The Wolseley

William Elliott, Sauvage | Brooklyn, NY

William Elliott’s drink follows the blueprint of the The Savoy Cocktail Book’s Bentley Cocktail—originally a basic mix of Calvados, Dubonnet and bitters—with a few important tweaks. Cheekily named for a different iconically British carmaker, Elliott’s version uses two varieties of Calvados for complexity, and enlists Suze, Hamilton pimento dram and Germain-Robin to add layers of vegetal and herbal aromatics. “Despite the depth of aged Calvados, allspice and gentian, the wine-based Dubonnet adds layered length and complexity,” says Elliott. “[It lifts] an otherwise quite-heated concoction.”


Serving: 1

  • 1 1/2 ounces Dubonnet Rouge
  • 3 dashes Germain-Robin absinthe
  • 3 dashes Hamilton pimento dram
  • 1 teaspoon Suze
  • 3/4 ounce Montreuil Selection Calvados (or other 3 year or younger bottle)
  • 3/4 ounce Adrien Camut 6 year (or other 6 year Calvados)

Garnish: lemon twist

  1. Combine all ingredients in a mixing glass over ice and stir until chilled.
  2. Strain into a rocks glass over ice.
  3. Garnish with lemon twist.

Tagged: Dubonnet