Dented Bentley

Description
Calvados, Nocino, Aromatized wine
Ingredients
1ozCalvados
1ozDubonnet Rouge
14ozNocino
Instructions
Stir, strain, straight up, cocktail glass
Cocktail summary
Yield
Drink
Year2007
Created byNeyah White, NOPA, San Francisco, CA
AuthenticityAuthentic recipe
Referencehttp://savoystomp.com/2009/03/24/neyah-white/
Posted by
Dan's picture
Dan on 06/06/2010

Comments

christina in tacoma's picture

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.

christina in tacoma's picture

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

Dan's picture

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. ;)

Dan's picture

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.

christina in tacoma's picture

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

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. (4 stars)

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