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