Dented Bentley

1 oz Calvados
1 oz Dubonnet Rouge
14 oz Nocino
Stir, strain, straight up, cocktail glass
From other users
  • Very good. Sub'd Punt e Mes for Dubonnet Rouge. A touch sweet; added 3/4 oz dry vermouth. Next time split the Punt e Mes 50/50 with dry vermouth to maintain the apple balance. — ☆☆☆☆
  • Subbed Carpano Antica for Dubonnet Rouge. Agree that it's a bit sweet. Also I think I wanted more nocino. — ☆☆☆☆
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christina in tacoma's picture

I tried this looking for a

I tried this looking for a good application for my walnut liqueur, and like this more than I thought I would. I used Cocchi vermouth, and the result is nutty, with just enough spice and bitterness. I've never tried Dubonnet Rouge, so I'm not sure how much of a departure my version is.

I have to admit that I've

I have to admit that I've never tried this. I have never had Dubonnet. The Cocchi Vermouth di Torino is noticeably sweeter than other vermouths. How was the sweetness? I think I'll give this a try later tonight with Punt e Mes, which sounds pretty darn good.

Thanks for putting me on to

Thanks for putting me on to this. I made it with Punt e Mes and another 3/4 oz of dry vermouth. Next time, I'll split the vermouth, rather than add more. Very nice drink. I used Nux Alpina, which is pretty strong. 1/4oz was just the right amount. A very nice fall / winter cocktail. Of course it's always raining in Tacoma, so you can enjoy it year round. ;)

I just tried this with

I just tried this with Carpano Antica -- the resiny quality goes very nicely with the Noncino. Thanks for posting this!