Name: Bentley
Total time: 3 min
Cuisine: Cocktail
Ingredients: 45 ml Calvados apple brandy; 45 ml Rouge aromatised wine; 2 Creole bitters

Serve in a

Coupe glass

Ingredients:
1 1/2 fl oz	Calvados / apple brandy / straight applejack
1 1/2 fl oz	Dubonnet/French rouge aromatised wine
2 dash	Peychaud's or other Creole-style bitters (optional)
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Read about cocktail measures and measuring.

How to make:

Select and pre-chill a Coupe glass.
Prepare garnish of orange zest twist.
STIR all ingredients with ice.
FINE STRAIN into chilled glass.
EXPRESS orange zest twist over the cocktail and use as garnish.

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Strength & taste guide:

Gentle

Boozy

Sweet

Dry/sour

More cocktails with similar booziness and sweet/dry/sourness

Review:

Dry, spiced wine impregnated with apple - pretty damn good.

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Variant:

Apple Blossom

History:

Adapted from a recipe in Harry Craddock's 1930 The Savoy Cocktail Book.

BENTLEY COCKTAIL.
½ Calvados, or Apple Brandy.
½ Dubonnet.
Shake well and strain into cocktail glass.
Harry Craddock, 1930

More cocktails by Harry Craddock

Nutrition:

One serving of Bentley contains 147 calories.

Alcohol content:

1.4 standard drinks
21.72% alc./vol. (43.44° proof)
19.7 grams of pure alcohol

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Difford's Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.

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Bentley

Serve in a