonnet rouge, garnished with lemon twist.
How strong is a Bentley?
About 23% ABV once mixed with ice, which is 1.9 Australian standard drinks per serve. That is stronger than a glass of wine.
Should I shake or stir a Bentley?
Stir it. It is made only of spirits and wines, so stirring keeps it clear and silky. Shaking would make it cloudy and frothy.
What glass do you serve a Bentley in?
A coupe, about 180 ml. Chill the glass first and serve without ice. No coupe? Use a martini glass or small wine glass.
