Dented Bentley

1 oz Calvados
1 oz Aromatized wine, Dubonnet Rouge
1⁄4 oz Nocino
Instructions

Stir, strain, straight up, cocktail glass

Cocktail summary
Posted by Dan on
Created by
Neyah White, NOPA, San Francisco, CA
Year
2007
Is an
authentic recipe
Reference

http://savoystomp.com/2009/03/24/neyah-white/

Curator
Not yet rated
Average
3.5 stars
(7 ratings)
YieldsDrink
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From other users
  • Made with PeM/dry split. Chocolate walnut, with a bit of a harsh edge. Pretty good nocino feature.
  • Subbed Carpano Antica for Dubonnet Rouge. Agree that it's a bit sweet. Also I think I wanted more nocino.
  • 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.
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Comments

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.

Dan commented on 2/17/2012:

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.

It was a bit sweet- not overwhelmingly so, but I would have been happy with less. Punt e Mes is probably a better idea, thanks for the suggestion

Dan commented on 2/17/2012:

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

Revisited tonight- 1.5 calvados, 1 punt e mes, .25 nux alpina, lemon twist. I like this version a lot, and I don't think most would find it too sweet.